I’m finding my slow cooker dishes consistently lack that “oomph” I’m looking for. Everything ends up kind of same-y and bland. I brown the meat beforehand, which helps a bit, but it’s not enough. I’ve tried increasing the herbs and spices I use, but it’s still missing something.
Anyone have any secret weapons or go-to ingredients for boosting flavor in slow cooking? Are there certain kinds of spices that hold up better during long cooking times? I’ve been using a lot of dried herbs, should I switch to fresh and add them later in the process? I’ve also wondered if adding something acidic, like a splash of vinegar or lemon juice near the end, might brighten things up. Any advice would be greatly appreciated!