I hate my crock pot.

[wooly_wonderful]

I agree, I shorten the cooking time and almost always cook on low. It's also important that you get a crockpot that isn't too big for what you are cooking. If I'm not mistaken it should be about 2/3 full. I have the fix it and forget it big cookbook and I love the huge variety if recipes.

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[sydney]

I know what you mean, the chicken always has a weird texture too. The only meat I like in there is pork or a roast.

[AHASRADA]

I know what you mean about "tasting the same". I pretty much only do 40 clove chicken and veggie or bean soup, but everything has an acidic after-taste. Also, the same seasonings I would use if I were cooking the meal on the stove seem to end up much more bland in the CP. I don't remember having this problem years ago, so I'm wondering if it could be the crockery? Maybe it's absorbed tastes over the years? Or maybe I am cooking to long. There is definitely a point where the aroma in the house changes from "yum" to that acidic smell.

[mel j]

I like mine now, but I can't get chicken "right" in it and I don't make other meats except fish but never tried it in the crockpot. I use it mostly for veggie soups/stews or chilis, potatoes, and squashes now. I did try it for baking a plantain recipe and it came out really well. But I don't know that I will try meat again.

[FernHollow]

I come from a family with multiple professional gourmet chefs and I'm fairly picky about food quality. We actually use our crockpot 3-5x per week usually and everything turns out wonderful. I have never had any problems with things tasting off in it at all, maybe it is the brand of slowcooker? We make soups, stews, curries, lasagna, shredded BBQ chicken, taco chicken, roasts, etc. Plus I use it for making big batches of yogurt or broth. I don't think I could handle cooking so much from scratch for a big family if I didn't resort to the crockpot

Are you making those typical "cream of" whatever soup crockpot meals? Those are definitely yucky. Look for some simple whole foods soups or stews. If you are cooking boneless skinless chicken, ALWAYS cook it from frozen it ends up with much better texture! Only cook on low and don't over cook.

[judyjudyjudy]

It is great for making refried beans from dry beans. It saves a lot of money and you know what you're putting in them.

[BNC]

I agree with pp to watch the times. Most recipes say low 6 to 8 hours, but fresh chicken breasts (bl sl) only takes 3.5 hrs on low in mine. Any more than 4 hours and it just falls apart.

[tesslouise]

We make beans, yogurt, Chicken Makhani, baked beans, chicken broth, bean and ham soup, hmm, lots of really good stuff in our Crockpots. See if your library has the Make It Fast, Cook It Slow books.