3 in 1 Slow Cooker - A Crock Pot with Multiple Inserts

The Hamilton 3 in 1 slow cooker is the ultimate in versatility!  As you can see in the picture, you get a slow cooker base and 3 different sized inserts - a 2 quart, 4 quart and 6 quart.
Can't Decide What Size Slow Cooker to Buy?
A small crock pot (2 quart) will make 3-6 servings of Marinara Sauce or cook 2-3 chicken thighs or breasts or a small 2-3lb whole chicken or roast.
A mid sized crock pot (4 quart) will give you 4-6 servings of chili or make a casserole with 3lb of chicken pieces or cook a 3lb roast.
A large crock pot (6 quart) will produce 6-9 servings or chili or chicken casserole and cook about a 7lb roast.

Perfect if you have a varying number of people to serve dinner for.  Just choose the pot to fit the number of servings you need or the quantity of food you want to prepare.  Great if you are a smaller family or a couple that entertain - plenty for everyone.  Your recipe book that is included with the Hamilton Beach 33135 instructions, has a nice recipe for the 2 quart insert, for Artichoke dip that serves 8.

The "Back Yard Barbecue Meatballs" cooked in the 6 quart insert (serves 10-12) sounds great for when there is a crowd to feed. And the "Apple Ginger Compote wit Toasted Walnuts" served with vanilla icecream sound delicious - I would have to make sure I reserved some for breakfast the next morning!  It sounds like it would be great with muesli and yogurt!

My favorite recipe from the instruction manual is the kind of recipe that I would cook anytime.  This one's a keeper - make sure you add it to your slow cooker chicken recipes! It is from the 2 quart slow cooker recipes, so if you have a larger slow cooker, you can increase the serving size easily to match.

Chicken Breasts with Lemon and Fresh Rosemary
2-3 chicken breasts (skin on, bone-in), rinsed and patted dry
Juice of 1 lemon
3 sprigs of fresh rosemary
2-3 tablespoons smoked paprika
Salt and freshly ground pepper

Place chicken breasts in stoneware dish. Pour lemon juice over chicken breasts and sprinkle liberally with smoked paprika. Season chicken breasts with salt and freshly ground pepper. Top with rosemary sprigs. Cook on LOW for approximately 4 hours or on HIGH for approximately 3 1/2 hours until internal temperature reaches 180ºF (82ºC)*. Serves 6.

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