Slow Cooker Hacks: 17 Little Tricks That Fix Every Crockpot Problem and Free Up Your Oven

Slow cooker hacks can turn the appliance that lives in the back of your cupboard into the hardest-working thing in your kitchen. Most people use theirs for chili twice a year. Then the holidays come, the oven is full, and suddenly that crock is a lifesaver. A slow cooker hacks video from Allrecipes has passed 2.2 million views in a month, so you are not the only one looking. These little tricks fix the classic problems: watery sauce, dry chicken, mushy vegetables and burnt edges. Each one comes with a simple recipe that puts the trick to work. Grandma knew most of them..

Slow Cooker Hacks: Make a Whole Roast Chicken

Yes, a whole chicken fits in a 6-quart slow cooker, and it comes out so tender it falls off the bone. The trick is to lift it off the bottom so it does not boil in its juices. Use thick onion slices and carrots as a rack, or crumple 4 balls of foil. Then slide it under the broiler for 5 minutes for golden skin. Watch the Allrecipes slow cooker tricks video for more ideas..

You will need: 1 whole chicken (4 to 5 lb), 2 onions thickly sliced, 3 carrots cut in chunks, 2 tbsp butter softened, 1 tsp paprika, 1 tsp garlic powder, 1 tsp dried thyme, 1 1/2 tsp salt, 1/2 tsp pepper, 1 lemon halved.

How to make it: 1. Lay the onions and carrots in the slow cooker. 2. Pat the chicken dry and rub it with butter and the seasonings. 3. Tuck the lemon inside. 4. Set the chicken on the vegetables, breast side up. 5. Cook on low 6 to 7 hours or high 3 to 4 hours, until 165F in the thigh. 6. Broil on a sheet pan 4 to 5 minutes to crisp the skin.

Make a Parchment Sling for Easy Lift-Out

Casseroles, lasagna and meatloaf are hard to get out of a deep crock in one piece. The fix is a sling. Fold two long strips of foil or parchment into a cross, lay them in the crock with the ends hanging over the sides, and cook as usual. When it is done, lift the whole thing out by the handles. A liner is one of those slow cooker hacks that also saves you from scrubbing. Liner or sling?

You will need: For a slow cooker pasta bake: 12 oz penne, 1 (24 oz) jar marinara, 1 cup water, 1 cup ricotta, 2 cups shredded mozzarella, 3 oz sliced pepperoni, 1 tsp Italian seasoning, foil or parchment strips.

How to make it: 1. Make a foil or parchment sling and spray it. 2. Stir the uncooked pasta, marinara, water and seasoning in the crock. 3. Dot with ricotta and pepperoni. 4. Cover and cook on low 2 1/2 to 3 hours, stirring once, until the pasta is tender. 5. Top with mozzarella for the last 15 minutes. 6. Lift out with the sling to serve.

Slow Cooker Hacks: A Paper Towel Stops Watery Sauce

Slow cookers trap steam, so drips fall back into your food and thin out the sauce. Lay a clean paper towel or thin kitchen towel across the crock before you put the lid on. It catches the condensation and keeps sauces, cobblers and breads from turning soggy. Keep the towel tucked in so it never hangs near the heating base. Have you ever had a watery crockpot dinner?

You will need: For creamy salsa chicken: 2 lb boneless chicken breasts or thighs, 1 1/2 cups salsa, 1 tsp cumin, 1 tsp chili powder, 4 oz cream cheese, salt, a clean paper towel.

How to make it: 1. Put the chicken in the slow cooker and season. 2. Pour the salsa over it. 3. Lay a paper towel across the crock and set the lid on top. 4. Cook on low 5 to 6 hours until the chicken reaches 165F. 5. Shred the chicken with two forks. 6. Stir in the cream cheese until creamy.

Baked Potatoes for a Crowd, No Oven Needed

Need 10 baked potatoes for a party while the oven is busy with the turkey? Your slow cooker can do it. Rub them with oil and salt, wrap each in foil and pile them in. They come out fluffy inside and stay hot for hours. Set up a toppings bar, one of the easiest slow cooker hacks for a crowd. What is your favorite topping?

