I've got both - older models. If you cook the recipe in a 5 qt. it will spread out more and not fill up the pot as much. So...it will take less time to cook and you might need to keep an eye on it in case it overcooks and starts to burn. Or....you can increase the recipe and cook it in the larger pot for the same amount of time as the recipe states - which is probably what I would do if I only had the 5 qt. pot. Teresa

Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

It really makes it easier if you continue conversations in the same thread. This way nobody knows what was said before. But anyway, I guess I never use a slow cooker for sausage. I use the microwave, frypan or oven but sausage should be fine going most any length of time as long as there's moisture in there and sausage has inherent moisture and fat so there's a built-in safeguard. I actually like the crispness of some dry heat to start then cook it through. There's really no definitive answer. Chicken and roasts are more sensitive than sausage. And of course it'll depend on the prep and cook methods. But 7 AM to 5 PM is a long time for a lot of things other than soup, stew or chili. Especially if you're using the uncontrolled heat in a slow cooker (aka crockpot). Then of course the size, thickness and type of roast will make a difference too. Chops will cook quicker than a roast. Consider that you're essentially putting that roast or chicken into an oven for 11-12 hours (since you leave at 7 so have to get it started beforehand and surely you don't walk in the door and immediately start eating.) Unless you have it submerged that's a LOT of cooking time. I think it might work better to cook it one night and reheat it when you're ready to serve. Come to think of it, even with the big electric roaster at home and a 20# turkey we wouldn't cook it for 11-12 hours! I imagine a turkey breast even in my little Nesco would be shoe leather after that amount of time even with the infinite control on temp but you still need to keep the temp high enough to cook safely. I probably wouldn't do it often anyway. Save it for a time when you're home in less time or at home during the day for the extra benefit of all the great smells of the cooking food! I guess you could try it and see. I'm just far more wary these days of leaving food in the "danger zone", for extended periods especially with the food handling standards or lack thereof in the plants these days, poorer diets so people are more susceptible to foodborne illnesses. And yes, I know, I too grew up with people thawing chicken and hamburger on the kitchen counter, to room temperature and no I haven't died yet either! It's just not a practice I endorse, especially these days. Although... thinning out the herd isn't a totally bad idea! :D

Well, darn, dandyrandylou, mine seems to be packed for the remodel. This one is similar, but not quite it... I use the best, strongest cider I can find (we've an apple orchard that makes it locally), and I recall there is orange juice and a bit of lemon juice in it. I put half oranges in mine, spiked with whole cloves. Also cinnamon sticks. We don't add rum as it's for 'everyone'. I remove the lid after it's well-simmered (starting it very early) and also some of the oranges as the peel might make it bitter toward the end of the evening. Smells heavenly : ) Tastes heavenly. Ours is not clear as in the photo as the apple cider is heavy with apple pulp.