i got a slow cooker this morning(251 Posts)
please tell me how to use it!
- ive no idea how to use them, what to do in them at all.
Up until recently i have regarded them with suspicion....low heat + long time = bacteria soup in my book but i have been convinced by my friend who has bought me one for the princely sum of 12 quid this morning in Tesco!
so please help me become a culinary whiz with a slow cooker and post your slow cooker recipes!
I do a beef casserole in mine. Diced beef, veg and beef stock to cover and stick on low in morning to be ready for tea time.
Had a scrummy slow cooked pork joint in it on Sunday. Bunged joint in, added water to about an inch and cooked on low overnight. Used the juices for gravy. Apparently you don't have to add water to joints of meats but I'm paranoid of it drying out.
You can do all sorts in a slow cooker, spag Bol, curries, lasagne and desserts as well. Best bet is probably to google crock pot recipes or slow cooker recipes
good sausages, chopped onion, mixed beans, and gravy, leave on high for about a hour and then low, until its needed, makes beautiful sausages and mash.
Also whole chicken is beautiful.
good mince, onion, English mustard, worcester sauce, cook on low until tea time, and it fab as mince and tatties, or mince pie.
same as diced beef, onion, mushroom, mustard, oxo cube, with beef stock, and its makes the most beautiful steak pie.
My basic tesco one has transformed my life although DS complains about how often we have "stew" or "casserole" these days. It obviously doesn;t cut down the preparation time, but it does mean that after you have done it, you go away and don't need to worry about anything else until feeding time. And as I have limited mobility at the moment, I can put it on the kitchen table next to the fridge and not have to worry about pots and pans.
I do a chicken "stew" by throwing an entire chicken in, with root vegs, potatoes, onions, garlic, stock/wine and celery if we have it, and 6-7 hours later, there it is. Or chicken pieces. Or a very fine chilli, or beef stews. The results have been widely popular and DH says it's the best culinary investment he has ever made.
I haven't done puddings because we don;t tend to eat them.
I personally don't bother to brown the meat beforehand - perhaps I lose a bit of flavour, but in my view it is designed to reduce the faff so I cut it out.
I've bought a timer so that if I need to go out, it will switch on by itself.
And none of us has suffered - but I think that's because we eat it pretty much as soon as it is ready, or the food gets put in the fridge as it would be with any other stew.
Was it from asda by any chance? Yesterday they were £35 reduced to £5 and people were mugging the guy stacking the shelves before he'd unpacked them!
I also succumbed to one in Tesco for £17.
If anyone wants to recommend some good slow cooker recipe books I'll be very grateful
I want one - what size will I need to feed a family of 5 (and a girlfriend) so 6 people on average?
Good food do some good books and they are reasonably cheap to buy, otherwise there are loads in book shops and the library, or try online there are loads of sites with recipes, although they are often American so different measures used and I find that a lot of US recipes have packets of stuff which we can't easily get here.
Hope you get on well with it, love my slow cooker!
I've been pondering one for ages...SIL bought me a slow cooker cookery book for Christmas, so I think I'll have to bite the bullet and get one (but DP is complaining that it will take up too much space...)
Other than the usual caserole/stew/pot roast, I also make bolognaise and chilli in ours. Diced frozen onion, then the beef mince, couple of cans of chopped tomatoes, then seasoning. If I'm in I'll stir it occassionally, and for chilli I chuck in kidney beans about 30-45mins before we eat it. It always tastes better in the slow cooker, and I make about 3 meals worth at once and freeze the rest.
Also, for the bolognaise, first time I made it in the SC, I added wine, making it far too watery, so I just mixed in the dried pasta for the last 30 minutes. Came out perfect. Even DD, who's not keen on pasta, had seconds.
[Love my slow cooker emote]
there's a good BBC published book called - guess what - slow cooking (or some such).
oh yes, the only thing to watch out for is not to put too much liquid in. the lid seals it and the temperature is controlled so less liquid evaporates and like Mrs Mango the first time i used it the sauce was too watery.
oh thanks everyone - this is exactly what i needed! i will have a good look in a bit and write some of these down. best go feed the hungry masses first...dd has a friend over. this is exactly why the slow cooker would be great!
Message withdrawn at poster's request.
Message withdrawn at poster's request.
I got one from my parenst for christmas.
So far I have done a spag bol... which I put too much liquid in xD.
And tonight a lovely stew.
I have some pork loins in the fridge so trying to find something to do with those.
gammon or ham joint in full fat coke, delish, on low all day..honestly, to die for.
i do jacket spuds in mine,
a whole chicken,
curry, stew, soups,
oh and im another one who does NOT ever brown anything, i just throw it all in and leave to cook.
Rice pudding! or even
more fattening better, chocolate rice pudding
I've had a slow cooker for a while and but have never done a whole chicken before. Do you need to put any liquid in? I'm worried it will burn and dry out.
Give me your best whole chicken recipes. Thx.
I roasted carrot, celery, parsnip, onion & potato till just softening then chucked in the slow cooker with a pint of veg stock, some ham ends from Sainsburys and a tin of haricot beans. Tea for 3 for £3.50!
We got a john lewis slow cooker for Christmas. We had a bean casserole type dinner tonight, it was lovely! My DP bought a vegetarian cook book to go with it to help inspire us for recipes.
I'd highly recommend using the low setting as it really intensifies the flavour. The low setting on mine is 93 degrees so not an environment that bacteria will thrive in!
The disadvantage for me is the smell of cooking food all day long, but I'm fussy when it comes to house smells.
We cooked a gammon joint in ours xmas eve with all sorst of spices, apple juice, cloves etc - it was amazing and our house smelt of xmas!!
my favourite slwo cooker recipe is a chicken chickpea and chorizo casserole. I'll see if i can find it and copy it out for you.
-Chicken (I used a back of chicken thighs and drumsticks) skinned
-Chorizo (I used a pack of 3 little sausages)
-Large white onion
-Peppers (I used a pack of green, yellow and red)
-Small tin of chickpeas
-Stock (I used a Knorr stockpot)
- Peel and chop the onion, and bung it in the slow cooker.
- Skin the chicken pieces, and chuck them in too.
- Chop the chorizo into fairly thick slices and lob them in.
- Halve, seed and then chop the peppers and then throw them in.
- Add the tin of tomatoes without draining.
- Drain the chickpeas and toss them in.
- Add about half of the bottle of wine (depending on the size of your cooker). The rest of the wine must not be drunk under any circumstances
- Squeeze in one chicken stock-pot.
- Cook on low for 8 hours (or longer).
there you go-theres lots versions of the recipe online but this is the most like the one I use.
My favourite SC recipe:
1 kg mince
250-400g chopped unsmoked bacon
1 horseshoe chorizo chopped up
Loads of mushrooms
2 tins chopped tomatoes
Half pint (or a bit more) beef stock
1-2 tblspns tomato purée
Bit of worcester sauce.
Bung it all in on low for 8 hrs. Serve with potato and sweet potato wedgies.
Enough left over to freeze.
<droooooool>. There's one tea this week sorted. Yum!
