To cook meats and poultry safely, the pot's temperature should be up to 140 degrees within 1 1/2 hours, said Williams. That's why many recipes start out on the high setting for an hour, then switch to low. To check your slow-cooker's heat, put water in it, set it on low, and check it with a thermometer after one hour. It should reach 140 degrees.

Also, small chunks of meat will cook faster than large chunks. "With a roast, as long as you get the outside cooked in 1 1/2 hours, you're OK," she said.

Williams said it's risky to use frozen meats, although some recipes in "101 Things to Do With a Slow Cooker" call for frozen chicken breasts.

"That's mainly so you don't have to touch the raw meat, because I hate touching raw meat," said Ashcraft. "I just add more time onto the cooking. It ends up getting thoroughly cooked."

She said raw poultry or beef should cook at least three hours on high heat. Combinations of raw meat and fresh vegetables should cook at least four hours on high heat.

The stoneware can crack with sudden temperature changes, so don't take it from the refrigerator and place it on a hot electrical base (or take the hot crock and place it in your freezer or refrigerator).

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SALSA CHICKEN SOUP

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 tablespoon ground cumin

1/2 teaspoon chipotle chile powder, optional

1 49-ounce can chicken broth (or 6 cups water with 6 chicken bouillon cubes)

1 16-ounce jar mild or medium chunky salsa

1 15-ounce can corn, drained

1 15-ounce can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

1 bag baked tortilla chips

Shredded cheddar cheese or sour cream for garnish

2 corn tortillas, cut in 1/4-inch strips and fried until crispy, optional

Dice chicken breasts into 1-inch cubes (this is easier to do when chicken is partially frozen). Add chicken, garlic, cumin, chile powder, chicken broth, salsa, corn, black beans and half of the cilantro to the crock pot. Cook on high 3-4 hours, or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining cilantro, sour cream, cheddar cheese and tortilla strips if desired. Serves 8-10. — Valerie Phillips

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SAVORY PEPPER STEAK

1 1/2 pounds beef round steak, about 1/2-inch thick

1/4 cup flour

1/8 teaspoon pepper

1 medium onion, chopped

1 small clove garlic, minced

2 large green or red peppers, seeded and cut into 1/2-inch strips

1 14 1/2-ounce can whole tomatoes

1 tablespoon beef flavored granules

1 tablespoon light soy sauce

2 teaspoons Worcestershire sauce

6 cups cooked rice