This product was mentioned in
with an average of
I find this slow cooker perfect for small batch cooking. It is big enough to make dinner for my husband, middle school daughter and a toddler, sometimes with a serving of leftovers for my husband's lunch the next day. (I often have separate food because allergies) I work out of state for my summer job and I use it to cook single servings for me as well. I can fit a couple of chicken breasts or 3-4 boneless thighs, a small beef roast for shredded beef sandwiches or a little pot roast, or a piece of pork shoulder to make pulled pork. It's also a great size for spinach artichoke dip, which I should not eat as a meal, but sometimes I do.
I like that it has a removable crock (some in that size do not) and mine has good temperature control - my Mom has a smaller one that seems to only really get warm enough to heat dip, not warm enough to actually cook.
Is this crock pot big enough to be using a mason jar with? It submerges in water up to the lid. I hope so, I've been using it with a mason jar on 'keep warm' for years :D.
No, never tried it without the jar. It would be messier and harder to transfer the stuff. Also, I like to have it in the jar so I can take it out and freeze it then repeat easily. For your tiny crockpot, though, they don't recommend using the jar. I've had this one for 5+ years just for this kind of stuff :). It's important to get one with a 'keep warm' setting instead of just 'low'. In the end, don't worry too much, if you mess it up a little you'll probably still get a usable product, and after some trial and error with the methods in those links you'll find what works best for you. Definitely try vaping it less next time also. Good luck!
A small fully functional pot like this would be superb, or consider one of the 3qt Instant Pots.
Googling slow cooker recipes for one or two generates more results than you'll ever be able to get through���� and of course you can scale down any recipe in a small crock.
Some halved little potatoes with frozen sliced onions and peppers topped with a small meatloaf or a couple chicken thighs.
Overnight steel cut oats with nuts and dried fruits.
You may need to divide up ingredients and freeze portions for easy prep later. I'll bet there are weekly meal prep guides for one or two.
My suggestion is to get a 1.5Q crockpot. some small ones are the "little dipper" crockpot brand, but those aren't meant to actually cook food, so be careful. I have an off-brand one I picked up at the market and it works great. You'd be looking for something like this.
I use it primarily for dips, and when I need to cook a few forgotten chicken breasts overnight so they don't go bad. :)
Regarding programming to start at a specified time- you don't want your meat to sit out at room temperature for 4+ hours. That puts it in the bacteria growth danger zone (google that for more info). If you MUST have it start an hour later, etc., you could purchase a lamp timer.