Crockpots

Crockpots are electric countertop cooking appliances that use a ceramic or stoneware inner pot placed in a heated base. Food is simmered at a relatively low, steady temperature for several hours, allowing complex flavors to develop with minimal hands-on cooking. They are commonly used for stews, soups, braises, pot roasts, and desserts.

The term crockpot originated as a brand name introduced by Naxon Electronics in the 1940s–1950s and later marketed as Crock-Pot by Rival. Over time, the generic term crockpot became widely used to describe any similar slow-cooking appliance, regardless of brand.

Most models feature at least two temperature settings, low and high, with a keep-warm option. Low typically ranges around 170–200 °F (77–93 °C) and high around 280–300 °F (138–149 °C). A glass lid seals moisture, while the ceramic pot conducts heat and withstands long cooking times. Some models include programmable timers or multiple cooking programs.

During cooking, ingredients are placed in the inner pot with enough liquid to cover. Poultry should reach a safe internal temperature throughout, and perishable ingredients should not be left at room temperature for extended periods. Recipes often rely on long simmering to tenderize meat and blend flavors.

Crockpots are valued for energy efficiency and convenience, especially for hands-off meals. They have faced criticism for uneven heating and texture issues with certain dishes. Modern multipurpose slow cookers and programmable countertop devices offer more control but retain the core function of long, low-temperature cooking.