You will need: 8 to 10 medium russet potatoes, 2 tbsp olive oil, 1 tbsp coarse salt, foil. Toppings: butter, sour cream, shredded cheddar, bacon bits, chives, chili or steamed broccoli.

How to make it: 1. Scrub and dry the potatoes. 2. Prick each a few times with a fork. 3. Rub with oil and salt. 4. Wrap each in foil and stack them in the slow cooker. 5. Cook on low 7 to 8 hours or high 4 to 5 hours until tender. 6. Split, fluff and add toppings.

Caramelized Onions While You Sleep

Real caramelized onions take an hour of stirring on the stove. In the slow cooker, they cook overnight with no stirring at all. Fill the crock with sliced onions and butter, and wake up to a sweet, jammy batch for burgers, French onion soup, dips and pot roast. Freeze them in small bags, because the best slow cooker hacks save time later too. How would you use a big batch?

You will need: 4 to 5 lb yellow or sweet onions thinly sliced, 4 tbsp butter cut in pieces, 1 tsp salt, 1 tsp brown sugar (optional), 1 tbsp balsamic vinegar (optional).

How to make it: 1. Pile the onions into the slow cooker. 2. Dot with butter and sprinkle with salt and sugar. 3. Cover and cook on low 10 to 12 hours. 4. Prop the lid open and cook 1 to 2 hours more to thicken. 5. Stir in the vinegar. 6. Cool and store in jars or freezer bags.

Slow Cooker Hacks: No-Boil Lasagna

Lasagna is one of the best surprises in a slow cooker. Regular uncooked noodles soften right in the sauce, so there is no boiling and no extra pot. Layer it in the crock in the morning, and it is ready by dinner. Use the sling trick so you can lift out neat slices. Like many slow cooker hacks, it frees the oven for garlic bread. Meat sauce or cheese only?

You will need: 1 lb ground beef or Italian sausage, 1 (24 oz) jar marinara, 1 (15 oz) can crushed tomatoes, 9 to 10 uncooked lasagna noodles, 15 oz ricotta, 1 egg, 3 cups shredded mozzarella, 1/2 cup Parmesan, 1 tsp Italian seasoning.

How to make it: 1. Brown the meat and stir in the marinara and tomatoes. 2. Mix ricotta, egg, half the Parmesan and seasoning. 3. Spread sauce in the crock, then noodles broken to fit, ricotta and mozzarella. 4. Repeat the layers twice, ending with sauce and cheese. 5. Cook on low 4 to 5 hours. 6. Rest 20 minutes before slicing.

Meatloaf That Never Dries Out

Meatloaf in a slow cooker stays juicy because the low heat is gentle. Shape it on a foil sling so it does not sit in the grease and so you can lift it out in one piece. Spread the glaze on top for the last hour. Add potatoes around it and dinner is done in one crock. Do you like your meatloaf with ketchup glaze or brown gravy?

You will need: 2 lb ground beef, 1 cup breadcrumbs, 2 eggs, 1/2 cup milk, 1 small onion grated, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder. Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp mustard.

How to make it: 1. Make a foil sling in the slow cooker. 2. Mix the meatloaf ingredients gently. 3. Shape into an oval loaf on the sling. 4. Cover and cook on low 5 to 6 hours until 160F inside. 5. Spread the glaze on top for the last 30 to 60 minutes. 6. Lift out and rest 10 minutes.

Keep Mashed Potatoes Hot on Thanksgiving

Mashed potatoes get cold and stiff while everything else finishes. Make them early, then park them in the slow cooker on warm with a few pats of butter and a splash of milk on top. They stay creamy for up to 4 hours and free your stovetop for gravy. Find more ideas in our slow cooker Thanksgiving recipes that free up your oven. Lumpy or smooth at your table?

You will need: 5 lb Yukon Gold potatoes, 1 stick butter, 1 cup warm milk or half and half, 4 oz cream cheese, 1 1/2 tsp salt, pepper, chives.

How to make it: 1. Boil the peeled potato chunks until tender and drain. 2. Mash with butter, cream cheese, milk, salt and pepper. 3. Spray the slow cooker and spoon in the potatoes. 4. Top with a few pats of butter and a splash of milk. 5. Hold on warm up to 4 hours, stirring once an hour. 6. Top with chives.

