I’ve been thinking about getting a slow cooker because I want something I can throw dinner into in the morning and mostly forget about until later. Between work and everything else, having meals ready without standing over the stove sounds pretty great.

I’d mostly use it for soups, stews, pulled chicken, chili, roasts, and simple weeknight meals. I don’t need a bunch of smart features, but I do want something that heats evenly, is easy to clean, and doesn’t randomly overcook everything.

The size is what I’m stuck on. I want enough room for leftovers, but I also don’t want a giant appliance taking over the kitchen.

For anyone who uses one regularly, what slow cooker did you go with? Would you buy the same one again, or is there anything you wish you knew before choosing it?

Need to get rid of some cook books what better way

📚❤️ The Traveling Cookbook Project ❤️📚

I have a collection of vintage and well-loved cookbooks that deserve more than sitting on a shelf collecting dust. I’d love to send them out on an adventure and let them create new memories in kitchens everywhere.

Here’s how it works:

✨ Send me a message with your mailing address if you’d like to participate.

📦 I’ll choose a cookbook and mail it to you in a little surprise package.

👩‍🍳 Pick a recipe from the book and make it.

📸 Share a picture of your finished dish and tell us what you thought. Was it amazing? Did you change anything? Would you make it again? If it’s a winner, feel free to share the recipe with everyone!

✍️ Before passing the cookbook along, sign your name inside the front cover (or on a note tucked inside), add the date, where you’re from, and maybe a favorite kitchen memory, cooking tip, or a note about the recipe you made.

📬 Then you will mail it to someone else.

I think it would be so much fun to watch these cookbooks travel from home to home, collecting stories, signatures, and favorite recipes along the way. Someday they’ll be filled with memories from people all over the country.

Who wants to be part of the adventure? ❤️🍽️

Been doing this for a while now and it kind of changed how I cook during the week. I save carcasses in a bag in the freezer until I have two or three, then dump them in the slow cooker with some onion, celery, peppercorns, a bay leaf or two, cover with water and let it go on low overnight. Wake up to a full pot of stock that I strain and portion into quart containers for the freezer.

I never buy store stock anymore and the difference shows up in everything: soups, rice, braises, whatever. My pot roast last week was noticeably better just from deglazing and adding homemade stock instead of the carton stuff.

My only real question is how long people run theirs. I usually do around 10 to 12 hours on low but I've seen people say they push it to 18 or even 24. Not sure if there's a point where it gets bitter or just stops improving. Also curious if anyone adds apple cider vinegar at the start to help pull minerals out of the bones, or if that's more of a bone broth thing and not worth it for regular stock.

In my ninja slow cooker. Beef Birria to be accurate. For how long and what temperature should I set to . Thanks