Agree the knorr stockpots are perfect for slow cookers.
Message withdrawn at poster's request.
You can get sachet thingys in Tesco, we had chicken curry tonight, was yum.
just realised that this thread will go 'poof' in a month....better get writing these down!
thanks again! this is brill....
Meant to say, you just bung the ingredients in, no pre- cooking.
Message withdrawn at poster's request.
I just pop in the whole chicken, sat on a layer of halved potatoes and thick slices of onion. I don't usually add any liquid as the juices from the chicken come out as it cooks. I take out the potatoes and mash them, then blend the onion with the juices for instant gravy!
Easiest recipe ever
400g of dark brown sugar
1 gammon joint
Put in slow cooker with sugar at bottom for 8-9 hours on low
Have faith you need no liquid in this!!
Serve meat with veg and potatoes of choice
Day 2 use leftover meat chopped with some softened onions and mushrooms to make a pasta bake
Day 3 use any leftover meat for sandwiches
How much meat you have left depends on size of joint, size of family to feed and ability to resist temptation to just pick bits from leftovers and
shove them in your mouth when no one is looking eat them
I got one recently and I'm a total convert. Mine boils on the High setting so no bacteria to worry about.
I don't brown, I don't fuss or faff - whack whatever is to hand in, turn on and away it goes. Today I did soup x 2 and at the weekend it was spanish chicken stew. Mince for the bottom of cottage pie is delicious and sooooo much easier than stirring on the hob.
How do you do jacket spuds? Just bing em in I guess?
VicarInaTutu, you could ask it to be moved to the Food board, I don't think that's culled the same way chat is.
thats a good idea!
i will do when ive got enough recipes and tips to keep me in slow cooked food
any more for anymore? really looking forward to using it.
am still slightly aghast at the thought of bunging in a whole chicken....
do you need water then or not?
im guessing that cheap cuts of meat like brisket are perfect for slow cookers?
The only thing I do brown is sausages for a sausage casserole- otherwise they look a bit, erm, interesting
willylike in the sauce.
I do a whole chicken in mine all the time. I don't add any liquid at all.
I put it on a bed of leeks, onions & carrots.
I chuck a stock cube (crumbled) over the chicken and put it on low for at least 5/6 hrs.
I then roast or bake some spuds in the oven and bunk the chicken in the oven to crisp it up (fro maybe 30mins) It is truly yummy and there is loads of juice for gravy <drool> I don't like spuds in the slow cooker as they tend to go soggy.
Any recipes for pork loin steaks would be good though, as I have 3 that need using up
With the chicken I cut up some carrots to biggish chunks, add some whole shallots and sit the chicken on top of it before pouring stock and herbs all over it and leaving it to steam gently.
Yes, to cheap cuts. One word of warning- as you remove a joint there is a tendency for it to fall apart, so don't have your serving/ cutting plate too far from the pot!
yes even the whole chicken can fall apart when trying to get it to oven to crisp up so be prepared
If I didn't love crispy chicken skin so much I would not bother putting it in the oven at all....
oh this sounds like heaven....i love meat that literally falls apart! im drooling here!
and as im starting a
diet healthy eating regime it could be perfect!
I'm with you on that one Simpson, I love the crispy chicken skin too. And the fat on a well fried steak.
I very often wish I could order a bucket of skin from KFC.
I'm thinking about getting one...do they use loads of electricity though, what with being on all day? I feel I should know the answer to this but don't <ignoramus>
I have thought about getting one for some time hate cooking so seems ideal, but they always look so small, what would you reccommend 4 adults and 1 child to feed.
think they use hardy any electricity about the same as a light bulb IIRC
i did chickens in mine, and hams, and it was great for making stock afterwards cos you just lift the meat out then fling in a bit of water, bay leaf, peppercorns, carrot, celery, onion and let it bubble.
but then it broke, and i didn't replace it because the bottom line is that apart from those two things it DOESN'T cook as nicely as the oven. and anyone who tells you that they make a good spag bol in there is a liar or a terrible cook...
Whoever it was asked about the size
fnar fnar mine is a 6.5L and it easily feeds 2 adults, a teenager, and 3 LOs, with some left for seconds and/or DHs packed lunch for work next day. That's if I fill it "full". Obviously it's pretty easy to adjust quantities once you've made stuff once or twice and can gauge how much of a particular dish the family will eat.
Oh and I make lovely spag bol in mine, and am not a terrible cook or a liar, I just know what I'm doing so ner ner ne ner ner to you (And I have no oven so it's crock pot or do without, which, coupled with lack of money and large family has made me a brilliant one pot/stock pot cook)
how do you get it to thicken up though???
I have made spag bol in my slow cooker and it was v watery and not as nice as when it had simmered on the hob iyswim.
(disclaimer: I am not a good cook!!)
Pombear - have you ever heard of a halogen oven? It can be used pretty much the same way as a regular oven but costs pennies to run, takes up far less space (it sits on the worktop), halves cooking time and is totally amaaaaazing!
I love mine. Since I bought my halogen, I've never used my oven.
that's what they all say... but there is a reason that italians don't recommend steaming spag bol with the lid on.
(disclaimer: unless it's actually a tm Crock Pot you're using, they are basically stove-tops as they boil harder than normal slow cookers and you can brown in them).
I skim some of the fat off at the end, don't add any liquid other than what comes with the tomatoes in the first place and then <adopts air of one imparting great wisdom> add gravy granules which thicken it right up, just before serving. That's all I can think of, it never comes out watery/too runny though.
Fancies I have a new cooker sitting in the garage waiting to be fitted. It means riving half the kitchen to pieces though, and sorting out the worktops, and paying a gas fitter, so is likely to sit there until it rots sadly, it's been there well over a year already I don't have enough worktop space to put anything else on there, I have to rearrange everything to get the slow cookers out, and we only use the toastie maker once in a blue moon as it just doesn't really fit. I think I have the most pathetic so called kitchen in the world... in the summer I do most of the cooking in the back garden on a cobb a la Hairy Bikers
cooker single, although if I had space I probably would have more than one!
I am currently making a lemony roast chicken in mine... Cannot wait until tonight! The house smells delicious already.... Nom nom
I love my slow cooker, it really takes the hassle out of making delicious food as you throw everything in in the morning and then when you're ready to eat in the evening all you've got to do is dish it up. Perfect if you're lazy like me
I also love how the meat that works the best in it is quite cheap. Bought a big...thing...of pork (can't remember if it was a shoulder or something else) in Tesco last night for £2.50 and it'll last us 2 days, possibly 3. I'm going to slow cook it today with potatoes, veg, stock and herbs and I'm drooling at the thought already
My spag bol is fabulous acksherly - it's all about the volume of stock you add and the tablespoon of flour mixed through t the start of cooking.
IME, stews, casseroles and soups are far nicer cooked slowly than in the oven/on the hob.
Re spag bol - the secret is no liquid. Then it's lovely and I AM a fabulous cook
What do you all add to the mince to make spag bol (says she who makes it with Quorn mince and a jar of Loyd Grossman sauce....!)
