Crock Pot Woes

When my MIL was babysitting my children she always worried about me leaving the crockpot on all day even though she was at my house watching the children. We compromised by placing it on a pizza baking stone. Guess she thinks that absorbs the heat so it won't catch the counter on fire. Regardless, I've never had a problem leaving a crockpot on all day.

Super easy recipe - place two-three boneless chicken breasts in crockpot, sprinkle on dry spaghetti sauce mix and add a 14.5-oz can of diced tomatoes and a small can of tomato sauce. Cook all day. Serve over spaghetti.

Perfectly safe. Mine is now 15 years old and I've never had an issue--except the feeling of *freedom* when everyone else is stressing over 'what's for dinner'!
Place it on a clear, uncluttered area of your countertop.
Seriously, the biggest issue is that it is 2, 3 or 4 quarts of near-boiling temp food--so be vigilant about the kids NOT getting near it or tipping it over.

I have been using crockpots safely for many years. When I was first out on my own 20 years ago, I even used my mom's old 1970's model! I routinely have mine on for 10-12 hours at a time while no one is home. Just put it somewhere on the counter where it won't come into contact with any papers, plastic, etc. Don't be afraid! Have you ever heard of a house fire starting from a crockpot?! (unless of course the cord was frayed or there was a short or something like that.)

I make sure nothing is around it and I leave it all day. Never had a problem.

Pulled Pork:
Onion cut into rings on the bottom, pork roast (or whatever hunk-o-pork that was on sale that week) on the layer of onion. Add a single serving bottle of good quality root beer. I use Jones. (try and avoid the corn syrup kind) Cook it all day. Drain it when you get home, pull it apart with 2 forks, discard any bones, and dump in your favorite BBQ sauce. Serve up on toasted buns with a side salad or slaw. YUMMMMMMMY!

I have a roast in my crock pot right now and the girls and I are about to head out the door for a few hours. No worries. I have left the crock pot on and all by its lonesome for years. I did it when I was single and when I was newly married and working, as a working mom and now as a stay-at-home-mom. I've never had any problems...never any close calls.

Sirloin steak with a can of beef consomme, a tablespoon of red wine vinegar and a tablespoon of worcestershire makes pretty good meat for Philly cheese steaks.

Chicken breasts, a packet of taco seasoning, and a can of crushed tomatoes makes a good taco filling. You just shred the chicken after cooking.

It's fine. You leave your other appliances plugged in all day, right? The fridge runs all day long while your out... hope that helps!

LOVE mine and couldn't live without it! Just leave it on the "low" setting.

Sausage, peppers and onions...

- store bought sausages
- 2 cups BBQ sauce
- 2 cups water
combine and set on "low" all day

- sliced peppers (2) and red onion added in 30 minutes before serving on HIGH

Serve with toasted buns!

For me it's easy to plug it in and leave it right on the counter.
Clean off the counter and make sure nothing else is touching it.
It will happily slow cook for as long as the recipe calls for - 12 hours or more.
From soups to chili to pot roasts there are so many things to cook in a crock pot you'll never get bored with it.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=crock%...

Sorry I can't help, I feel the same way. Guess coming from a family of
firefighters does not help!

Never had a problem! I sometimes even have two going at once! One with the meat dish, one with a side dish. Awesome. The best part is that you don't have to worry about cooking when you get home from work, or wherever and are tired. It's all done for you! Love, love, love it!
I like either a whole pork loin or country style ribs in mine. Just enough water to cover the bottom of the pot, put in the meat and cook on high for 4-5 hour for the loin, 3-4 for the ribs depending on how many you have. With the ribs I add a bottle of bar-b-que sauce. With the loin, I fork shread it when done and everyone can add their own sauce to their liking.

Updated

Never had a problem! I sometimes even have two going at once! One with the meat dish, one with a side dish. Awesome. The best part is that you don't have to worry about cooking when you get home from work, or wherever and are tired. It's all done for you! Love, love, love it!
I like either a whole pork loin or country style ribs in mine. Just enough water to cover the bottom of the pot, put in the meat and cook on high for 4-5 hour for the loin, 3-4 for the ribs depending on how many you have. With the ribs I add a bottle of bar-b-que sauce. With the loin, I fork shread it when done and everyone can add their own sauce to their liking.

