No it wouldn't go brown. You could always brown the outside in a pan. No you don't have to cover the whole chicken with liquid the steam cooks the uncovered parts. You can also do a nice chinese style chicken like that .
6-8 Chicken thighs 2 cloves garlic 1tsp each of ground cumin, ground coriander and sweet paprika sliced onion handful of red lentils can of tomatoes squirt of tomato ketchup cinnamon stick 1pt chicken stock chopped dried apricots chopped red pepper
I normally put the chicken to marinate overnight with some oil and the garlic, cumin, coriander and paprika.
Fry the chicken and spices with the onion, put in your slow cooker, add all the other ingredients. Leave until chicken cooked and lentils have thickened the sauce. Keep an eye on it if you can to make sure it doesn't get too dry.
This is modified from a recipe that I cut out of a magazine a couple of months ago. You can add more or less of the spices and garlic depending on your taste.
Do you make your own BBQ sauce Ruby, I don't think dc would go for ribs but I'm thinking BBQ chicken now. I do chilli and bolognese but feel I've done them to death. Timmette what would I use for chinese chicken please?
JoeJoe that sounds great - will try it. Chinese chicken is soy sauce sesame oil rice wine garlic ginger and spring onions it's really light also very nice if done in portions wapped in tin foil and steamed - not in slow cooker - lol.