Is there no fear of these slow cookers/crock pots starting a fire? I see all these yummy sounding recipes and I have an email with probably 100 recipes, and I would like to try some. But I am afraid to leave the pots on all day with no one home. I have a little chihuahua in the house and I would be afraid of a fire. I just don't know if I could do that. I've thought many times how nice that would be to cook while I'm at work or on Saturday night to have a good "Sunday lunch" like Granny used to fix.
And.....what's the difference between a slow cooker and a crock pot?

Have little fear! I, too, was in your spot 2 years ago. I finally started using mine. I have a crockpot and a slow cooker. They are basically the same thing; crockpot might be a trademark. I have a second cooker because I made one dinner and it wouldn't fit in the small pot.

I really think home economics ought to return to the required curriculum in schools.

A crock pot is actually a brand name for a slow cooker. Crock pot come to be used generically, much as kleenex and kool-aide have.

Now, according to the Rival brand website:
Slow cookers are safe to leave unattended.
Crock-Pot® slow cookers are designed to run all day without posing a fire hazard as well as to prevent the countertop temperature from rising too high. The outer heating base will be hot as it cooks, but will not set fire. The heating element in the heating base functions at a low wattage and is safe for your countertops.

Granted, Rival has a vested interest in getting you to buy crock pots, but they also have a strong interest in not getting sued. I poked around on the interent and found very few legitimate articles about fires related to crock pots, and those fires seemed to be related to old crockpots that had been damaged. So, as long as my crock is not cracked and does not have a frayed cord, I am going to continue using it. The entire appeal is that i dump food in it on busy days and not think about it again until I get home! Use common sense and enjoy.

Hope this helps somewhat

Off to put a roast int he pot today...

better get another pot, here's dessert!

Decadent Chocolate Delight

1pkg choc cake mix
1sm pkg cho instant pudding & pie filling
8oz sour cream
1c choc chips
1c water
4 eggs
3/4c veg oil

lightly grease inside of pot. Mix all ingredients in lg bowl. pour into pot. cook on LOW 6-8 hr or HIGH 3-4. serve warm w/ice cream or fudge sauce. You use a big spoon to scoop it out in chunks. OMG it's good, and if I wasn't going away tonight it would be in a pot!

Oh I come and go all day while the crockpot is on. My sister in law used to leave go to work then on lunch come check hers and then go back to work. She has done this for years and not had any problems.

Crock pot slow cooker is it's true name... some just call it one or the other...

GG

I have 3 different sizes!!!

Me too GG--you need all those sizes to make different stuff! THese recipes are making me so hungry.....but I need to leave for work NOW and I have nothing thawed to put in the pot. I guess it is leftover stew for us tonight! Oh well-tomorrow is another day!
Regarding the names; I always thought Crockpot was a thing with a crock; slow cooker has a metal pot that can go on the stove (to brown stuff) and then sits on the base to cook all day. I have a rival one and it really works great when you have to brown and then slow cook. Terrio-who also has a TON of CP recipes...I will have to post barley beef stew and cider stew another time. The books "Fix it and Forget it" are also very good. There are a bunch of them!

LOL! I have 2 jumbo 6qt, and 1 crock pot & 1 slow cooker. Iffen you wanna to get technical, I also have 2 roasters! I sometimes have 1 for meat, 1 for veggies & 1 for dessert. Happy B who's very hungry now!

My sister in law used to leave go to work then on lunch come check hers and then go back to work

I worry myself sometimes with the foolish thoughts that go through my head....I have a very dumb confession.....I even considered sitting a crock pot out by the pool so it could sit on concrete all day and not be plugged into my house. But then, the neighborhood dogs may attack my poor little pot.

thanks for all the info to everybody on the crock pots/slow cookers. I'm still trying to talk myself into using one.

my family has been cooking things in crock pots since I was about 6 or 7. I am 44. that is nearly 40 years of cooking, sometimes with the pot "attended", sometimes "unattended". doesn't really matter much. the number one rule of crockpotting is do not lift the lid. this lets all the heat out, and messes up the timing of the meal. We own five crocks of varying sizes. In all the time we have been using crocks, we have only had to replace one...and that was because we dropped it and broke the ceramic part. that was a good thing, though...it was a very old one that you couldn't lift the crock out of the pot. I was rather glad to see it break, because I hated washing it. I like the newer ones much better, they're easier to wash. we have never had a countertop get too hot to touch, much less approach a fire-causing temperature. the bottom of the metal pot does get too hot to touch. I've even used them on wood counter tops without a problem. jump in and try some of this yummy stuff...you'll be glad you did!

romana

I heartily agree with Romana's post. If you are feeling uncertain, try it a few times while you are going to be home. That way you can see exactly what heats and how much. But, again, DON"T LIFT THE LID (I just get really close to sniff:))

Off to try the chocolate cake recipe....

