As the title says; this is also the first time I’m attempting to cook whatever I’m trying to achieve, but I put carrots and celery at the bottom (onions liquified before I even had a chance to use them because I thought I was being clever), put some seasoning on it, 3 boneless chuck ribs, some more seasonings and a poured a can of cream of mushroom soup over it all. It’s been cooking for just over 5 hours now and it’s lightly bubbling, but I’m not sure if it’s ready as the meat doesn’t actually look ready. Apparently the slow cooker itself basically cooks in at more of a warming temperature so it’s expected to take longer, but is this too long?
by UncleTrucker1123
4 Comments
Get yourself a meat thermoeter! I bought a $20 digital one and it’s been a life saver for things like chicken. Some meats can be a little under done like steak but others need to reach exact temps. I’d suggest putting meat at the bottom next time and piling on top but not to fill the pot too much. If you’re unsure just cook it a little longer. All pots seem to heat things up a little differently.
For me, I don’t use liners – not plastic ones. I usually just spray the pot and clean it with water after. But it looks good.
Ew whats up with the plastic?
Don’t use liners. The inner pot should be removable…and super easy to clean.
I suspect you are having trouble because the food is not actually in contact with the heated inner pot.
I would turn off the crockpot and let the food cool as much as is necessary for you to handle the plastic. Dump the food back into to the inner pot, **without the liner.** Cook on high for an hour. Then turn to medium. If you have it…or to low. Check the meat after 2 hours. Repeat the checking every 2 hours until the meat is done.
Never cook your food in plastic. The stoneware cleans up easy.