**update**
So, I wound up using 2 crock pots, and a stainless steel pot. ( I don't have any thermometers that go above 220F, so please bear with me)
Crock Pot A, 7 lbs honey: Cooked for 3 hours, got above 220F @ 2 hours. Never reached boil. Delicate notes of caramel and toffee, honey flavors still present, rich amber color. Fragrant Honey nose with hints of caramel and toffee.
Crock Pot B, 3 lbs honey: Cooked for 3 hours, got above 220F at 1.5 hours and reached a slight boil. Caramel and toffee dominate the flavor with notes of honey flavor still present. Marshomellowy caramel nose.
Steel Pot: 5 lbs honey. Within 45 minutes exceeded 220F, around 60 minutes boiled.
65 minutes it boiled over the top. Taken off of heat for 5 minutes, then placed on low for the following 60. Boiled heavily. Caramel and toffee flavor only. No taste of honey. Dark mahogany color. Toffee nose.
Mixed all together in must with yeast energizer and raisins(for nutrients, as my local homebrew outlet didn't have any in stock). The overall flavor is quite similar to butterscotch, and the must is already tasty~ with caramel, toffee, and honey scent. Dark Amber in color.
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Really impressed with crock pot's results... just wish it was much larger so I could put more honey in, and leave it to cook for 12 hours and see what the results are next time. Overall though, I think that utilizing several different methods of boiling will help add to complexity of the flavor...
Also for improvement next time: won't spill and 1/8 pound of honey on stovetop for me to clean later :/