Yes I am making this on the floor of my spare bedroom… I was worried that my crockpot taking up counter space for 4-8 hours every weekend was going to ignore my roommates 🙂
With that out of the way….. I’m making your typical crockpot chicken pot pie recipe for the first time. Recipe said 4 hours on low….. it has been four hours and those potatoes are as crunchy as ever! And i definitely feel like I diced them small…..
I am going to be out of the house for a few hours later, is there any potential negative effects if I reduce to low and leave it here for the rest of the day?
For context, it is now noon and I might not get back until 10. Im thinking by then they should be plenty soft, right?
by the-clawless
18 Comments
Take them out and microwave them then put them back in.
I’m guessing you keep opening the lid to check on them….which might be why they aren’t cooking.
It takes a slow cooker 15-30m to get back to temp after you remove the lid, if you are checking too often, it will never cook.
Best thing to do as u/Krishd88 said, nuke them separately and just add them back in.
You got the recipe? Looks good
Sometimes I put dish towels on top of the lid of my slow cooker while it’s going so the heat doesn’t escape so fast, need it more in the winter.
I’ve never been thought about making CPP in a crock pot before. This makes so much sense
potatoes are hard to do whole, so either chop them very small, start them in the pot a couple hours earlier than the rest or parboil them. Looks great though, i also appreciate you being so thoughtful on your roommates. Just make sure its on a safe surface!
Potatoes take so long to cook. I tend to use mini potatoes and cut them into smaller pieces. You could next time put them in microwave a bit to soften them up before cooking. I should do this.
Is the liquid acidic at all, like did you put in lemon juice or vinegar? Potatoes tend to retain a bit of a crunchy texture if they’re cut on the small side and cooked in an acidic solution (it’s a good hack for potato salad).
What kind of potatoes did you use?
They cook differently, I’d be hard pressed to give a full summary of every potato but it does matter.
You can prep them and parboil in the microwave for the ones that need it. Roosters I find good for the slow cooker from fresh, pipers for a longer cook time but they’ll still be done by 4h, they just stand up well.
If you want a foolproof solution, prep spuds, vegs etc, the potatoes go in a bowl and get about 6 mins in the microwave (same as parboiling) meat gets browned in a hot pan, I like cast iron or stainless, veg goes in to the pan after the meat comes out and the zapped spuds get a toss in the pan after.
Build your mix in the slow cooker as you go with it on high. Add liquids once you’ve browned everything.
Happy to get in to the specifics of different potatoes, but that general idea works without fail.
Building off the browned meat pan with your veg and doing liquid is most of it but the additional microwave cook of potatoes, even the worst kind will work after a good microwave heating to soften them partially.
Potatoes don’t belong in chicken pot pie.
Having it in the carpet caused it to have temperature regulation issues, it would get hot and shut off the heating element before getting hot enough.
Its also very dangerous. A cookie sheet under it is a better than nothing resolution.
maybe u took the wrong potatos!?
Plug it in.
It helps to layer up what you’re cooking with the tougher meat & vegetables at the bottom. Don’t stir until maybe the last half hour.
Pre boil next time sweetheart!
Is the crackpot even hot?
whats ur recipe??
Cooking on the carpet?