Basically you use very little if any water, i find it hard tbh. But mine can be put on the stove so I can boil off any excess or I have bought some thickening granules just in case.
I must admit I have perfected my stove top spag Bol and cannot entertain doing it in there but do want to use it more.
In fact I have just taken some mince out of tge freezer. Not sure what I'm going to make but I'll chuck stuff in and see what happens
Spag bol - onions, small amount of celery,mince,a drained can of tomatoes or a carton of passata,squirt of tom puree, little squirt of garlic puree, bit of sugar,beef oxo cuble dissolved in the smallest amount of boiling water possible. Leave lid off for the last half hour if it needs thickening.
How do you do the mince in it? Do you just bung it in raw? Any liquid?
Bung it in raw, no need to brown it.
Easy and delicious Stroganoff:
600g cubed steak
1 can condensed cream of mushroom soup
200ml milk (or wine; I use wine)
100g - 200g mushrooms, thickly sliced (those Forestiere ones are nice)
2 med onions, chopped
2tbsp Worcestershire Sauce (or more, to taste)
150g Garlic and Herb Cream Cheese
Pasta, or egg noodles
Sour Cream to serve (optional)
Put everything except the noodles, cream cheese and sour cream in the slow cooker. Cook on high for a while, then turn it down. Or cook all day on low. Whatever (I'm a bit "see what it looks like it needs" with the SC)
An hour before serving, add the cream cheese and stir in.
Serve with the noodles and a dollop of sour cream if you fancy it.
^ you could brown the steak first but I don't bother.
Do I just put it in with the rest of the ingredients? Say tomatoes and herbs for spag Bol or do I cook the mince in it seperate first?
Mmmmmmm clammy might give that a go this week!
Yes, bung it all in at the same time slowly
I only brown sausages as they look vile otherwise.
well my teas are sorted for the next 6 days....wonder if ill be organised enough to use it? the test will be monday morning when im trying to get out of the house for 7am...
You could chop everything the night before and keep it in a plastic container in the fridge and bung it in the SC first thing vicar
there you go... thickening granules, gravy granules, flour... none of which are used in proper ragu, because you are basically accounting for the fact that it's not how it's supposed to be cooked.
also, boiled onions are just utterly wrong.
aitch I was born and brought up in Greece, I have had more than my fair share of Bolognaise over the years - honestly it's ok!
forgot to say - glug of olive oil is needed too to the recipe I posted earlier!
likewise condensed mushroom soup and cream cheese. how is it not more expensive to add that to a stroganoff than just some cream as per the proper recipe? i get that the thing runs off a lightbulb, basically, but a casserole done in the oven is So Much Nicer, and you can use it for baked pots/fairy cakes/rhubarb crumble etc as well.
One in Argos reduced to £5.99 -if its available in you rlocal store.
but i don't believe you, valium, you see. you do minimise all liquid, which was promising, but you don't brown the mince... ack. too much surface area not to brown imo, i need some maillard reaction. i'm sure it's okay, but if i'm cooking meat, cheap cuts or otherwise, i do like it to be delicious.
anyhoo, that's just my experiences with a slow cooker, good for stock, handy for soup, excellent for chicken and ham (ie better than oven)... cacky for everything else.
Mince doesn't need to be browned - even Jamie Oliver says that!
And it IS delicious, my food is never just okay! <hoists left bosom in indignation!>
no, JO says that casserole meat doesn't need to be browned afaia, and i don't always brown that, depends on the recipe. and it was you who said your ragu was 'okay', iirc.
I didn't mean 'crap ok' - I meant 'good ok'
you slow cookerers are funny...
Stews and casseroles cooked here regularly. Also do curry and slow cooked beef. Currently slow cooker is filled with milk and rice and bubbling away slowly.... Love homemade rice pudding!!!!!!!
This thread is great. Bookmarking and going to do some copying down later! I've been doing the filling for steak and ale pie in mine. Toss casserole beef in flour, brown in pan then add to slow cooker with chopped onion or shallots, chopped carrot and celery and about 3/4 bottle of ale and cook for the day on low. I sometimes put button mushrooms in about half an hour before cooking.
Tip- if your meat is cooked but not tender enough keep cooking it for longer.
ooh our slow cooker is very well used
agree with others spag bol which can be rung through changes with chilli beans, mexican spices and put in tacos, topped with mash and grilled for shep pie, or bung some frozen vege in last 1/2 hour and have one pot meal.
We cook alot of game in ours as brilliant on venison, goose etc
I do a vegetarian lentil dahl.
Soups and casseroles as mentioned.
Dh's favourite is a pot roast put in it on an upturned saucer. Fill cooker with water so it is just lapping at saucer and cook. Meat is very moist and literally is falling off and water makes a great gravy at the end.
www.amazon.co.uk/Slow-Cooker-Curries-Sunil-Vijayakar/dp/0600621545 is my fav recipe book right now.
Message withdrawn at poster's request.
Place 1 diced onion, 2 diced potatoes, 1/2 diced kumara, 3 diced carrots, 2c red lentils, 2 tsp garlic, 2 tsp ginger, 1 tbsp fennel seeds, curry powder or paste to taste (I used about 1 tbsp), 1 can coconut cream, 1 can water (use cc can) 1 tsp vege stock into cooker. It is supposed to be cooked on high for 3 hours but I did it on low for about 6 or 7 hours. Stir through bunch chopped spinach. Serve with plain yoghurt and mango chutney.
Just made Ministrone in my slow cooker using scraps of leftovers and some bacon
I was too mean to defrost the whole pack so hacked a chunk off
Thanks for the inspiration!
Ok should have thought this through a but more as don't have all tge stuff I like to use.
I have put in garlic, herbs, stick cube, pepper, onion, red pepper(frozen) and mine with a tin of chopped toms. Have put it on low and have not started it on the hob [scared]
It does look very dry
I don't bother to dissolve the stock cube, just crumble it in with the tomatoes/passata.
You will be amazed at the liquid it creates loves that's why the food is so yummy in SC's as the flavours are concentrated not diluted.
Message withdrawn at poster's request.
Didn't put tge stock in any water.
Is it meant to look a bit yucky, am used to it being very red due to loads of passage/toms that I boil down
yes it is MEANT to look yucky, that's what all these weirdoes think is nice.
dahl recipe sounds delicious, i will do it in a pot.
Message withdrawn at poster's request.
do a chicken in it on those nights, it'll be awesome. more steamed than roasted with a lemon up it's arse, but sensationally nice. plus, when you lift out the bird and strip it you can immediately fling in stock ingredients and hey bingo, stock for soup. there are some things that are utterly brilliant in the sc, deffo. pot roast, chicken, ham, all brilliant.
(unless you are veggie)
Message withdrawn at poster's request.
Message withdrawn at poster's request.
for my whole chicken, I add a little liquid but not much.
