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[quote=Anonymous][quote=Anonymous]I have a Hamilton Beech with a digital timer that switches to warm at the end of the cooking period. I find that feature to be critical if you aren't going to be home and work a full day.

We originally had a Cuisinart, but it burned everything, either because it was too big, or it just ran too hot. The Hamilton Beech was a lot less expensive and works better for us.

Don't bother getting one if you don't like slow cooked, braised foods. And keep your expectations reasonable. There are some truly great recipes, but most of those require a lot of prep time before putting the food in the crock. America's Test Kitchen is particularly guilty of this. Their slow cooker cookbook has some good tips, but most of the recipes take more prep time than I have in the morning (and can't be cooked for 8+ hours). Defeats the purpose for me. But maybe your life is more accommodating than mine.

Items that do well in the slow cooker: soups, stews, pot roasts, braised (simmered in liquid) meats with hearty vegetables.[/quote]

FYI, I find that if I want to do a complicated recipe that take more prep time, I do the prep the night before, put everything into a big tupperware container in the fridge.  In the morning, I dump the tupperware into the crock pot and turn it on.  I run it for about 20 minutes more than regular cooking time to adjust to heating the cold food back up.[/quote]

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