Can I put mince in the slow cooker?

[ICanTuckMyBoobsInMyPockets]

Just that really.....
Was thinking if the savoury variety, onion, stock cube etc.

I often do a big load of mince for bolognaise or lasagne or cottage pie or whatever! I do tend to soften the onions and brown it first, but I bet you can just bung it all in

I found it went a bit weirdly textured when I tried it.

Really? It seems the same to me as when I do it in a pan on the hob

bung it all in with a tin of toms and leave it all day, I don't even brown it off

no, it's rank. you need to get it browned a bit first.

I did savoury mince the other day in the slow cooker and it was the best I'd ever tasted.

I browned the onion and mince, stirred in flour, added two cups of hot Oxo and a small carton of passata.

I put this in the slow cooker with a bag of frozen casserole mix (vegetables still frozen) and six hours later it tasted amazing.

I find mince in a slow cooker much better than a hob as it all sorts of melts into the flavours and tastes expensive instead of cheap! ideal for batch cooking too.

I think by the time you've browned it you might as well just carry on and put in oven or hob top on low. I also find the amount of liquid hard to judge as you need so little.

Not my oven- it's like Hades! I love my slow cooker because you can serve people at different times and it never dried out, just gets richer.

You don't always have to cook the meat first. I use Smart price frozen chicken breast and cook from frozen in the slow cooker with water and a stock cube. I just fish them out when I want them. Keeps them really moist and juicy. Takes about 2 minutes to do.

Thanks all.

Think I'll brown it in the morning when I'm doing breakfast, then throw it in the slow cooker.

I'd be a bit nervous and worried about my electric bill if I left the oven on all day. Intending going out for a few hours so dinner should be ready for when we come back.

Thanks all.

I put the mince and onion in the slow cooker on high for 30 mins, it browns itself, then chuck everything else in, bring it up to high temp, then leave to simmer on low all day.

That's a good idea Shaky. might try that method.

My family favourite, mince steak, carrot & onion, I use 2 oxo stock cubes and add small glass of water. This goes on high at 8am by 4pm add a sprinkle of gravy granules or flour to bind slightly and switch off cooker. Serve with mashed potato, been doing this for over 20 years and never had a complaint! I don't brown anything!

It's lovely in the SC and no need to brown off at all - makes no difference whatsoever.