No, literally. I had to scrub dust, dirt and grime off the damn thing for nearly 20 minutes. Hopefully your crockpot is in a bit better shape, and you're ready to play ball. If so, would definitely recommend the jerk chicken concoction below as an easy, fun and tasty dish for these colder months. I vaguely followed an online recipe, but opted for a spicier, more colorful option. Crockpot cooking is renowned for its ease and convenience, and this dish is no different - 10-15 minutes of prep time should do the trip provided ingredients are on hand. What you need: -Crockpot: I recommend the All-Clad brand, but any should do the trick. -Meat: I went with boneless, skinless chicken breasts, albeit the recipe called for chicken thighs. This was a healthier option, but thighs can be juicer and tastier, especially if you supplement the crockpot process with a short pan-fry after to enhance crispiness (one package of chicken breasts/thighs). -Veggies/Starches: What do you have in the fridge? In my case, I opted for a kaleidoscopic mixture of carrots, green beans and baby potatoes (both red and white variants). -A sauce: The recipe I was working with called for a sweet-and-salty mixture of soy sauce, local honey, red pepper flakes, ground black pepper, and oregano. I added some fresh basil and minced garlic, topping it all off with a chili-garlic sauce (OK, maybe this isn't a kiss-someone-right-after meal). Prep: Unwrap the chicken breasts/thighs and layer them on the bottom of your clean crockpot. One of the benefits of crock-style is that everything cooks evenly, so don't fret too much about proper placement. Halve the baby potatoes and drop them and the carrots (or whatever veggies and starches you are using) in with the chicken. Next, prepare the sauce. Get a little freaky. Pour the mixture into the crockpot, coating the ingredients you previously dropped in. Finally, rinse and prepare the green beans (or other veggies) on a cutting board, but don't drop in yet. Whew, that was close! We'll be putting these in during the last 30 minutes of cooking time. Cooking: Hey, we're at  the easy part! Plug in your crockpot, and cook on high for 4 hours. Every hour, open the lid and spoon the sauce from the bottom over the top of your ingredients (this is apparently called basting). At the last 30 minutes, drop in your greens (and start building your hunger as the aromas begin to escape). The chicken should start to shred off near the end of cook-time, jerk-style. Plate. Eat. Enjoy. Warning: Don't eat this five meals in a row. You WILL tire of it!