(Closed) Crockpot Question

posted 5 years ago in Cooking
Post # 3
2902 posts
Sugar bee
  • Wedding: March 2014

You never know with crockpots! If it’s a chicken breast recipe it will probably by quite dry after 9 hours but if it’s a fatty meat (like pork shoulder) it should be ok.

Post # 4
831 posts
Busy bee
  • Wedding: May 2013

On my cooker I set it for a certain time period and then it automatically switches to “warm” afterwards. Does yours have that? It’s pretty convenient. 

Post # 5
617 posts
Busy bee
  • Wedding: May 2010

I always leave mine on for longer than a recipe says to, and I never have a problem with anything being too dry.  I do usually just have mine set to “warm” all day because my crockpot tends to run pretty hot.

Post # 6
7653 posts
Bumble Beekeeper
  • Wedding: July 2012

Don’t do it if it is chicken unless you can put some broth in the bottom or something. Otherwise a roast or something like that will be ok although if you could I would still add some beef or chicken brother to moisten it up.

Post # 8
9056 posts
Buzzing Beekeeper
  • Wedding: June 2010

You can get extension cords with timers on them if you don’t have any timer function on the actual crock pot.  Kind of like you’d use for Christmas lights.  Then it turns on a couple hours later than when you take it out, or turn off early.  I wouldn’t push it TOO far for fear of bacteria issues, but a little bit of time on either end probably wouldn’t be an issue.


Post # 9
1685 posts
Bumble bee
  • Wedding: May 2014

do you have any timers? like you would plug in for xmas lights to shut off at a certain time? you can always use one of those in your outlet!

Post # 10
4336 posts
Honey bee
  • Wedding: October 2011

I think it would be fine. I’ve never had chicken dry out- I guess it depends what you put with it. If it’s *just* chicken, then maybe, but if there’s any sort of additional liquid or root vegetables it’s probably fine. Also, if the crock-pot is less than half full then it will be dry. Use a smaller crock pot if that’s a problem. Also, I have heard that it’s actually dangerous to keep it on “warm,” since that is actually a temperature at which bacteria can grow. (I wouldnt use “warm” for anything except like a dip at a party.)

If your recipe calls for boneless chicken, you could make it instead with bone-in chicken, since that actually requires a couple extra hours for safety.

Post # 11
314 posts
Helper bee

Crockpots cook things basicaly acquired to taste. If you like super tender meat, then leave it in for awhile. Otherwise an average 6 hrs will allow it to still be tender but a little course. Beans are usually done in 5 hours. Stews with veggies or chili about 4 hours.

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