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Food/recipes

It's the annual "I got a slow cooker for Christmas, please come and share your best recipes/recipe book suggestions" thread

218 replies

BlatherskitedaboutChristmas · 26/12/2012 09:33

MIL has bought be an enormous Crock Pot slow cooker. It looks lovely but I have no clue what to make in it. It's 5.7 litres but there's only me, DH, 5 yo DS and a very, very picky 3 yo DD.

Suggestions would be very welcome otherwise it's probably going to end up stashed in a cupboard and forgotten about and that would be sad.

OP posts:

Report

ViperInTheManger · 28/12/2012 22:16

I put boneless skinless chicken thighs in with a chopped onion, a pack of frozen veg and 125ml water with a chicken oxo in. Cook for 8 hours on slow. Just before serving add a sploosh of double cream and some chopped parsley. Serve with rice or jacket potatoes

BlatherskitedaboutChristmas · 28/12/2012 22:26

I'm liking the look of this recipe too

OP posts:

MrsPennyapple · 28/12/2012 22:33

Thanks for the rice pudding recipe Feetheart, I've been fancying trying rice pudding but heard mixed reports, so it's good to have a tried & tested recipe.

I used my SC to make chicken stock overnight. The last couple of times we've had roast chicken I've bagged up the carcasses and chucked them in the freezer (when I did it last time I fouind one carcass didn't make a brilliant stock so saved some up).

MrsPennyapple · 31/12/2012 23:09

Made the rice pudding tonight, lovely!

BluelightsAndSirens · 31/12/2012 23:18

Lamb shanks are lovely in a sc.

I'm just marking my place really.

JamNan · 01/01/2013 09:10

Sadly Santa didn't bring me one. All this talk of slow cookers has finally convinced me to get one so I'm off to Mister Tesco's for the ten quid cheapie.

This website is good for recipes. slow cooker recipes

pinkyp · 01/01/2013 09:44

I currently have a massive beef joint in mine, no water or anything. Put it on at 11pm last night will take it out about 1pm and it'll just fall apart.

I also make spag Bol, meatballs, full chicken.

I also make a kind of Spanish chicken thing:

Diced chicken breast
Paprika
2/3Onion (cut into quarters)
Chiritzo cut into big chunks
Passarta
Tomatoe purée
Bit if garlic & herbs

Put it all in raw on high for about 4 hours and serve with anything you fancy!! Dh says it'd be nice on baguettes (take kid of on high for a hour to thicken up sauce)

WingDefence · 01/01/2013 09:56

pinkyp that chicken recipe sounds fab.

DH bought a crackling pork joint an I want to do it today in the SC. two questions though: should I remove the crackling skin/fat as I imagine it wouldn't crisp up anyway and would just make everything really fatty? Also my DC book (link above) says pork should always be cooked on HIGH to kill all the bacteria in it.

Help?!

Waitingforastartofall · 01/01/2013 10:26

Marking place :) to steal all your recipes

RemusLupinsBiggestGroupie · 01/01/2013 18:13

Rice pudding is lovely in it. I'm currently cooking quorn mince to make a shepherd's pie - the only way I find quorn mince actually edible.

Has anybody got any veggie recipes, ideally not involving tinned tomatoes?

Blatherskite · 02/01/2013 15:10

OK, for my first go at the slow cooker, I'm going to try the Dr Pepper beef I linked to above. I need help though.

The recipe calls for 3-5lbs of beef but we'll never eat that much and I don't want to be making loads and freezing it on a first attempt at the recipe just in case we don't like it. So I've bought 2lbs of beef.

Will it need less time in the slow cooker and less liquid? Or should I keep everything else the same? Can you over-cook stuff in the slow cooker?

dreamingofsun · 02/01/2013 16:02

blather - its possible to overcook, but you have to try very hard. i would prorata down the rest of the ingredients but keep the cooking time the same as for the larger quantity

wing - won't crisp. i normally leave fat on till end and then chop off, unless i'm doing in a sauce and then i chop off at start so doesn't make sauce really fatty

Blatherskite · 02/01/2013 21:48

Thanks Dreaming. I'll try it tomorrow and let you know how it goes.

FrazzleRock · 03/01/2013 13:23

Are any of you having trouble with condensation? I have a Crockpot and condensation is collecting around the rim and dripping out causing a puddle on the work surface. I have to keep soaking up the moisture with a j-cloth...

This can't be right can it?

Blatherskite · 03/01/2013 13:25

Mine is on for the first time today (I'm the OP, I just changed from my Xmas name) and I've had no condensation yet. Is the lid on properly?

FrazzleRock · 03/01/2013 14:25

Yep. Lid just rests on top. It rattles around now and again.
Should it be secured? It didn't come with anything to secure it....

TheNameisNOTZiggy · 03/01/2013 14:31

Ooh. Just found this thread & following with interest... Mum bought us one for Christmas!!
Am genuinely concerned it is just a method for turning good meat into flavour less rubber in sauce.....

Blatherskite · 03/01/2013 16:44

Mine is a "Crock Pot" brand. The lid is rested on top but it doesn't rattle and all the condensation is kept inside. It's been on for about 6 hours now so the side would be swimming by now if it were.

It smells lovely. It is not helping my diet though as my mouth is watering and I keep going hunting for snacks to see me through while I wait!

Blatherskite · 03/01/2013 17:28

I've just gone to retrieve my beef from the slow cooker and it is grey and insipid looking. I went to tear it apart with two forks and ended up getting out the carving knife! It looks like the beef my Mum ruins cooks.

I'm making pasta.

WingDefence · 03/01/2013 17:52

Oh no blather! :( I scared of having a disaster the first time I use mine too, which will probably be tomorrow...

Dreaming, DH ended up roasting the crackling joint as normal so I'll get another pork joint in a week or two to try the coke recipe...

FrazzleRock · 03/01/2013 17:54

I think the condensation escaped because I took the lid off briefly.
If I can leave it alone I think it'll be ok.
I've just made spag bol. Really good!

Sorry to ear about your beef.... What do you think went wrong?

justtired · 03/01/2013 18:48

Marking place as I have the same problem!! Lovely recipes so far!

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BluelightsAndSirens · 03/01/2013 21:20

Jamnam that website is great especially the slow cooker tips and hints section.

Apparently if you lift the lid it adds an extra 20 minutes every time best way to check with out lifting is to twist and peak

Blatherskite · 03/01/2013 21:20

I'm not sure. I did check on it once or twice but there was still plenty of liquid left inside so I don't think I dried it out.

We tried it. It's not super dry but it's certainly not super soft, melting meat either. Maybe there wasn't enough fat? Should I have used a bone-in bit of meat do you think?

Flatbread · 04/01/2013 08:55

Hmm, I am vegetarian but have made really good beef in the slow cooker.

Three tips - first, use the low setting, not high.
Second, the cut of beef really matters. I use a marbled shoulder or cheek.
Third, I have always used wine in slow-cooking. I think it helps tenderise the meat

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