Can we talk slow cookers?

[Deleted]

Cooking with 2 kids is so much harder than cooking with one, so I am trying to do more meals in the crock pot--especially at this time of year, fall and winter is good slow cooker weather to me.

One of the issues I have with my crock pot is that it dries everything out terribly and often leaves a burned ring of "stuff" around the rim when I follow a recipe's cooking time directions, and often even when I shorten the recommended cooking time by as much as 2 hours. Anyone else have this issue?

Some research online is making me think I might just have a crappy cheap crock pot (it is a Crock Pot brand but with just high/low cooking settings and time settings, no temp settings... basically an older version of this one www.amazon.com/Crock-Pot-SCCPVL610-S-Programmable-Carry-Cooker/dp/B004P2NG0K/ref=sr_1_2?ie=UTF8&qid=1381508630&sr=8-2&keywords=slow+cooker). Online reviews seem to say that the slow cookers that allow you to set a temp have better results. True or not? Any other tips for how not to have super dried out meat in my crock pot?

[Deleted]

The first time I do anything crock pot, I try to cook it on a Sat or Sunday so I can keep a closer eye on it. I've found that many 6 hour recipes are actually 3 or 4 hour recipes in my crock pot. Mine is similar to the one you linked - it's Crock Pot brand and pretty basic!

The other thing that I've done is add a little more liquid - so if it's 4 cups of chicken broth, I'll do 4.5 or even more. I do hate cleaning the crockpot, but I've never had dried out meat, just a ring of gunk to deal with.

Bonus is that when it's used well, every meal is almost 100% guaranteed to be delish!!

[ssmjlm]

Well I have the on you linked to and haven't had any issues. That said, I do have to be careful if it's a chicken dish that doesn't have a lot of liquid. Chicken tends to dry out quickly for me and I haven't found a good solution.

I find that using the crock pot liners has helped not only with clean up but keeping moisture in.

What sort of things are you making in your crockpot?

[Deleted]

Oct 11, 2013 11:31:49 GMT -5 ssmjlm said:

What sort of things are you making in your crockpot?

The biggest issues are with chicken recipes, usually with breasts--maple dijon chicken, apple BBQ chicken, chicken cacciatore... there is always a lot of liquid in there but the chicken is always SO SO dry, and I will have to scrub at a burned ring around the pot for EVER to get it off. It's really annoying. The liners are a good idea, I'll check those out.

I make beef stews and the meat isn't dry but I always feel like it smells better than it tastes--this is probably a matter of finding the right recipe, but I have tried several with similar results.

I don't have the exact crock pot I linked, I couldn't find the one I have--it was a wedding gift 7 years ago so they may not make it anymore. The lid does not clamp on and it often pops on and off when it gets hot in there--like moisture will bubble out. This may be part of the issue?

[MamaMaui24]

Is it too big of a crock pot for the recipe? I've seen where you can put a smaller bowl inside the crockpot to mimic a smaller size.

I don't know if this works for all recipes, but here is a blog that shows how to use a crock pot as a double boiler. The water bath could help w/ the moisture:

www.theyummylife.com/Slow_Cooker_Pumpkin_Pie_Oatmeal

[Deleted]

Also--would it help if I used chicken thighs instead of breasts? Would bone-in chicken be better than boneless? (Unfortunately bone-in beef isn't really an option as we buy a quarter cow annually and all the meat is boneless.)

[Deleted]

Mine bubbles around the edges, too. It freaks me out, but doesn't cause problems. Maybe you should ask for a new one for Xmas I want a smaller one - just the two of us and I have a super giant one that is wayyy to huge. If I get a new one, I'd also happily send you this one! It does work well.

[Deleted]

Oct 11, 2013 11:39:40 GMT -5 MamaMaui24 said:

Is it too big of a crock pot for the recipe? I've seen where you can put a smaller bowl inside the crockpot to mimic a smaller size.

I don't know if this works for all recipes, but here is a blog that shows how to use a crock pot as a double boiler. The water bath could help w/ the moisture:

www.theyummylife.com/Slow_Cooker_Pumpkin_Pie_Oatmeal

Yeah, I wondered about this too. I am usually only taking up about 1/3 of the space in the crock pot to make the recipes I make. (I have a few that fill it up but most do not.) I will look into putting a smaller bowl inside to see if that helps.

[elcjet]

I have one of those older Crockpots, too, that burn the snot out of everything no matter how slow and low you go. I have to cook on the weekends when I am home, and stop it early. I use crockpot liners now, and that has helped with the "ring" of burn.

[Deleted]

I've hated every crock pot chicken recipe I've ever made while at work. I'm just gone too long during the day and even on keep warm it just dries out. I do love it for soups, beans, stews/chili with chuck roast, and pork shoulder.

