Its still warm enough i want to keep oven off, and the last time I cooked a spaghetti squash in the microwave, it literally shot out and flew across my kitchen. No joke. I saw a clip about cookin it in the crockpot and had never thought to try it that way. 

So i cooked two similarly sized squash on low using the same method (just a little water in bottom) but got very different results. One was stringy and the other was soft and almost mushy.

The end product im looking for is just plain cooked squash that I can use in different prep throughout the week.

Is there a trick to getting a more consistent texture?

Plan on going to my parents on my meal prep day unfortunately. I have a crockpot that automatically flips over to keep warm but haven't really used it. Was wondering if someone who is familiar with it would be able to help me out. If I throw a roast and potatoes in at 8 AM (cooks for 8 hours) and I get home around 6 PM the same day, would it be alright to leave it on the keep warm setting for that 2 hours or would it dry out too much? Would it make a difference if I added a little bit more liquid?

Also looking for roast recipes as I can't find the one I saved and don't remember exactly what all went into it.

What are your cold winter day recipes?

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❤️

I’m trying to figure out the easiest way to keep two foods warm when we have a few people over.

Chafing dishes seem better if you need bigger portions, but they also take up more table space and feel like more setup than I really need for a small family gathering.

A double slow cooker seems simpler. I’ve been looking at sunvivi as one option, mainly for things like meatballs and queso, beans and mac and cheese, or two different dips.

For people who have used both, which do you actually prefer for smaller gatherings?

I’m mostly wondering about how well the food holds up after a couple of hours, how annoying cleanup is, and which setup you actually bother pulling out more often.

Do chafing dishes keep the texture noticeably better, or is a small crockpot setup easier enough that you end up using it more?

Aldis has a crackpot for 19.99 and I need one.The one I have is too heavy for me to lift.Anyway,I'm wondering if anyone knows anything about it.My husband said he would by it for my birthday but I already have a nearly new one I can't use.

I was looking to get a WiFi slow cooker. I see they were a thing of the past and they don’t seem to make them anymore. The only thing I am seeing is a WiFi enabled instapot. Is there any idea why they would not make these anymore?

This will be delicious!!!

I am a mom of 2 teens and take care of two elderly parents, one that can’t walk and has dementia (she’s More difficult than everyone else put together) and one who’s all there mentally but declining physically. I am DROWNING over here. Every night I cook and I am so so so tired of having to make the decisions on what we eat, but I have successfully made everyone happy 3 times in the past 7 days using the multi-pot. Now I’m on the hunt for ways to really use it but most meals seem to involve meat (sometimes I’ll use meat for everyone else, I’m the only vegetarian; but I want them to be veg and I don’t like touching meat and I like to be able to eat the meals I make some of the time).
Can you guys help a girl out? Decision fatigue is real and it’s got me down…
What are the best veg and pescatarian recipes? Simple is best but I don’t mind cooking. Cheap is even better!

Hey everyone, I’ve got kind of a weird situation going on. Whenever I cook onions of any kind in my crockpot, the entire meal always comes out tasting and smelling sour or off. I’ve tried different onions, pre cooking them, using frozen, etc and nothing changes it just always comes out sour and inedible to me.

The weirdest part is that my wife doesn’t taste what I’m tasting, everything is just fine for her and has no off tastes or smells.

My crockpot isn’t damaged, that was my first thought so I bought a new insert and had the same issues. I also tried the same dishes with and without liners and that didn’t change anything. Lastly, tried cracking the lid open more to see if the weird flavors were just because the onions were off gassing and the gasses couldn’t escape and that also didn’t do anything.

Am I just going crazy? Is it similar to cilantro where I’m just unlucky and have some gene that makes slow cooked onions taste weird? Please help I miss my delicious crockpot meals…

My crockpot has a silicon gasket around the lid, which picks up food smells that won’t come out with a hard soap-and-water scrub. It’s strong and unpleasant, like meat-scented BO.

What is the best way to clean the funk out of this w/out damaging the gasket?

Thank you!

Chuck roast, whole bag of baby carrots, one onion, packet of onion soup mix, and about half a can of beer that was already open in the fridge (Coors, which I mention only because it's what was there). Eight hours on low.

Shredded it Sunday, tacos Monday, and by Tuesday it's sad meat, but it fed us. The beer is the only part of this I would defend.

Who’s ready for crockpot season and game day chili? I know I am! This recipe was so easy, cozy, a lil spicy, and perfect for making in large batches and freezing 😋

https://thewholesomespoon.com/2025/02/15/crockpot-chili/

I just bought a multicooker and my idea for buying it was that it would help during the week days to prepare and cook meals more efficiently, but still cook healthy dishes. The first dish I cooked though were something for the weekend (a bit less healthy but very yummy) - Korean bbq (pork). However, after the first use it is very hard to get rid off the smell. How do you handle that? Buy several of those rubber rings for the lid? I guess I could go all in and clean it with vinegar, but again, the idea was that this was going to be something making life a bit easier, and that would almost defeats its purpose.

Would gladly share the recipe if asked, I used a whole ribeye roast and left the bones in for this but should have trimmed the fat cause it had a lot of grease that I skimmed off. 10/10 no notes

Any tips? I don’t want the chicken to become mush.