Black & Decker 7-Quart Digital Slow Cooker with Chalkboard Surface

I put this Black+Decker 7‑quart slow cooker to work the way most of us actually use one: weeknight stews, a weekend pot roast, and a big batch of pulled pork for a potluck. Over a few weeks of testing, it proved itself as a roomy, practical cooker with a playful chalkboard twist and a few quirks worth noting.

Design and build

At 17.3 x 14.1 x 9.7 inches and around 15 pounds, this is a sizeable appliance. The footprint demands a decent stretch of counter or a spacious cabinet, but the large, cool‑touch handles make it comfortable to move even when the crock is full. The stoneware insert is removable and substantial, and the tempered glass lid fits cleanly without wobble.

The exterior is a matte chalkboard surface. It’s more than a gimmick—labeling the dish, listing allergens, or adding a “ready at” time is genuinely useful for family dinners and gatherings. Important caveat: traditional chalk only. Chalk pens can ghost and aren’t recommended. A quick wipe with a damp cloth clears the slate; I had the best results by “seasoning” the board first (rub it with the side of a piece of chalk and wipe clean).

Other thoughtful touches: a locking lid for transport and a built‑in lid holder that slots the lid onto a side handle so condensation drips back into the pot. The lock provides confidence when carrying a full crock across the house, but like most locking slow cookers, it’s not leak‑proof enough to toss into a trunk full of hot soup. Treat it as spill‑resistant, not watertight.

Controls and features

The interface is straightforward: buttons for heat (Low, High, Warm) and a digital timer. It’s a set‑and‑forget experience—set your time, choose Low or High, and the cooker automatically switches to Warm at the end. Warm mode is useful for serving or if you’re running late; in my measurements, the contents stayed food‑safe without scorching on the sides for several hours.

There’s no probe, no custom temperature setting, and no sear function. If you like a deep Maillard crust on meats, plan to brown on the stovetop first and move the food into the crock. That’s not unusual for a slow cooker in this class, just something to factor into your workflow.

Capacity and versatility

Seven quarts is generous. I comfortably fit a 5‑pound pork shoulder with aromatics, a 4‑pound chuck roast on a bed of onions and carrots, and enough chili for eight servings. For best results, keep the crock at least half full and avoid filling beyond about two‑thirds to maintain steady heat and prevent boil‑overs on High.

This size is ideal for batch cooking. One full pot of bean chili set me up with meals for the week and a few portions for the freezer. If you typically cook for two, you can still use it—just consider doubling recipes or using a smaller insert if you have one that’s compatible.

Performance and cooking results

Heat output on both Low and High is conservative by design, with gentle, even heating around the sides and base. On High, I saw a mild simmer on liquids after a few hours rather than a rolling boil. That’s appropriate for braises and stews, which benefit from a steady 190–205°F range, but it does mean some recipes take a touch longer here than in “hotter” slow cookers.

Practical examples:
- Pulled pork (5 lb shoulder): 8 hours on Low to pull‑apart tender, or about 5.5–6 hours on High. The collagen conversion was even, with minimal dryness at the edges.
- Pot roast (4 lb chuck): 8.5 hours on Low to fork‑tender. Carrots and potatoes held their shape without turning mushy.
- Bone‑in chicken thighs: 4 hours on Low for shreddable meat; the skin, unsurprisingly, doesn’t crisp in a slow cooker.

For a simple potato test, 1‑inch cubes reached tender in about 4 hours on Low submerged in stew liquid, and faster on High. If you’re accustomed to a slow cooker that runs hot enough to visibly bubble most of the cook, you may perceive this one as “cool.” In practice, it hit the temperatures I expect for safe, effective slow cooking, but it won’t do fast braises.

Warm mode maintained a steady holding temperature. I kept a batch of chili on Warm for just over four hours during a game day. The sides never scorched and the texture held up. As with any slow cooker, starchy foods can thicken and reduce a bit on Warm; a splash of stock before serving brings back the original consistency.

Transport and entertaining

This is where the chalkboard surface and locking lid shine. Labeling “Vegetarian Chili” on one side and “Pork Carnitas” on another pot makes buffet‑style serving simple. The lid holder is more useful than it looks—no more wet rings on the counter from setting the lid down, and it frees a hand for stirring. The large handles stay cool enough to carry comfortably.

If you plan to transport hot liquids, lock the lid and carry the cooker level; don’t rely on the lock to contain vigorous sloshing. I’d avoid moving it at full capacity with brothy soups—thicker stews and pulled meats fare better.

Cleaning and maintenance

Cleanup is painless. The stoneware crock and glass lid are dishwasher‑safe. For stuck‑on bits (cheesy dips, reduced sauces), a brief soak with warm water helps. The exterior wipes clean with a damp cloth; avoid abrasive pads to preserve the chalkboard finish. Be mindful around the control panel and heating base—no submerging, and keep drips away from the buttons.

A small tip: line the crock with parchment under casseroles or lasagna‑style dishes to make lifting and slicing easier. And if you’re writing on the exterior often, give it a quick wipe before the cooker heats up; chalk residue can bake on and require more elbow grease later.

What I liked

• Capacity without complexity: It handles big family meals and batch cooking with fuss‑free controls.
• Useful Warm mode: Automatic switch‑over prevents overcooking and keeps food ready for a flexible dinner window.
• Practical hardware: Locking lid, built‑in lid holder, and large handles make it entertaining‑friendly.
• Chalkboard exterior: Genuinely helpful for labeling and timing notes, not just decoration.
• Easy cleaning: Removable stoneware and dishwasher‑safe parts simplify the end of the day.

What could be better

• Heat profile skews gentle: Great for braises, but High doesn’t produce vigorous bubbling. Plan for recipes accordingly.
• Limited programmability: No temperature probe or custom temp settings; it’s Low/High/Warm only.
• Bulk and storage: The body is wide and not light; measure your cabinet space before committing.
• Chalk specificity: Traditional chalk only—chalk pens can leave residue and aren’t recommended.

Tips for best results

• Preheat while you prep; starting warm helps avoid early temperature dips with large loads.
• Brown meats on the stovetop for deeper flavor; deglaze the pan and pour the fond into the crock.
• Keep the crock between half and two‑thirds full for the most consistent cooking.
• Resist lifting the lid; even a couple of peeks can add 20–30 minutes to total time.
• Use Warm for serving, not additional cooking; if you need to push doneness over the line, stick with Low or High.

Who it’s for

• Home cooks feeding four or more, or anyone who batch cooks on weekends.
• Hosts who want a neat serving station with clear dish labeling.
• Users who value a dependable, hands‑off cooker over advanced programming.

If you often do smaller, two‑portion recipes or need precise temperature control with probes and custom programs, a more feature‑rich model—or a smaller capacity—may suit you better.

Recommendation

I recommend this slow cooker for its roomy capacity, set‑and‑forget operation, and thoughtful entertaining features. It runs on the gentle side, which benefits braises and stews but may extend cook times compared to hotter models. If you’re comfortable planning an extra half‑hour here and there, you’ll get tender, even results with minimal babysitting, plus an exterior you can actually use to communicate what’s on the menu. For busy households and casual hosts, it’s a reliable, friendly workhorse.