One of the biggest issues people have when making their own slow cooker recipes is that they usually underestimate how long it takes vegetables to cook.
Vegetables actually take much longer than meat to cook in a slow cooker, so it is important that all vegetables – especially dense ones such as potatoes or turnips – are cut small enough to ensure they are cooked through and not still raw in the middle. This means you may need to cut some harder vegetables into smaller cubes rather than the large chunks you might add to a stew on the cooktop.
Cutting vegetables into bite sized pieces also means it is easier for eating and doesn’t leave huge chunks that need cutting when serving.
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