Hot take: browning meat before the slow cooker is actually worth it

I was at my sister's place last Tuesday and saw she just threw raw chicken thighs straight into the Crock-Pot with no searing. She said it saves time and tastes fine. So I tried her way with a batch of salsa chicken and compared it to my usual seared version. The flavor difference was huge - the browned meat had way more depth. Has anyone else done a side-by-side like that?

2 comments

2 Comments

jessel3511h agoMost Upvoted

The thing is, you don't need to do a full hard sear for it to work. Just a quick minute per side in a hot pan gets a little color on the meat and that makes a huge difference in the final dish. I've tested it too and the unseared version always tastes a bit flat and watery to me. Browning adds that savory flavor that the slow cooker just can't create on its own. So yeah, your sister is missing out on a pretty easy step that really pays off.

laura_knight5410h ago

Has your sister tried even the quick sear method though? I'm just wondering if she actually tested both side by side or if she's going off what she thinks will happen. Because that five minutes of effort is what takes pot roast from "fine" to "okay I actually want seconds of this.