I've had an on-again-off-again relationship with my slow cooker, but I think I'm finally ready to commit. I had previously borrowed a slow cooker from my folks, but it wasn't up to snuff (the lid didn't fit right). A store at the mall had one on sale, so I thought I'd once again, give slow cooking the ol' college try. Again. With receipt in a safe place for an easy return.
Well, the one I picked up has a temperature probe and a bunch of other settings. I LOVE this thing!!!! I had never done a roast before (The Hubs told me he doesn't care for them), but I did one earlier this week and it turned out perfect! Husband ended up eating most of it! The recipe stated to cook on low for 5.5 - 6 hours, but someone in the comments wrote that 5.5 hours would overcook it. I had a morning appointment (this was going to be our lunch), so I ended up putting the probe in the meat, set the temperature I wanted it to reach, when I returned home, it was done! 3 hours did the trick! 5.5 would have destroyed it.
At this point, I've lost track of the number of stocks I've made in it. I throw chicken carcasses in the crock, add veggies, add ACV, let it sit for an hour, then set it to low and let it go for 24 hours. Easy peasy!
Right now it's finishing up some brown rice. I started it on the stove top and the recipe said to cover it and put it on low for 1.5 - 3 hours, so I'm letting the slow cooker do it. This will be the second time I made this recipe like this; here's hoping the first time wasn't a fluke!
Oh, slow cooker... I'm so glad we're friends.
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