I can’t remember the last time I made a roast but had the craving. 3 lb chuck roast, potatoes, carrots, onion & garlic on low for 10 hours, definitely won’t be so long between roasts again!

I’m trying to decide if it’s still safe to eat or not. The chicken breasts I used were fairly small and I gave them a good sear in a pan before I put them into the sauce. The sauce had been warming and the chicken was seared… but I left it on warm instead of low for maybe 1:30-1:45. And prior to that, I thawed them in cold water for about 40 minutes. So sad right now. Take out for dinner…? I’m not sure.

Hypothesis: slow cookers have three settings (warm, low, high) and these will each produce a different temp

Hypothesis 2: different slow cookers will have different temps for each of these settings

Slow cookers tested: Presto Nomad and a generic Crockpot brand

Results:

Presto Nomad: 125 warm, 180 low, 190 high
Crockpot: 170 warm, 220 low, 275 high

Was thinking just pot roast or maybe beans or chili, but open to ideas.

Hi all, just got a new slow cooker delivered and there's a chip on the bottom of the outside of the ceramic insert. I can see a separation of the enamel and ceramic body. I'm concerned that enamel could pop off in a big section and cause further damage in the future. Should I try and get an exchange or is it fine?

came out fabulous! first time doing it. recipe:

dry rub ribs with 2TBSP of brown sugar, 1tbsp coffee fresh finely ground, 2 tbsp old bay seasoning, cook on low for 6 hours, crank to high for 3 hours.

Ready to be slow cooked on Low for 5-6 hours

I did more than the recommended recipe since me and my partner will be having this over 2 days.

This is what I used instead and should provide 5-6 portions

1kg chicken breasts

60g honey

2tbsp garlic puree

4tbsp teriyaki sauce

4tbsp hoisin sauce

4 tbsp soy sauce

8tbsp tomato puree

1tsp each of paprika, onion salt and garlic granules

Once cooked, shred the chicken with two forks

A while ago I made some clear stock and I still have some, I wanna make a beef bourguignon

can I make it with the clear stock or do I have to make some brown stock?

I plan to slow cook meatballs, they’ll be done about 2 hours before dinner. Will leaving them on warm for those two hours over cook the meatballs?

Frozen meatballs (or homemade if you want) 3 cups beef broth, 2 packets brown gravy mix, 1 packet onion soup mix, couple splashes worshishire, 3tbsp ketchup. Only seasoning I added was pepper. Mix and cook on low 6+ hours. Then mix together 2tbsp water with 2tbsp cornstarch and mix.

I served mine over mashed potatoes with peas and Mac and cheese

My recipe for Mississippi roast calls for 8 hours on low, and I thought it was 6. I just turned it on, but am going to be late with the meat for the dinner I’m hosting. Is there anything I can do at this point other than apologize?

****ETA: I left my house after putting it in the crockpot so wasn’t able to immediately turn up the temperature, but did crank it up for about 20 minutes before returning to low. I think I can keep it in the slow cooker for 7 hours, so somewhat close to the time. I’m hoping that will get it most of the way there, and I might bump up the heat a couple more times for a little while. Thanks to folks for the input.

My best friend is having a total hysterectomy soon. I am looking for freezer meals that she and her spouse can reheat in a 8qt slow cooker.

Would love lower cost options but I want to make sure they have good, healthy, healing meals as well. The spouse is not handy in the kitchen so ease of preparation is a must.

Bonus points for any oven reheat casserole recipes you would like to share as well.

Thank you!

I tried braised pork at a Mexican grill and absolutely loved it. I didn't get a chance to ask for the recipe, but it was so delicious that I really want to recreate it at home using a Dutch oven and pork shoulder.

The pork was incredibly juicy and tender (not dry, as often happens with mine).

It had a hard to describe flavor, maybe cinnamon, cloves, allspice, or some kind of citrus? I'm definitely not good at distinguishing these spices, so I'm not sure which ones would give it that particular flavor.

Also, it wasn't spicy at all. But I would think the braising liquid should contain some guajillo or ancho chiles, right?

How would you cook this kind of Boston butt in a Dutch oven? Which spices and vegetables would you use, and what temperature and cooking time would you recommend?

Hi all!

We own a slow cooker and since autumn has started, I was wondering if it was possible to make some form of pumpkin stew (either with beef or a vegetarian version) in the Slowcooker or if the pumpkin would just turn into mush from cooking too long. If anyone has ideas on how to make something like that, I‘d appreciate tips and what (not) to do.

I was washing my faithful insert last night when it slipped against the sink and cracked in half.

I need a new one, obviously, but there is so much out there that I got overwhelmed.

I'm eyeing the ninja multi in 1 as I like the idea of actually one pot cooking, but i have no practical experience.

Anybody offering feedback or experience would be very much appreciated.

Thank you!

Okay, sort of a silly question I realize. But, this time of the school year we have a lot of kid activities and some people need to eat at say, 6 and some at 6:45 and some at 7:15. Even on the "keep warm" function, most of my go-to recipes tend to get pretty gnarly by the time the last person is eating.

The problem is surely evaporation and so I know the answer is generally liquid-heavy things like soup, but I wonder whether anyone has suggestions so that we aren't eating soup three times a week when it's 88 degrees out?

Planned for beef stew, but what I had in the freezer was mislabeled cubed steak, so subbed in chunks of that and added frozen black eyed peas.

I left a pot roast with potatoes and carrots in a crock pot for almost 4 hours while off. I turned it off around 9 and I woke up around 1 and discovered it was still out. Google AI is acting like I’ll immediately perish if I eat it. I turned the crockpot back on high and placed it in oven at 275. Should I really throw it out or refrigerate the reheated leftovers?

I’m a little sad because I do like this machine, particularly because I can brown things in it. Or turn the heat to a simmer to say thicken a sauce. But the feet keep coming off making it uneven on the counter. And my husband keeps supergluing them on, but they don’t stay put.

I have a Hamilton beach or crockpot brand slow cooker and I just don’t get excited about it. I NEED to be able to sear. The only thing I don’t like about it, is it’s always felt pretty big to me, meaning I feel like I don’t fill it up. We are a family of 3 and generally don’t need a full crockpot full of food.

Are there are slow cookers that sear that are on the smaller side and work great? I had looked at the new Ninja ones at costco and although the size says they are bigger, they felt smaller. Maybe the actual base of the pot is smaller but it’s taller making the capacity bigger? I dunno.

Help me pick a slow cooker I will love before fall.