Dried herbs lose their flavor after a few hours of slow cooking and leave the dish bland or muddy tasting. Meanwhile, fresh leafy versions like basil and cilantro just fall apart. You can always add the herbs last, at the end of the day. For herbs that function essentially like more-sophisticated onions—toss in, walk away, retain taste such as woody flavors such as rosemary, sage and thyme."
Garlic is one of those flavors that really become richer rather than fade in the slow cooker, most of us don't cook our garlic sufficiently. A slow cooker, on the other hand, controls the timing, allowing garlic to "deepen and mellow slice lengthwise this will retain the garlic longer with flavor.
Slow cookers were made for chili. I suggests using chili powder, black pepper, paprika, cinnamon, cumin, some spices can be bitter or harsh cooked over time."
Most of us use canned tomatoes for spaghetti sauce (a perfect dish for a slow cooker). But in Italy, the world's Eden of tomatoes, Italians use boxed tomatoes that are vacuum sealed or of course fresh when you can.The difference sauces taste chunkier, —more like tomatoes you might find in a garden.
You already know I am a big fan of slow cooking dried beans, there is no other way for me.
Canned beans are already mush, so when you add them to a slow cooker, you get double mush. Dried beans, on the other hand, cook to firm perfection. (Note: The key to beans is almost always texture.) Plus, dried beans are easier to prepare. You don't have to open anything or even presoak. You rip the bag and dump.
Anchovies are an amazing flavor boost try them in stews.
The skinless, boneless chicken thigh will hold up better than a breast and won't dry out in long term cooking... however if you do use chicken breasts like we do, make sure you have plenty of wine in there or add beer to make it stay juicier with your sauces.