Another chicken recipe: either a whole chicken or chicken pieces, crushed walnuts (if you like nuts - DH doesn't), onion, garlic, and pomegranate molasses with a bit of brown sugar and some water. Cook on low. Stir once or twice to ensure all bits of chicken covered at some stage. Chicken should emerge a beautiful plum colour if no walnuts, a dark browny red if walnuts. Will be more even if you skin the chicken first, but just as nice if you can;t be bothered. easy Faisanjahn - a Persian dish. Great for those who are opposed to alcohol. Serve with a green salad or conventional veg, and by tradition rice but works with mash or noodles too. Pomegranate molasses can be bitter, hence the brown sugar.
Never knowingly undereaten.
Neighbour makes wonderful chicken curry in her slow cooker. have never dared ask for recipe.
Have also done gammon v successfully, with apples/apple butter (had apple glut) and onions and garlic.
more steamed than roasted with a lemon up it's arse, but sensationally nice.
<cough, splutter >
we had a chicken with lemons up arse at Christmas and it was nice so I might give it a go.
<the last of my christmas snowball has just been snorted back down my nose>
DOG You have made my night!
<visions of DOG getting, ahem, creative with a lemon^
this is good news....i have ordered chicken - whole one and bits of one...and i have plenty of lemons!
please just confirm for me that you do everything on the low setting and not the high one?
it says in my instructions that the low is just for keeping food warm and the high is for cooking....but i ask because ive just seen another thread in food where the OP is new to slow cookers and burnt her casserole when leaving it on high...
Message withdrawn at poster's request.
This thread has made me laugh
I use my SC to make Cashew Chicken, beef & sausage casserole, lentil soup, Goulash and beef bourguignon
BUT raw onions going into it - ewww and noooo I always brown the onions first it takes a few minutes and makes a huge difference to the finished result.
oooh ooh cashew chicken..i need that recipe, sound gorgeous
1 large onion
1 garlic clove, crushed
1 tablespoon tomato puree
2 oz cashew nuts
1 1/2 teaspoons garam masala
1 teaspoon chilli powder
1/4 teaspoon tumeric
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon natural yoghurt
2 tablespoons oil
1 lb chicken, cubed
6 oz button mushrooms
1/2 pint chicken stock
2 tablespoons coriander
Puree the onion, garlic, tomato puree, cashew nuts, garam masala, chilli powder, tumeric, salt, lemon juice and yoghurt until it is smooth.
Heat oil in frying pan and brown the chicken cubes, remove chicken to slow cooker.
Fry the spice mixture and mushrooms for 3-4 minutes and add to the slow cooker.
Add chicken stock and cook on high for 3-4 hours.
Stir in coriander and serve with rice.
This is a bit more of a faff than a bung it in recipe but is really tasty and worth the extra 5 mins prep time.
that sounds lush, will deffo give it a go. (dans un pot).
The low and high settings cook at the same temperature, but low takes longer to get there. Mine also has a "warm" for just, well, keeping it warm once it's cooked I guess... I usually switch it to warm when I dish up, in case anyone wants seconds, then turn it off later.
That looks lovely, casew chicken.
But - i agree with aitch. I don't rate slow cookers at all. Nothing needs to be cooked that long, and imo slow cooker recipes are a compromise.
I wil cook the cashew chicken thing, but in a pan on a medium low heat (I am lucky as I have an induction hob, so is safe to leave on low whilst I go out anyway) for an hour. Then let it go cold and all the flavours meld, andt hen reheat (that works perfectly for all curries).
I have ham and soup simmering in mine as I type.
There are tons of recipes on-line, site dedicated to nothing else but slow cooker or crock pot recipes.
My family loves this recipe, it makes the most delicious
shredded pork in bbq sauce sandwiches.
Here are a couple of sites.
The recipe says 8 hours, but even on low mine cooks in only a couple of hours. A meat thermometer is useful!
My son's love this, I gave the recipe to my friend and her sons request it. I serve with rice, and usually broccoli, any veg will do.
Lemon Honey Chicken
1 whole roasting chicken, rinsed
1/2 cup orange juice
1/2 cup honey
1. Pierce lemon with fork. Place in chicken cavity. Place chicken in slow cooker.
2. Combine orange juice and honey. Pour over chicken.
3. Cover. Cook on Low 8 hrs.. Remove lemon and squeeze over chicken.
4. Carve chicken and serve.
VERY easy to make and delicious!
Taken from Fix It and Forget It page 181
iscream I think you'll find that the technical term is actually no longer 'place in chicken cavity' but now
stuff up chicken's arse <haughty voice>
Sorry, couldn't resist
Sounds absolutely gorgeous. I can't contribute anything apart from quippy, childish comments cos I ain't got a slow cooker yet. But I'm dying to have one now, especially since I'll be back in work soon. It's my birthday next week, so am getting one as a present from DH
<all romantic and loved-up in our house>
@ it's meant to look yukky
Mine had low, high and warm, tis a crock pot ( and yes was a present). Did tge spag Bol on low for about 5+ hours.
It was nice, the meat was tender, but I do miss my sauce. When plonked in front of dh even ge looked at it and asked where tge sauce was as it did look like a pike of mince over pasta. He soon got over it and finished what was left . I would do it again but would also do my other hob version, which at 2-3 hours is now tge quick version .
I cant put a whole chicken in mine tis a funny shape, but have done bits in there before, very nice.
I feel a challenge coming on, we should pick a day and get one of tge cheapest bits of meat we can from Mr Butcher and turn it into a CrockPot Delight!
Forgot to add I am at missing out on shoving lemons up arses as can only do bits of chicken rather than a whole one due to weridy (American ?) shape.
I always do my whole chicken dry - no water at all.
Stick it on three balls of tin foil to make a triet and keep it off the floor of SC, then add salt, pepper maybe some sage or thyme. High for an hour, then low for five to six hours.
Meat is moist, tender and succulent. And you can get far more off it then you can an oven roasted bird.
Yesterday i made a quick pork curry in it and it was yummy. And last night i put some porridge oats in my smaller one and we're currently munching thick oozy hot porridge for brekkie. Yum.
I got one for Christmas and still on the lookout for recipes.
I made a chicken casserole, that was nice, but will not put potatoes in next time.
Last night I tried porridge, not a success! Any tips?
Today I am going to make some bolagnese, I will brown onions, mince and fry bacon before putting in pot though.
im gonna ask HQ to move this thread to recipes....i need to keep this in my watch list!
brilliant...loads to go at!
Hi OP, we've moved this into Recipes for you
Brilliant news. I've been lurking and thinking I was going to have to write the recipes down. Mmm, I love the sound of cashew chicken.
BTW this thread has inspired me to make ham in Coke in my sc today. Never done it before so fingers crossed!
Thank you MNHQ. Have been lurking and salivating at the recipes. Glad to know it won't disappear now.
MMMMmmm. I LOVE my slowcooker! I work a lot of nightshift so when I come home in the morning I bung everything in the pot and then when I wake up I don't have to do anything - wonderful.
Favourite is pork loins/ chops with a couple cans of cream of mushroom soup (plus one extra can water). The chops just fall apart under your fork and the sauce is wonderful over mash.
You can also change up the sauce by adding a bit of bisto or mustard to it after its' done
I'm a recent convert to the slow cooker and one of my successes is this curry. I've done it with lamb and chicken and its gorgeous.
