Let’s be honest—no one ever brought a “slow cooker dip” to a Super Bowl party. They brought “Crockpot dip,” and everyone knew exactly what that meant. The brand has become shorthand for comfort, convenience, and that slightly burnt smell of cheese and ranch seasoning.
Fun fact: The original Crockpot was invented in 1970 by Irving Naxon, who based the idea on a traditional Jewish dish called cholent—a slow-cooked stew prepared before the Sabbath. Naxon’s family recipe was literally the blueprint for the appliance. So when you set your Crockpot on Friday morning, you’re actually participating in centuries of culinary tradition.
Meanwhile, the generic “slow cooker” has had a modern renaissance on social media. TikTok #slowcooker recipes exploded during quarantine, with people making everything from bread to lasagna in these devices. Crockpot enthusiasts, however, remain a loyal subculture—they’ll argue that their brand’s “stoneware insert” (yes, it’s specially glazed) makes for better browning.
Practical Tip: Lid Placement Matters
Here’s a life hack: don’t lift the lid unless you absolutely have to. Every time you open it, you lose about 20 minutes of cooking time. For Crockpot side-heaters, this is especially critical because the heat recovers slowly. For bottom-heaters, it’s less of an issue—but still, stop peeking.
Also, if you own a cheaper slow cooker, consider buying a Crockpot-brand ceramic insert separately. They’re often thicker and more heat-stable, and many generic models share the same size. It’s like putting better tires on a rental car—suddenly the ride improves dramatically.
What's the difference between a Crockpot and a slow cooker?
