Last Updated on January 5, 2026 by Susanna Zuyeva
Our Top Picks
After weeks of testing, here are my top three picks:
Best Overall: Elite Gourmet EWMST-325R – Great balance of price and performance. Heated evenly and cleaned easily.
Best Features: TRU Triple Buffet Server – Comes with lid rests and serving spoons. Very convenient for parties.
Best Budget: HEYNEMO Triple Slow Cooker – Smaller pots but works great. Costs less and still does the job well.
Each one has its strengths. Your best choice depends on what you need. Let me break down each model in detail.
1. TRU Triple Buffet Server Review
This was the first model I tested. It caught my eye because it came with everything you need. No extra purchases required.
Product Features
The TRU has three separate 2.5-quart pots. That’s 7.5 quarts total. Each pot is oval-shaped. They’re made of ceramic and sit in a stainless steel base.
The base is black and silver. It looks modern and clean. Not too fancy, but not cheap either.
Each pot has its own heat control dial. You can set low, high, or warm for each one. This matters a lot when you’re cooking different foods.
The unit weighs 21.5 pounds. It’s heavy but stable. It doesn’t slide around on the counter.
It comes with three serving spoons. It also has built-in lid rests. These are small ledges on the side where you can rest the lids.
The pots and lids are dishwasher safe. The base wipes clean with a damp cloth.
It runs on 120 volts and uses 420 watts of power. Standard household plug.
What I Like
The lid rests are genius. When you’re serving food, you need somewhere to put the lids. These built-in rests solve that problem. No more hunting for a clean spot on the counter.
The serving spoons that come with it saved me time. I didn’t have to dig through my utensil drawer. They’re basic metal spoons, but they work.
The oval pots fit more food than round ones. I tested this with pulled pork. The oval shape held about 20% more than a round pot of the same quart size.
Each pot heated independently. I had beans on low in one pot. Queso on warm in another. Meatballs on high in the third. No issues.
The stainless steel base looks nice on a buffet table. It doesn’t look cheap or plasticky.
Why It’s Better
This model includes accessories that others don’t. The lid rests and spoons come standard. With other brands, you’d need to buy these separately.
The build quality feels solid. The handles on the lids don’t get loose. The control dials turn smoothly.
The oval pots are practical. They fit long items better. Things like corn on the cob or egg rolls.
How It Performed
I used this at Thanksgiving last year. One pot had mac and cheese. Another had green bean casserole. The third had sweet potatoes.
Everything stayed hot for four hours. We ate in shifts because we had 20 people. The food was still steaming when the last person ate.
The temperature controls worked well. The “warm” setting kept food at about 165°F. The “low” setting cooked at about 200°F. The “high” setting reached about 300°F.
I measured these with a food thermometer. Temperature was consistent across all three pots.
The only issue I had was the cord. It’s not very long. About four feet. You need to set this up near an outlet.
How I Clean It
After unplugging and letting it cool, I remove the ceramic pots. These go straight into the dishwasher. The lids too.
The metal base wipes down easily. I use a damp cloth with a bit of dish soap. Dried-on food comes off without scrubbing.
The lid rests can collect gunk. I use a small brush to clean those spots. Takes an extra 30 seconds but worth it.
Total cleanup time is about five minutes if you’re hand washing. Two minutes if using a dishwasher.
Testing Results
Heat Distribution: 9/10 – Very even heating. No hot spots in the pots.
Temperature Accuracy: 8/10 – Stayed within 10 degrees of target temp.
Capacity: 9/10 – 2.5 quarts per pot is perfect for most dishes.
Ease of Use: 10/10 – Simple controls. No confusing settings.
Cleaning: 9/10 – Easy to clean. Dishwasher safe is a big plus.
Value: 8/10 – A bit pricey but worth it for the extras included.
2. Elite Gourmet EWMST-325R Review
This is my overall favorite. It costs less than the TRU but performs just as well. Maybe even better in some ways.
Product Features
The Elite Gourmet also has three 2.5-quart pots. The pots are oval stoneware. They’re removable for easy serving.
The base is aluminum. It comes in red, but other colors are available too. I tested the red one.
Each pot has individual controls. Low, high, and warm settings. Simple dial controls like the TRU.
It has a unique lid rest design. There’s a built-in ledge that holds all three lids when you’re serving.
