Slow cooker time question
I'm new to slow cooking and seem to be drastically over-cooking my meals.
My cooker is a Corningware oval unit that I think is fairly new.
I put veggies on bottom, various meats on top, spices and some liquid..
turn on low. It seems to take 1 hour to come up to heat, small bubbles at the edge of liquid, top too hot to keep your hand on...
after like 3 hours I usually check the meat and by then it's just "falling apart"...
I find the meat way over done, dry and all the spice flavors are gone away, though the house smells wonderful.
I mean if after 1 hour it is all ready at what I would call a "slow simmer", I would normally only stew a chicken for like maybe 1 hour or pork ribs for say maybe 2 hours if on my stove.
My gosh, I see recipes that say "low for 8 hours"! there'd be nothing left!
I have a meat thermometer, next time I will start measuring the meat temp.
Thanks, Eric Austin Tx.