CQ - Baked spuds in Slow cooker??

Gingham_Ribbon

I shove mine in the oven too as I like the skin crispy (and we don't have a microwave.) But my S/C manual says you can put up to a dozen medium potatoes in at the same time. Brush with melted butter after pr!cking with a fork. Cook on low for 8-10 hours. It says not to use water. (Mine's a 3.5l one.)

seashore321

To be brutally honest jacket potatoes do not cook well in a slow cooker. The heat is not intense enough. They go sogggy on the bottom (we all have the same problem over a long period of time) and don't cook in the middle. A good jacket needs high heat for a long time in the oven. Or a shorter time in a dual cook microwave.

Slow cookers are fantastic for stews, chillis and currys. But there is nothing better than standing and stirring in front of family and friends for half and hour over a cooker to make your meal taste better.

Obviously not with potatoes as they require very little stirring if they are in their jackets!!!

calleyw

thriftlady wrote: »

I can't see the attraction of 'roast' chicken in a slow cooker either- it will not roast or bake anything. Slow cookers are brilliant for making the most of cheap, tough meat and steaming puddings without steaming up the whole house, but for most other things an oven works really well

That is why I start my roasts off in the slow cooker and then pop in the oven for an hour while cooking my roasties.

Yours


Calley

thriftlady_2

But a roast chicken only takes about 1½ - 2 hours anyway Don't you just end up with another thing to wash up ?

ymcas

thriftlady wrote: »

I can't see the attraction of 'roast' chicken in a slow cooker either- it will not roast or bake anything. Slow cookers are brilliant for making the most of cheap, tough meat and steaming puddings without steaming up the whole house, but for most other things an oven works really well

If you want hot baked spuds ready when you get home from work try the timer facility on your oven.

Would do this if I HAD a timer on the oven:D Hence wanted another way to save time when we get home.

purpleimp

Hi Folks,

On the baked potato front, I've done them in foil, and they were crispy on the outside and fluffy in the middle, I oiled them first, and pricked and seasoned them, (don't !!!!! them they go brown in the middle!) But in fairness I thought I was being smart and pricked and oiled and wrapped them the night before so just switched the s.c on in the morning, I'm not sure if they'd still go brown if they hadn't been left over night first.

The other way I believe works really well is to pack them in rock salt in the s.c, I can't remember if these should be oiled first though, but google should come up with the answer to that.

HtH

Imp
xxx

calleyw

thriftlady wrote: »

But a roast chicken only takes about 1½ - 2 hours anyway Don't you just end up with another thing to wash up ?

Don't have chicken. But do it for my beef and pork. As I always choose slow cooking joints.


Yours


Calley

shazrobo

i always cook chicken in the slow cooker, that way the meat just falls off the bones, just how my two sons prefer it

surfsister

Ticklemouse wrote: »

I thought 16011996 had success with them in the SC as does MATH.

Have a look in the Slow Cooker recipe thread - post 232 and onwards talks about them

How do I find this please?

surfsister

anyone help me here? ta