I love my crock pot, but I often find it's difficult to get everything ready to go in the morning while simultaneously getting ready for work and getting a toddler ready for daycare.
I was thinking about taking the "dry" ingredients for a recipe (meat, veggies, etc.) and putting them in the crock, then placing the entire thing in the refrigerator overnight. That way, all I'd have to do in the morning is put the thing in the crock pot, add the liquid, and set the timer. However, I'm concerned that either
a) the crock would stay cold and effectively increase the amount of cooking time I'd need, or
b) I'd run the risk of cracking the ceramic by going from cold to hot.
Is this a bad idea, or should I just try it and see what happens?
Submitted April 12, 2016 at 06:37AM by guy_mcdudefella http://ift.tt/1SuF8bP slowcooking
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