what is a good slow cooker brand?

I have had bad experiences with them and have had 2

when they are on the "keep warm" setting it is bubbling and way too hot

I just need a small one too

 

The problem with this recipe (and many other slow-cooker ones I find) is that it calls for just 6 hours of cooking time.  I work an 8-hour day which means by the time you factor in travel to-and-from work, I'm away from my house for about 9 hours each day.  If I tried to make this in the morning, I'm afraid it would come out cremated by the time I got home to it in the evening.  :(  

What about putting your crockpot on a timer, that way it can be just ready when you get home.

yes, you can get a timer to plug into the wall outlet for just a few dollars, set it to come on a couple hours after you've left for work and you should be in good shape.

...but would you really want meat sitting there a couple hours before it started cooking?

If I used a timer, I'd have raw chicken (or whatever other meat I'm cooking) sitting out at room temperature for 2-3 hours.  Sounds like a great way to give myself food-poisoning! 

I routinely overcook things in my slow cooker because I have the same problem. If you have to do most slow cooker recipes for longer, your usually ok. I just usually add just a little extra water to stop burning and it's really, really tender when I get home.

Most slow cookers have a "warming" setting on them.  When your cook time is over (lets say 6 hrs) the crockpot stays in warm mode.  Very similar to how restaurant buffets work with the food sitting out on warming trays.  Granted, it will sit in the crockpot on warm for a while, but you avoid the food poisoning issue of food reducing heat and causing bacteria issues.  The meats overcooking is never an issue, it always seems to be the vegetables I add in the crockpot that tend to come out mushier.  I have solved that problem by putting the meat at the bottom of the crockpot and layering the veggies on top.  They stay out of the liquid solution more and jet nicely steamed.  Then I mix it all up before serving.

I would think if you started out with frozen meat (which is perfectly fine in a slow cooker) the 2-3 hours before the time starts it will not be a problem... just a thought... : )

Choose to be blessed!!  : )

toroneh... I use a Hamilton Beach and it's a great slowcooker.  Get the one with the probe so you can set the desired temp to complete the meal (none of this iffy time stuff) and it'll kick on warm until you get home.  One thing you need to remember though, the veggies take longer to cook than the meat.  So you may want to stick that probe in a potato if you are making a pot roast or another veggie/meat mix.  I think you'd be very happy with the Hamilton Beach... I know I've been thrilled with it.  One other note... Get the BIG one!.... and with every meal you make, you can give yourself some healthy Home Made freezer meals! 

Original Post by: mmgage

The problem with this recipe (and many other slow-cooker ones I find) is that it calls for just 6 hours of cooking time.  I work an 8-hour day which means by the time you factor in travel to-and-from work, I'm away from my house for about 9 hours each day.  If I tried to make this in the morning, I'm afraid it would come out cremated by the time I got home to it in the evening.  :(  

I've never had a problem leaving things on for longer, especially if you put it on low. It's only occasionally that I've even had anything burn in the crock pot, and that was because I didn't add enough water/broth at the beginning. I work outside the home too, and usually when I use my crock pot the food is in there for 9 to 10 hours. It's not a big deal.

Original Post by: ladysly

toroneh... I use a Hamilton Beach and it's a great slowcooker.  Get the one with the probe so you can set the desired temp to complete the meal (none of this iffy time stuff) and it'll kick on warm until you get home.  One thing you need to remember though, the veggies take longer to cook than the meat.  So you may want to stick that probe in a potato if you are making a pot roast or another veggie/meat mix.  I think you'd be very happy with the Hamilton Beach... I know I've been thrilled with it.  One other note... Get the BIG one!.... and with every meal you make, you can give yourself some healthy Home Made freezer meals! 

Great to know there is such a slow cooker out there with a built-in thermometer and automatic warm setting. Thanks for the tip on Hamilton Beach!

This looks like a very good recipe, but I don't see anywhere on your site for a PRINT this recipe.  When I try to select the recipe, it wants to print the entire page--ads and all.  It would be nice if we had the option to print.  Now I have to write it out instead.

Copy and paste to a blank page...  : )

I am in my 70's and technologically challanged.  I don't know how to "copy and paste."  Thanks anyway.

