Slow Cookers

I would only trust any meat left in a crock pot on a 70degree kitchen for a few hours.

You cannot heat up miracle whip or any other type of mayo in any way because I tried to heat up my whopper from burger king and my mom told me not to warm it up because it tasted bad if heated.

You can cook with mayo or miracle whip, but not in a slow cooker. The slow cooker takes way too long to get to a safe temperature and that lets the mayo develop bacteria.

Sure! I cook solid-frozen chickens in my crock pots all the time. Just depends on how quick you want your chicken cooked.

Cooking baked potatoes in a crock pot is actually quite easy, and saves energy. Simply wash and dry each potato. Then rub them with butter or vegetable oil, then wrap in aluminum foil. Place them in the crock pot on 'high', and cook with the lid on for several hours. You can start testing for doneness by piercing with a fork after about 6 hours. If they are almost done by that time, check them every 20 to 30 minutes till they are fully done.

No, not at all. This method of cooking has been done for a long time. This is okay to cook this way.

Both fresh and dried mushrooms can be cooked in a crockpot soup recipe for the entire cook time. Mushrooms will impart an incredible savory "umami" flavor (the fifth taste sensation). Depending on what particular type of soup that is being made, you may use a variety of different mushrooms from button, crimini, morelle, oyster, among others. Brush the mushrooms clean with a cloth and either slice or peel/section them into bite-sized pieces. If you are in a rush simply add them to the crockpot with the rest of the cold ingredients. If you are worried about any bitter aftertastes from cooking too long, choose mild mushrooms like button, or if using Portobello mushrooms, remove the gills before cooking.
Looking for something with a little more flavor? Try roasting fresh mushrooms before adding them to the crockpot. Simply lay them in one flat layer on an oiled, foil-covered sheet try. Try to choose mushrooms that are the same size/shape, as all mushrooms roast at different rates. Slice them to relatively the same size. Set your oven to 350 to 375 degrees F and brown, turning occasionally until golden brown. Add those delicious gems to your crockpot and you will be amazed at the incredible flavor!
Another alternative is to pan sear the mushrooms on the stovetop first before adding them to the crockpot. To pan sear mushrooms, heat a dry saute pan over high heat until hot. Add enough oil to lightly coat the bottom of the pan. Sear the mushrooms in one flat layer (being carful not to over-crowd the pan) on one side until golden brown, then flip and repeat. The key here is to make sure the pan is hot but not burning the mushrooms. If the pan heat is too low on the other hand, the mushrooms will leach out their moisture and lose essential flavor for your soup. You may need to add more oil to the searing pan as needed. Once you have finished searing, add the mushrooms to the crockpot. You may also save a few to garnish if desired. Don't forget to deglaze the searing pan with a little stock and/or wine and add that to your soup too! Enjoy!

Great corned beef crock pot recipes can often be found in cookbooks that specialize in slow cooker recipes. Sometimes recipe ideas can also be found in local supermarkets as part of promotional displays or in booklets of slow cooker recipes sold at the checkout.

yes,you may

Yes, and you are not the first to forget to remove it. As long as the plastic bag did not melt or change shape during the cooking process, the food is good to eat.

When checking on your pot roast and its still tough start adding meat tenderizer to it so it get loose

The bacteria in the chicken will be killed by any way of cooking. So then the answer is yes.

First stop would be the manufacturers.

please go away

Baked beans in a can are already cooked all you need to do is heat them, 20 to 30 minutes in a slow cooker should be enough.

Yes, but it might not be as tender as cooking it on low for a longer period of time. Just be sure to keep enough water/broth in the slow cooker to make sure your roast doesn't dry out too much.

I do on my granite countertop with zero problems and have done so on mica countertops. Should be totally fine based on my experience.

No

no. dicing chicken before putting it in a slow cooker can over cook the chicken.

I am sorry but I completely dissagree with your answer for slow cooker cooking. The number one cardinal rule of slow cooker cooking is to NEVER LIFT THE LID! You should never have to turn a roast in a slow cooker unless you are cooking it in a different method than I am used to, the old fashioned juicy fall apart roast with its own gravy.... YUM!I wondered too..., why all the slow cooker recipes call to put the veggies on the bottom??? Because for one thing they cook MUCH faster than the meat and personally I can't STAND mushy veggies.Here's is my own personal take on the topic, I have been cooking roasts (and many other meats) in slow cookers for years and I have never had any meat dry out.First brown the meat, its amazing at the difference it makes, you can dredge it in flour or not, brown it in oil or butter. If you have a rack that fits in the bottom of your slow cooker use it, it makes the meat just fall apart.I add my veggies during that last 3 hours of cook time if I am at home, if I need to put it on and leave I add them on the top of the meat because everything does cook faster the closer it is to the heating element. For a roast in the oven I just surround the meat with all the veggies.For the liquid I use beef broth instead of plain water and either McCormicks beef stew seasoning packet (2) or the Au Jus Gravy mix with about 6 cups of broth. These make the BEST flavored roasts you have ever eaten! I use all sorts of veggies, usually carrots, celery, potato, onions and whole mushrooms. I cut the celery and carrots big so everyone can pick out their likes and dislikes. And a tip from my Mom, drop in a bay leaf or two (just remove before serving)If you want a thicker gravy that's easy enough to do just add an additional packet of beef stew mix or you can use just a regular brown gravy mix. If your like me and love the flavor of the Au Jus, I just add a thickener for the last 30-45 minutes. It can be a gravy mix or flour blended with cold water or I recently found a new easy to blend gravy mix in the spice isle that works great and super easy.I have never ever put my veggies on the bottom of any roast I have ever made either in the oven or the slow cooker, but I always have ample liquid and I always KEEP IT COVERED, foil in the overn and the lid on the slow cooker.I hope my own experiences help someone make their own perfect juicy and tender roast!

Beef cubes cut from different parts of the animal will require different amounts of time to cook. In general, cubes of stew beef with vegetables will be tender after 6-8 hours on the low setting of a slow cooker (Crock Pot.)

No, without water to cool the ceramic crock it will overheat and crack!

as long as it is still cool and had the lid on it i would just go ahead and cook it, It should be just fine.

Yes, it will be fine, just cover it up.

You know, I've never owned a CrockPot new enough, or fancy enough, to have an AUTO position. That might be the ideal setting to hold your soup. I'd check my owner's manual. Alternatively, pick up an instant reading thermometer and measure the food temperature. If your LOW setting doesn't hold the food at 145 degrees or higher, use the HIGH position.

If HIGH is TOO high, IE the food is still cooking and you don't want it to, remove the food from the CrockPot and repan it in something else. Then you can control the holding temp. on top of the stove.

Food held in the Danger Zone of 41 to 140 degrees is subject to microbial contamination resulting in food borne illness.

Is there some reason that you can't just start the meal 2 hours later and avoid the hold time?

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