[steph96]

I am leaning toward saying it is just your crockpot. I use liners to help avoid the burnt ring. I cook meat on low from 7:30am to 5:45pm and it is never dried out. I usually add extra liquid, so maybe that helps keep it from drying out?

[ssmjlm]

I think it's just a chicken issue maybe? Although I threw a bag of chicken tenders into the crock with a can of chicken broth and they didn't come out dry. I was just cooking them to shred for other stuff though.

I feel like the crock pots are big, but the recipes aren't, so anything that's not a soup or with a lot of liquid dries out.

[mbcdefg]

Oct 11, 2013 11:39:45 GMT -5 @carmensandiego said:

Also--would it help if I used chicken thighs instead of breasts? Would bone-in chicken be better than boneless? (Unfortunately bone-in beef isn't really an option as we buy a quarter cow annually and all the meat is boneless.)

Yes, I usually have better luck with thighs than I do with boneless, skinless breasts. Not just in the slow cooker but cooking in general. Bone-in meat almost always give you a better flavor than boneless.

I've never had the dried-out ring on my slow cooker, but some recipes have worked better for me than others. I know exactly what you mean about certain recipes smelling really good but tasting kind of blah. I made buffalo wings recently and they were a bust. I did a baked potato soup a while back that was terrible. I made that chicken tortilla soup that everyone on GBCN seems to love, but I wasn't impressed.

This is my all-time favorite slow cooker recipe. It's fantastic with a boneless beef roast, but it was disappointing with a pork roast: crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html

This is great with bone-in chicken thighs: iwasborntocook.com/back-to-school/

Stuffed cabbage is great in the slow cooker: crockpot365.blogspot.com/2008/06/cabbage-rolls-crockpot-recipe.html

I also like my chicken and dumplings soup, which I cobbled together from several different recipes. I use bone-in thighs, and add diced carrots, celery, mushrooms, onions, garlic, and potatoes. Add salt, pepper, and a bit of thyme. Instead of Cream of Whatever soup, I whisk some flour into a few cups of homemade chicken broth* and pour that into the pot. Cook it 4 hours high or 8 hours low. I mix in some milk at the end, and drop in homemade biscuit dough by the spoonful (or rip up tubed biscuits) and let it go on high for another 20-30 minutes.

* I make my chicken broth in the slow cooker as well. Chicken bones, root vegetable scraps that I save in the freezer, garlic, salt, pepper, bay leaves, water, 8 hours on low.

 

This is my slow cooker. It doesn't have temperature settings, but it has a timer which I did not have on my old model: www1.macys.com/shop/product/cuisinart-psc-350-slow-cooker-35-qt-programmable?ID=357360&CategoryID=7554#fn=sp%3D1%26spc%3D46%26kws%3Dslow%20cooker%26slotId%3D12

[winnied]

I have the one you linked and it's great so far. My old crock pot was slightly larger and it cooked too hot/fast. This one, with the programmable option, is great because it turns to warm after the time has ended.

If the food is drying out, the recipe may include wet parts only for their (smaller) crock pot, which won't help yours. Chicken breasts are also assholes in crock pots for me so I tend to stick to bone-in recipes. Then again, I haven't tried chicken breasts in this new crock pot.

[pinkdutchtulips]

i usually spray the inside of my crock pot w/ cooking spray before i start - it helps things NOT stick so i don't have that ring around it.

also, for dishes where i'm worried about them being too dry - i'll put a ramekin 1/2 to 3/4 filled w/ water and put it inside the crock pot. i do this when i do pulled pork since i'm SUPER PARANOID about it being too dry. i have yet to have too dry pulled pork since doing that.

i have a HUGE 6 qt crock pot .. www.amazon.com/Hamilton-Beach-33969-Forget-6-Quart/dp/B005LLUXNM/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1381511553&sr=1-3&keywords=programmable+slow+cooker

[Deleted]

Oct 11, 2013 11:39:45 GMT -5 @carmensandiego said:

Also--would it help if I used chicken thighs instead of breasts? Would bone-in chicken be better than boneless? (Unfortunately bone-in beef isn't really an option as we buy a quarter cow annually and all the meat is boneless.)

Yes. REally, boneless, skinless chicken breasts are not good at all in the crockpot because they are too lean. I know a lot of people do it, but it just isn't ideal. For a slow cooker, you really need a bone in piece of meat.

[nonsenseabound]

try starting with frozen chicken breasts to make it take longer to cook

[cransplash]

My old Rival crockpot (it had a timer) burned the crap out of my food too. While doing some reading on it, I discovered/read that you need to fill it up at least halfway or the food would burn. Since it was only the 2 of us, I ended up getting a 4 (or 4.5?) qt Cuisinart crockpot (with timer) from Amazon, and have had no problem since. We LOVE it, and no more burnt food!

We also ALWAYS use a crockpot liner. Will never crockpot it again without one.

