Does Meat Need To Be Submerged In Slow Cooker? Explained

Last Updated on July 16, 2024 by Shari Mason

Curious about slow cooking but uncertain whether meat needs to be fully submerged in a slow cooker?

I love using this convenient kitchen appliance, so let me give you some simple answers. Join me as we discover whether it’s necessary to submerge the meat in liquid for tasty and tender results. Keep reading.

Do You Have To Submerge Meat In Slow Cooker?

Many people are surprised to learn that meat does not need to be submerged in liquid when cooked in a slow cooker. There are several good reasons to keep meat above the liquid level.

First, excess moisture can prevent the formation of a brown crust on the meat’s surface, resulting in less flavor.

Second, submerging the meat can cause it to become overcooked and tough.

Finally, allocating less space for liquid means that there will be more room for other ingredients, such as vegetables.

As a result, it is generally best to cook meat on a slow cooker’s top rack or place it on top of other ingredients.

Read: Can You Stop And Restart A Slow Cooker?

How Much Liquid To Add in Slow Cooker

Whenever I cook meat in a slow cooker, I usually add 1/2 to 1 cup of liquid per pound of meat. This liquid can be in water, broth, stock, wine, or a combination. The liquid quantity is enough to cover the base of the slow cooker.

Adding liquid to the slow cooker helps to create a moist cooking environment, which helps to tenderize the meat and infuse it with flavor.

Based on experience, it’s important not to add too much liquid when cooking meat in a slow cooker, as the sealed environment will trap moisture and may result in a watery, flavorless dish. 

Additionally, fatty meats like beef or pork will release their juices during cooking, so you may not need to submerge meat.

Read: How To Keep Hamburgers Warm In A Slow Cooker?

Do You Add Water To Slow Cooker For Beef?

Most people believe they must add water to their slow cooker when cooking beef. However, this is not necessarily the case.

Adding water can make the meat tougher and drier if you cook beef with a lot of fat, such as a chuck roast. The fat will render out into the water, leaving the meat flavorless.

If you are cooking a leaner cut of beef, such as a London broil, you may need to add a little water to prevent it from drying.

The best way to determine whether or not you need to add water is to consult your recipe or the manufacturer’s instructions. But how can you slow cook without a slow cooker?

Does Chicken Have To Be Submerged In Slow Cooker? 

If a recipe calls for submerging chicken, it’s likely because submerging chicken [1] ensures even cooking and prevents drying.

However, if a recipe doesn’t call for the chicken to be submerged, then it’s probably because the ingredients and cooking time have been devised so that submerging the chicken isn’t necessary.

Based on my experience, chicken breasts don’t need to be submerged, but thighs and drumsticks benefit from being fully immersed in liquid.

Ultimately, it’s up to you to decide what method you prefer.

Read: How To Thicken Up Chili In Slow Cooker?

Do You Add Water To Slow Cooker For Pork?

When it comes to pork, adding water to your slow cooker is generally unnecessary because pork contains a fair amount of fat and juices that will be released during cooking.

Adding water may cause your pork to become tough and dry. However, if you use leaner pork cuts, such as tenderloin or loin chops, add a small amount of water or broth to keep the meat moist during cooking.

“Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it’s more important to make yourself feel good.”

Ina Garten, American Author

Ultimately, it is up to you to decide whether or not to add water to your slow cooker, depending on your personal preferences.

What Cannot Be Cooked In A Slow Cooker?

Some foods are not well-suited to this cooking method.

For example, delicate proteins such as fish or shellfish can easily become overcooked and dry in a slow cooker. In addition, vegetables that cook quickly, such as broccoli or spinach, will often turn to mush if left in the slow cooker for too long.

Furthermore, since slow cookers do not get very hot, they are not suitable for dishes that require searing or browning before cooking.

As a result, it is important to choose recipes carefully when using a slow cooker to avoid disappointment.

Can You Roast In A Slow Cooker Without Liquid?

Yes. It is possible to roast in a slow cooker without adding any liquid. The key is to choose cuts of meat that are fatty or well-marbled, as these will release enough juices during cooking to keep the meat moist.

In addition, be sure to sear the meat before adding it to the slow cooker. This will help to lock in the juices and create a flavorful crust.

With a little care and attention, it is possible to produce delicious roasted meats in a slow cooker without using any liquid.

FAQs

Key Takeaways

Based on my experience, I have found that meat does not necessarily need to be fully submerged in the slow cooker.

While submerging the meat can help maintain moisture and distribute flavors more evenly, it is possible to achieve delicious results with the meat partially covered or even sitting on top of other ingredients.

As a guide, you can add 1/2 cup per pound of meat, which is enough to cover the base of the slow cooker. The key is to ensure that there is enough liquid in the slow cooker to prevent it from drying out during the cooking process.

The meat [2] will release juices, so you don’t need to submerge the meat inside the slow cooker. Also, you can follow the recipe as a guide on how much liquid you should put inside the slow cooker.

References:

1. https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-brine-chicken
2. https://www.britannica.com/topic/meat