Do you cook meat before it goes in the slow cooker?

mh2t

I want to prep ingredients for the slow cooker meal I'm making tomorrow.  I'm going to brown the pork chops tonight, but do I need to cook them through?  I'm planning to put all the ingredients in the slow cooker tonight and keep them in the fridge so I can just set it and forget it tomorrow. 

SapphyrEyes

I never brown the meat or do any cooking prior to it going in.  I just put it in and it cooks.  It doesn't come out pink either.

mh2t

SapphyrEyes:

I never brown the meat or do any cooking prior to it going in.  I just put it in and it cooks.  It doesn't come out pink either.

 

See, I was tempted to do this, but every recipe I've ever seen says to brown the meat first.  I guess I could put the rest of the ingredients in tonight and then add the raw meat tomorrow, though.

Mystery2B

I usually brown the meat but do NOT cook it all the way through, and you can skip browning - it just adds flavor.

Be careful if you chill the slow cooker insert...I'm not sure how a chilled insert will do (I know temp changes CAN crack the inserts but not sure on the details of that). I usually just put the ingrediants in the fridge and toss them all in the insert in the morning. 

SapphyrEyes

It's too much work for me to do that so I don't.  Especially since I'd have to go up to the stove and cook it and then bring it down to my cooker.  And I promise I've never made anyone sick.  It doesn't hurt to try it and see how it works.  If you don't like it not browned this time then brown it next time or vice versa.

SWBs Wifey

Nope.  I just toss it in.  I just had beef stroganoff from the crock pot tonight.  ::drool::

SapphyrEyes

Mystery2B:

I usually brown the meat but do NOT cook it all the way through, and you can skip browning - it just adds flavor.

Be careful if you chill the slow cooker insert...I'm not sure how a chilled insert will do (I know temp changes CAN crack the inserts but not sure on the details of that). I usually just put the ingrediants in the fridge and toss them all in the insert in the morning. 

For a cold crock, take it out of the fridge as soon as you get up and let it sit on the counter for a half hour.  Put it in the heater after a half hour and add your liquid.  And obviously cooking on low.  High I think might give more tendency to crack.  I could be wrong.  Most of my recipes are low and slow cooking though.  :-)

babyluv617

Nope. No browning/cooking beforehand. Meat is always cooked through hours before time is up.

hamilton.ja

I barely even bother to brown meat when i'm doing a stew in the oven or on the stove... I am just too lazy for it. The reason my favorite recipe is my favorite (other than the flavor of course) is because all you do is dump the meat in! haha.

aspade

I really haven't cared for the recipes I've tried that skip the browning process.  I know it's easier not to, but it adds a vital layer of flavor--and texture, I think.  Plus, it cooks off some of the fat.  I've made a few things where they were just swimming in fat at the end.  Not so appetizing!!

AnnaBananaBelle

I'm scared of meat in the slow cooker, lol.  I usually only do soups, apples, oatmeal, etc.

goinggreengirl

Depends on what I'm making. I don't usually brown chicken but do brown roasts. I also always cook hamburger or sausage before throwing it in for chili, soup, or spaghetti sauce. For some reason, the idea of raw hamburger grosses me out much more than raw chicken.

ladyyoung

i skip the browning all the time. 

however, definitely wouldn't partially cook pork then put it in the fridge to cook the next day!  i'm pretty sure that will give it the opportunity to grow all sorts of harmful bacteria.  even if you cook it through in the crock the next day, i'm pretty sure it's a bad idea!