Have decided to embrace Autumn and purchase a slow cooker, now tell me your favourite recipes

[Katyathegringa]

I know there are loads of sites out there on the internet but I would appreciate some recommendations on the best slow cooker recipes/tips.

deemented - how do you make your porridge in the slow cooker? I tried once, following a recipe linked to on here and it was all stodgy and well, horrid

Grandma - from reading the above link it seems you can put smaller dishes into the slow cooker and form a ban marie. How big is your slowcooker, and how many are you making for? I usually do mine in a 3.5l and it gives maybe 8 servings - but it can be kept in fridge for a couple of days.

Sassybeast - don't see why not, but i wouldn't put the pot in the fridge (simply because it wouldn't fit!) - i'd probably put in a big bowl and then stick it in pot in morning to cook.

I've done an egg custard in mine, it was in a smaller dish and was OK.

We're fruit and yoghurt type pudding people, rather than proper puddings and I think rice pudding is invented by the devil and looks like maggots swimming in come and tastes similar.

I do a proper pudding a handful of times a year, and tend to favour crumble or cheesecake, and because it's a rare thing, I do fancy pants ones, rather than a slow cooker one.

Tefal, do you mean tough/chewy meat?

You don't actually need to brown meat before cooking. It can work fine but if it gets too high a heat it goes hard and horrible, even if it's then cooked slowly for hours.

Pop it straight in with the raw veg and cook it slowly. It'll go firm and then gradually soften so by the time it's done, beef will break up with a little pressure from the back of a fork.

If the meat gets dry it can taste bad too. Always make sure you have enough liquid in - if there's too much by the time it's done you can alway make a quick roux using the liquid- add it back to the pot and you'll have a rich thick 'gravy'.

Gammon joint with a bottle of coke poured over as stock is lovely done in the slow cooker.
Have just looked at the site which someone linked to and she made yougurt in her slopwcooker! Will definatley be trying that this weekend.

Saltire - i make it the night before, about 11pm, just lightly butter the pot, add your oats, a couple of pints of water, a pint of milk - or even powdered milk - a good hanful of sultanas if you fancy them and some caster sugar as well as a good knob of butter. Give it a stir and leave on low all night. In morning add some more milk and give it another stir and then it's ready. I've always done it like this and never had a problem.

Some questions - do some models have automatic timers? e.g. switch itself on at x time, switch to low at y time and switch off at z time?

Haven't got a clue - neither of mine do.

oooo I have questions too! What capacity do I need to cook for 2 adults and 2 little people? Hopefully with a couple of child size portions left over for the freezer........

How little are the little people?

My 3.5l i can get portions for 2 adults (but the manshape has a much bigger portion then me as he eats like a sodding horse) a 6 year old, a 2 year old and a 8 month old. None to freeze though.

My 6.5 l i can get all that, plus another meals worth for all of us to freeze.

the little people are 2.5 and 7 months...they will only get bigger though so maybe I'll just go for a 6.5L!

Mine has to have hot liquid added so i put in frozen veg and pour over boiling water. Or prep everything the night before , keep in bowl in fridge and just put it in with the boiling water in the morning.

I do mince and then add gnocci about an hour before the end for the ultimate comfort food

I would love it if those who prepare their ingredients the night before could tell me if this includes browning of meat? If so it could seriously improve my life!!

I would love it if those who prepare their ingredients the night before could tell me if this includes browning of meat? If so it could seriously improve my life!!

I would love it if those who prepare their ingredients the night before could tell me if this includes browning of meat? If so it could seriously improve my life!!

Yes, that is what I was thinking - the idea of browning the meat at 7 in the morning isn't really appealing. But thinking about it - browning is really to give it some colour and caramelise some of the sugars in the meat, so I don't see how putting it in the fridge overnight after browning would harm it (but I could be totally wrong of course).

As long as it was cold when it went into the fridge, it should be ok, i would think.

Those of you with slow cookers, has it made a huge difference?

Yes. Immense. Made my life 100 times easier - those days when you're really busy and haven't got time to stand at the cooker for half an hour, or those days when you're too tired. Just stick everything in in the morning, turn it on and then (mostly) dish up as and when you want it. Also good if a few of you have to eat at different times.

I wouldn't be without mine now.

oh fab thread, I've just bought one too.

I cooked a lamb joint in it - put it in with some seasoning and a cup of water. Tasted nice but I couldn't slice it up - it was literally like shredded lamb. What did I do wrong?

I like bunging a beef joint in with a tin of French Onion soup. No need to brown the meat and it only takes a few seconds. Makes nice tender meat and onion gravy. Or the same with a pork joint and a can of cider.

I do "dry" roast chicken in mine - just bung it in - no water just a little salt and pepper on top.

I have this one : www.amazon.co.uk/Crockpot-SCV1600BS-Saute-Slow-Cooker/dp/B000WZQCVY/ref=sr_1_9?ie=UTF8&s=kitchen&qid=1283975982&sr=8-9

Bought from Costco so not as much but you can set a timer on it and brown on the hob then pop straight onto the machine (no extra pans)

do you need to put water in if you are doing joints of meat? If so, how much to stop it going dry?

I don't with the chicken - never roasted other joints in it though.

Must admit I hovered over it the first time as wasn;t sure ....

Actually I do with brisket