Where is the calorie count for the slow cooker quiche? And the nutritional info?

Not sure why folks aren't finding this info.  The print button is in "green" and the nutrition facts link is hi-lighted in blue.

That is if you click on the recipe link....

 

In the body of the text under "Friday Recipe of the Week!" is blue writing that says, " Slow Cooker Spinach, Chicken, and Feta Quiche", click on it.  It will take you to a blog, at the bottom of the post, you can click a button that will let you print and/or download the pdf!  Also within that post is the link to the nutritional information.  HTH

Here's to healthy choices,

Sharon

 

Original Post by: firstmartijo

I am in my 70's and technologically challanged.  I don't know how to "copy and paste."  Thanks anyway.

Just so you know, if you care, you can use your mouse to select (highlight) the text by putting your mouse at the beginning of what you want then holding down the left button while you select all of the text you want. As soon as it's all selected, let go of the left button and RIGHT click with your mouse on the selected area. A big box will appear with a lot of choices. You can choose "copy" or "copy selected text" from this menu. Then, open a blank document in Word or WordPerfect or some other word processing software, right click anywhere in the blank document, and choose "paste" from the menu that will appear when you right click. If you want to get really fancy, choose "keep text only" so you don't have to reformat anything.

If you even care about any word processing issues, you are welcome to message me any time.

I'm in a healthy cooking challenge; I'm adding this to my menu!

Thank you.

A good place to get a slow cooker is a thrift store.  And if breaks, you're not out much money.

As for the 6-hour cooking time, I agree that's frustrating.  What I do is cook the food overnight.  At least if it's going to burn, I'll smell it!

Thanks for the copy/paste info.  It works.  Browneyes302 said the "print" button is in green.  I am not color blind, and the only green I saw was "share".

Hi firstmartijo. It looks like you and Browneyes302 are looking at different screens. While the recipe does appear right below the article, it also appears in a separate window if you click on the name of the recipe within the article itself. It says "Enjoy the recipe below", followed by the name of it in blue. Click on the blue and it takes you to a new screen where there is a green button for printing, as well as editing so as not to print everything else on the page. That's where the link is for the nutritional info as well. Hope that helps! Looks like there is mor than one say to view the recipes - it confused me for a minute, that's for sure. =)

Pardon my bad typing at the end there. It should say " Looks like there is more than one way.....". My bad.

Thanks, Criches.  I am on the right page.  I don't know why it has to be so complicated, but I am glad I found it.

I work as a lifeguard, and we have to bring our own meals and snacks to eat during our breaks. Any suggestions???

Original Post by: ksac7

I work as a lifeguard, and we have to bring our own meals and snacks to eat during our breaks. Any suggestions???

Good question!  Meals that don't need heating (or refrigeration) are something that I need ideas for.  Eating sandwiches all the time gets old.

I used to heat soup/stews/chili in the mornings and put it in a large thermos.  By lunch it would still be pretty warm.  That, and hummus and pita are my only ideas.

Try freezing water bottles (or whatever you drink) and use them as your 'ice' to keep your cold stuff 'cool'... that may open up some options for ya...

Choose to be blessed!!  : )

What can I use in place of the spinach?  Or maybe I can add it last and make it wilted?  I have never been able to eat cooked spinach without lots of bacon grease, or things to completely cover its taste.  I do, however, like fresh spinach.

 

Original Post by: firstmartijo

Thanks for the copy/paste info.  It works.  Browneyes302 said the "print" button is in green.  I am not color blind, and the only green I saw was "share".

It will work for any text, not just on this webpage. I hope this opens some doors for you! :-)

You have to click on the recipe name first (the hyperlink) and then you can print.

Quick tip:  Put your ingredients together the night before in the crockpot insert and refrigerate.  Cook on low 8 hours and it usually turns out fine-the cold ingredients take a bit to get to the cooking temp.  I am a crockpot fanatic and have 3 right now, small medium and large-the new larger one cooks much faster, I never put it on the high setting.  The older Rival model (the medium one) cooks much slower, but works out fine for about 8-9 hours on the low setting.  Just got the small one, don't know how it cooks.  Crockpots are the working woman's best kept secret.