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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

To not really see the point in a slow cooker?

260 replies

Hippodisk · 07/10/2016 16:00

I keep seeing slow cookers recommended on quick or cheap meal threads. I've also noticed that good food mag has started including slow cooker recipes.

How is it any quicker than cooking a casserole in the oven? You still have to chop veg, brown meat etc. Is the appeal that you can leave it on while you're out?

I will say I'm probably biased as I used one years ago to cook a casserole and it was bland and watery, I also cooked a whole chicken and ended up throwing it in the bin it was vile.

So did I try the wrong recipes, are they really that much of a time saver?

Convince me to give it another go Grin

OP posts:
Starlight2345 · 09/10/2016 22:28

One of the most moist cakes I ever made was in the slow cooker...I have made fudge my DS gets to stir it every 10 mins..keeps his interest in cooking.
Ribs just fall apart.
Legs of lamb are lush too,

Sarahwoods2000 · 10/10/2016 07:43

This reply has been deleted

Message deleted by MNHQ. Here's a link to our Talk Guidelines.

DameDiazepamTheDramaQueen · 10/10/2016 08:50

What on earth could be said about slow cookers that is worthy of a deletion?!Shock

I have mine on now,mince for a big lasagne later!

Fluffycloudland77 · 10/10/2016 08:53

It was spam Dame.

DameDiazepamTheDramaQueen · 10/10/2016 11:04

Oh right, thanksSmile

rosyvalentine · 10/10/2016 13:09

I love my Slow Cooker, especially during the winter. It really is one of the best kitchen items I have ever bought. It's great to come home from work in the evening with a hot meal ready. I put a chilli in mine this morning - browned some mince and a diced onion, added spices, garlic and tinned tomatoes and will throw a can of kidney beans and some fresh coriander in this evening while my rice is cooking. The slow cooker really intensifies the flavours and makes the chilli extra tasty. I made slow cooked porridge in it overnight on Saturday. Added dried fruit, cinnamon and maple syrup and my kids loved it.

Other favourites include pulled pork, Moroccan tagine, slow cooked chicken for tacos and fajitas, ham/gammon. It's also fantastic for proper Indian curries. I make them on the hob and them leave them cook away afterwards in the Slow Cooker so that the flavours intensify.

One thing to consider if you're buying one though - I originally bought the Sear & Stew type one that has a metal insert which allows you to brown your meat on the hob first and then put it directly into the Slow Cooker. No complaints and the ability to brown in the same pot was slightly more convenient, but I broke the glass lid and couldn't get a replacement in a hurry so I replaced the entire cooker with a different brand that has a crockery pot. I find the results with the crockery pot v the metal pot slightly different and overall, prefer the crockery pot version. The food seems to retain slightly less moisture in the crock cooker, which I prefer.

Agree with PPs though that you need to increase the level of seasoning used.

I just bought a new Slow Cooker Cookbook, "Slow Cooked" by Miss South and am really looking forward to trying out some of her 200 recipes. Check out www.northsouthfood.com for more ideas.

Blueskyrain · 10/10/2016 13:15

I love my crock pot. I brown the meat in it, and then simply move it over to the electrical unit. If you need to speed it up, it's oven proof, and its dishwasher proof.

ayeokthen · 10/10/2016 13:35

I've got a lamb casserole with rosemary, garlic, red wine and balsamic vinegar on the go. House smells amazing!!!

ShowMeTheElf · 10/10/2016 13:46

It's really good for things which need a long slow cook: Tonight we'll be having shin beef cooked all day with a little cumin, rosemary, onion and tomato. It will melt in the mouth and be wonderful.
I use it weekly to make stock.
Most tagine recipes are wonderful as they are supposed to be cooked all day.
I don't use it for chicken as although it is moist in that the water hasn't escaped it has a funny texture imo, plus there's no crispy skin. All chicken recipes really only need a shorter cooking time and I use the SC so I can leave it on all day while I'm out, so stick to red meats and cuts that need to be cooked long and slow.
I have never been tempted to use it for making fudge or a cheesecake or any of that type stuff: it really is slow cooked meat dishes, stocks and soups. (Amazing cassoulet btw).

ShowMeTheElf · 10/10/2016 13:49

I bought an instant pot after someone raved on here months ago and it hasn't come out of the box yet (oops).

NotCitrus · 10/10/2016 15:21

I don't like the texture of food from the slow cooker, though the main people who have given me slow-cooker dinner were also rubbish cooks so might not be the sc fault.

