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This is true. Back in the mid 2000s, the government got involved and instituted regulations for slow cookers. Many people are finding their entrees burned or dried out after an 8-hour cooking day.
I found my mom's old Rival Crock Pot (a 1974 model) a few years ago, and recently started using it. I'm happy I never even thought of tossing it. It was made in the U.S., is sturdy, and works as they were intended to work. Thankfully, someone posted the entire original cookbook/manual that came with that model (I haven't found that yet), so I can stick to the original cooking times since many newer cookbooks consider that the new ones run hot.
Slow cookers were meant to run for hours without drying out foods and, if used properly, will cook meat thoroughly (some people never could resist peeking and stirring).
flea markets and garage sales are good place to find made in the USA crocks. Even the Japan/ Korea made cookers from the 1980's are on par with the USA ones.
flea markets and garage sales are good place to find made in the USA crocks. Even the Japan/ Korea made cookers from the 1980's are on par with the USA ones.
Yes, that's true. I love those places, and I have seen old models of crock pots/slow cookers there (they won't be getting mine, though lol).
I'm convinced that a lot of kids (adult children) of deceased people simply don't know or don't care about the value of some of those made-in-the U.S. items. Also, many simply want to clear out an estate as quickly as possible.
Not a good idea - it'll spend too much time in the "danger zone."
Been doing it for a gazillion years with no problems. In fact I have some salsa chicken cooking now that started out as a block of frozen chicken breasts this morning.
OP, there's an easy crock pot recipe for you ... chicken breasts, an envelope of taco seasoning (or your own homemade blend), can of drained corn, can of drained and rinsed black beans, and a jar of salsa. No need to mix ... just dump the chicken, then the seasoning, then everything else on top. Shred and serve on corn chips with shredded cheese.
Been doing it for a gazillion years with no problems. In fact I have some salsa chicken cooking now that started out as a block of frozen chicken breasts this morning.
OP, there's an easy crock pot recipe for you ... chicken breasts, an envelope of taco seasoning (or your own homemade blend), can of drained corn, can of drained and rinsed black beans, and a jar of salsa. No need to mix ... just dump the chicken, then the seasoning, then everything else on top. Shred and serve on corn chips with shredded cheese.
Sounds like that would make a great burrito or taco also.
LOL - ask the manufacturer if starting a slow cook with raw frozen chicken is okay. I'm quite sure the answer you get back will differ from what you expect .
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