Chocolate-Raspberry Fondue
You don't need a fancy fondue pot to make this melt-in-your-mouth concoction. I serve Chocolate-Raspberry Fondue in my small slow cooker. Folks love the chocolate-raspberry combination.
—Heather Maxwell, Fort Riley, Kansas


Hot Caramel Apples
Hot Caramel Apples are an old-time favorite that goes together quickly. And it's such a treat to come home to the aroma of cinnamony baked apples just like Mom used to make!
—Pat Sparks, St. Charles, Missouri


Easy Chocolate Clusters
You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss. I've sent these Easy Chocolate Clusters to my husband's office a number of times…and passed the recipe along as well.
—Doris Reynolds, Munds Park, Arizona


Slow Cooker Berry Cobbler
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting Slow Cooker Berry Cobbler. And I don't have to turn on the oven.
—Karen Jarocki, Yuma, Arizona


Fudgy Peanut Butter Cake
I found this recipe for Fudgy Peanut Butter Cake years ago. The house smells great while it's cooking. My husband and son enjoy this warm dessert with vanilla ice cream and nuts on top.
—Bonnie Evans, Norcross, Georgia


Slow Cooker Bread Pudding
I use my slow cooker to turn day-old cinnamon rolls into comforting, old-fashioned Slow Cooker Bread Pudding. It tastes wonderful topped with lemon or vanilla sauce, or whipped cream.
—Edna Hoffman, Hebron, Indiana



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Slow Cooker Tips


  • Crock-Pots and slow cookers are both slow cookers, but they operate differently. The term Crock-Pot is the trademarked name given to stoneware slow cookers manufactured by Rival. This type of slow cooker has a crockery insert or stoneware liner that may be removable and has two temperature settings: low (about 170°-280°) and high (about 300°). The metal unit that encases the crockery contains the heating coils, which allow for continuous even heat to surround the food and help prevent scorching and burning.

    The other type of slow cooker has a removable thin metal cooking pot that sits on an electric heating base. Some foods have a tendency to stick and cook unevenly, though, since the heat comes from underneath the pan and cycles on and off during cooking.

    In both appliances, foods may need to be stirred during cooking. Since heat escapes every time the lid is lifted, you may need to add 15 to 20 minutes to the overall cooking time each time you remove the lid. Our recipes that use a slow cooker are tested with the crockery-type slow cooker.
    —Taste of Home Test Kitchen

  • Here's an easy way to prepare homemade applesauce without heating up the kitchen. I peel, core and slice apples into my slow cooker until it's about three-quarters full. Then I add about 1/4 cup of water and 1-1/2 cups of sugar. I also put in 1/4 cup of red-hot cinnamon candies. I cook the apples on low for 8 hours or until they're tender. I serve this cinnamony sauce while it's warm and put the rest in the refrigerator for later.
    —Joy H., Webster, South Dakota

  • When I melt bulk chocolate or almond bark to coat candies, fruit or pretzels, I like to use my slow cooker. It keeps the chocolate warm for repeated dips.
    —Chris H., Walker, Minnesota

  • Slow cookers vary, so refer to the instruction manual provided by the manufacturer first. But in general, set your slow cooker at 200° for the "low" setting and 300° for the "high" setting.
    —Taste of Home Test Kitchen

  • When hosting a fondue party, look to your slow cooker. For recipes where the fondue simply needs to be warmed, use a small slow cooker instead.
    —Taste of Home Test Kitchen


More Slow Cooker Recipes & Slow Cooker Tips»