I was offered to test Crock-Pot, the original slow cooker that has been around since 1971. Last summer I considered donating my tiny crockpot until it proved its worth. It is so small, I can not do a lot of the fancier cooking other people can do with their slow cooker. So… I said yes! Yes, I will test it.
At first I panicked. Holy crap! It is big! Six quartz and the size of my breadmaker. Hmm… That’s really big. But then, I thought… In a way it is another oven. I could slow cook meats during the day, something I never would have considered because, let’s be serious. I would be more likely baking cookies. This way I can do both!
There is one slight issue though. The slow cooker has a nick in the front on the ceramic insert. Other than that, it was in perfect condition.
Product Testing
I bought a fryer chicken for product testing phase 1.
I decided to follow one of the recipes that came with the Crock-Pot for Lemon Herb Roasted Chicken. I put together the spice rub: 1/2 tsp Kosher salt, 1/2 tsp dried thyme and 1/3 tsp paprika.
I stuffed the chicken with 1/2 cup chopped onion. As awkward as this photo is to look at, I promise you, it was more awkward to take.
I slathered the chicken in softened butter and put it in the slow cooker. So weird not to tress it, just leave it there. Then I squeezed the juice of one lemon on top.
I sprinkled it with the spice rub and topped it with 2 tbsp of fresh parsley, chopped.
This part is way more high tech than my other slow cooker. I choose the eight hour timer on low. I did this early in the morning, totally bleary-eyed.
Eight and a half hours later, it was on the warm setting, just waiting for me. Nice! My old slow cooker has a high or low setting. That’s it!
I was shocked, the chicken looked gorgeous!
I removed the liquid and put them in a gravy separator.
I fried up some mushrooms, shallots, garlic… Added some poultry seasoning, sprinkled with some flour and then added the juices to make a gravy. Perhaps one of the best gravies I have ever had.
I managed to get most of the chicken out of the crockpot intact. The wings did fall off though and the legs really wanted to.
This was one of the best chicken dinners I have ever had. Reg said it felt like Thanksgiving! The chicken was moist, tender and stunning. I am absolutely impressed!
Foodie Insights
Would I make this chicken exactly the same next time?! No.
I really do not like having my meat stew in its own juices like that so next time I would put some carrots and celery stalks on the bottom which will also help flavour the gravy.
I would season the entire chicken next time, including inside the bird, not just sprinkle the top.
Other than that? I have to say, it’s perfect! I love not having to jam a teeny tiny little chicken or cut it up to make it fit in my tiny crockpot. Walking into my kitchen with my roast chicken on warm mode at dinner time with all the work done in the morning (which will always feel weird to me) was pretty amazing, I have to admit.
Looking forward to product testing phase 2 now! I am finally going to make pulled pork! Never made it before so if you have some tips and tricks, I would love to hear them.
Looks soooooo good! I’m Crock Pot testing too, and it’s going to be hard to not do a chicken, LOL. Yours looks incredible!
Oh, and pulled pork in the Crock Pot is almost flop-proof 🙂
I just purchased a crock pot for the first time because I saw so many delicious recipes on Pinterest.
I am the type of person who enjoys the process of chopping and simmering on the stove top with the aromas wafting through the house. I like to lift the lid and stir the soup or sauce so I was not sure about the crock pot.
Funny you should have this post today because I am trying out the roast recipe for a Christmas party I am having on the 1st.
Here is the recipe I got from Pinterest.
5-7lb. roast, any cut
1 pkg. dry ranch dressing
1 pkg. dry italian dressing
1 pkg. beef gravy
1/2 cup water
Combing the ingredients and pour over the beef. Cook on slow for 8 hours.
We shall see!
Heather, you should totally do a chicken! Oh good, glad to hear pulled porch is fool proof. Awesome!
WFQ, me too, I love working on stovetop but for a party, nothing better than having your stove empty for other treats.
Oh I will have to try that roast recipe too, excellent, thank you!
Love that the crock pot has a warming function after it finishes cooking. I rarely use my crock pot as it has either a low or high setting and most times I don’t make it to my crockpot in time and my meat turns our SO beyond dry and gross.
Any idea how much the crock pot goes for? I might be in the market now that I’ve seen this one!
OB24, I have the same issue with my old crockpot too! I saw one very similar at Costco.ca for $50 which is awesome! It is the most similar to the one I have. Canadian Tire and Sears have the brand too but they are a bit different. There is a list of retailers their site.
My tried and true pulled pork recipe (originally from Canadian Living, but adjusted here and there over time to my liking):
Slow Cooker Pulled Pork
3 1/2 pounds pork shoulder blade roast (1.75kg)
1/4 teaspoon each salt and pepper
2 tablespoons vegetable oil
2 onions — diced
4 cloves garlic — minced
2 tablespoons chili powder
2 teaspoons ground coriander
2 bay leaves
1/4 cup tomato paste
1 can tomato sauce (14oz)
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 tablespoons Worcestershire sauce
1. Sprinkle pork with salt and pepper. In Dutch oven (I use a frying pan), heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
2. To Dutch oven add onions, garlic, tomato paste; cook, stirring, about 2 mins. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from the bottom of the pan. Add chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 mins.
3. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
4. Transfer pork to cutting board and tent with foil; let stand for 10 mins. With two forks, shred or “pull” pork.
5. Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil, over high heat; boil vigorously until reduced to 3 cups, about 15 mins. Discard bay leaves. Adjust sauce to taste using brown sugar and chili powder.
6. Add to pork.
I’m impressed too! I must confess that I’m not a big fan of slow cookers. I find that everything just goes to tasteless mush. But with a more precise timer like this one — perhaps there’s hope after all? That chicken looks so good!
I love my crockpot and use it all the time. I have a tiny crockpot too and I use it for a little aromatherapy for the house. It is perfect for it!
slice up an apple, orange and lemon and toss in the tiny crockpot, add: water to cover, whole cinnamon stick, a couple of whole allspice, a couple cloves and a little ground ginger and let it heat and scent your home so wonderfully! (i can’t remember where i read this)
blessings
~*~
Hi Suzie, just wanted to say thanks for all the awesome reviews! It is great to see how well the crockpot cooks the meats.
Also I love teh President’s Choice (and now Sobey’s) reviews of product because I am on a limited budget and often can’t afford experiment on a new (to me) product.
You make it easier! 🙂 Love the blog.
Janet
Thanks everyone and great ideas! Janet, your words mean so much. You just helped me continue blogging on.