How do you adapt a recipe to make the same dish in a slow cooker?

6 replies

IwishIwasmorechocolatey · 06/04/2009 22:12

Shall I just put exactly the same in or do I need less liquid? If so should all of the ingredients be covered?

Any tips greatefully received!

OP posts:

psychomum5 · 06/04/2009 22:13

I just chuck mine all in the same as normal.

only early in the morning, rather than at 2pm.

the extra liquid is used up by the extra 6hrs

allthoseeggsaremine · 07/04/2009 22:35

I find the liquid seems to double!! So now i use less liquid but check on it every now and again.
I did pork ribs in bbq sauce a few weeks ago and i really didn't need to use all the sauce, i think i should have used the rest of the sauce at the end just to give it an extra coating.

Original poster

IwishIwasmorechocolatey · 08/04/2009 10:30

OK - well I've just thrown in a lamb tagine as I would usually do it on the hob! Lets see what 7 hours of cooking does for it!

OP posts:

allthoseeggsaremine · 08/04/2009 11:37

I'm sure it will be lovely

Original poster

IwishIwasmorechocolatey · 09/04/2009 20:44

It was - just as good as done on the hob and even less effort

OP posts:

allthoseeggsaremine · 09/04/2009 21:33

Oh good Thats the thing, isn't it, just less effort

I made shepherds pie filling in mine today, could have easily done it on the hob, but it was so much less hastle to bung it in the slow cooker and leave for hours!

Flip