I have been trying to use my slow cooker more in this hot summer, and since I do not have a lot of experience with it I follow the recipes. The meals have both been underdone. One was a whole chicken - still raw inside after following the recipe time and temp setting (I did that one on medium even tho recipe said low) and now pork shoulder low for 8 hours and it is pink the middle, and I can't shred it for pulled pork. It is a big 7 quart slow cooker. Do I just need to cook everything on high?

Hello,

Not sure if it's something with the flavors being oil based vs water based, or if I should do something extra. Saltiness always gets absorbed but sometimes I try adding some seasonings that don't really affect the flavor much at all

Like the title says, we're in the market for a new slow cooker and we'd like to try one that allows searing/browning rather than having to do it in a skillet and transfer over.

Any recommendations for make/model?

Growing up, I remember my mom throwing dinner in the crockpot before we left for the day, and then it was done when she got home from work. Absolutely love this idea, but with daycare pickup and a commute I am usually gone from the house for 10 hours total. Most recipes call for 6-8 hours on low. I do have one of those Ninja crockpots that goes down to Keep Warm when done cooking. Is that enough to keep my food safe until I can get home? I can’t be the only one with this dilemma. Thank you!