chicken in a slow cooker?

[deenymcqueenygoreandguts]

If im slinging chicken into a slow cooker now to be eaten tonight at 5.30ish, do i need to brown it off first or shall i just throw it in and let it cook in the sauce?

I think you would need to brown it if you're eating at 5.30... The instruction book for mine says something about 'raw meat can be put in but will need X more hours' or something like that. I'd brown it!

Do you want a fab recipe?

yes...ALWAYS

yes to fab recipe please....

I cooked raw chicken in my slow cooker for years before I even knew I was meant to brown it first...it didnt kill me I tnought you only browned it off so it looked prettier

I would always brown any meat before putting in slow cooker.

i cant be bothered to be honest..washing up, splashing nice clean cooker..might just sling it in and bang it up to full and eat at 6ish instead.
Should be ok if i cut it up tiny

NEED NICE RECIPE MONKEYS....

I think the point is, the meat should be warmed up in that way first, not bunged in cold.

1 lemon, cut in to quarters.
4 garlic cloves
1.75g/4lb chicken
60ml/4 tbsp olive oil
100g/4oz/1/2 cup butter
45ml/3tbsp chopped fresh parsley
60ml/4 tbsp dry white vermouth

Push the lemon pieces and one of the garlic cloves into the cavity of the chicken. Cut the remaining garlic into slivers.

Heat the oil and butter in a large frying pan and quickly brown the chicken on all sides. Transfer to slow cooker.

Stir the garlic slivers, parsley and vermouth into the remaining butter in the pan, then pour over the chicken, scraping out every last drop.

Cover and cook on high for 4-5 hours.

I try and baste as well as I think it adds to the buttery moistness of the chicken.

ahhh, get it.
ok, going to brown it....spose

sounds lovely, but have you got any recipes without:
Vermouth (what is that btw?)
butter and lemon.
dont have any and im going for a siesta kip now so not going to the shops..

Good, good, you won't regret it. You'll have to report back how it went, afterwards! Good luck with it!

Oh I will try that receipe too, we have had vermouth in the cupboard for years as no one drinks it

sorry, got to go my son is being a king. check back later

NAB, (when you come back) about that chicken recipe, doesn't the meat have to be covered in some sort of liquid/stock to stop it going dry at the edges?

What type/size is your sc?

Hi

The chicken sits in the liquid from the butter, vermouth, etc and I don't find it goes dry at all.

My slow cooker is similar to this one. Mine says AWT by Breville.

Last time I did it I didn't use the vermouth as I discovered it should have been kept in the fridge and only used for a certain time after and it wasn't as nice but I think it was because I didn't have as much liquid.

Vermouth is like a cooking wine.

I have this cook book and it is great

The chicken recipe I gave you is from this book. Also good.

I read that thread title too quickly.

Thought you'd typed children.

One of the reasons you're supposed to brown the chicken and onions (or whatever it happens to be that you're cooking) is that you caramelise them and it's supposed to give them a better flavour.

If you can't be faffed with all the mess of browning stuff first, invest in a jar or two of caramelised onions - lots of supermarkets have them these days, often in the relishes or chutneys section. About a spoonful of caramelised onions for each raw onion you add and hey presto - all the tasty caramelised flavour and none of the mess.

Sometimes it gets called onion marmalade - just don't leave it in the fridge near the real marmalade or you end up with a dh complaining about the new flavour marmalade that he has on his toast instead of his normal...