This is my 1st crock-pot and I think it may be broken.
I just got a Crock-pot, the smart pot
And am having some bad luck with it. I am thinking that it may be somehow unable to go off the high setting as I find it hard to beleive that so many people like overcooked food.
1st meal was chicken (thighs and drumsticks) & onions cooked overnight 10h on low. It was totally overcooked, all the juices just drained away from the chicken and what I got was a very dry, falling apart chicken pieces is a pool of chicken fat and stock.
2nd meal was lamb shanks (frozen) on low for 8 hrs. The lamb was dry and overcooked in about 5 hrs.
3rd meal was chicken (breast cutlet pieces), rice and soup. Also was set for low for 8 hrs, it was done in 2.
All meat was raw when placed in it.
The pot outside is too hot to touch for more then about 1/2 a second.
I really think it’s broken, perhaps I’m using it wrong, perhaps that’s exactly how it works and I just don’t like food cooked on it.
It does sound like your cooking times are on the low side. Way on the low side.
A couple of suggestions
[list=1]
[li]Put some hot water from the tap into it and turn it on low for 2 hours. Is the water boiling? If so, for sure it is too hot. If it is not boiling check the temp with a therometer.[/li][li]Read the instruction book while the water is heating and make sure you are following the directions correctly.[/li][li]If there is an 800 number in the book use it. Call the company and ask their customer service dept.[/li][/list=1]
I just got one not too long ago and have had great success with pot roasts. Bought the cheapest cut of roast there is, put it in the crockpot with half a can of beef broth, some carrots and potatoes and, for good measure, a packet of dried onion soup.
Turn in on low for 10-12 hours.
Comes out perfect, fall from your fork tender and moist with lots of great flavor.
Oh and you might try a cut of tougher meat like a chuck roast, or a 7 bone roast, the long cooking time breaks down the tough meat and it becomes truely fork tender.
The crockpot I have is also too hot to touch after a short time, so that shouldn’t be the problem.
However, in looking at the brochure for your model, you even have a computer chip? Mine is simple HIGH or LOW and OFF.
Maybe the computer chip is out of whack?
I gave my recipe above to see if you were doing the same…I was told some people do not put any liquid in when they cook, but family told me that you have to put some in - otherwise it will come out dry and overcooked like you were describing.
But I would try what Rick said first before returning it!
Good luck. They really are great little machines (when they work right.)
I’ve owned four Rival crock pots in my life, and the one I have now is about five years old. The others were either lost or given away. I haven’t used it in over a year, but thanks to this thread, I’m going to dig it out and make some yummy pot roast.
Oh yeah, the question.
In my experience, the food should simmer pretty good on high, but barely bubble on low. It never really boils. Not a full rolling boil, anyway.
Forty Garlic Chicken, cooked in a crock pot, Yum.
Ten hours seems a bit long.
I also think crock pots work better if they’re pretty full, like at least 2/3 or so.
Check Rival’s site. There’s too much info there, and they have faq’s and such.
Peace,
mangeorge
