I recently purchased an All-Clad slow cooker (the one with the ceramic insert) and my dishes with it have been hit or miss. I made a pot roast and I cooked it for the shortest of the time range (e.g., 8 hours if it was 8-10) on low and it was delicious but definitely not fork tender - it was even a little dry. Then a chicken dish which called for 3-4 hours on high (i did 1.5 hrs high and 1.5 low), was very, very dry. Though, maybe because I used skinless breasts..
Also, I cooked a chile in it and while it said it needed 4 hours on low, it was already bubbling and nearly burning around the edges only 2 or so hours in.
So, does this sound like the super expensive all-clad cooker is a bit too powerful? Or, does this sound normal and I should just attribute it to my lack of crock pot experience?
And...I know, I could have gone for a cheap and perfectly good rival or other brand, but I'm a sucker for aesthetics.