Many of the recipes are for 8 hours. Because I am at work 9 hours (8:00-5:00) and have a 1/2 hour commute, I am gone from my house 7:30-5:30.

My solution? A timer switch!

I set the crock pot up, plug it into the timer switch and tell it to turn on 9:30 and switch off at 5:30. Then it's ready for me and not cooking too many hours.

They always warn you not to put raw chicken in the crock pot without turning it on almost immediately. No problem. I can throw it in the crockpot at 7:30, put it on the timer switch to shut off at 4:30. It's still warm when I get home.

KuKu

some crocks are programmable, to cook for 8 hours and then switch themselves to "warm" until you get home.

romana

I have two monstrous cats that get into EVERYTHING and have even knocked the slow cooker off the counter while I was out in order to get what was inside of it, so now I cook the night before. Most recipes will cook in 4 hours on high, so you can dump the ingredients in around 5 or 6 pm and pull them out before bed, put them in tupperware or covered dishes and there is tomorrow nights dinner. I often freeze 1/2 as there are only two people in my house.

Also, if you are ok in the mornings, you can put the ingredients in just before bed and cook on low if the recipes allows for about 8 hours of cookng and take it out in the morning and transfer to the fridge. Then you just reheat before dinner. I love cooking this way and with my cat's its the only safe way for me to cook in the crockpot. Recently they even dragged the lid of the crock pot out of the sink because it still smelled of chicken and knocked it on the floor breaking it. Sadly I cannot find a replacement lid for my Say and Go pot, so I may have to buy a whole new one. GRrrrrrrr

I just borrowed a cookbook last night which looks quite good and is part of a series: NOT your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Sharkgirl, they also did a slow cooker recipes for two (if your freezer is getting full), as well as for entertaining and the newest, just last month, Family Favorites. All kinds of foods, including international dishes. On Amazon, you can check out the index of recipes to get an idea. They also have good information about slow cookers in the beginning, with conversion times for traditional recipes as well.

Meanwhile, here is a tried-and-true delicious recipe that I've been wanting to make. Haven't had a slow cooker for almost 2 years, but after reading all these recipes, had to buy a new one today! LOL Enjoy... Tamsyn

Smoky Pork Tinga Tacos with Avocado and Fresh Cheese
(Tacos de Tinga Poblana con Aguacate y Queso Fresco)

4 medium ( 1 lb total) red-skinned boiling or Yukon Gold potatoes,
cut into 1/2 inch cubes
2 lbs boneless pork shoulder, cut into 1 inch pieces
One 28-ounce can diced fire-roasted tomatoes in juice
3-4 canned chipotle chiles en adobo, seeded and sliced 1/4” thick *
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed
1 medium white onion, sliced 1/4 “ thick
Salt

For serving:
24 warm corn tortillas, store-bought (see reheating instructions below)
1 cup crumbled Mexican queso fresco or other fresh cheese, (feta or goat cheese)
2 large avocados, pitted, flesh scooped out and cut into 1/2 pieces

*If you don't find these canned items in the Mexican section, look in the section with the Goya products. Of course, if you live near a Mexican grocery, then no problem!

Spread the potatoes over the bottom of a slow-cooker and top with the pork. In a large bowl, mix the undrained tomatoes with the chiles, sauces, herbs, and 1 1/2 teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours (the dish can hold on the slow-cooker’s keep warm function for 4 more hours or so).
When you are ready to eat, uncover the pork tinga and spoon off the fat that has accumulated on top, then stir. If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture. Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, crumbled fresh cheese and avocados for making soft tacos.

Reheating corn tortillas
With a microwave oven: Dribble 3 tablespoons water over a clean kitchen towel, then wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over -- don’t seal it. Microwave at 50% power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2-3 minutes before serving.

From Mexican Everyday by Rick Bayless c. 2005

Oh yeah, those are nice models.

When I bought mine, I was on my own, alone, for the first time in 16 years. I found a basic 3 quart one for $14 (yeah, Fred Meyer). It was just my price range. I wasn't sure how often I would use it -- and I need to use it more often, that's for sure!

KuKu

Thank you everyone for the recipes! I have a "programmable" one that will automatically go to warm when it is done cooking which is a lifesaver. With all these yummy recipes to try I might actually look like a cook!