Updated

Never had a problem! I sometimes even have two going at once! One with the meat dish, one with a side dish. Awesome. The best part is that you don't have to worry about cooking when you get home from work, or wherever and are tired. It's all done for you! Love, love, love it!
I like either a whole pork loin or country style ribs in mine. Just enough water to cover the bottom of the pot, put in the meat and cook on high for 4-5 hour for the loin, 3-4 for the ribs depending on how many you have. With the ribs I add a bottle of bar-b-que sauce. With the loin, I fork shread it when done and everyone can add their own sauce to their liking.

I use one. I has worked for me. Just follow the instructions. I tend to put to much or too little water in mind. LOL I lke it. :)

Hey, I am using some of these ideas. Too funny! :)

I frequently leave my Crock Pot on when I'm not at home. Honestly, I've never, ever heard of a fire being caused from a Crock Pot. I'm more concerned about leaving clothes dryer running when I'm not home.

Perhaps you can try leaving it on during the weekend when you are home, and when you see that it is safe to do, you will feel better about doing it during the week. Here's a yummy recipe:

Slice 2 onions and place on bottom of crock pot. Then mix together 3-4 lbs boneless skinless chicken thighs, 1 tsp black pepper, 2 tsp paprika, 1 tbsp olive oil, 40 peeled cloves of garlic. Cook on high for 4-6 hours, or on low for 6-8 hours.

I do it will I am out and about all day try it on the weekend when your home

I've used a crock pot for years/decades. The only time I had a problem was when I didn't put enough water in it.

I've used this recipe several times to win chili cook offs:
B.'s Smoked Chicken Chili

1 28 ounce of enchilada sauce (I used hot, red sauce)
1 15 oz can of refried beans
4 15 oz cans of chili flavored beans
4 pounds of chicken leg 1/4's (leg 1/4's work better than breasts)
2 tablespoons of chili powder
1 heaping teaspoon of cayenne pepper
1/4 lb of fresh jalapenos. (canned won't work as well)

I used a 6 qt crock pot turned on high.
Smoke the chicken leg 1/4's. Place them in a pan, with 1/4" of water, on a BBQ grill with mesquite wood for smoke. Cook them over very low heat, until done. Put the chicken leg 1/4's and the water in a container in the frig over night. I put Canadian Chicken Seasoning on my chicken in the grill.

Put all the ingredients in the crock pot, including the water in the pan the chicken cooked in, except the jalapenos, and stir. 5 hours later, remove the leg 1/4's and place on a plate to cool. After the chicken is cool enough to handle, remove the bones and place the meat back in the crock pot, then stir. Stirring breaks up the chunks of meat and makes it go through out the chili.

Cut the tops off the jalapenos. Cut them in half length wise. Use the round end of a spoon to scoop out the seeds and white part that holds the seeds. (The seeds and white membrane makes Jalapenos HOT.) Do the scraping under the water or with a fan blowing the fumes away from you. Dice the pods and add them to the chili 15 to 30 minutes before serving. Enjoy!! (For thicker chili, remove 2 cups of sauce only from the pot when you remove the chicken to debone it.)

Good luck to you and yours.

Glad to see you have decided to try!! My mom still uses the one she got in 1975 as a wedding gift! I own 3 of them!! (I still want the tiny one and the one that does 3 at a time lol) But I figured I would offer a recipe for you.

Cran-pineapple Pork

1 pork roast (frozen or not) The size that will fit in your crockpot well
1 can jellied cranberry sauce
1 can pineapple chunks
chopped garlic to taste

Put roast into crockpot, open can of cranberry sauce and dump in (you can break it up a little) open can of pineapple (steal a few pieces cause they are yummy) and dump in, juice and all, toss the garlic in over everything. Put on low for about 8ish hours. (6 if its thawed) Take roast out, turn crock to high, thicken the liquid for gravy buy using cornstarch and water (it is just a faster way, and easier for the crockpot I find) I serve it over potatoes even rice :)