Hamilton BeachPortable 6 Quart Set & Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Dishwasher Safe Crock & Lid, Stainless Steel (33969A)

My daughter in law used mine and was so impressed with it. I purchased this one for her. She uses it on average of 2-3 times a week. She loves the ease of cooking, cleaning, and best of all the lid lock system. You can take it on the go and avoid leaking all over your car. She can program it with the timer and get perfect results every time. I love the size of it, perfect for at home or parties.

This was the top rated crock pot in a consumer article I read. It directed me to Amazon to purchase. So grateful. I got the best crock pot at the best price. It's so easy to use and built like a tank so it should last forever. Many cooking options to handle anytime. I love it!

Buy this one, quit looking and buy this.I bought one of these years ago for my wife and she loved it and it stopped working after many, many years of use long hrs of cooking and we wanted one exactly like it and was excited to find one here. It is easy to program and cooks roasts and chicken and soup perfectly. You won't be disappointed. I highly recommend.

Love this product. Easy to use and has a probe you can use without lifting the lid to check temperature of the meat. Has a rubber seal and lock tight lid. I would definitely recommend this product

I'm trying to replace a worn out Stay n Go that I've used for years. I'll comment on this as I go along with first use.It was packed sufficiently with box and cut out foam. All parts accounted for. Crock and lid washed in soapy water. I noticed flecks of aluminum on outside of crock or was it places glaze didn't cover? Former- no prob. Latter- may cause cracking when hot to cold or submerged at length in water (I've worked with pottery a good deal.) I docked a point as this may be significant. Reading directions, reasonably easy. Many languages. I noticed that while my former pot had high/low/warm, this newer pot has high/ MEDIUM/ low/ keep warm. Outstanding! It also has a probe to insert, dial in temp ability, dial in temp you want it to reach, then you dial in the level of heat to use to accomplish that. I'm cooking 2 pounds of boneless chicken thighs in barbeque sauce. I am able to tell this slow cooker I want the probe, to reach 170* temp in medium heat then keep it that temp until I'm ready to sear on the grill. I'll add more when the thighs are ready.The thighs were wonderful, pot roast was tender and moist. Meat loaf I cooked on one side of the crock and baked beans in the other side came out moist. I think the problem I've had with slow cookers is I inadvertently over cook meats leaving them dry. Something I've noticed: when your food is at the correct temperature, you can choose to have the crock switch to keeping it warm or you can program the pot to maintain the temperature once it is reached. I was perplexed at first why you'd choose that over keeping it warm. I realized that making yogurt required the temp to reach 110* and then hold it for severat hours. I also am making lentil and rice soup- another reason to bring up to temp and hold for an hour or two.Several people noted that the electron "dashboard" was not lighted. Well, in some ways that's true. But, as you begin by turning the dial, it lights up. As long as you are using the DIAL, it stays lit. After it's programmed, it goes dark. I discovered today, if you turn the dial a very small amount, the dashboard lights up again.We went camping for a week. I used a smaller slow cooker relegated to the camper. The entire time, I longed for this cooker for it's ease and precision.I made yogurt the other night. I used a gallon of whole milk with 1/2 cup of sugar and 1 tbsp of vanilla, brought it to 180* for 10 min in a separate pot, cooled it to 115*, added my culture (the brand I usually buy), poured it into the slow cooker set at 112*. I left it overnight (10 hrs) to keep a constant 112*. It was ready when I got up. I scooped it into 4 qt jars. It's firm set like Greek yogurt and delish with honey or fruit preserves. My family keeps begging for more. I've created a monster!

Crock pot is great I made a roast and it was so tender and delicious I recommend this pot. Easy clean up also.

This slow cooker is great! My first dish was chicken cacciatore. It was delicious. I used the probe method, set to cook to 180* and then warm. I had never used a slow cooker before, and this was a very pleasant introduction.The unit seems well-built. It's a little like an oblong corn popper that used to be popular in dorms, with a heavy insert. My research showed that early slow cookers got hot enough to scorch the countertop beneath it, leading to damage or a fire. This unit runs cool enough on the bottom that it can be touched. The sides get hot, as one would expect.I also got the liners, and would recommend them. They are shaped so that if anything spills over, it doesn't foul the unit.When the unit reaches the end of its cooking cycle, either because of the time you've set, or the internal temperature of the food has been reached, it drops back to a warming cycle. So if you're delayed in rush hour, the dish is not ruined.Edit-- I've now had this for about a week. There is an aroma when it's new, but it doesn't affect the food and disappears after several cooking session.I use the liners, and recommend them. I have some plastic containers that hold several quarts. After I serve from the slow cooker, I pull the leftovers out, bag and all, and drop them in the containers. I fold the plastic over and the containers go in the fridge. Reheating the leftovers is the reverse. No cleaning at all -- it's a great system.Edit 2-- I made a turkey breast, and it was great. I diced celery, onions and carrots, and put that mixture in the bottom of the lined crock. I added a package of cranberries and walnuts. (In retrospect, I should have added these later. The cranberries rehydrated too much and lost their character.) The turkey breast went in next, and I poured in a quart of chicken stock. A little dark spice, such as paprika or Emeril's Essence adds a brown color to the skin, which otherwise would be a little pale after cooking. I used the probe to achieve an internal temperature of 170*. It took about 5 hours on high. I used the broth a vegetable mixture to make dressing in a skillet. I used some of the strained turkey broth to dilute a can of condensed cream of mushroom soup, and that was the gravy. So, I made a mock Thanksgiving dinner with 15 minutes of preparation, and 15 minute of "cooking right before serving, and it was excellent.

Why did you pick this product vs others?:Great crockpot. Cooks consistently.