Hungry hipsters may not exactly jump for joy when the subject of slow cookers arises. But we’re not talking the recipes of old when a can of soup, poured over an unidentifiable cut of meat, cooked all day in the slow cooker.

We’re talking recipes with flavors that pop on the palate. This flavor revolution in the slow cooker comes from a variety of ethnic cuisines, as well as the wise use of additions such as chutneys, preserves and spiced-up canned tomato products.

There are plenty of new features that make slow cookers easier to use than ever before (see sidebar), but innovative or upscale slow cookers are not required to make great dinners.

Current recipes, bolder flavors and a change in cooking techniques are adding new excitement to even older-model appliances.

Here are some of the best ways to maximize flavor:

Herbs and seasonings

Seasonings fade when slow cooking. Add dried leaf herbs and seasonings at the beginning of the cooking period, then taste toward the end of the cooking period and add additional seasonings if desired. Fresh herbs should be added at the end of the cooking period. Use dry minced or granulated garlic instead of fresh minced garlic for the truest garlic flavor when slow cooking.

Don’t shy away from using hot sauces, chilies, curry powder, vinegars and other readily available seasonings and sauces when slow cooking. They add variety and bolder flavors to your dishes.

Brown or sauté meat first

Browning the meat or sautéing the vegetables first adds a rich depth of flavor. It once was recommended only when the meat was fatty, such as for ground beef, but now we realize that browning meat adds much to the flavor of the dish.

If busy mornings demand it you can eliminate this step; we won’t tell. But for the best flavor, brown ribs or roasts or sauté the onions or mushrooms before slow cooking.

Reduce the liquid

Not every dish in a slow cooker needs to swim in liquid. Many recipes today begin with only 1/2 cup of broth or wine, may simmer with just a can of diced tomatoes, or even roast or caramelize without added liquid. The flavor of caramelized onions, roasted beets or pulled pork from a roasted pork shoulder, cooked with little or no liquid, is supreme.

Pick the ideal foods

Prepare soups, chili, stews, roasts, beans and dishes that benefit from slow braising. Meat cuts that are less tender, such as short ribs, pot roast and pork shoulder are ideal for the long cooking times. Boneless, skinless chicken breasts, which cooked quickly, will taste dry and leathery if you attempt to slow cook them for 8 to 10 hours.

Avoid overcooking

Slow cookers purchased in the last five to 10 years cook hotter than older models, and newer recipes often reflect this. You may now hear the lid jiggle from steam, see the sauces boil even on the low setting, and discover the food tastes dry and tough if cooked for the maximum cooking time listed.

Always cook the meat until it is fully cooked and tender, but if you have encountered overcooking, you may want to check the cooking progress at the minimum cooking time listed and experiment with different, newer recipes.

Use newer recipes

Newer recipes are readily available, and popular cookbook authors have entered the slow-cooker arena. Cookbooks share slow-cooker recipes specifically for Mexican, French, Indian, Mediterranean and other cuisines as well as regions of the United States, such as the Southwest and New Orleans.

The American Heart Association guides heart-healthy slow-cooker recipes, while others explore gluten-free, vegan, Paleo and low-carb.