16 Paleo Slow Cooker Tips & Tricks for your Crockpot

16 Paleo Slow Cooker Tips & Tricks for your Crockpot

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.

16 Paleo Slow Cooker Tips & Tricks for your Crockpot

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


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!


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?

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4 replies
  1. Pauline
    Pauline says:

    Thanks for this blog. It reminds me years ago when I had young kids and a full time jobs, I was just so busy & really organised.
    I used to prepare the meal the evening before, ready to start cooking before I left home the next morning.
    Arriving home tired but with lovely cooking smells, what a treat. Worth the effort the day before.

    I might just have to get a new crockpot!

  2. Catherine
    Catherine says:

    I read this and dusted down my old slow-cooker, it’s so well used I can’t read the name of the model on it.

    I made a beef casserole used all the veggies I could find in the fridge, bit of an odd assortment,
    a few sticks of celery, carrots, parsnips, a few potatoes, mushrooms ,onion. Tin of tomatoes a bit of red wine. Cut it all up into small pieces added a few bay leaves.
    Put it all on in the morning, tasted real good to me.

  3. Karen Atkin
    Karen Atkin says:

    Just make sure the Slow Cooker you choose has a ceramic Glaze Pot insert that does not contain Lead. There are a lot of these that have made in China and have a glaze that contains lead. Especially in Australia it is very hard to find without lead. Because they are heated for so long the lead leaches into food. There is quite a bit of info out there on it. The 3 companies I have contacted in Australia all contain lead or the pot is produced in China.

    • Pat
      Pat says:


      I’m trying to find lead/toxicity info re the Breville BSC420. Would you know anything about this model? It has a ceramic pot. Alternately, are there any slow cookers that you’ve found to be safe, that are available in Australia?

      Thanks for bringing up the points you’ve made in your comment!


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