The last two times I've cooked in the crock pot, using tried and true recipes, the food hasn't cooked in the time that used to work. Any thoughts of what could cause this? And ideas for solutions other than buying a new crock pot?
Today, I cooked my root vegetable tagine for 8 hours on low, stirred, then an hour on high. Tasted it and the parsnips were crunchy.
My only thought so far is maybe the lid isn't creating enough of a seal--would that cause this? And would sort of reinforcing the seal with aluminum foil be a good idea then?