Hi, I’m working on a simple recipe with ground beef, potatoes, and chicken broth. I'm just learning how to cook for myself and found this recipe on YouTube. It suggests cooking for two and a half hours on high, but it wasn’t done when I checked, so I've been putting it back in two-hour intervals. It’s been six hours on high now, and the ground beef is still pink inside. What's going on? Is it safe to eat?

We're having friends over for dinner at 6:00 tonight. I planned in advance to get the chuck roast in the crock pot early on low and let it cook all day. I've done that plenty of times and it turns out great. However, this time I'm 6 weeks pregnant feeling sick with a toddler and I couldn't get it in until about 10 minutes ago (11:45). I've got it covered with broth to hopefully help with even cooking.

The question is, do I keep it on high until 6:00? Or only for a portion of time and switch it to low? I've only ever used high once before so I'm not sure where the cooked vs overcooked line is.

Its say they are made of nylon. Are they safe?? will they cause micro plastic leakage, and eventual cancer?

https://www.cookingclassy.com/slow-cooker-pot-roast/

I am tasked to make a pasta in a slow cooker but I got a question, i am planning add meat but is it possible able to cook the meat in the slow cooker then add in the sauce?

I have an Instant Pot that I don't use very often. I decided to use it today to make like a chicken stew type of meal. I seared some bone in chicken thighs and added veggies, potatoes, and broth. I hit slow cook and ran out the door. I just got home and realized that it's been on low or keep warm this whole time. Did I mess up or will it be ok?

I got this crock pot from a friend. I want to start using it. I just cleaned it and I noticed a small chip in the insert. Is it alright to use?

I work 45 mins away, 4 days a week, 10 hours a day. Cooking when I get home is tedious at best, so I’ve started eating out way too much. I have a slow cooker right now but it is very basic with the only modes being warm, low, and high. What is a cost effective slow cooker that y’all recommend so that I can set it in the morning and have something good when I get home?

I want to slow cook a split pea soup tomorrow but don’t have ham bone. I do however have the Costco pre cooked bacon crumbles. Has anyone used that instead of ham? Or have a flavorful recipe without meat? Everything. nah e found looks anemic. It’s snowy and I am not going to the store. TIA

Hello!!! I want to try and make a pot roast in my crockpot this week, I have never tried to make one. But what cut of meat should I use, my grocery store offers chuck roast (6.21 lb), and beef shoulder roast (5.71 lb). Also if yall have any tips on how to cook it, that would be much appreciated. Im young and trying to figure out what foods I can make!! Thank you all

Just found out these exist a few days ago. I had been using s cooling rack that I folded in half to get it to fit, to keep my ribs from overcooking from being in contact with the bottom. Found out there are metal and silicone racks perfectly sized to fit in the oval of a slowcooker, just got this one today.

Ugh I’m literally making birria tacos in the crockpot right now and started putting the meat and mixture in around 1:30, I just checked around 4:30 and realized this was on the bottom of the crockpot and realized I didn’t take it out 😭 It still needs to cook for another 2-3 hours but I took it out instantly when I saw it and now I’m mid crying having a moment if I need to discard or if it’s safe to eat. It’s not ripped or melted either. Has anyone made this mistake or is it safe?

I just bought Vita Clay's multicooker and am trying it for the first time. I didn't do a ton of research into clay cooking before I purchased it—I just wanted something that didn't have a nonstick coating.

I was a little surprised and concerned when I read the manual and saw all of the warnings about always maintaining liquid throughout the cooking process. This surprised me because the booklet also came with recipes for bean dips, roasted whole chickens, etc. Surely you don't want these things to be watery.

Does anyone have experience with Vita Clay or another clay slow cooker and have any opinions on how much liquid is really necessary?

This is the first time I’ve tried cooking pork chops in the crockpot. What the heck is all this sediment? I know that can happen sometimes with dairy but I didn’t put any dairy ingredients in here.

