I have 3 crock pots and use them all the time.Have you all cooked any of the frozen crock pot dinners?I love the pot roast and the chicken and dumplings-well,I like them all.I also cook cornbeef and cabbage,beans.well almost every thing.I like that you can add a small amt. of water,put on the lid and forget it for hrs.I used to put a frozen roast,carrots,onions and potatoes in one every sunday morning before church.Cooked it on hi.When we got home,I had to make the cornbread and what ever else we were having and that was Sunday dinner.Can't get any easier than that. moonphase go to freecycle.com in your area.I see them posted alot ,among so many other good things.There were 2 bread maker machines offer last week end. moonphase

Well, you have to read the issues and find out if you would care about that person's gripe. If something on it breaks right off the bat you can get a replacement. For example, the timer was broken on my Calaphon waffle maker and they sent me a new one. My crockpot is so basic and it was so cheap, I can't imagine having an issue with it. I would just get a new one if it went bust. But I am not a fancy cook with the crockpot, I just use it for roasts, stews, soups and beans. I'd like to branch out but never seem to find the time. I have instructions for doing hot cereal in it to put in the night before for a warm breakfast. Maybe this winter . . . Someday though, I would definitely like to buy one of those multi cookers. I eat so much rice, and pressure cooking is the way to go to save time and money.

I prefer to use just thighs for chicken and dumplings, but have used the whole chicken on occasion. Cook the chicken ( cut into parts if using whole chicken) and the vegetables (cut into bite sized pieces) in a heavy pot with just enough water or broth to cover, until done. I use quite a lot of vegetables, onions, carrots, celery, mushrooms, peas, chopped parsley. Allow to cool a bit, debone the chicken and cut it into bite sized pieces. Return to pot with broth and vegetables. You may need to add more broth at this point, you want enough liquid to cook the dumplings. Bring to a very gentle simmer, add dumplings, cover, cook until dumplings are done. (They will almost double in size). Dumplings 1 ½ Sticks butter 2 C water 2 C sifted all purpose flour 1 tsp salt* 4 eggs 1/4 ro ½ C flour * I like to use a seasoned salt. Morton’s Nature’s Seasoning when making chicken & dumplings, or garlic salt for beef stew with dumplings. For ham & dumplings I omit the salt entirely, they pick up enough from the ham broth. In medium saucepan, bring water to boil. Add butter to melt. Add flour and salt all at once, stir and continue to cook until mixture leaves sides of pan. Remove from heat, allow to cool slightly. Add the 4 eggs, one at a time, mixing well after each addition, (Be sure each egg is well incorporated into the flour mixture before adding the next one.) For the flatter, strip dumplings, turn dough out onto floured work surface (you may want to do this in sections, about a third at a time.) And pat out with floured hands or use rolling pin. Cut into strips, about 1" X 2". (Or get fancy and make whatever shape you like, squares, diamonds, etc.) If you prefer drop dumplings, skip the rolling out step, and just drop dough by the spoonful into gently simmering broth. (A cookie dough scoop is great for this). Cover and cook until done, about 8 or 10 min. These dumplings will absolutely melt in your mouth!

I have made the 2 following crock pot recipes on several occasions. Last weekend both recipes were used for our annual neighborhood party. Both entrees were made at 7 houses. The 56 attendees gave both rave reviews. Chicken Merlot with Mushrooms Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon TOTAL TIME: Prep: 10 min. Cook: 4-5 hours on low YIELD:5 servings Ingredients * 3/4 pound sliced fresh mushrooms * 1 large onion, chopped * 2 garlic cloves, minced * 3 pounds boneless skinless chicken thighs * 1 can (6 ounces) tomato paste * 3/4 cup chicken broth * 1/4 cup merlot or additional chicken broth * 2 tablespoons quick-cooking tapioca * 2 teaspoons sugar * 1-1/2 teaspoons dried basil * 1/2 teaspoon salt * 1/4 teaspoon pepper * 2 tablespoons grated Parmesan cheese * Hot cooked pasta, optional Directions * 1. Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. * 2. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. * 3. Sprinkle with cheese. Serve with pasta if desired Sesame Pork Ribs Recipe No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina TOTAL TIME: Prep: 15 min. Cook: 4-5 hours on low YIELD:6 servings Ingredients * 3/4 cup packed brown sugar * 1/2 cup reduced-sodium soy sauce * 1/2 cup ketchup * 1/4 cup honey * 2 tablespoons white wine vinegar * 3 garlic cloves, minced * 1 teaspoon salt * 1 teaspoon ground ginger * 1/4 to 1/2 teaspoon crushed red pepper flakes * 5 pounds bone-in country-style pork ribs * 1 medium onion, sliced * 2 tablespoons sesame seeds, toasted * 2 tablespoons chopped green onions Directions * 1. In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs * 2. and sauce. Cover and cook on low for 4-5 hours or until meat is tender. * 3. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 5 servings.