I think since fish and veggies don't necessarily need slow cooking the same way certain cuts of meat do, they're not going to be at the forefront of an equipment test.

Oh yeah, that makes sense.

The way megan described the clam chowder and various other non-meat things she'd made made me re-think the idea of a slow-cooker. I never thought I'd want one, but I love the idea of coming home to a hot meal!

The last thing I made in mine was a veggie chili. It was pretty awesome.

cheap oval rival crockpot here. I have no need for a 5 pound pot roast. the only thing I don't have on it that would be nice -- the ability to program it to start on high for an hour or two and then drop it to low. But if you are cooking fish or veggies -- you probably don't need to worry about that

The last thing I made in mine was a veggie chili. It was pretty awesome.

Ooooh, did you already post the recipe?

Java, here:

[link]

Sorry there are no measurements on the spices - I've been making this for almost 15 years, so everything is eyeballed.

Jess, thanks! And a bonus picture of the Flag baby, too!

We make, in our slow cooker, the following: pot roast, chicken and veggies with gravy, roaster chickens, chili, and soups.

I use mine mostly for making stock - I can get turkey "parts" (mostly necks and wings) for cheap at the farmer's market, let them simmer all day in the slow cooker with an onion and a little salt, and have turkey stock in the freezer all the time instead of buying the canned stuff. I LURVE IT.

I'm thinking I'll be able to do the same for veggie stock? Or am I outta my mind?

Yeah, I was just wondering about their definition of "modest"...

I will say that, even with my 6-quart cooker, given the amount of veggies I use when I make pot roast and the like, a 3 1/2 to 4 lb roast barely fits (especially given that the ideal amount to start is something like 2/3 full).

ETA(gree with Jessica): Homemade stock has been the true revelation.