If your worried about leaving it unattended, try it on a weekend when you are home a few times to get used to it. Then maybe you will feel more apt to leave it on a weekday. It really is a go to kitchen appliance when the days get chilly. I Love when I can dump ingredients in it in the AM and come home to Chili in the PM! Yum!!!! They are also great for Potlucks and such.

Can't wait to try a dessert in the thing. =) I may have to get a second one. YEA!

~Aurora

They always warn you not to put raw chicken in the crock pot without turning it on almost immediately. No problem. I can throw it in the crockpot at 7:30, put it on the timer switch to shut off at 4:30. It's still warm when I get home

Or just don't cook chicken. :)

Shiloh

*who is sick of chicken*

*who is sick of chicken*

I was REALLY sick of chicken last February. When I came home from a stay in the hospital, the generous women of my church brought meals for me for two weeks. It was great, except they all brought chicken... chicken and noodles or chicken and rice. I didn't complain, because I didn't have to cook, but you can imagine how glad I was when the very last cook brought some kind of Korean dish WITHOUT CHICKEN.

Maybe this will help put your fear into perspective. When you leave the house, do you turn off the refrigerator, furnace, water heater, or central air conditioning, which all draw more power than a slow cooker (or, even more frightening, have a gas flame)? Think, also, about all the places vampire electricity is flowing . . . low amounts running through the TV so it turns on faster and power needed to run clocks and timers on your dvd/video players, stereo equipment, microwave, answering machine, etc. One bit of dust in the wrong place and POW . . . a fire can start there as well.

Yes, there is always the risk of a fire from something . . . My friend lost her entire condo when a plugged in hair dryer in the "off" position shorted out. [OK, I'll admit it. I never leave a hair dryer plugged in when I am finished with it. Ever! I'm glad a slow cooker did not start my friend's fire. I wouldn't ever get a hot meal!] But, when you put a slow cooker up against some of these other big appliances that are running when you are not there . . . it is small potatoes. (Which also make a tasty meal!)

-U.L. (who used to give fire safety and prevention workshops)

-U.L. (who used to give fire safety and prevention workshops)

ok, am I the only person who thinks it's funny that someone named "UL" gave lectures on electrical safety? or am I giving away my age when I recall that every "good" electrical appliance was certified by underwriter's laboratories, and had a sticker or tag on it that said, "UL"?

romana

ok, am I the only person who thinks it's funny that someone named "UL" gave lectures on electrical safety?

Nope, you're not the only one. I thought the same thing.

FG

ok, am I the only person who thinks it's funny that someone named "UL" gave lectures on electrical safety?
Nope, you're not the only one. I thought the same thing.

Me too!! In fact, i looked back to see if that was really the intials of the poster!!! LOL

Dawn,
I use my crockpot several times each week. In fact, I have a whole family of them. The big Oval one, a regular sized oval one... and two small ones for dips and sauces.
I have been a crockpot cook for years and have never had any issues where one overheated or caused a fire hazard.
I did try a new recipe a while back.... where I felt I had to stay home.... because the recipe called for NO WATER.
ROTISERIE CHICKEN IN THE CROCK POT:
Roll up aluminum foil into several loose balls
place on bottom of crock pot.
set whole chicken on top of aluminum foil balls
season to your taste ( I used creole seasonings for frying a turkey)
cook on high for 6 hours.

This is YUMMY. someone commented that they wrap foil around potatoes and put the chicken on top... that way it cooks the chicken AND you have baked potatoes too.
I worried about not having any water in there.... so I made it one day when we planned to stay home, but it worked fine and was very good.
Yesterday I did the same thing, but I laid NY STRIP STEAKS on the aluminum foil balls and cooked them for 4 hours while I was at work. I put them on at lunch and they were done when I got home.
I love my crock pots !!
Dina B.

LOL! I have 2 jumbo 6qt, and 1 crock pot & 1 slow cooker. Iffen you wanna to get technical, I also have 2 roasters!

Do you ever use your oven?? :~)

Birdwoman/WP

Ha!

KuKu
who has some great chicken recipes, like encrusted in cheese or setzuan . . .

1 can condensed mushroom soup (do not add water)
1 can cola
1 beef roast

i'm making this right now. Can i add other vegetables to the crock pot with the meat? i'm throwing in potatoes, onion, carrots, turnips, rutabagas. So i'm thinking put the meat on the bottom and the vegetables on top?

FYI. The salmon in the crockpot was great!

deniserows
inside her crockpot

You are merely a child as I am Romona..because I recall that seal as well!!

i've never had turnips and rutabagas with roast. i love rutabagas, so i bet they'd be good!!! I'll have to try it.