I'm surprised how many people use ovens for dishes that I'd do on the hob - I tend to make stews or similar in an evening and then the flavours mature in the fridge over the next couple days. Ideally I'd stock the freezer but rarely get that far.

NicknameUsed · 10/10/2016 16:45

I can't turn my gas hob down far enough to make a casserole style dish. It would be tough as old boots.

I very rarely make this style of food though as it isn't popular in our house.

FeliciaJollygoodfellow · 10/10/2016 17:07

I like ours but don't love it.

I like it because we normally chuck everything in at bedtime to eat the next night - I don't like it for chilli/bolognese. It needs a higher heat.

Take the lid off for a bit if it's looking watery. I didn't realise you could do this (fretting over a book that said taking the lid off meant it would need another hour!) but you need to let some of the water evaporate off sometimes.

Basicbrown · 13/10/2016 17:02

How much is a tiny bit of water? 100 mls? I see brisket in the supermarket and fancy giving it a whirl.

Less, maybe 5 tablespoons? But whatever you do seal the meat or you will be left with a dried up portion 1/3 the size you started with. And I am as lazy as they come about just sticking the ingredients in and pressing start.

Happyhippy45 · 16/10/2016 21:17

It's cheap to run.

You don't have to stand over it.

You can cook baked potatoes in it. Prick them and bung them in. (You can put in the oven to crisp up if you like)

Excellent for making homemade stock. Simmers at the perfect temperature.

Dinner can be ready for when you get home.

Good for cooking cheaper cuts of meat low and slow. Things like pot roasts (pork shoulder, lamb shoulder etc.)

Also good for parties. Make a batch of chili and just leave it in there for folks to serve themselves.

christinesrs · 25/10/2016 23:33

Just bought a slow cooker. Seems great, but confused about the amount of liquid to use. I know you should use less than normal but my cooker instructions say it should be at least half full, and the curry we made today was abit watery. Also what is the best way to thicken it, add cornflour near the end or just turn it up to high and reduce the liquid ?

bruffin · 26/10/2016 06:57

I use sauce thickening granules. But for something like beef stew i add a little pearl barley.

Meluzyna · 26/10/2016 10:49

I've had mine for 30 years and in addition to the convenience of coming home to a hot meal I also like the fact that in the summer when it is too hot to cook, it doesn't heat up the kitchen. It's barbecues I don't get the point of: too much meat and either charred or raw!

Theoretician · 26/10/2016 11:00

DW has bought a small slow cooker for £9.99 from Argos. It's probably just the right size to make a single meal for two adults (and a small child.)

I don't like cluttering up the kitchen with rarely used equipment, but I think this is going to be a good buy. I suspect the 20p per meal electricity this uses is a lot less than we were spending using the electric oven for a couple of hours to cook similar dishes. And with this, assuming prep is done in the morning either way, I don't have to remember to turn the oven on or off at the appropriate times.

lemondropcake · 26/10/2016 11:26

I like mine when I'm making a curry but do find stews are nicer when cooked in the casserole dish in the oven.
I thought when you bought it that you could just throw everything in but you need to brown the meat most of the time and chop all the veg so sometimes you may as well just cook a meal in the morning as it would take the same amount of time but then I guess it is nice to come home to something already made and warm.
I like trying out new recipes but have only really had success with curries so far.

StrawberryShortcake32 · 26/10/2016 12:13

I've done some really tasty stews in mine but not much else. I've got a 3 week old baby boy now and I'm really looking forward to using it more. I love cooking but I just don't have the time with little boy cluster feeding constantly. Hoping the slow cooker is going to come into its own now DH is back at work. Buy the veg pre chopped and chuck it all in the pot. Would love some new recipes other than just stew though.

ffon · 12/11/2016 11:20

The first one I had got taken to the charity shop after it produced pale watery meals.
However after reading threads on here with advice and recipes I invested again and am having more success. Its been a godsend recently as our normal oven broke down and I work more.
Great things have been-
Bolognese
A cheap beef joint

Ok but not fabulous-
Lamb stew. I need to tweak that recipe.
Curry. Again it was the recipe I think.

Not good at all-
Whole chicken. Didn't like the texture.

FleurThomas · 12/11/2016 12:29

Same OP. No point in sc when you have the time (equipment and skill) to make the same dish on the hob/oven.

danielsk1969 · 13/11/2016 18:38

Slow cookers changed my life.

SouthWindsWesterly · 13/11/2016 18:49

I make ribs in mine. Falls off the bone