When considering what meat to use for a slow cooker meal, the options are wonderfully diverse. Tough cuts like chuck roast, pork shoulder, or beef brisket are ideal candidates for the slow cooker, as the low, slow cooking process tenderizes them, turning them into succulent, melt-in-your-mouth creations. Chicken drumsticks or thighs work well for poultry dishes, soaking up the flavors of your chosen seasonings. You can also consider lamb shanks for a hearty, fall-off-the-bone meal. Leaner cuts like chicken breast or beef tenderloin don’t fare well in the slow cooker due to their lack of tendons and internal fat content.

Ground meats such as beef or turkey or a pot of simmering sausages, combined with fresh vegetables and aromatic spices, also yield a delightful one-pot wonder. 

Now, here’s a crucial tip: Don’t skip the browning step. While the slow cooker is excellent at tenderizing, it can’t generate the high temperatures required for that caramelized Maillard reaction, which is responsible for creating rich, flavorful browning. Skipping this step might result in a less appetizing, lackluster appearance and taste, so don’t forget to brown your meats separately first for the best results.