In my slow cooker today.... part 2

Sublime_2

cliffordx5 wrote: »

probably a silly question....but if i put a chicken into my SC to do i need to add liquid? or just put the chicken in?

You can just put it straight in without adding any, especially if putting on low.

I usually either put 1/2 a lemon in the cavity, or a cm of liquid in the bottom of the SC, as I often start mine on the high setting, and it did start to stick once.

Sublime_2

Lamb mince, veg, seasonings, to make a shepherds pie.

couteaux

I'm after some help... I never seem to get good results from my slow cooker. It is a multi function one that steams, cooks rice and is also a SC.

Whenever I try to slow cook the results are rather (very!) disappointing Far too much liquid, onions taste like they've been boiled. The last one was inedible, but I really want to get it to work.

Have you got any tips? I tried to add less liquid last time and even after 8 hrs, some of the veg was still a bit crispy. Am I doing something drastically wrong? I'd love to use it today for a chicken stew, but don't want to waste a load of food again.

Thanks

Sublime_2

couteaux wrote: »

I'm after some help... I never seem to get good results from my slow cooker. It is a multi function one that steams, cooks rice and is also a SC.

Whenever I try to slow cook the results are rather (very!) disappointing Far too much liquid, onions taste like they've been boiled. The last one was inedible, but I really want to get it to work.

Have you got any tips? I tried to add less liquid last time and even after 8 hrs, some of the veg was still a bit crispy. Am I doing something drastically wrong? I'd love to use it today for a chicken stew, but don't want to waste a load of food again.

Thanks

Make sure the veg are at the bottom, as they take longer to cook. Then put your chicken on top of the veg, adding just enough liquid to barely cover the veg and meat.

Try putting on high setting for an hour or two if possible, and then switch to low. If you are lucky enough to have an auto setting use instead.

stef240377

Gammon in apple juice in mine today, veg and potatoes will be done in pressure cooker later as daughter is monaing for a roast.

Mumof2_2

I've got Irish stew cooking:

potatoes
carrots
lamb
lamb stock (OXO!)

I'll do some veg to go with it, but it smells yummy already

ChelseaGirl

The beef stew I made the other day turned out brilliantly. Even my fussy children ate it. *swoons*

I'm cooking a whole chicken in it today. Turned it on at 8.30 this morning so how long do you reckon it will take please? (Cooking on low).

Also I have noticed that the chicken doesn't smell delicious. It doesn't smell 'off', just no lovely aroma.
I put half a lemon in the cavity, squeezed half a lemon on top added a little chicken stock to the bottom along with two chopped cloves of garlic. Oh and stood the chicken on two large whole carrots.
Does that sound right? And will the chicken still taste yummy even though it doesn't smell too great? Thanks

kraftykat

kraftykat wrote: »

Hi Everyone,

I'm still new to slow cooking

I wondering if anyone can help me? I have a very joint of beef in the freezer that I would like to roast in my SC.

I love beef falling apart when it's in a stew or casserole, but how do I cook it in the SC to ensure that I can still slice it like roast beef without it shredding or coming apart in chunks?

Thanks in advance

Any help Pleeeease :question::question:

Sublime_2

ChelseaGirl wrote: »

The beef stew I made the other day turned out brilliantly. Even my fussy children ate it. *swoons*

I'm cooking a whole chicken in it today. Turned it on at 8.30 this morning so how long do you reckon it will take please? (Cooking on low).

Also I have noticed that the chicken doesn't smell delicious. It doesn't smell 'off', just no lovely aroma.
I put half a lemon in the cavity, squeezed half a lemon on top added a little chicken stock to the bottom along with two chopped cloves of garlic. Oh and stood the chicken on two large whole carrots.
Does that sound right? And will the chicken still taste yummy even though it doesn't smell too great? Thanks

Give it some time. You won't be smelling anything for a while.

It should be done in about 8 hours or so on low. Don't lift the lid, else it'll add to the cooking time.

ChelseaGirl

Chicken turned out wonderfully - just fell off the bone. It fed a hungry family of four with ease and stayed lovely and moist.
. Cooked on low for 8 hours and then on 'stay warm' setting for about an hour while we waited for dh to come home from work. Served it with salad and cous cous.
Next project will be a Lamb Hotpot I think. Will wait a few days to get the ingedients in and I'll be off again.
I like this SC lark!