Slow Cooker Hacks: A Self-Serve Hot Cider Bar

A party drink that serves itself is one of the smartest slow cooker hacks for the holidays. Fill the crock with apple cider, orange slices and whole spices, and set it to low. The whole house smells like fall. Put a ladle and mugs beside it, and guests help themselves all night. On another day, the same trick works for hot cocoa. Cinnamon stick or caramel drizzle?

You will need: 1 gallon apple cider, 1 orange sliced, 3 cinnamon sticks, 1 tsp whole cloves, 2 star anise, 1/4 cup brown sugar (optional). Toppings: whipped cream, caramel sauce, extra cinnamon sticks.

How to make it: 1. Pour the cider into the slow cooker. 2. Add the orange slices and spices. 3. Stir in the brown sugar if you like it sweeter. 4. Cook on low 3 to 4 hours or high 2 hours. 5. Switch to warm for serving. 6. Ladle into mugs and add toppings.

Add Dairy at the End So It Never Curdles

Milk, cream, sour cream and cheese can split and turn grainy after hours of heat. The fix is simple: cook everything else first, then stir in the dairy for the last 15 to 30 minutes. This loaded potato soup proves it. It comes out silky and smooth every time. The same rule works for creamy chicken and pasta dishes. Do you top yours with bacon or cheese?

You will need: 3 lb russet potatoes diced, 1 onion diced, 3 cloves garlic, 4 cups chicken broth, 1 tsp salt, 1/2 tsp pepper, 1 cup heavy cream or half and half, 4 oz cream cheese, 1 1/2 cups shredded cheddar, bacon, green onions.

How to make it: 1. Add potatoes, onion, garlic, broth, salt and pepper to the slow cooker. 2. Cook on low 6 to 7 hours until soft. 3. Mash some of the potatoes for a thick soup. 4. Stir in the cream, cream cheese and cheddar. 5. Cook 20 minutes more on low. 6. Top with bacon and green onions.

Root Vegetables Go on the Bottom

Potatoes and carrots take longer to cook than meat, so put them on the bottom where the heat is strongest. Set the roast on top so it does not boil. Softer vegetables like peas or green beans go in during the last 30 minutes so they stay bright. This is one of the slow cooker hacks that fixes mushy or crunchy vegetables for good. Gravy over everything?

You will need: 3 lb chuck roast, salt, pepper, 1 tbsp oil, 1 1/2 lb baby potatoes, 4 carrots in chunks, 1 onion in wedges, 1 cup beef broth, 1 tbsp Worcestershire sauce, 2 sprigs rosemary.

How to make it: 1. Season the roast and brown it in oil if you have time. 2. Layer the potatoes, carrots and onion in the crock. 3. Set the roast on top. 4. Pour in the broth and Worcestershire and add rosemary. 5. Cook on low 8 to 9 hours until fork tender. 6. Thicken the juices into gravy.

Slow Cooker Hacks: Broil for Crispy Edges

Slow cooker meat is tender but pale. The fix takes 5 minutes: spread the shredded meat on a sheet pan and slide it under the broiler. Carnitas get crispy, golden edges just like a taco truck. The same trick works for pulled chicken, pot roast and even whole chicken skin. Watch it closely so it does not burn. Corn or flour tortillas?

You will need: 3 to 4 lb boneless pork shoulder in big chunks, 1 tbsp salt, 2 tsp cumin, 2 tsp oregano, 1 tsp chili powder, 1 onion quartered, 4 cloves garlic, 1 orange (juice), 2 limes (juice), tortillas, cilantro, onion.

How to make it: 1. Rub the pork with the spices. 2. Put it in the crock with the onion, garlic and citrus juice. 3. Cook on low 8 to 10 hours. 4. Shred the meat and toss it with some juices. 5. Spread on a sheet pan and broil 4 to 5 minutes until crisp. 6. Serve in warm tortillas.

Prep a Dump Bag the Night Before

Mornings are rushed, so do the work the night before. Put all the ingredients for one dinner into a zip-top bag, seal it, and store it in the fridge. In the morning, dump it into the crock and press start. Make five bags on a Sunday, one of the slow cooker hacks busy parents swear by. Thaw them overnight in the fridge before cooking. Would you prep a week of bags?

