That looks delicious!
Our temperatures have gone from single digits to in the 60s this week. Crazy weather! So I’m going to make some Thai chicken pasta tonight, because we had comfort food during the snowed in days. I still need to save some for the next set of snowy days. We pick this area because of the variation in weather, the cold doesn’t last too long and neither does the heat in the summer.
But speaking of crockpots - I bought one, the name brand, from Lowe’s during a Christmas sale. Or maybe it was Black Friday. Great buy at nine bucks. But when I used it, using a tried-and-true recipe, the thing was boiling away on low after just two hours. My meat never got beyond bright red/pink in my other crockpots at that point. So after doing some googling, I found out the same environmentalnazis that ruined by dishwasher drying my dishes and ruined my clothes washer actually cleaning my clothes, are now stopping slow cookers from being a low temperature. AAUURRGGHH!!
I foresee an 'instant read' thermometer in your future.
The only way to avoid boiling away on a low setting, is to add the meat after the crock starts boiling away.
The 'instant read' will allow you to cook the meat to exactly what level of doneness ( is that a word?) that you desire.
You have to really really research before you buy a slow cooker. Mine is almost too low on low so I use high a lot. I did use low today and it was fine, and no one is dead .... yet. We just ate though, the night is young.
All of them have SOME PROBLEM. The one I have does let some fluid evaporate, especially when making bone broth for more than 24 hours. I have to add more water and I shouldn’t have to.