Soup season is here which means there’s one appliance that deserves a place on every countertop: slow cookers. Most people just load it up at the start of the day, set it and forget it until mealtime. And let’s be honest: there’s nothing better than a device that takes the stress out of dinner.
If you don’t already have one, Shop TODAY editors shared our favorite slow cookers that have earned a place in our kitchens. We also asked chefs about the best things to make and more tips for getting the most out of your slow cooker.
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Best slow cookers, according to editors
“I’ve had this little Crock-Pot for almost five years now. It’s small but gets the job done and cooks evenly,” says editor Shannon Garlin. “I especially like how compact it is because I can easily store it in my cabinet.”
“I never realized how essential a slow cooker is until I got one myself,” admits editorial operations manager Jillian Ortiz. “This one from Hamilton Beach has all of the essential functions and makes it easy to set it and forget it when it comes to making a meal. I’ve made everything from chili to lasagna in this thing and everything has come out delicious! I also appreciate the option just to keep things warm when I’m not ready to eat.”
I’ve had this slow cooker for over a year and love it more each time I use it. My husband and I use it to make easy one-pot dinners that we can set and forget throughout the day. Plus, we’ve found the 4-quart pot is surprisingly roomy, so we can make enough for multiple servings at once. Our absolute favorite thing about it is that the lid and the stainless steel pot inside are both dishwasher-safe! And when we’re done, it’s compact enough to neatly stow in a cabinet.
Your shortcut to editor approved picks
“I love my Instant Pot and I use it for making all kinds of things, but more recently I’ve been using it to make slow cooker meals and it’s great,” says vice president of commerce Jen Birkhofer. “I am all for 2-in-1 appliances. I’ve had it for a 6+ years and it’s still going strong.”
More slow cookers to shop
Drew Barrymore’s Beautiful line of appliances live up to the name and don’t come up short on quality. It has a built-in lid holder to help keep countertops clean, cool-touch handles that make it easy to transport and a display that only illuminates when needed.
What sets Magnifique’s slow cooker apart is the removable pot that is made of pure ceramic, so you don’t have to worry about any coating chipping and rendering it unusable. Its oval size is perfect for making large roasts.
This 8.5-quart slow cooker is perfect for cooking for crowds (up to 20 people, according to the brand). The lid has a built-in spoon rest and the inner pot can be taken out and put directly into the oven! It’s oven-safe up to 500 degrees.
What to look for in a slow cooker
Chefs Delaney Workman and Krissey Downey say these are the main things you should look for in a slow cooker:
- A sear or browning function. “Browning meat and sautéing aromatics in the same pot builds the deep flavor that makes slow-cooked food taste rich instead of flat, and it saves you a pan. Caramelization is key for flavor development,” advises Workman.
- The right size. “A 6-quart works for most families and entertaining. A 3- to 4-quart is better for one or two people. Aim to fill it half to two-thirds full. Overfilling can delay cooking times and make for messy clean-ups,” Workman says. This is something Downey also really emphasizes, adding, “If you’re cooking for one or two people, a smaller model is fine, but one of the benefits of slow cookers is that they make cooking for a crowd easier. If you’re cooking for a crowd, you want a bigger model!”
- A “warm” setting. Downey says this one is a non-negotiable and Workman prefers models that automatically switch to warm mode at the end of the allotted cook time.
- A removable, dishwasher-safe insert. For easy clean-ups when all is said and done.
- An oval shape. They recommend this for larger cuts of meat.
And don’t forget to think about storage! “As a New Yorker, my first instinct is to decide where and how you’re going to store your slow cooker before you buy one,” Downey says. “Think about how often you’ll realistically use it and if it’s worth the large amount of space it’ll take up in your kitchen.”
Frequently asked questions
"The best types of things to make in a slow cooker are things that normally cook in some kind of liquid and/or take several hours on the stove or in the oven," says Downey. "Think saucy roasts, gooey dips and hearty soups. They’re also great for keeping things like dips, meatballs and other party foods warm when you’re entertaining for a crowd."