The pots and lids are dishwasher safe. The base cleans with a damp cloth.
It weighs less than the TRU. Easier to move around if needed.
Uses 420 watts and runs on standard 120-volt power.
What I Like
The price is excellent. It costs about $20 less than the TRU. But I didn’t notice a quality difference.
The red color is fun. It stands out at parties. People always comment on it.
The lid rest design is smart. All three lids sit in one spot. Not scattered around like with some models.
The aluminum base heats up faster than stainless steel. Food reached serving temperature about 15 minutes quicker than with the TRU.
The pots felt slightly lighter. Easier to lift when full of food.
Why It’s Better
This model has the best value for money. You get excellent performance at a lower price.
The faster heating time matters when you’re in a rush. I’ve started food 30 minutes before guests arrived. It was ready on time.
The aluminum base is lighter overall. If you need to move it after setup, it’s easier than heavier models.
Elite Gourmet included a recipe booklet. It has about 20 recipes. Some are really good. I tried the buffalo chicken dip recipe three times.
How It Performed
I used this at a Super Bowl party. I made buffalo chicken dip, queso, and chili.
All three dishes cooked perfectly. The chicken dip needed high heat for two hours. Then I switched it to warm.
The queso stayed smooth on the warm setting. It didn’t separate or get crusty on the edges.
The chili simmered on low for four hours. It thickened nicely without burning.
Temperature consistency was excellent. I checked every 30 minutes. Each pot stayed within five degrees of the target.
The warm setting is perfect for serving. It keeps food at about 160-170°F. Hot enough to enjoy, but not so hot it keeps cooking.
How I Clean It
Same process as the TRU. Remove the pots and lids. Put them in the dishwasher.
The aluminum base wipes clean even easier than stainless steel. Food doesn’t stick to it as much.
The lid rest area needs attention. Condensation drips there. I wipe it with a paper towel while cleaning.
Cleaning takes about the same time as the TRU. Maybe a minute faster because the base is easier.
Testing Results
Heat Distribution: 9/10 – Even heating across all pots.
Temperature Accuracy: 9/10 – Very consistent temperatures.
Capacity: 9/10 – Same 2.5-quart pots. Perfect size.
Ease of Use: 10/10 – Dead simple to operate.
Cleaning: 9/10 – Dishwasher safe. Easy base cleanup.
Value: 10/10 – Best price-to-performance ratio.
3. HEYNEMO Triple Slow Cooker Review
This model is different. It has smaller pots but costs less. Good for smaller gatherings.
Product Features
The HEYNEMO has three 1.5-quart pots. That’s 4.5 quarts total. About 40% less capacity than the other two.
The pots are round, not oval. They’re made of food-grade stoneware.
The base is stainless steel. It comes in several colors. I tested the silver one.
Each pot has a glass lid. The lids have heat-resistant handles. They stay cool to touch.
There are built-in lid rests. Three separate spots for each lid.
The controls are the same as the others. Low, high, and warm for each pot.
It has rubber feet on the bottom. Keeps it from sliding around.
Uses 300 watts. Less power than the other two. Still works fine though.
Weighs 17.4 pounds. Lightest of the three models.
What I Like
The smaller pots are great for sides and dips. You don’t always need 2.5 quarts of everything.
The glass lids are nice. You can see the food without lifting the lid. This keeps heat in better.
The price is good. It costs less than both other models. Great if you’re on a budget.
The round pots nest together better for storage. They take up less cabinet space.
The handles on the lids stay cool. I could lift them without a towel. That’s convenient when you’re busy serving.
Why It’s Better
If you host smaller parties, this is perfect. Six to eight people instead of 15 to 20.
The glass lids make monitoring food easier. I could see when the cheese melted or when the sauce thickened.
It uses less electricity. 300 watts instead of 420. Not a huge difference, but it adds up over time.
The lighter weight makes it easier to store. I can lift it onto a high shelf by myself.
It comes with a 10% coupon sometimes. Check before buying. That makes it even cheaper.
How It Performed
I used this at a small dinner party. Eight people. I made spinach artichoke dip, meatballs, and BBQ chicken.
The 1.5-quart pots were actually perfect for this size group. Nothing ran out. No food was wasted.
