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http://www.thekitchn.com/feedburnermain

Arguably, the most crucial flavor in a dish comes from the very first moments, when you sauté a few aromatics like chopped onions and garlic before proceeding with the recipe. That’s when those simple flavors start to build, which eventually enhances your final result.

Some slow-cooker recipes that call for you to sauté these aromatics separately on the stove before adding them to the appliance require it for this reason; it’s a chance to give as much flavor to the dish as you can. But then they have you dump the sautéed items into a cold slow cooker, along with everything else, before turning it on.

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