Using high heat in a slow cooker, you can reach very tender results, especially if you improvise without a recipe. Most slow cooker meals last between 8 and 12 hours on low or drop to 4 until 6 hours if you switch to high. There are also recipes for meats that cook until 24 hours.
Even so, the ideal time for most recipes is around 6 until 8 hours on low because here collagen from tough bits turns into tender, succulent and delicious food
Slow Cooker Times and How to Make Food Tender
Many factors affect the cook, making it tender. The thickness of the meat, amount of connective tissue, amount of liquid and size of slices play a role. Also kind of vegetables and size of their cubes matters, as does if the pot is half or almost full.
The main cause is the full break of collagen, which makes the meat soft. Whether that happnes after 2 or 6 hours depends on the kind of meat and thickness of bits.
Here is something that commonly foils folks: high heat does not reach a higher temperature. It only helps the slow cooker more quickly reach its working heat. Tests with Crockpot show that all settings max out around 210 degrees Fahrenheit.
The difference is in the time: low requires almost 6 hours, while high reaches that sooner. So three hours on high do knot match six hours on low. Not even closely.
Every time you open the cover to check, you add around fifteen minutes to the total time. That much time is needed for the heat to return. Moreover, slow cookers vary a lot between units, some cook more quickly, others slowly.
Testing a new recipe is a wise idea. Newer models cook even more hot and quickly than old ones.
Stews, chili, pulled pork, beef short ribs and bone broths last a long cook, 10 until 12 hours on low without problems. Creamy sauces, fish and soft vegetables break or turn to mush if left that long. Chicken breasts cook between 4 and 6 hours on low, or 2 until 3 on high.
Thighs are different, they require more heat to break the tissues. We talk about around 180 degrees rather than 165 for breasts.
For best results, fill the slow cooker between halfway and two-thirds. The safest way is checking internal temperature with a thermometer before serving. If food sat warm more than four hours, check it before eating.
Cheap cuts of meat shine in a slow cooker, the low heat and moisture breaks the fibers and turn everything tender.