Chicken korma : Serves 4
2 onions, quartered
3 garlic cloves
4cm (1 1/2inch) fresh root ginger, peeled
1 large chilli, seeds discarded
8 boneless, skinless chicken thighs
1 tablespoon sunflower oil
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
4 cardamom pods, crushed
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
300ml (1/2 pint) chicken stock
1 tablespoon sugar
75ml double cream
2 tablespoon ground almonds or cashews
1. Blend the onions, garlic, ginger and chilli in a blender
2. Cut each thigh into 4 pieces, heat the oil in a large frying pan and add the chicken. Cook over a high heat until evenly browned. Remove from pan and place in slow cooker.
3. Add the butter to the pan and when melted add the onion mixture. Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.
4. Mix in chicken stock, sugar and salt. Bring to the boil and then transfer to slow cooker pouring over chicken.
5. Cover and cook for 5 - 7 hours on Low (or 3 hours on high).
6. Add the cream and ground nuts.
Its even better if left until the next day.
well, im using it for the first time today - doing the chick pea/chorizo chicken one - thank you mulledfish!
just one question though that i am still very confused by
my model says low warms food up
warm keeps food warm
it says i should always cook on high.
i started the casserole off on low this morning at 10, when i got in at 13.30 it looked like it wasnt doing much at all so i turned it up to high
high made it bubble slightly. its been on high all day from 13.30 to now - lots of liquid and no sign of drying out.
im confused because so many people say to cook on the low setting....
do you do this even if the recommendations in the manual say to cook on high?
I've never actually bothered reading my SC manuals...
Do what ever yours says. Mine is a crock pot and you can cook on low or high.
vicar - depends on how long you are cooking food for. say it was 8 hours - you would probably do on low, but for the time you are talking - say 6 hours- you would do on high. though i think it probably varies with different cookers and it would also depend on meat and how big the cut was.
you have to change your mindset slightly with this sort of cooking and think long term
well. ive just bunged some mince and onions in it with a dribble of water, some w'shire sauce, mustard and half an oxo.
its on high....ill see how it fares.
mince and potato for tea! this is great when your on a diet...no fat!
How was the chicken the other day?
I have a beef and Guiness stew on low at the moment. We'll have it with crusty bread and proper butter
I made curried vegetable soup in mine overnight last night and it was yummy
Just got back from
hell tge supermarket and got some chicken drumsticks and pork steaks to do some amazing slowcooking with. I'm quite excited
I'm gagging to try a roast chicken in mine but I just haven't dared yet.
However the orange and honey chicken just about has me sold on the idea.
I make quorn spaghetti bolognese in mine and it is way better than oven or hob. I did worry that the quorn would disintegrate but it actually improves the texture.
im doing a whole chicken in mine tomorrow - ill let you know how it turns out!
i did mince in mine today - was yummy! i like this slow cooking lark! still not quite sure how you would do a spag bol in it though?
i usually do onion, garlic, mince, spag bol mix, tin toms, mushrooms and red pepper in mine, with italian seasoning - would i just whack all that in a slow cooker and let it do its stuff?
yep- exactly that. Although if you do like a runnier sauce then do add some extra liquid.
Oh cheers! That would give me the boot up my arse to actually try it next week.
Pinner35, your Korma recipe looks good, I will have to try it.
That lemon chicken recipe I posted makes a lot of sauce. My son said it smells like Chinese food when I make it. I did it with chicken pieces and cut up lemons, it wasn't as messy looking, but didn't have as good of a flavour as a whole chicken.
Vicar. That exactly what I did. I used less liquid than I would normally it was really nice but I think I prefer my normal version cause I like lots of reduced tommy sauce.
Made carrot soup last night, dh is on a diet ish so made a batch for his normal snack attck time of just getting home. Is very nice. Just chucked in loads of chopped carrots, onion, garlic, chilli, corrianda seeds and a litre of veg stock. Put on high for about 4 hours then blended.
Need a pork steak idea if anyone has any?
There's a yummy pork sc recipe in MM recipes - with cider & onion I think, went down well with everyone.
pork - tin baked beans, sliced onion, thyme, garlic clove, slug of white wine, couple dollops of tom sauce, stock cube. you can substitute pork for chicken
i posted a pork chop/loin recipe above - works freat with pork steaks as well
even cheap nasty frozen ones from farmfoods
htf does anyone lift a whole chicken out of a slow cooker?
i was sceptical tbh when i put it in, 2 hours past and it still looked very very uncooked....
but by 5pm it was falling to bits. the problem came when trying to get it out! it disintegrated!
was very nice though....i did carrots and leeks with it in the pot and it was lovely. served it with mash and used all the lovely juices for a smashing gravy! I do like a crispy skin though and this obviously didnt have a crispy skin, but it saved me as im on a diet!
tomorrow - sausages!
I bought one last week and so far we've had the best beef madras we've ever had out of it and we've just finished a beef casserole with dumplings. My DS, nearly 4 was saying before he tried the casserole that 'he hated that,'. However 2 mouthfuls in and he was proclaiming it was delicious.
Can't wait to try my next recipe, something with chicken I think.
I brought one b4 Xmas and I love it!
Tomorrow I'm going to cook chicken curry in it..
One of my fav receipes Is chicken with dumplings and it's so easy - 4 chicken breasts, chopped onions, veg of your choice (I chose carrots and peas) and gravy (about 1 pint).... Cook on low for 4 hours then chuck in dumplings and turn up high for an hour
Well in the end I opted for pork with mushroom soup and cooked it on high for about 4 hours then took the kid off for a bit whist I did the veg to thicken up a bit and it was fab . Even better tge soup was half price at 37p only used half tge pack of pork so a couple of quid. Very cheap and very yummy sauce! Oh I did slice a few mushroom in there too.
glad you enjoyed bloomin. tis one of my all time faves
oh i work nights too! what a brilliant idea!!
I have just invented Red Chicken Alain know as Chicken Bravas
Tin of chopped toms
Sliced red pepper
Sliced red onion
I'm so excited
It was very nice, I striped the chicken off the bone and then blended the sauce and left the lid off so it could thicken a bit then added the chicken back in.
Today I am going to make a sausage casserole, any advice? Was going to use;
Red onion, browned
Tin of toms?
Oh my god that was amazing
Did as above but only have a tin of chopped toms then left the lid off again as before to thicken. Served with naughty mash (that means butter) and broccoli.
I got a slow cooker for Christmas and need to start using it!!! I've got friends coming for lunch on Sunday with their kids and was thinking of doing beef casserole?? You guys need to add these recipies into the recipie section so I can add it to favourites and start cooking!!
Bought my slow cooker yesterday excited and am following to the last letter the recipe for Beef Stifado on MN. I've doubled all quantities, but the only fluid in the mix is a couple of slugs of red wine, 2 tbsp of red wine vinegar, and some tom puree. It looks, REALLY dry....