You will need: For one honey garlic chicken bag: 2 lb chicken thighs, 1/2 cup honey, 1/3 cup soy sauce, 4 cloves garlic minced, 1 tsp ginger, 1 bag frozen broccoli (added later), 1 tbsp cornstarch.

How to make it: 1. Add the chicken, honey, soy sauce, garlic and ginger to a freezer bag. 2. Press out the air, seal and label. 3. Refrigerate overnight or freeze up to 3 months. 4. Thaw in the fridge if frozen, then dump into the slow cooker. 5. Cook on low 5 to 6 hours to 165F. 6. Stir in broccoli and a cornstarch slurry for the last 30 minutes.

Do Not Lift the Lid

Every peek lets out heat and steam, and many cooks say each lift can add 15 to 20 minutes of cooking time. Trust the process and keep the lid on, especially for the first few hours. Chili is the perfect test: dump it in, walk away and come back to a thick, rich pot. Stir only near the end. Beans or no beans?

You will need: 2 lb lean ground beef browned, 1 onion diced, 2 (15 oz) cans kidney beans drained, 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce, 3 tbsp chili powder, 2 tsp cumin, 1 tsp garlic powder, 1 tsp salt.

How to make it: 1. Brown the beef with the onion and drain. 2. Add it to the slow cooker. 3. Stir in the beans, tomatoes, sauce and spices. 4. Cover and cook on low 6 to 8 hours without lifting the lid. 5. Stir and taste for salt. 6. Serve with cheese, sour cream and onions.

Bake Dinner Rolls in the Crock

Out of oven space? Soft, fluffy dinner rolls bake right in the slow cooker. Line it with parchment, nestle balls of dough inside and use the paper towel trick under the lid so they do not get soggy. They come out pillowy and pull apart like monkey bread. Brush with butter at the end. It is one of the slow cooker hacks that surprises everyone. Do you love the middle rolls or the edge ones?

You will need: 1 lb frozen bread dough or roll dough thawed, or 12 frozen dinner rolls thawed, 2 tbsp melted butter, flaky salt, parchment paper, a paper towel.

How to make it: 1. Line the slow cooker with parchment. 2. Arrange the dough balls in one layer, touching. 3. Lay a paper towel across the crock and close the lid. 4. Cook on high 1 1/2 to 2 hours until puffed and cooked through (190F inside). 5. Lift out by the parchment. 6. Brush with butter and sprinkle with salt.

Slow Cooker Hacks: Overnight Steel-Cut Oats

Steel-cut oats take 30 minutes on the stove, but the slow cooker makes them while you sleep. Spray the crock well, add oats, water and milk, and wake up to a creamy, nutty breakfast for the whole family. A smaller 3-quart crock works best. Top each bowl with fruit, nuts and a drizzle of maple syrup. Sweet or savory oats?

You will need: 1 cup steel-cut oats, 3 cups water, 1 cup milk, 1 apple diced, 1 tsp cinnamon, pinch of salt, 2 tbsp maple syrup. Toppings: berries, banana, nuts, more maple syrup.

How to make it: 1. Spray the slow cooker well with cooking spray. 2. Add the oats, water, milk, apple, cinnamon and salt. 3. Stir once. 4. Cover and cook on low 7 to 8 hours. 5. Stir in the maple syrup in the morning. 6. Serve with toppings.

Thicken With a Slurry in the Last 30 Minutes

Slow cooker gravies and stews often come out thin. Flour added at the start can turn gluey, so wait until the end. Whisk cornstarch with cold water and stir it in for the last 30 minutes with the lid off. The sauce turns thick and glossy. It is the final trick that makes slow cooker food look and taste like it came from the stove. Thick or brothy stew?

You will need: 2 lb beef stew meat, 1 lb potatoes diced, 3 carrots sliced, 1 onion diced, 3 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire, 1 tsp thyme, salt, pepper. Slurry: 3 tbsp cornstarch and 3 tbsp cold water.

How to make it: 1. Add the beef, vegetables, broth, tomato paste, Worcestershire and seasonings to the crock. 2. Cook on low 8 hours. 3. Whisk the cornstarch with cold water until smooth. 4. Stir the slurry into the stew. 5. Cook on high 20 to 30 minutes with the lid off. 6. Taste and season.