Slow Cooker Meats
Looking to master the art of low and slow cooking? Our slow cooker meats have been expertly selected by our butchers for slow cookers and BBQs, delivering tender, juicy, and flavour-packed results every time. From rich beef brisket to succulent pork shoulder and melt-in-your-mouth lamb leg, these cuts are perfect for hearty stews, pulled meats and smoky BBQ feasts. Whether you’re prepping dinner in the kitchen or smoking on a barbecue grill, these cuts promise bold flavours and effortless cooking.
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Low and Slow – Meats for Perfect Slow Cooking
Slow cooking is all about transforming tougher cuts of meat into a juicy masterpiece. By cooking at low temperatures over extended periods, the natural collagen in meats breaks down, creating rich, hearty flavours. This method not only maximises flavour, but also makes meal preparation simple and convenient!
From beef brisket to lamb shoulder and pork belly, our range is perfect for hearty stews, comforting casseroles and fall-off-the-bone BBQ roasts.
Slow Cooker Meats Delivered to Your Door
Whether you’re using a slow cooker in the kitchen or going low and slow on the BBQ, our slow-cooking meats deliver exceptional results. With minimal effort, you can create dishes that will have everyone coming back for seconds.
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your slow cooker meats online.
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Frequently Asked Questions
Below, you’ll find cooking advice and recommendations on our slow cooker meats and what to do with them. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Slow cooking works best with tougher, more marbled cuts that become tender over time. Popular options include beef brisket, chuck steak, pork shoulder, lamb shank, and stewing steak. These cuts are ideal for low-and-slow cooking because the connective tissue breaks down, resulting in rich, melt-in-the-mouth texture. Leaner cuts tend to dry out, so fattier, well-marbled meat is a better choice for slow cookers.
Cooking times vary depending on the cut and your slow cooker, but most meats need around 8 hours on low or 4–5 hours on high. Larger joints like brisket or pork shoulder benefit from a full 8–10 hours on low for maximum tenderness. Always check the internal temperature with a meat thermometer—safe cooking temperatures are typically 75°C for poultry and 63°C+ for red meat. The beauty of slow cooking is that it’s forgiving and allows flavours to develop over time.
Browning meat before slow cooking isn’t essential, but it’s highly recommended for added flavour and texture. Searing the meat in a hot pan caramelises the surface, enhancing depth of flavour in the finished dish. It also helps retain moisture and gives the meat a more appetising colour. If you’re short on time, you can skip this step—but you’ll notice the difference in taste if you include it.
Yes, adding some liquid is important, but you don’t need much—usually 100ml to 250ml is enough depending on the recipe and the cut of meat. The slow cooker traps moisture, so liquid won’t evaporate like it does in the oven. Broth, stock, wine, or even canned tomatoes are great options to enhance flavour. Be careful not to overfill, as too much liquid can dilute the taste and lead to a watery texture.
To prevent meat from drying out, use cuts with a good amount of fat or connective tissue, cook on low where possible, and avoid overcooking. Keep the lid on throughout the cooking process to retain moisture and use a small amount of stock or sauce to create a steamy, enclosed environment. You can also layer vegetables underneath the meat to act as a buffer and soak up juices. If your slow cooker runs hot, consider checking the internal temperature an hour before the suggested cook time ends.
Once cooled, store slow cooker leftovers in airtight containers in the fridge for up to 3 days. For longer storage, you can freeze portions for up to 3 months—just make sure the food is fully cooled before freezing to preserve texture and flavour. Reheat thoroughly until piping hot, either in the microwave, oven, or on the hob. Leftovers often taste even better the next day as the flavours continue to develop.
In terms of total cooking, yes—4 hours on high heat generally equals around 8 hours on low. However, slow cooking on the low setting is gentler and better suited to breaking down tougher cuts of meat. Low and slow allows more time for connective tissue to soften, resulting in more tender, flavourful dishes. Use the high setting when you’re short on time, but low is preferred for best results.
Potatoes should go at the bottom of the slow cooker, directly on the base or under the meat. This ensures they cook through properly and absorb juices and flavours as they soften. Denser vegetables like carrots and parsnips should also be layered beneath the meat for even cooking. Placing them on top can result in undercooked or firm textures, especially on the low setting.