Anyone done it? help please! It's just been switched on, and I don't want to waste £6 of beef [aaaargh]
Don't panic. Forget everything you know about liquid and cooking. A slow cooker needs hardly any liquid. It's taken my a while but I'm starting to get there and if it needs thickening I leave tge kid off for a bit at the end.
For my sausage in red wine above I used half a tin of toms and a good slug of red wine.
Don't forget tge juices cone out of tge meat as well.
Thanks loads, Jeans. Peace is now restored.
Off for the day now doing various exhausting things with DC. CANNOT WAIT for grub tonight. No more Saturday night pizza hurrah!!
Going to serve with wild rice and crusty bread.
Do you brown mince before putting it in? DS1 has asked me to make him chilli con carne which I have never made before because no one else likes it. Was thinking i could make him a batch and freeze it.
I hardly ever use my slow cooker I'm to scared of timings and temp being wrong.
I tend to brown the mince to get rid of any fat and just break it down a bit and then add a few slugs of liquid extra(Worcestershire sauce)
spag bol in mine today.....ill let you know how it turns out!
Some people do and some don't, I didn't cause it was very lean anyway.
Have just returned home with 2 famished children. Am salivating now - the aroma hit me when i opened the door. Off to make the rice now and chop a bit of flat leaf parsley.
I'll let you know how it was.
I love my slow cooker - it's a godsend.
My favourite dish is chicken with chorzio and butter beans.
Chop up a red onion and put in slow cooker with some chicken thighs (you can brown off beforehand but it's not necessary), add in two tins of plum tomatoes, two tins of butter beans, some chopped up chorizo and a bit of stock to cover it all.
I tend to leave it on low all day as am out the house for about 12 hours but you could do it on higher temp for less time.
I was sitting reading this thread when my shopping arrived so I have dug out my SC and now have a whole chicken cooking on top of some carrots and onions
Hamlyn 200 Slow cooker Recipes (currently priced at £3.48)www.amazon.co.uk/Hamlyn-Colour-Cookbooks-Cooker-Recipes/dp/0600620697/ref=sr_1_1?s=books&ie=UTF8&qid=1329750996&sr=1-1 is a fantastic little slow cook book which tells you how long to cook each thing on high or low setting and has nice pictures and is compact so doesn't take up too much space on the shelf. I firmly recommend the lamb shank recipe and the lemon chicken amongst lots of varied but in my opinion contemporary but classic slow cook recipes i.e. appetizing rather than just looking like mangled meat in gravy. Also has some great desert ideas in the book which I am yet to try.
For me, now every two weeks I buy a whole chicken. I then fry up an onion, couple of leeks, some celery, a couple of carrots, add a splash of white wine, squeeze of lemon, couple of bay leaves, some herbs of choice and add a little boiled water so it has water all around it (chicken doesn't need much as it oozes juices when it cooks) and then place the chicken upside down (breast down) in the slowcooker for 5-7 hours on high. No need to brown the meat first unless it is being displayed as a roast or you need it brown or crispy.
I find then that the meat falls off the bone... which I then either add sauce to and eat/freeze or keep as cold meat in the fridge for up to 3 days. If I have added enough liquid to the chicken to cook, I have instant stock , which I cool, skim off the fat and also freeze for use with risottos, soups etc. I love now buying a whole bird (more economical than buying cuts) and not spending so much energy/money in cooking it as a slow cooker uses much much less than my oven. Also, I can prepare it in the morning when I am fresh and DD in nursery and it is ready for the evening. So much satisfaction.
I always brown meat and onions beforehand as I think it gives more flavour and colour.
Irish stew is delicious - chunks of spuds, chopped onion, chopped carrots (2 or 3) browned casserole beef pieces (Authentic irish stew uses lamb but I hate lamb) and about half pint beef stock depending on your quantities. Cook on low for 6 hours . Mash it up a bit before serving.
Also Jamie Oliver ( I think) says don't add seasoning until the end as it gets lost in the cooking process.
Am trying the whole chicken for first time today. Very nervous - it still looks very naked, not sure if I can do without the lovely brown crispy skin
Oh marks place!
How did I miss this thread? I love my slow cooker! I've always added liquid to cover contents now duly noted I don't need to!
I've been dying to try a whole chuck but wasn't sure so added that to my list for shopping!!!
Ham in coke - do I just chuck in joint n coke? Fancy trying with cherry cola! But do I need to gaff like you do with the one on the stove? Or is it a bung it in the oven job?
Also the beef stifado welshmum is it a sc recipe or normal? I love Greek cooking! My landlord when I lived in Cyprus made the most delicious lamb kleftico! In his out door "bbq type thing" overnight it was the nicest I every tasted!!!!
Hope you are having plenty of lovely tender meals. Apologies if anyone has already posted variations of it, but my staple is:
1) Gammon joint, as small or large as you need. Smoked or unsmoked. Put it in boiling water and add a small cup or glass of apple juice (to go up to the meat surface which is upside in the pot), and add to the liquid: 2 fingers' length of celery, an onion cut in half (peeled but otherwise not chopped up), a carrot (peeled, top removed, with a slit cut lengthways, 4ish or more whole peppercorns, a bayleaf or bouquet garni and a teaspoon of mustard (if you have got it and/or like it). Cook for between 4-6 hours and turn the joint over once or twice to submerge the other surface.
Believe it or not the original is a beef recipe for a very good cut, and it tastes amazing, but gammon is cheaper for general eating. The vegetables soften up in cooking and you can eat them with the meat or chop a bit more once cooked to use in gravy.
Ooh, ok, if you like Greek, I also really like mushroom stifado, as in the SC, the mushrooms stay beautifully whole and juicy. Can eat cold as a dip maybe with the addition of feta, or just scoff with pitta bread. Look up Keith Floyd's recipe if you can. I don't fry the onions before putting them in the SC but cut them into very thin rings. I swish them around in the vinegar and olive oil in the cooker itself while it is heating up, then bung the rest in after 10 mins or so. I also added lemon balm as I didn't have any lemon and I will have to see how that turns out.
Seasonal slow cooker bump <warms hands on >
Not read whole thread (yet) but just to say re watery spag bol or whatever - take the lid off or have it half off for the last hour or so. It'll reduce.
For those who fancy a change:
Chicken in BBQ sauce in the slow cooker
Brown a whole chicken in a knob of butter in a frying pan and lob into the slow cooker.
Melt another knob of butter and fry an onion for a couple of minutes. Add the following to the frying pan:
4 tablespoons of tomato ketchup
2 tablespoons of vinegar
2 tablespoons mango chutney
half a teaspoon of dijon mustard
1 tsp sugar
1 tablespoon of worcestershire sauce
Bring this eye watering goo to the boil then tip onto the chicken and cook. It doesn't look like nearly enough sauce but it will have magically altered into delicious bbq sauce by the time you get home from work. Only sometimes you have to go to work smelling of vinegar and onions!!
Oh, and another favourite is lamb kleftiko if anyone fancies the recipe.
Yes please Ladyflip
I have a goulash on the go at the moment. It smells lovely.
Very tempted by the gammon with apple juice, cloves and spices. It sounds lovely!
