bossman150
Cook
That's what I thought too so was surprised at the outcome. There was one other thing I neglected to mention; the cream cheese never seems to have integrated itself into the food, there were still very small chunks that stuck to forks and knives. Wasn't particularly concerned just noticed it and thought it should have completely melted. Maybe that is related to introducing the yogurt at the beginning.
I reluctantly stirred it at some point after seeing chunks of cream cheese still sitting on top. As I understand it as a neophyte slow cooker user one shouldn't take the top off the cooker at anytime during the cooking process (heat loss and all that). I guess I'll have to modify my thinking from now on.
Again, it is rather tasty, I put the leftovers in the refrigerator so we have a few meals to go with it before I try another recipe and there are more I want to try.
My cooker is a Hamiltpn-Beach Set and Forget with a glass top so I can see what's cooking, well, through the condensation that is.
I use 3 different slow cookers, 2 are mine and one is my mothers. All of them have a fairly hot "low" setting, I think with yours you might try with it on high for a couple of hours to get things nice and hot, then back to low to maintain a decent temp.
Also, make sure you were on low and not on the warm setting. I have actually seen a couple slow cookers that had a low, medium and high settings, where the low was actually what most cookers use for warm.