Every slow cooker seems to have a hot spot in it. It is usually on the side opposite of the controls, or somewhere on the back part. From now on notice where food sticks on and gets crusty. Then use a foil collar to prevent burning and sticking. I like to use foil collars when I make a casserole-type recipe in the slow cooker…it ensures that the casserole will cook evenly.
Here is how to make a foil collar:
Layer and fold sheets of heavy duty foil until you have a six-layered foil rectangle. Press the collar into the back side of your slow cooker insert (or wherever your hot spot is); the food will help hold the collar in place during cooking.
I had a crock pot for years that I threw out only because the switch cracked. it never burned the food. the crock pots are supposed to have a cooling down cycle to prevent this. since I have purchased 6 crock pots , returned 4 threw one out all because of burning on one side. i kept the last o e as I could not deal with the stress of returning did research and learned all crock pots are made in China and Germany. the ones made in China are those I bought from Wayfair. I don’t know if Germany exports them here. I don’t think so.
I have an oval insert. Half way through the cooking process, I turn the insert around. This prevents burning
If you have a round liner, you could just turn it 180 once or twice too 😉
I always use the hcrock pot liners, they are the best when you are done you pick up the bag and throw it away almost no washing is needed 🙂