Using a slow cooker
is a great way to cut down meal time preperation to next to
nothing for the evening meal. But sometimes even mornings
are rushed and doing the prep work for a slow cooker meal
the night before means you can save time the following morning
when you are putting it all together.
Here are some tips
on how you can get a head start by doing prep work the night
before.
Chop all the
vegetables needed and store them in the refrigerator.
Defrost the
meat overnight in the refrigerator instead of using the
microwave the next morning.
Measure out
ingredients for the sauce... and many sauces you can mix
the night before and store in a sealed container in the
refrigerator.
Prepare meat,
such as trimming or cubing, the night before but store separately
in the fridge overnight.
And here are some
don'ts to ensure your meal is safe to eat
Don't combine
all ingredients, mixing meat/poultry with the other ingredients,
as there could be cross contamination and bacteria being
produced. Always store meat separate from the other ingredients.
Don't pre-assemle
in your slow cooker insert and store it in the fridge overnight.
Your insert should always be at room temperature when you
place it into the slow cooker base and turn it on. If it
heats from cold to hot too quickly, it could crack the insert.