The glass lids helped a lot. I could see when the meatballs were done. I didn’t have to keep opening the lid and losing heat.
The heating was even. No cold spots or hot spots in any pot.
The warm setting kept food at about 155-160°F. Slightly cooler than the other models. Still perfectly fine for serving.
One downside: The smaller capacity means you need to prep carefully. I couldn’t fit a whole pack of frozen meatballs. Had to split it between two pots.
How I Clean It
Same cleaning routine. Pots and lids go in the dishwasher.
The round pots are slightly easier to clean by hand. No corners to scrub like oval pots have.
The glass lids rinse clean easily. Food doesn’t stick to glass like it does to metal.
The stainless steel base wipes down just like the TRU. Takes about five minutes total.
Testing Results
Heat Distribution: 8/10 – Good heating. Slightly less even than the larger models.
Temperature Accuracy: 8/10 – Consistent but runs a bit cooler.
Capacity: 7/10 – Smaller pots limit what you can make.
Ease of Use: 10/10 – Very simple to use.
Cleaning: 10/10 – Easiest to clean. Round pots help.
Value: 9/10 – Great price for what you get.
Comparison: Which One Should You Buy?
Let me break down who should buy which model.
Buy the TRU if:
- You host large parties (15+ people)
- You want serving spoons included
- You like oval pots for certain foods
- You don’t mind spending a bit more
Buy the Elite Gourmet if:
- You want the best value
- You host medium to large gatherings
- You like faster heating times
- You want recipe ideas included
Buy the HEYNEMO if:
- You host smaller gatherings (under 10 people)
- You’re on a tight budget
- You like seeing your food through glass lids
- You have limited storage space
All three work well. Your choice depends on your specific needs.
How to Use a Triple Slow Cooker
Here’s what I learned from testing these models.
Setup Tips
Place the slow cooker on a stable, heat-resistant surface. Not on plastic tablecloths. The base gets warm.
Make sure there’s space around it. Air needs to circulate. Don’t push it against a wall.
Check that each pot sits properly in its spot. They should sit flat and stable.
Plug it in at least 30 minutes before you need it. This gives it time to preheat.
Cooking Tips
Start cooking earlier than you think you need to. Low settings take time to heat food.
Don’t fill the pots more than two-thirds full. Food needs room to heat evenly.
Stir occasionally if possible. This helps distribute heat. But don’t do it too often or you’ll lose heat.
Use the high setting to start. Then switch to low or warm once food is hot. This saves time.
Serving Tips
Switch everything to warm when guests arrive. Food stays at serving temperature without overcooking.
Keep the lids on as much as possible. Each time you lift a lid, you lose heat.
Provide serving spoons for each pot. This keeps things sanitary. Prevents cross-contamination.
Check food temperature every hour. Make sure it stays above 140°F. Food safety matters.
Maintenance and Care
Taking care of your triple slow cooker keeps it working longer.
After Each Use
Unplug it and let it cool completely. This takes about 30 minutes.
Remove the pots carefully. They’re heavy when full. Use both hands.
Don’t plunge hot pots into cold water. They might crack. Let them cool first.
Wash the pots in the dishwasher or by hand. Either works fine.
Weekly Maintenance
Wipe down the base even if it looks clean. Grease builds up over time.
Check the cord for damage. Look for frays or cracks. Replace if damaged.
Clean the heating elements if you can see them. A damp cloth works.
Make sure the control dials turn smoothly. If they stick, contact the manufacturer.
Storage
Store the pots inside the base if possible. Keeps everything together.
If stacking pots, put paper towels between them. Prevents scratching.
Cover the whole unit with a cloth. Keeps dust off.
Store in a dry place. Moisture can damage electrical components.
Safety Tips
Triple slow cookers are safe when used correctly. Here’s what to know.
Heat Safety
The base gets hot during use. Don’t touch it. Don’t let kids near it.
The pots stay hot for a while after unplugging. Wait 30 minutes before handling.
The lids get hot too. Use oven mitts or towels when lifting them.
Steam escapes when you lift a lid. Lift from the back so steam goes away from you.
Electrical Safety
Don’t use extension cords. Plug directly into a wall outlet.
Keep the cord away from water. Don’t set up near sinks.
Don’t cover the cord with anything. It needs air circulation.
Unplug when not in use. Don’t leave it plugged in between parties.
