Yes, it goes into warming cycle when done. I think that's when the food dries out, because if I'm home and we eat when the cook cycle is done, everything comes out fine. I just can't figure out how to put it on a household timer and still get it to turn the heat on at the right time. I may have to get another one without the push-button start.

Good Housekeeping rates crock pots:
http://www.goodhousekeeping.com/video/? ... gga&kw=ist

If you can not find it through this link then just go to the Good Housekeeping website and do a search on crock pots or crockpots- both come up with this video AND some good recipes.

While that loads, I'll just share about my crockpot.

I have a 6 qt Rival with removable crock. The plastic handles that attach to the side of the outside cracked and eventually one broke off completely. My plastic turning knob did the same thing. We super-glued it a few times but it's now beyond repair. I was afraid of the screws from the handle rattling around inside overheating or shorting the wiring, so I took it apart to remove the screws. Silly me, I put it back together with cord coming out the front. It still works so I find it hard to justify a new one. I'm thinking about using it a lot when my parents come to visit during the holidays so my mom will just buy me one. Then it won't feel like a waste.....since it would be a gift.

I think West Bend has metal handles and I'd look more closely at that. It seems sturdier. I went to Rival to try to get replacement handles and a knob. It's apparantly a known issue, as the question about the handles is on their FAQs. They don't offer replacements because you have to take the thing apart and they don't want people getting into that stuff. BUT I guess it's OK to have a sharp screw sticking out of the hole to people can get cut and scratched.

Definitely need on with a removeable crock. I have another that is more tall than wide and the crock doesn't come out. It's a pain to clean. I use if for soups, but not pot roast b/c a large cut of meat doesn't fit well.

Sort of on the topic but not really....I love the crock pot liners that Glad makes!!! They are a plasic bag that goes inside your crockpot and once you are finished using it you just throw the bag away and use a damp sponge to wipe out your crock pot. Fastest clean-up every!

Donna,

My crockpot's handle just snapped off last week. I've already scratched my arm at least three times since on that sharp screw sticking out.

I have a turkey breast in there right now for tonight's dinner. They were buy one/ get one free last week. The gal in the store said she loves them when you just pop it in the crockpot on low all day. Just seasoned with salt and pepper. So we'll see how that turns out.

Here's one by Patty Gall from the archives:

This is one of my favorite easy mexican dishes that can be made ahead of time. I like to put this one together in the morning on days when I have errands to run in the afternoon. Then when I come home I don't have to root around the kitchen to see what I can throw together for a quick supper. Is already ready -- Bonus!

SLOW-COOKER ENCHILADAS

1 lb. ground beef
1 cup chopped onion
1/2 cup green pepper
1 can (16 oz.) pinto or kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1/3 cup water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inches)

In a large (make sure it's pretty large) skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Enjoy!

Here's one from the archives:

I found the greatest, easiest recipe that my kids loved!!! (MIRACLE)

You dump into your crockpot
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz cream cheese square cut into blocks
1 package dry italian dressing mix
4-6 chicken breasts

Cook for 6-8 hours on low and serve over rice.

So easy and surprisingly good. :)

Julie

ooooo, that does sound yummy!

Last week I put
beef stew pieces (2-3 lbs)
can of cream mushroom soup
drained small can of mushroom pieces
envelope of dry onion soup

cooked all day on low. 30 min before serving put in one bag frozen peas.

Everyone liked it (well, except the pipsqueak) so I was happy.

Here's a recipe I adapted from Best Loved Slow Cooker Recipes (ISBN 0 7853 4102 1). I especially like that it's mostly stuff I have in the cupboard all the time.

Corn Chowder

Put into crock pot (I used 6 qt)

2 1/2 c milk
1 can cream of chicken soup, undiluted
14 oz frozen corn
1 1/2 c frozen hash brown potatoes
1 c diced cooked ham
1 med chopped onion
2 T butter
salt
pepper


Combine all. Cover and cook 4-5 hours on high. S&P to taste.

Patti, how do you serve this? On rice or potatoes? Does it come out soupy? Lots of left-over ham and don't know what to do with it!
Wendy

<forehead slap> I guess I left it a mystery! It's corn chowder. I edited my post to label it. I do so love corn chowder!!!