[Deleted]

I am the proud owner of 4 crock pots and I find that I have to cook smaller amounts of food in a smaller crock pot to get the time right. I have one similar to your link and it is great for cooking 5 pounds of roast but not so great for just a couple of chicken breasts. I will also use my big 6 quart for soups or meals that I know will have a lot of leftovers. I have a 4 quart that I use for smaller meals that are just for my little family (DH, myself, 7yo, 4yo, 1.5yo).

[Deleted]

I think the size of my crock pot is a good part of the issue, so I just bought a 4.5 quart one at Target for $20. I'm hoping that, plus using bone-in and fattier cuts of meat, will help. Thanks!!

[gmail]

Oct 11, 2013 11:29:12 GMT -5 @carmensandiego said:

Cooking with 2 kids is so much harder than cooking with one, so I am trying to do more meals in the crock pot--especially at this time of year, fall and winter is good slow cooker weather to me.

One of the issues I have with my crock pot is that it dries everything out terribly and often leaves a burned ring of "stuff" around the rim when I follow a recipe's cooking time directions, and often even when I shorten the recommended cooking time by as much as 2 hours. Anyone else have this issue?

Some research online is making me think I might just have a crappy cheap crock pot (it is a Crock Pot brand but with just high/low cooking settings and time settings, no temp settings... basically an older version of this one www.amazon.com/Crock-Pot-SCCPVL610-S-Programmable-Carry-Cooker/dp/B004P2NG0K/ref=sr_1_2?ie=UTF8&qid=1381508630&sr=8-2&keywords=slow+cooker). Online reviews seem to say that the slow cookers that allow you to set a temp have better results. True or not? Any other tips for how not to have super dried out meat in my crock pot?

I have the EXACT same problem. My pot is either Low 8, Low 10, High 4 or High 6. Then, it automatically goes to "warm."

I am thinking about getting a timer and hooking it up, so that it can turn off as soon as it's done - rather that overcook on warm.

[kaylie]

I was having the same problem and decided to upgrade my slow cooker. I read the Cooks Illustrated equipment reviews and this one was their top pick: www.amazon.com/dp/B001KVZTFO/ref=pe_385040_30332190_pe_175190_21431760_M3T1_ST1_dp_1

I bought it and I've used it twice so far with great results. Today I used it on chicken breast which my cheap one used to burn beyond being edible. They're still juicy!

[whattheheck]

What brand of chicken are you using? I find Tyson to be really dry and not do well in the slow cooker.

[audette]

Oct 11, 2013 11:40:51 GMT -5 @carmensandiego said:

Yeah, I wondered about this too. I am usually only taking up about 1/3 of the space in the crock pot to make the recipes I make. (I have a few that fill it up but most do not.) I will look into putting a smaller bowl inside to see if that helps.

This would be a big part of the issue.  You shouldn't ever use a crock pot at less than 1/2 full.  If the recipe does not fill at least half of the crock, you need a smaller crockpot or a larger recipe.

[Deleted]

I would look into getting a programmable one. I prefer it over the regular one I used to have.

[Deleted]

Oct 11, 2013 11:54:10 GMT -5 steph96 said:

I am leaning toward saying it is just your crockpot. I use liners to help avoid the burnt ring. I cook meat on low from 7:30am to 5:45pm and it is never dried out. I usually add extra liquid, so maybe that helps keep it from drying out?

We also use liners. We refer to them as "crock pot condoms."

[tacokick]

Oct 11, 2013 11:40:51 GMT -5 @carmensandiego said:

Oct 11, 2013 11:39:40 GMT -5 MamaMaui24 said:

Is it too big of a crock pot for the recipe? I've seen where you can put a smaller bowl inside the crockpot to mimic a smaller size.

I don't know if this works for all recipes, but here is a blog that shows how to use a crock pot as a double boiler. The water bath could help w/ the moisture:

www.theyummylife.com/Slow_Cooker_Pumpkin_Pie_Oatmeal

Yeah, I wondered about this too. I am usually only taking up about 1/3 of the space in the crock pot to make the recipes I make. (I have a few that fill it up but most do not.) I will look into putting a smaller bowl inside to see if that helps.

Slow cookers need to be 2/3 to 3/4 full to really work properly. I have the Hamilton Beach 3 in 1 and like it a lot. It doesn't take up more space than a regular slow cooker but it comes with 2,4 and 6 quart inserts.

[holly116]

I use corning ware with the lid to shrink down my large crock pot whenever I'm cooking anything other than a large roast/pot of chili etc. Works really well.

[Deleted]

Chicken breasts are fine, but they over cook if left all day. About 4-5 hours on low is plenty, or 2-3 on high. I have two slow cookers - a smaller plain one and a giant one with a temp probe. The one with the probe works better, for sure, when left unattended. I do use a smaller bowl within it if the recipe is on the small side.