Recipe if it helps:

Ingredients:

•	4-6 pork chops (bone-in or boneless, frozen is fine)
•	4 cups chopped Napa cabbage (or green cabbage)
•	1 large onion, chopped
•	3 cloves garlic, minced
•	2 large potatoes, cubed
•	2 large carrots, chopped
•	2 cups chicken broth
•	2 tbsp soy sauce
•	1 tbsp apple cider vinegar
•	1 tsp paprika
•	1 tsp thyme
•	Salt and pepper to taste

Instructions:

1.	Place the pork chops at the bottom of the crockpot.
2.	Add the chopped onion, garlic, cabbage, potatoes, and carrots on top of the pork chops.
3.	Pour the chicken broth, soy sauce, and apple cider vinegar over the ingredients. Sprinkle with paprika, thyme, salt, and pepper.
4.	Set the crockpot to low and cook for 6-8 hours, or until the pork chops are tender and the vegetables are cooked through.
5.	Serve as a hearty stew or over rice.

10-pack boneless, skinless thighs

1 8 oz can mushroom stems and pieces, drained

1 15 oz can chicken broth

2 chicken bullion cubes

3/4 cup Guidry"s chopped seasoning*

1 tbsp minced garlic

1 tbsp butter

Thyme, oregano, basil, 2 bay leaves

Salt and LOTS of black pepper

Tony's no salt, Tony's regular

Powdered green Chile

Poultry seasoning

Worcestershire sauce

Tabasco sauce

Olive oil

1 tbsp cornstarch

Roasting pan

Crock pot

• Guidry's is chopped onion, bell pepper, parsley, garlic

Heat oven to 425. Put thighs in large pan, one layer Sprinkle with oregano, thyme, basil, regular Tony's, bit of salt and LOTS of black pepper. Drain mushrooms and add to pan. Add 3/4 can chicken broth. Add the minced garlic. Bake covered 45 mins, then uncover, drizzle with olive oil, bake another 15 min -- they get a lovely orange brown top.

Put the 3/4 cup chopped seasoning in crock pot with the tbsp of butter and sprinkle this with a lot of unsalted Tony's and some poultry seasoning and some green Chile powder. Put on high and leave for 20 min or so.

Put cooked thighs in crock pot with all juices (if you need more, use the leftover 1/4 can of broth). Crumble in the 2 chicken bouillon cubes. Add a tbsp of Worcestershire, a few dashes of Tabasco, the bay leaf, swirl around the juices to get everything mixed up. Cook on high 2 hours.

The thighs should split with a serving spoon, they're ready. Now, take about a tbsp of corn starch, mix with 1/4 cup or so of cool water until smooth, then mix well in to crock pot.

Turn crockpot off. Toast your bread, fix your salad, serve over rice.

It's my grandma's recipe for real and it's absolutely lick your plate clean delicious.

Before Tony's, she'd pull out paprika, white pepper, red pepper, chili powder. I still add some white pepper when I remember.

Hey everyone, I've recently decided to make meal prepping a part of my weekly routine. I want to save time, cook healthier meals, and reduce food waste. From what I've heard, a slow cooker seems like the perfect solution to my problems. However, I am a bit overwhelmed by the variety of options available on the market.

I'm looking for a slow cooker that's durable, easy to clean, and has programmable settings. A feature I'm particularly interested in is a delay start timer, so I can set it up in the morning and come home to a warm meal.

I'm also looking for a model that's big enough for meal prepping but not too bulky as my kitchen space is quite limited. A capacity of 4-6 quarts seems about right.

I'd appreciate any advice on reliable brands or models, ones to avoid, and features that have proven to be useful in your experience. Also, if you have any tips on meal prepping with a slow cooker, I'd love to hear them!

Thank you in advance for your help.

I’ve had this since 2011 and finally just noticed this on the bottom. I don’t know if this is some of the protective coating that’s flaked off or what that is not food stuck. It is as clean as it can get. Before I make chili I just wanted to know if this still looks safe to use. Up in the top of the picture it looks like a big flake has come off. Thanks in advance for your help.

Hi all. I wanted to cook a 3 lb Butterball Boneless Turkey Breast in my crockpot this week while I'm at work. How long should I put it on for?