I am usually an exceptional cook. Recently, my daughter convinced me to get a crockpot because she said all I have to do on busy days is just place ingredients in the pot and leave it alone all day. That sounded like a great idea on busy days. I have cooked several meats (chickens and roasts) in my crockpot using various recipes. I ususally need, however, to leave the pot on all day while I'm at work. When I return (8-12 hours later), it never fails, the meat dishes I am cooking are too dry, shriveled, and overcooked. What am I doing wrong? Should I select the shorter time and expect the warm setting to keep it from overcooking, or is the longer time the correct setting? The only successful thing I am able to cook in that amount of time are beans. I am following directions for the recipes, but one thing I suspect is that perhaps I am not cooking enough volume to slow the cooking time. Ususally when I make a recipe, my pot is 1/2 to 3/4th's full. Is that my problem? I would like to make more dishes, but several of the things I have tried were either too dry or virtually inedible because it became mush. My crockpot is costing me time and money to prepare things that are not edible and then having to come home expecting a meal and having to prepare something else or making my family suffer through dry, mushy dishes. What do you suggest? Thanks for your help in advance. Bette Henry
HI BETTE...I USED THIS ITEM FOR THE 1ST TIME TODAY...I DECIDED TO TRY IT AT A TIME WHEN I WOULD BE HOME TO OBSERVE THE PROCESS...I USED THE FROZEN BANQUET CROCKPOT CHICKEN WITH POTATOES, VEGGIES & SAUCE FOR MY 1ST EXPERIMENT...INSTRUCTIONS : SET ON LOW FOR 8-10 HOURS...AFTER LESS THAN 4 HRS, THE SAUCE WAS BURNING/STICKING TO THE SIDES OF THE CROCK POT AND THE VEGGIES WERE MUSH...IT WAS BUBBLING UP LIKE IT WAS ON THE HIGHEST SETTING ON THE STOVE TOP...I CALLED RIVAL ( 800.323.9519 ) AND SPOKE TO MARIO IN CUSTOMER SERVICE...HE DID SOME EXPLAINING ABOUT THE HEATING ELEMENTS BEING ON THE BOTTOM AND THE SIDES OF THE HEATING BASE AND SUGGESTED TO CUT ALL SLOW COOKER RECIPE TIMES IN HALF, INCLUDING THE RECIPE BOOK THAT CAME WITH THE CROCKPOT...I'M GOING TO TRY THIS AGAIN WITH ANOTHER FROZEN BANQUET CROCK POT PRODUCT ($6.00) , I'LL REDUCE THE COOKING TIME AND INCREASE THE ADDED WATER...I'M NOT GOING TO USE AN EXPENSIVE CUT OF MEAT UNTIL I GET THE HANG OF THIS "SMART" POT...I'VE ALWAYS USED THE OLD FASHIONED TYPE SLOW COOKER WHERE IT WAS SLOW EVEN ON THE HI SETTING !!! GOOD LUCK, VALERIE M. 1/11/07
Posted on Jan 11, 2007
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I made a mistake by giving my perfectly good 6 qt. crock and purchasing this model. EVERYTHING I have cooked in my new crock is overcooked. Cutting the cooking time in half as "Mario" from RIVAL suggests would probably solve the problem......BUT the crock pot was invented for people who are away from home for 8+ hours (work) to start their dinner time meal in the morning in the crock before leaving for work. I cannot leave work at lunch, rush home, start the crock, and rush back to work. I am donating my crock to be used as a warmer at the VA hospital.....an absolute waste of my hard earned money was this purchase of the Smart Pot.
I am sorry that I gave away my old rival crock pot. The new one turns everything to dried jerky in about 4 hours on low. Low boils the food. Soup is tasteless because so much water needs to be added to ensure the house doesn't burn down while I'm at work from 7:00-4:00pm. The customer service dept ignores the real problem and continues to say just cut the cooking time, add more liquid and fill pot. They ignore the value of slow LONG LOW temp. blending of flavors. Go to a second hand store and find an older truer model as I did for $3.00. You'll be cooking again without worry.
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