What’s better than coming home to a slow-cooked dinner? A meal that went from freezer to crock-pot that morning from the stockpile of clean eats you prepped entirely in advance.
Thawing Is a Must
When cooking a dish in a slow cooker, it needs to reach a safe cooking temperature as quickly as possible to keep bacteria from multiplying, so it’s crucial that meats are fully thawed before they are added to the pot. Cut meat and poultry into 1/2-inch-thick chunks or slices so they’ll thaw faster, and let the mixture stand in the refrigerator for the full 24 hours, checking to ensure they are completely thawed.