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If you’re short of time and aren't using a slow cooker – you need to get one! There’s nothing like coming home after a long day, to a freshly made, hot paleo dinner.

If you've not used a crock-pot before, here are my top tips:

Preparation

They are completely safe to leave turned on all day, however, it’s always a good idea to make sure it’s sat alone on your counter with nothing sat too close to it.

If you can spare an extra few minutes, try searing your meat and veggies too. This makes a big difference with a far richer flavour of the final dish.

For maximum efficiency prepare your vegetables and meat the night before, so all you need to do in the morning is put them in and turn it on.

Along the same lines, I always avoid overly complicate recipes that call for lots of preparation. I figure the whole point of using this method of cooking is to save me time, not add to it.

Try to keep your cubes of meat and harder vegetables in uniform sizes to make sure they all cook at a similar rate.

Don’t overfill your slow cooker. Aim for no more than two-thirds full – and you only need to half cover the ingredients if you’re adding in extra liquid. This method of cooking loses virtually no liquid to evaporation, so once those veggies cook you’ll find you have more than enough liquid.

Put a lid on it

Make sure the lid is on properly – and don’t be tempted to lift it off mid cook for a nosy – it will take a long time to regain the lost heat.

If it’s looking to watery towards the end of the cooking time, this is the time to remove the lid. The extra liquid will evaporate thickening up your dinner.

Set the time carefully, go for a slower longer cook, over a faster hotter cook for deeper flavours and more tender meat.

Buy big

My top tip is to buy big! I stupidly bought a small one. I should have bought one like this. When you go to the effort of making a slow cooked meal, always double up on quantities so you have a few spares to put in the freezer. Cooking in a small one just seems like a waste!

Whilst most crock-pots have a removable “crock”, some are one piece – avoid these models as they’ll be a nightmare to clean!

Finally

Try making stock in your slow cooker – I always get great results and find it needs a lot less attention than when I do it on the stove.

One of my favourite things about slow cooking as that it allows me to use cheap cuts of meat, that would be tough in a faster cooking method. So when you see cheap cuts on offer – buy them and make a slow cooked dish with them!

Whatever you do – don’t use lean meat! Fat not only helps with flavour but will keep the meat moist instead of tough and dry.

For the same reason I also keep bones in and keep the skin on the chicken.

Finally, for maximum flavour wait until just before the end of the cooking time to add in your herbs and spices.

Now try these

Here are some of my slow cooker recipes:

Slow Cooker Chicken Coconut Veggie Stew

Creamy Coconut Slow Cooker Beef

Slow Cooker Jamaican Goat Curry

If you've got a slow cooker, which model do you have? Have you got any tip tips to share?

Best Ingredients for Paleo Slow Cooking

When choosing ingredients for your Paleo slow cooker meals, focus on seasonal produce, bone-in meats, and naturally fatty cuts. Root vegetables like turnips, parsnips, and carrots hold up well over long cooking times, as do tougher greens like kale and collards. Opt for grass-fed beef chuck, lamb shanks, pork shoulder, or chicken thighs with skin and bone intact for maximum flavour and nutrition.

Choosing the Right Fats

Fat is your friend in slow cooking. It not only enhances taste but helps keep the meat juicy and tender. Use Paleo-approved fats like ghee, tallow, duck fat, or coconut oil for searing and sautéing your ingredients before they go into the slow cooker. Avoid lean cuts unless you're pairing them with a sauce or broth rich in fat.

Layering Matters

To get even cooking and prevent your vegetables from turning to mush, layer your ingredients strategically. Place root vegetables like sweet potato and carrots on the bottom, followed by meat, then softer vegetables or greens on top. This allows the ingredients that take longest to cook to be closest to the heat source.

Dealing With Excess Liquid

Unlike stove-top cooking, slow cookers retain nearly all their moisture. If your dish ends up too watery, don’t panic. You can thicken sauces by removing the lid for the final 30–60 minutes, allowing excess liquid to evaporate. Alternatively, you can mash some of the vegetables into the broth or stir through a spoonful of arrowroot flour mixed with cold water.

Make It a One-Pot Meal

Paleo slow cooker recipes are a great opportunity to create balanced meals in a single pot. Be sure to include a source of protein, non-starchy vegetables, healthy fat, and a flavour base like onion, garlic, and herbs. Adding a splash of apple cider vinegar or lemon juice towards the end can brighten the flavours and support digestion.

Don't Forget Ferments on the Side

Since most slow-cooked meals are rich and hearty, balance them with a spoonful of fermented vegetables on the side — sauerkraut or kimchi add both gut-friendly probiotics and a tangy contrast in flavour. While not cooked in the crockpot, these make the perfect Paleo-friendly pairing.

Batch Cooking Tips

One of the biggest advantages of using a slow cooker is the ability to cook in large batches. Always double your recipe when possible and freeze portions in glass containers or silicone pouches. Label them clearly with the name and date, and you’ll have your own library of Paleo-ready meals for busy days.

Using Frozen Ingredients

It's fine to use frozen vegetables or meat in your slow cooker, but for food safety reasons, it’s best to thaw meat fully before adding it. This ensures it reaches a safe temperature quickly and cooks evenly. Frozen bone broth cubes, however, are perfect for adding richness and depth without needing to defrost them first.

Optimising Flavour in Paleo Slow Cooking

Many slow cooker meals can taste bland if the seasoning isn’t right. Always salt your food in layers — a little when searing, more when adding liquids, and adjust again at the end. Toasting whole spices before adding them can enhance their flavour, and fresh herbs should be stirred through right before serving to preserve their vibrancy.

Enhancing Umami

To build depth of flavour, use ingredients that add natural umami. Mushrooms, tomato paste, fish sauce (check the label for Paleo compliance), and slow-roasted garlic are all excellent additions. A small amount can dramatically improve the complexity of your final dish.

Tools That Complement Your Slow Cooker

While the slow cooker does most of the work, having a few complementary tools can elevate your results. A cast-iron skillet is perfect for browning meat before it goes into the pot. Immersion blenders make it easy to turn leftovers into soups. And a digital thermometer ensures larger cuts of meat reach the ideal internal temperature without guesswork.

Get Creative Beyond Dinner

Your slow cooker isn't just for stews. Try making a Paleo breakfast casserole with eggs and sweet potato, a sugar-free apple and cinnamon compote, or even a spiced bone broth chai. Just be sure to keep your ingredients whole-food and grain-free, and you’ll expand the way you use your appliance.

Cooking With the Seasons

Tailor your slow cooker meals to what's in season. In summer, lighter dishes with herbs, tomatoes, and zucchini work well. In winter, go for rich cuts of meat, hearty root vegetables, and warming spices like cinnamon, clove, and star anise. Eating seasonally not only supports your health but your wallet too.

Experiment and Evolve

Once you master the basics, don’t be afraid to play. Use different spice blends — think Moroccan ras el hanout, Mexican adobo, or Indian garam masala — and vary your protein sources. From kangaroo to goat, Australia has many underused meats that shine when cooked low and slow. Get adventurous and find new favourites!