Am noting down some of these recipes again
Going to do gammon (thanks Vicar for the recommendation) and also tempted by the chicken and chorizo casserole
Keep them coming lovely mners x
We bought a slow cooker last week but have been really disappointed. The house smells Devine but the meal itself always has very little to no flavour. Any tips?
pickelshops - what did you cook? Try curry as this is really easy - tin of toms, curry paste, chopped onion/apple/leftover veg meat, chutney, stock cube. bung in stir and stir once during cooking.
bolognese is pretty easy - use normal recipe but don't add water, just the stock cube.
chilli - normal recipe without water. sometimes i use beef chunks instead of mince.
add flavour with garlic, more herbs, mustard, lee on perrins, tin of toms........
If anyone is in the market for a new SC Morphy Richards has one out that you can use the inner bit on the hob. Means that you can brown off your meat first before slow cooking and not have to faff with different pans. It's called 'Sear and Stew'
brown meat!!! HA HA. chuck things in bowl and stir once. thats the way to go.
Oh I have always browned my mince and onion for spaghetti Bol.
I'm going to try tomorrow with no browning.
The gammon in brown sugar sound amazing.
I usually do a whole chicken in my halogen oven, it's ace
By the way, those of you wondering how to get disintegrating whole chicken out of the pot:
Before putting chicken in, fold a longish strip of tinfoil in half and put under chicken so the ends come up the sides of the chook and out the top of the pot.
Put lid on and cook.
When removing chicken, pull foil ends to lift chickadee et voila
Marking to read later ...
I tried gammon in sugar yesterday. I think my gammon joint was too small and my slow cooker too big. It burnt, smelled horrible and turned into shoe leather. Gutted!
Sorry about your gammon Galena and your tip for getting the chicken out is a great idea!
I have a spag bol simmering away in mine at the moment, I just chucked the mince in on its own for 20 minutes first and it browned itself a treat. Then added everything else, brilliant!
I also had a mini brainwave, I grated the onion instead of chopping it, so much quicker
I have a beef casserole simmering away in mine today. Although it seems not to be cooking very quickly. I'm jinxed today!
Ho hum. I think my slow cooker's fubared. I wonder if it's from getting so hot yesterday without enough liquid. The casserole isn't simmering at all even on high, and the metal outside is touchable - hot, but I was able to leave my hands on for a while. Tell me it's not buggered...
I'm trying the chicken on leeks & carrots now.
Not read whole thread but it makes steaming a Christmas pudding very easy!
Also - you know those "ready to roast" stuffed pork shoulders etc you pick up for a fiver? Put one of those in on a Sunday morning, and by the evening you have a perfect, melting roast ...
No lush smells here - just warm casserole with raw veg.
Chicken chargrills and oven chips in the oven...
Should I have put liquid in my slow cooker with a chicken? I didn't....
Also if you're on pinterest there are loads of crock pot recipes there which look tempting .... all sorts of American Christmas morning breakfast ideas too ...
Feeling empowered now to "chuck it all in and go"
OOOhh off to Pinterest too...
No liquid with chicken, PickledCat.
and purple, the key is, not too much water...
My spag bol was lovely.
You're not having much luck are you Galena
Controversial - I didn't like the texture of the chicken think i prefer it roasted in oven!
pickled/galenas - i use our slow cooker a lot - 3 times this week. But i can't do whole chicken in mine - the outside is dry and tasteless and the inside not cooked - i've tried it twice and they've both been inedible. maybe it depends on the cooker.
if veg isn't cooked you need to chop it into smaller pieces. root veg in particular.
thanks - my veg wasn't cooked because the slow cooker is buggered, unfortunately. We will be buying a new one soon!
OK, as requested, Lamb Kleftico:
Half a shoulder of lamb
2 sliced garlic cloves
1 tablespoon olive oil
2 onions (sliced)
Half a lemon, sliced thinly
Half a pint of stock (chicken? veg? don't like lamb stock cos they put mint in it)
Quarter pint of white wine
1 tablespoon of honey
2 oz stoned dates
2 oz raisins
Slit the lamb all over and put slivers of garlic in the slits. Brown it in the frying pan in the olive oil. Meanwhile, put two sticks of rosemary in the bottom of the slow cooker. Put lamb in SC, then put some more rosemary on top. Chuck the dates and raisins on top. Brown onions for a few minutes then stir in a couple of spoons of flour. Add Stock, wine, lemon, honey and seasoning. Bring to the boil. Pour it on top of the lamb, cook for 7 hours ish.
I love my slo-cooker but it has limited uses as a veggie. I'll share my favourite veggie recepie from a book by someone called Annette Yates.
Fry a chopped onion and finely cubed aubergine of a few minutes and then add a tbsp garam masala and a tbsp if grated ginger and cook for a minute more. Bung in slo-cooker with a sweet potato and a couple of parsnips all cut into 2 cm dice, a can of drained chickpeas, a tin of tomatoes and 2/3 can coconut milk. Cook on low for 7 or so hours.
Lamb recipe looks lovely Ladyflip
Can someone help? Whenever I do beef stew in my slow cooker the meat comes out really dry. Is it over cooked? Too lean? Mince is great in it but it's fairly new so I haven't tried much yet...
I have a bit of brisket in mine today, cheap mans roast beef, I love brisket and it can really only be slow cooked, it comes out lovely I put it on a bed of mushroom and red onions and it makes the most gorgeous gravy.
Do you put liquid in with the brisket? That sounds lush!
No I never its already made loads of liquid and its been on 4 hours, I added a few carrots chopped up too this time, I usually just add what vegetables are looking a bit sad in the fridge!
Thanks. I'll be trying that next week..
daisybell - maybe overcooked. how long are you cooking for on what setting and is it lump of meat or bits? Best to use a cheap cut of meat - more expensive ones probably would be drier. i fill pot about half full with stock, beer or red wine as i think it keeps it moister.
spoon of mustard to liquid gives it taste, along with herbs, onions etc. mix spoon of cornflour with cold water or add gravy granules towards end to thicken for gravy
Thanks for your replies. It's just what Asda send me as braising steak but in pieces rather than a whole piece.
I've left it on low all day but over-cooking may be right. I love oxtail so maybe it's time to try that... Part of my problem is maybe that the root veg takes too long to cook in which time the meat has overcooked?
sounds like it might have been overcooked. you either need a big lump of cheap beef ( as i have going at the moment) or chop root very small.
You need to cut root vegetables a lot smaller think you think when using a slow cooker.
Hmm, I'll try a lump next time. I can remember my mum doing pot roast which was brisket in carrots/tomatoes/onions etc.
I've got some lamb leg steaks but again they may be too lean. A chunk of shoulder may be a better bet?
leg steaks probably ok, but you need to add liquid and not cook too long. tin of toms for example, or stock - obviously with herbs, garlic, veg or whatever takes your fancy, curry paste.......... etc
Partly inspired by this thread I ordered myself a slow cooker (not so easily available here and much more than in UK). It arrived today and I am ridiculously excited. I have a veg chilli in as we speak. Hope it tastes as good as it smells.
we had lasagne tonight. i'd practically given up cooking it because it took too long after work - till i sussed you could do bolognese in slow cooker and then cheese sauce with the cold milk, flour, marg and stir method. so quick.
