Well, I'll tell ya this much: DON'T do a recipe with chicken breasts that long, LOL!
Soups and stews - things like chili - would be fine to leave cooking on low for that long. Pasta sauces, same thing. I actually make things like chili in the crockpot and reheat them the next day in the 'pot, too, which means that they've essentially cooked for 16+ hours... and they're still great to me. Unfortunately, the only non-soup recipes I have that allow for a long cook time are red meat - roasts and such.
My pot stays warm, when turned off, for about an hour and a half, 2 hours MAX if it's really warm in the kitchen anyway. I think leaving it for longer would be pushing it.
Sorry I couldn't be more helpful!
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