In my slow cooker today.... part 2

choogirl

kahunababy wrote: »

Thank! Never thought of ribs and my boys love them:T Do I need to put any liquid in with them or just bung them in as they are?

Hi sorry for hi-jacking but I bunged mine in the slow cooker on low for 6-7 hours with a glug of cheap sherry and chicken stock. They came out really tender and I then put them in a roasting tray and covered them with a mix of honey, soy sauce and chinese 5 spice and roasted them in the oven for 30 minutes covered with tin foil.

I served them with rice and stir fried veg - they were yummy:)

kidcat

kahunababy wrote: »

Thank! Never thought of ribs and my boys love them:T Do I need to put any liquid in with them or just bung them in as they are?

I bunged mine in with just some water and added a little of the water to the sauce when I coated them later

kahunababy

Thanks Choo girl & KidCat, I'm off out to buy some ribs this afternoon, guess what we are having tomorrow! I will let you know how they turn out x

LittleLauz

Today is sausage casserole and yesterday was a chilli con carne, freezer will be nice and topped up again now.

RazWaz

Beef casserole stake chunks, chopped up new potatoes with the skins still on, some baby carrots and a diced onion. Stock is a beef oxo with garlic and black pepper. Smells yummy.

bananagirl85

i have a potato and bacon bake in mine ready for tea with HM bread cant wait!

pipersky

Whole chicken with celery, carrot, garlic, onion and stock... mmmm...

Sublime_2

Beef, red wine, over a bed of root vegetables, and onions, with garlic, seasalt, black pepper, rosemary, allspice, and a few cherry tomatoes which are overripe.

jcr16

i've got a big chicken in mine today. once cooked i'll use some of it to make a chicken pie for dinner today, then tomoz we will have chicken fried rice and tues will be either a curry or hot and spicy chicken and pasta.

emmilou

I've got a gammon in mine today (from the indexed SC collection on here) will use leftovers for a ham & mushroom pasta tomorrow and butties if theres any more left.

Yesterday I did James Martins Chicken Chasseur of the Good Food site it was gorgeous best thing I've done so far, I used chicken breasts rather than leg and it was so tender mmmmm