What's this cheese sauce stir method? Does it mean no more hassle creating a roux?!
Don't forget to try puddings in your SC, I do apple crumble and it's wonderful. mirai just bung all the ingredients in cold, turn on the heat and stir, et voila, perfect sauce!
Really! Doesn't the flour go lumpy?
Apple crumble sounds amazing....
Let me go and dig out the recipe...
It's here fourth from the bottom. I do it about once a month and everyone who's had it says it's fab. You can have cream or ice cream with it, but in my opinion it doesn't need any as the apples are lovely and syrupy. Enjoy.
And no, the flour won't go lumpy in the sauce, I use a whisk (a plastic one as I have a non-stick pan)
mirai - you put milk, marg and plain flour in pan and heat and stir till right consistency. i don't even bother measuring ingredients now - just dob a bit more flour in if not thick enough. best to do in non-coated saucepan with whisk so you get rid of lumps - as i can't be bothered to stand stirring all the time. much, much easier than roux. and then just add grated cheese at end.
I made a cracking Spiced Lamb Tagine in my slow cooker last night.
500g minced lamb
1 large onion
2-3 cloves of garlic
3.5 cm piece of root ginger peeled and finely chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/2 teaspoon all spice
2 tablespoons of plan flour
400g tin of chopped tomatoes
3/4 pint lamb stock (original recipe said 1.25 pints but I always use less)
300g new potatoes scrubbed and chopped into quarters/halves
300g butternut squash diced
2 diced carrots
300g frozen broad beans
100g frozen peas
Fry onions and garlic, add meat to brown. Add spices, ginger and flour then tinned tomatoes and stock. Bring to boil, add carrots, butternut squash, potatoes and raisins. Transfer to Slow Cooker and cook on low for 8-10 hours. Add frozen broad beans and peas half an hour before the end. Serve with rice or couscous.
It makes absolutely loads! There's only me and DH and I reckon it will do us at least 3 meals.
Well I've had my new slow cooker for 4 days now, and have so far cooked:
Spicy beans and chirizo
Split pea and Ham soup
Beef stew and dumplings
Everything has been delicious. I think it is my new favourite thing. Carrot soup going in this morning
This thread has been so useful, off to try a whole chicken.
My sear and stew Morphy Richards SC arrived yesterday and today I have cooked the pork recipe from the recipe book which came with it which uses pineapple - very nice, the pork was incredibly tender, but there was too much liquid, even though I followed the directions exactly. Still, I am sure it is trial and error with these things.
Can't wait to try some of the recipes which have been given upthread - particularly the ones using gammon.
marking place to return for inspiration...
I made this the other week for after bonfire night, was lovely with crusty bread.
900g diced chicken
One smoked sausage or chorizo diced
Couple sticks of celery
2 peppers (I used red)
500ml chicken stock
1 tbsp chilli powder, less if you prefer less spice
Large tin new potatoes
Fry onion in a little oil, add flour, prob 1 tbsp ish, and stock.
Brown the chicken if you want, I didn't.
Bung everything into the slow cooker and cook on high for 4+ hours. Divine!
Might be nice adding some beans next times do it.
I do fay ripley's bolognese in mine - whizz a stick of celery, one carrot and one onion in the food processor, 200g of tomato purée, tin of chopped tomatoes, tablespoon of balsamic vinegar, generous pinch of ground nutmeg and 500g of mince. Bung it all in (no browning) and put it on auto for 6-8 hours. I usually do a double batch with double the ingredients except use 3 tins of tomato and keep purée at 200g. It's lovely and freezes well.
Probably my favourite thing to do is to whack a whole chicken in (as big as slow cooker will alllow) along with a couple of carrots, an onion and a leek, sea salt, black peppercorns, bay leaves and top with water then just leave it for hours until the whole chicken has started to fall apart.
I then pick all the meat off onto a plate and discard all the yuck parts and skin. You get loads, a big dinner plate piled up (strangely satisfying) then sieve the stock into a big bowl. I tend to freeze half the stock at this point.
Put half the stock in a saucepan, add a few handfuls of tiny soup pasta. When it's nearly cooked, add half your shredded chicken and a bag of spinach. Heat through and ladle into bowls topped with Parmesan. Delish!
Then you still have half your chicken left over for a curry, pasta bake or similar
I've just bought myself a cheapo Argos one! Can someone recommend a slow cook book? We don't eat pork at all
(marking place to read later at leisure....)
Marking place...(slightly obsessed with slow cooking at the moment)
Oo thought I'd mention that WHSmith selling the Hamlyn "200 more slow cooker recipes" book half price for Â£2.49. I'm doing sausage tagliatelle at the mo, for the kids and their play dates after school
ive got a whole chicken in mine today however, I was rushing to go to work so haven't put anything in with it other than a little bit of water. Will it be ok? I don't want it to be bland We are having it with veg and gravy so shouldn't matter too much I guess.
I also put it in breast side up, does everyone usually do breast side down to retain moisture in the meat?
Just read this whole thread and am so hungry! We've had a slow cooker for about two years I reckon... never actually used it
Not sure what to try first. I have whole days at home so I think I'll try it when I'm around to
obsessively check it's going ok.
Considering a brisket. Never tried it at all but tempted by the falling apart meat... would be much nicer than a dry roast. What shall I put in with it?
some stock (not too much) and onions on the bottom of the SC would be ok for a brisket
Thanks I'll make sure we get onions too then should I bung in some other veg/spuds do you think?
Salivating at the thought. I'd actually never even heard of a brisket until I kept seeing Howard mention them on Big Bang Theory
4 bay leaves and 3 garlic cloves are the other parts of the recipe I have and you can substitue stock with red wine.
The recipe is in the skinny slow cooker recipe book by foodnation, which I think is fab. I have used recipes in this book many times.
You can download it onto your kindle if you have one, for Â£1.99.
Sorry, cooknation not foodnation. Great book, totally recommended
<I know I'm late>
Re how ragu is supposed to be cooked. It's not supposed to be served with spaghetti either.
My recomendation is for this book. I had (friend has it at the moment) the origional in the 1980s, the fact that it is still in print (although updated) I think says a lot.
It doesn't have that many recipes but explains how the sc works (different kinds) and what you can do. It also tells yo how to rescue things if something goes wrong, too watery, too dry etc.
The version I have is this old one
It will be the best £2 you spend if you have a sc
Thanks for the book recommendations, I will have a look.
I am sulking because my shopping was delivered today and they had no briskets <Hmmph>
Please help! My DH hates everything I've cooked in the slow cooker. I've followed proper slow cooker recipes and I've also tried adapting hob recipes. What I've found is that all spices evaporate in the liquid and lose their flavour, except chilli which becomes stronger. Only thing that has been successful so far is soup. I've done sausage stew, pot -roast masala chicken, rogan josh chicken, chicken curry, lamb curry, Moroccan meatballs, butter chicken, chilli con carne...
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