I'm a Crockpot Failure

t.

I am thinking that the crockpot may have hot spots and and lid that doesn't fit right. Try a new brand crock and then go to 365 crockpot and glance through a year of recipes and find one you want to try. I have never had anything but tender meat, tasty soup, stew.

Updated

I am thinking that the crockpot may have hot spots and and lid that doesn't fit right. Try a new brand crock and then go to 365 crockpot and glance through a year of recipes and find one you want to try. I have never had anything but tender meat, tasty soup, stew.

I'd rather be a crockpot failure than a crackpot failure.

I had trouble with my crockpot (which usually only gets used to make hot toddies for a crowd) when making 15 bean soup. I figured, to hell with this thing, and never used it again. Fast forward to the following Christmas when my grandmother gave me a fancy crockpot and a cookbook to go with it - it works great, even using the same recipe for 15 bean soup. So sometimes it IS the crockpot's fault, and not the crackpot's fault. ;)

I never cook my stuff as long as it says. I usually start it out with the low temp and then turn it up to high the last hour or so. My crockpot (also a 6 qt) cooks very hot. I usually take the high temp cook time, and put it on low. The longer and lower you cook it, the more juices you get too.

I wonder if you have a new or old crockpot?

I ask b/c I bought a new one at Costco and returned it because the lid is terribly loose and flimsy.

And I know from years of experience, you need a solid, heavy fitting lid to keep the evaporation loss and steam escape down.

Another example of how 'they don't make things the way they used to. '

And check if you are using the low setting for all day, or the high setting for just 3-4 hours, but have let it cook all day.

i have always had to add water, especially if you're cooking for hours on end. i have noticed some receipes say don't add water - i don't get it and don't believe in it. also i would save it for weekends or when you can be there to keep an eye on it. than you can turn down/add water when needed. at least until you get used to your new crockpot...!

What brand is it? My mom has a crocpot that is soooo much hotter than all of the other ones that we have. Every crockpot is different but this was WAY different. I would turn down the heat, add extra water or whatever and stir it occasionally.
BUT also remember that every time you open it, it take about a half an hour to get back to the heat that it once was at, since you release everything when you open the lid.

My mom gave me a rival slow cooker for Christmas. What I made from this cookbook turned yummy. Tonight I made steak fajitas. My husband like steak I don't. It turned so yummy I ate 2. IF I were you I would buy that cookbook.

LOL! I don't have advice for you because I never felt comfortable leaving the thing on and plugged in all day. So I got rid of mine about 25 years ago. But I had to tell you your title made me laugh. I have to believe you aren't a failure though because if you are I am a quitter.

Heat too high or your lid doesn't fit well? Do you see steam coming out when it's cooking?

Try something really simple, like pulled pork at a time when you can monitor (add beef broth if starts to burn). Put about 3 pounds of pork in crock pot and add one jar of BBQ sauce. cook on low for 6-8 hours, and shred with two forks.

http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main....

Get a new one. I got a new 7qt one with the fancy digital readout thing about a year ago...it was like $30 at Walmart and I LOVE it. The only draw back is someone who will remain nameless in my household broke the rules and used a stainless scooper or stiring device in it and the non stick coating is coming off, so I will need to replace it soon enough. (oh the tounge lashing they recieved!!!!) My last pot was a big ceramic ancient thing, but the insert cracked, so I went new.

I am NOT a cook...but I crock pot! Chili in there right now..pre cooking for tomorrow...just cuz!

Now go shopping!

Exactly what Molly said. It's your crockpot! Some of them are beasts! I had one that burned everything too.
Sorry about your dinner! How disappointing!

Wow, even if you follow the recipe it happens?
Strange.
Maybe the heat is too high?

I always do get lots of juices/liquids, when I make my crock-pot dishes.
Since yes, it does not evaporate.
I have a 6 qt. too.

Stumps me, why yours is burning to a crisp...

I have no idea... Does someone "check" the crockpot during the day? That could be it. Opening it makes you lose lots of water. Is the lid not very tight? That could be another problem... Add extra water. With stews it can't hurt.

I brought my crockpot back to bed bath and beyond. They let me get a different brand. You're not a failure:)

Extra liquid and smaller pot...I have had the best luck with crockpots until I bought a 7 qt version 2 weeks ago... Need to go back to a 5 qt and keep that bad boy full as possible so things warm up evenly.

Its not youuuu!! LOL. Its the crockpot! I had a crockpot brand crockpot and it burned everything!! When it said heat on high, I had to do it on low or it burnt! I received a Hamilton Beach crockpot as a gift and it works beautifully! No burning!

Aww, don't give up! Yes, it could be the crockpot from what other moms have said. Is there a lot of 'empty space' when you put your meal in? More than a couple inches from the top? If so, perhaps your pot is a little too large for your needs? What liquids are you using? I sometimes layer if it's meat, i.e., alternately layer boneless pork chops (or stew meat), pepper/garlic/your fave seasonings, but not salt, and cream of mushroom soup (make sure top layer of meat is covered by soup) and cook on low while I'____@____.com juices from the meat mix with the soup to form a creamy gravy that's awesome on mashed potatoes, rice or noodles. I never add water or anything else. And the meats just melt in your mouth. You can do it, don't give up!

My crockpot has a loose fitting lid. I always add at least an inch or two of extra water or broth or wine when cooking, since it loses at LEAST that much over 6-8 hours (as opposed to my stock pot which loses about an inch per hour on simmer with the lid on).

Same token... starches burn when they sit against even the lowest heat for some time. So if you have rice, grains, potatoes or other things in your pot you need to either

a) add them about an hour before you want to eat

or

b) have a layer of non starches (like onion wedges or apple wedges...Fruits and veggies will caramelize, as well, however.... but they don't so the coffee-flavored burn of starches) covering the bottom entirely

or

c) Be stirring the darn thing at least once and hour