In my slow cooker today...

I jointed a chicken at the weekend to make Tandoori chicken. I cut off the legs, the breasts and the wings to do this. I then threw (not literally) the rest of the carcass in the sc with some green and yellow split peas and chick peas that had been soaked overnight. I added chopped onions, carrots, yellow pepper, garam masala, coriander, cumin, tumeric, paprika, garlic ginger and black pepper. I added cauliflower and a coconut block for the last 5 hours of cooking. I therefore had 6 portions of tandoori chicken(cooked in the oven and marinated overnight with yoghurt and spices) and 6 portions of curry from the sc. I ate some and the rest went into the freezer to be added later to basmati rice and naan bread. I thought that 12 good portions of food was very good from one whole chicken that cost £3.33 in Mr T (3 for £10).

I have just been to Argos to buy the special offer sc 6.5L Cookworks for £14.69 that was recommended on this thread. There are times when I am entertaining my 4 sons and partners and children plus my parents and brother and family when I will be glad of an extra slow cooker. I'm in love - could not give up my sc for anything.:rolleyes:

kezzae wrote: »

Im hoping try this tomorrow for tea!
Needs to be enough to feed 5 so will the one tin of soup be enough or should I add two as I want to add carrots, onions and cougettes and how much water shall I add? Also Il be putting it on at about 10.30am on auto to eat at about 6pm will this be long enough on that setting or should I use high?

Hoping someone can help?

Thanks.

I would use two tins and perhaps the same volume of water. The veg break down and thicken the sauce anyway

Thankyou, will let you know how it goes........ hope its as delicious as it sounds.

Hi Guys

I came across this thread completely by accident.

I just got my slow cooker on Sunday and have today cooked my second dish today. It took 15 mins of prep this morning and upon returning from work I had a looovely lamb casserole today for dinner :j

They are amazing - I wish I got one sooner.

I was really sceptical the first time I tried it assuming I'd wake to a SC that had blown up or cracked, but yes you don't need to add anything. I keep meaning to add eg. lemons to make a lemon chicken but I know I'm on secure feeding ground with the current (non)recipe so hesitate to change it - you know how fickle small children are and really its so tasty. I'm not bothered that it doesn't brown the skin as that's something I'd discard anyway.

Back in the summer hols we were off to Legoland and I went to Sainsburys intending to buy food for the day including sliced meats for sandwiches. Well after I'd picked up some chicken and beef I was about £1 short of the cost of a fresh chicken. So on a whim I put it back and bought the chicken then cooked it overnight. Suffice to say we had enough chicken for sandwiches for two adults and a child and we ate chicken in various forms for another 2/3 meals that week - all for £1 more than 10 slices of (thin) chicken and beef. Oh and that was a 1.5Kg bird!

The most difficult part of cooking chicken in the SC is getting it out as it is so well cooked it falls apart - the legs fall off, the carcass is OK but wonderfully tender. Oh and I've noticed that cooking on low produces more stock than cooking on high (I assume it simmers off more).

HTH