Workman says the best things to make are "anything that gets better with time. Tough, well-marbled cuts like chuck roast, pork shoulder and short ribs turn meltingly tender," she adds. "Chili, stews and soups are naturally forgiving, and a slow-simmered Italian pasta sauce gets the all-day treatment without anyone babysitting the pot."
Two of Workman's favorite ways to use a slow cooker may shock you: drinks and desserts!
"Mulled wine, spiked cider and hot toddies are perfect in a slow cooker because the low and warm settings keep them hot without boiling, so you can get a little boozy with it. Guests ladle their own, which makes it my go-to seasonal entertaining hack," she says. "The other is desserts: seasonal fruit crumbles, sticky toffee pudding and even gooey brownies. Set out the brownies with ice cream and toppings for a build-your-own sundae bar at a party."
Workman and Downey agree that these are the people who would benefit most from having a slow cooker:
- Busy people "who enjoy nice meals but don’t have the time to babysit something over the stove or in the oven," says Downey.
- Anyone who meal preps.
- Shift workers.
- New cooks, "because it’s one of the most forgiving ways to cook!" Workman notes.
- Entertainers and party planners. "It frees up your stovetop and oven and doubles as a self-serve station for hot drinks, dips or a dessert bar," says Workman.
Here's Workman's quick guide to what to avoid in your slow cooker:
- Frozen meat. "It sits too long in the temperature danger zone, so thaw it first."
- Plastic slow cooker liners. "In a world of microplastics, I skip them. Heating plastic for hours isn’t something I want in my food, especially when a removable insert cleans up easily with a quick soak or a light coat of oil before cooking."
And there are a few foods that she says "aren’t off-limits but that you need to be careful with."
- Quick-cooking ingredients. "Pasta turns mushy and delicate seafood like shrimp and white fish goes rubbery over hours of heat. Stir them in towards the end so they cook through just in time." Downey adds tender vegetables like zucchini to this list, too.
- Lean meats. "Chicken breasts and pork chops don’t have the fat or connective tissue that make longer cooks worthwhile, so they dry out if left all day. They usually need only a few hours on low. If you want a true set-it-and-forget-it meal, reach for chicken thighs or pork shoulder instead."
- Dairy. "Milk, cream, sour cream and soft cheeses can curdle or split under prolonged heat, so add them toward the end unless your recipe says otherwise."
While these aren't ones you need to avoid completely, she says the "key is to follow a recipe built for the slow cooker, because these dishes don’t need – and can’t handle – a long cook. Know exactly how long they should go, and don’t treat them like an all-day braise."
She adds that she avoids recipes that require constant additions. "Every time you lift the lid, you lose heat, and it can take a long time to get back up to temperature. I stick to dishes where the ingredients can largely go in together and be left alone."
"The biggest myth is that you can dump everything in and walk away. You still need to build flavor. Brown your meat, sauté your aromatics and season and salt in layers rather than all at once," advises Workman. "You’re giving the dish hours to develop, so give it something good to develop from. Then taste at the end and finish with a pinch of salt, a squeeze of lemon or fresh herbs to brighten it up. Also use less liquid than you would on the stove, since almost nothing evaporates."
How we chose the best slow cookers
The Shop TODAY editors and writers search the internet to find the best products out there. We interview expert sources, comb through customer reviews and even use our own personal experiences to make shopping easier for our readers.
We curated a list of the best slow cookers via editor recommendations and highly-rated options based on expert insight.
Meet the experts
- Delaney Workman is a Ballymaloe-trained chef and recipe developer based in Chicago. As the former head chef at Instant Pot, she developed more than 200 recipes across the brand’s full lineup of appliances. Today, she cooks up dinner experiences for Candid Fare.
- Krissy Downey is a chef and former TODAY food stylist.
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