Recipe(tried): Slow cooker info - Hi Claudette

I have a oval-shaped large RIVAL Crock-Pot Slow Cooker - it's a large one - even though it's just Ed and I, I often bring larger quantity things to our monthly dinners at our clubhouse, so decided not to get a smaller one. I haven't regretted that choice, because this one does fine making smaller quantity things, too.

It has the removable stoneware insert which is good for cleaning. I have my mother's old original round small one that was one of the old models first to come out and it doesn't have the removable baking insert and it's a pain to clean with the electric cord. I don't think they even make them that way anymore just for that reason.

A friend of mine has one that looks identical to the one I have, but hers has some sort of clamp arrangement that holds the lid firmly in place if you're transporting it somewhere, which is a nice feature.

Mine toggles between "high - 4 or 6 hours" or "Low 6 -8- 0r 10" hours, and then if you're not there to take care of it, it automatically drops into a "Keep warm" mode. You just press the button for whichever one you need. Very easy.

Slow cookers make EVERYTHING tender and very moist, and the mistake most people make when they first get them is to put too much liquid in them. They need very little liquid. There is nothing as good as a pork shoulder, or pork roast done in a slow cooker - just falls apart tender.

Hope that helps you - I used to put them on first thing in the morning before heading off to work, on low - and it would smell so good when I came home in the afternoon.

June (PS - Cape Coral Pine Island Road is almost unrecognizable these days compared to a year ago! for something fun and different have you gone to that Five Brothers burger place over there yet?)