Small slow cooker and adapting recipes
I am a novice who just started cooking this year (I moved out of my folks house). I found a simple Rival crock pot in my parents storage closet which I believe is either 1.5 or 2 quarts and I wanted to try it out. I have found a book that looks promising but all the portions are for much larger crock pots and for 4-8 people servings. How would I go about adapting these recipes for my small slow cooker? Do I just cut down everything proportionally or does it not work that way with a slow cooker? I was also wondering if fresh herbs were stronger or weaker than dried herbs and if so, by how much? Thanks.
One of the nice things about a crock pot is that you can use it without recipes and use it to learn about what works--lessons good for anyone starting to cook. Try anything that makes sense to you--use cheap and flavorful cuts of meat, combine with stuff like beans, carrots, tomatoes, potatoes, wine, vinegar, ...--or not; and use any combination of spices, seasonings, herbs. Experiment. The more you cook, the more you'll know what works in the crock pot; and the more you use the crock pot, the more you'll learn how to cook.
If you're working with slow cooker recipes, I'd try just cutting it in half and cooking on low. I find that those recipes are pretty forgiving with measuring.
Fresh herbs start to break down after cooking for 6-8 hours, so depending on the recipe, I'd either use dried spices or toss in fresh ones near the end. I think the rule of thumb is to use twice as much fresh herbs as you would dried?