Food Safety
Keep hot food above 140°F. Use a food thermometer to check.
Don’t leave food out for more than two hours. Bacteria can grow.
Refrigerate leftovers within two hours. One hour if it’s hot outside.
Reheat leftovers to 165°F before serving again.
Common Mistakes to Avoid
I made these mistakes while testing. Learn from them.
Overfilling the Pots
I filled one pot all the way to the top. Bad idea. Food boiled over and made a mess.
Keep food below the two-thirds line. This gives room for expansion and steam.
Using the Wrong Setting
I put frozen meatballs on warm once. They never heated through. Had to switch to high.
Use high or low for cooking. Use warm only for keeping food hot.
Not Preheating
I added cold food to a cold pot once. Took forever to heat up. Guests were waiting.
Turn on the cooker 30 minutes early. Let it preheat before adding food.
Opening the Lid Too Much
I kept checking the food every 10 minutes. This let out too much heat. Everything took longer to cook.
Check once per hour at most. Each lid lift adds 20 minutes to cooking time.
Ignoring Temperature
I assumed food was hot enough. It wasn’t. Someone complained their food was lukewarm.
Use a food thermometer. Make sure food reaches safe temperatures.
Recipe Ideas
Here are some dishes that work great in triple slow cookers.
Party Dips
- Buffalo chicken dip
- Queso
- Spinach artichoke dip
- Chili con queso
- Pizza dip
Main Dishes
- Meatballs in marinara sauce
- BBQ pulled pork
- Chicken wings
- Swedish meatballs
- Sloppy joe mix
Side Dishes
- Mac and cheese
- Baked beans
- Green bean casserole
- Mashed potatoes
- Sweet potatoes
Desserts
- Chocolate fondue
- Bread pudding
- Apple crisp
- Brownie batter (for dipping)
- Caramel apple dip
Frequently Asked Questions
Can I cook raw meat in a triple slow cooker?
Yes, but use caution. Raw meat needs to reach safe temperatures quickly. Use the high setting for at least two hours. Then check with a meat thermometer. Poultry needs 165°F. Beef and pork need 145°F. I prefer cooking meat ahead and just warming it in the slow cooker.
How long can food stay on the warm setting?
Food can stay on warm for up to four hours safely. After that, quality drops. Food might dry out or develop off flavors. I usually plan parties so food is on warm for no more than three hours.
Can I use aluminum foil in the pots?
Yes, you can line the pots with foil. This makes cleanup easier. Make sure the foil doesn’t touch the heating elements. Leave the edges of the foil inside the pot. Don’t let it hang over the sides.
Are the pots oven-safe?
Most ceramic pots are oven-safe up to 400°F. But check your manual first. The lids usually aren’t oven-safe. The handles might melt. Use the pots in the oven without lids if needed.
Can I use my triple slow cooker outside?
Only use it outside if you have a covered area with electricity. Don’t use it in the rain. Moisture can damage the electrical parts. Keep it on a stable table. Make sure the cord won’t be a tripping hazard.
What if one pot stops heating?
First, check that it’s plugged in properly. Make sure the control dial is turned to a heat setting. If it still doesn’t work, contact the manufacturer. Most come with warranties. Don’t try to repair it yourself.
Do I need to add liquid to the pots?
It depends on what you’re cooking. Cheese dips need a bit of liquid so they don’t burn. Soups and stews already have liquid. Pre-cooked meats don’t need extra liquid if you’re just warming them. When in doubt, add a quarter cup of broth or water.
Final Thoughts
After testing all three models, I recommend the Elite Gourmet for most people. It has the best mix of price and performance.
But the TRU is worth the extra money if you host big parties often. The included accessories are convenient.
The HEYNEMO works well for smaller households. It’s perfect if you don’t need huge portions.
All three are solid choices. They all heat food evenly. They all clean up easily. You can’t really go wrong with any of them.
The main thing is to match the size to your needs. Think about how many people you usually feed. Think about what dishes you usually make.
A triple slow cooker has made hosting so much easier for me. I can prepare three dishes at once. Everything stays hot during the party. Cleanup is simple.
If you host gatherings regularly, invest in one. It’s worth every penny.
Choose the one that fits your budget and needs. Start planning your next party. Your guests will be impressed.