Divine Angel said:

Bubblecar said:

Slow cooker lamb shanks were disappointing in the end. Everything lovely and tender but the flavours were very washed-out.

Next time I’ll do them as a normal casserole as I usually do.

That’s what I don’t like about slow cookers.

Handy Hint #589:
Slow cookers do this. Add the seasonings towards the end. Lots of information available on the intertubes.

for example:

Slow cooker meals can sometimes taste bland because the long, low cooking process can muddle flavors, and the absence of browning reactions (like the Maillard reaction) that enhance flavor can make a difference. To combat this, you can increase the use of spices and aromatics, add acidity, and consider searing ingredients before slow cooking.
Here’s a more detailed explanation:

Flavor Muddle: The slow cooker’s low temperature and long cooking time can soften and dilute flavors, making them seem less pronounced.

No Maillard Reaction:
The browning reactions (Maillard reaction) that produce rich flavors on the stovetop or in the oven don’t happen in a slow cooker.
Tips for Enhanced Flavor:

Increase Spices and Aromatics: Use more spices and aromatics than you might normally, and consider using techniques like “blooming” spices in a skillet before adding them to the slow cooker, according to America’s Test Kitchen.

Add Acidity: Include acidic ingredients like vinegar, lemon juice, or tomato paste to help cut through the richness and add a brighter flavor, according to Destitute Gourmet.
Sear Meat: Searing meat before adding it to the slow cooker can develop a deeper, more complex flavor.
Season Aggressively: Don’t be afraid to season your slow cooker meals generously, as the flavor might be less intense after cooking.
Add Freshness: Add fresh herbs, lemon juice, or a squeeze of citrus before serving to brighten the dish.
Consider Using Herbs in Two Stages: Add some dried herbs at the beginning of the cooking process and then add fresh herbs just before serving, according to Reddit.
Don’t Overfill the Slow Cooker: Overfilling can cause the food to steam in its own juices without the same evaporation that would occur on the stovetop or in the oven.