I kept trying to explain this to my mom, who was new at slow cooking. And when I can’t decide what to make for dinner, I just throw in 2-3 chicken breasts while I take all day to figure out what to make with them.No liquid with the breasts? Veal stock would be divine. I believe I used chuck roast. Flavor wasn’t too bad.My last attempt was a real roast, not streaks, and purchased from my local health food store…. Now I can do that, but I only use it on Low. If you let the bone broth go too long, it can turn and the stock can become bitter or have off-flavors.

I have only had this slow cooker for about 2 years.That’s very strange. I believe it’s 6 Qt. Nothing like I usually cook…. Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop. My solution to my new CrockPot burning my food, is that I was using it on High, with only a chicken breast or two at the bottom. Im so discouraged. There’s not much you can do.I’ve already cooked my meat on high for 4 hours and it turned out pretty dry. Stack Exchange network consists of 177 Q&A communities including WHY can manufacturers get away with this……..answer……because we, the customer, shut up and say nothing. Is it still okay to eat?I can’t even tell you how many times I’ve looked this question up online, usually to discover disparate viewpoints (from “Don’t even look at it! Beef fat, called beef byproduct by food companies, may also be included in a commercial beef stock. But, as my busy days go by, sometimes I’ll forget about that package until I pull it out again and it has changed from a healthy looking red to an off-brown color. But by the last hour the juices are always soaked up and it always comes out so good and tender, I love my crockpot.I just bought a 6 qt Crockpot. From stews to bone broth to roasts and even veggies, with a little know-how, you’ll be well on your way to making satisfying meals.Here are 6 common slow cookers problems and what to do if and when you encounter them!When you’re cooking meat in the slow cooker, the leaner the cut, the drier it tends to get. Marrow bones make your broth a beautiful and rich dark brown color. e + c xxthanks Steph I was always confused and frazzled about the settings (#6) so thank you!Hunh. If it’s only going to be for a short time, then leaving it on for that same short time won’t hurt anything either. Unfortunately if the meat is dry there’s usually not much that can save it.So I assume that my meat that is coming out tough is either because 1) my meat is too lean and/or 2) I am using the warm setting instead of low. Anybody can ask a question I actually have never cooked anything on Low in either of my pots (the new one and the old one) for less than 8, but usually anywhere from 10-12 hrs. {Referral links are used in this post.} One pot meals are everyone’s favourite…now they are mine too.Too much food is a problem?! Even on the new cookers, if you haven’t gotten AT LEAST past 6 hours on Low setting, your meat will be TOUGH. It should be noted that my slow cooker does get EXTREMELY hot when it does cook the food.The safe zone for food holding is above 140F. She kept complaining that her slow cooker was getting too hot and over-cooking her food. All my experiences with grass fed ground beef have been with prepacked ground beef, not what’s ground in the store. If the stock does become cloudy, the best way to remove impurities is by straining it. If a recipe is 8 hours Low or 4 hours Hi – then what would selecting the Auto function do ? However, if there is color change combined with a funny smell, discard the steak. I would love to try this!Chicken has a lot of natural moisture.

It has Low High and Auto functions – how does the Auto function work ? Clean up takes a quick minute.