Got an old-style crockpot that has a non-removable crock?

Put a jar-lid or two or three into it (punch holes if necessary), or a veggie steamer backet-- you get the picture. Set a glass quart jar or other conveniently-sized food-safe receptacle onto it, in the crockpot. Put the food in THERE, surrounded by a crock-full (or less) of water. Adjust cooking times as needed.


In fact, a water-boiling plastic appliance can act similarly like a double-boiler if you have a can of soup to warm up, in the run. Don't dilute the soup, either, in the "pot." Just heat up the concentrated soup right in the can, and serve a half-mug of that, THEN dilute in the mug with hot tap water. I lived for two weeks on delicious suppers made this way one time when I was traveling light and cheap. Hash, soup, tamales, stews, ramen pasta with great real sauce.... add a little freshly-grated cheese and yum! Hot brekky, too, easy.

~S~