Slow cooker - where to start?

[Bumperlicioso]

Any tips or recipes greatly appreciated, but I have a specific recipe in mind for tonight and was just wondering how to adapt it to my slow cooker.

I have some roasted chicken which I am sticking in a casserole which I normally do with passata and a bit of chicken stock, with peppers and chorizo (adding creme fraiche before serving). I would normally do in on the hob for half an hour or so but I want to stick it in the slow cooker while we go up to our new allotment (now that's a whole other thread...). Any tips on how to adjust what I would usually do?

That's the beauty of the slow cooker, just throw it all in the pot (except the creme fraiche), and go out. If chicken is already cooked it won't need as long. Don't put loads of stock in as remember it won't evaporate like it does in a pan.

I have a joint of beef in mine at the moment which I haven't done in SC before so have my fingers crossed!

Thanks, I might not even add stock then, just passata.

let me know how it goes, I may try it myself as have all the ingredients in

at allotment

I didn't do it in the slow cook in the end as I had to do rice too which takes half an hour (brown rice) so I thought I might as well do it on the hob, but the casserole is very nice anyway! I wonder, could I have put rice in with it to cook? I would have to increase the liquid in that case wouldn't I?

Not sure about rice, have never done it.

My joint of beef was gorgeous! Sloshed in some red wine, boiling water, couple of chopped onions and mushrooms and a chopped carrot. Left it 7 hours then took all the liquid out to make a gravy and left it cooking, then put the gravy back in. The meat so so tender and delicious, will definately be doing this again.

Will try your recipe for sure as love chicken dishes.