In my slow cooker today.... part 2

gizmo111

bubblegumcola wrote: »

Thanks, will look back the thread for tips/recipes. I got a reduced whole chicken today in Asda so I'm planning on cooking that in the slow cooker tomorrow and will leave my stewing steak in the freezer for another time. Carrots underneath, will add tatties and thought I might chuck in some sweet potatoes near the end, they cook quite quickly. How much liquid is the right amount to put in? Do I just use water or a stock cube dissolved?
Total novice to this slow cooking lark!:eek:

Hi for a whole chicken I usually put in about half inch of boiling water at bottom, and then put some butter over breast of chicken, squirt with lemon juice and sprinkle a little salt and pepper over and leave on low for about 8-9 hours - is lovely. Not sure on the veg front, but I find the juice from the chicken quite greasy so personally wouldn't fancy veg in there as well, but the chioce is yours.

Sublime_2

SparciaM wrote: »

I've got a whole chicken in the freezer ready for Sunday, but was wondering the best way to cook it.
I found a recipe for my sc which says:

Take three pieces of aluminium foil and form into 8 to 10cm balls, and place them in the bottom of the slow cooker.
2.Rinse the chicken, inside and out, under cold running water. Pat dry with kitchen roll. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crushed aluminium foil balls.
3.Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Does this sound right? What does a chicken in a slow cooker taste like?

I don't bother with foil. Just wash mine with a bit of lemon/lime, without drying and pop in slow cooker with seasalt, blackpepper, and any other herbs/seaonings. To make sure it doesn't dry out I use a cm of liquid in the bottom, or stick a 1/2 lemon in the cavity.

I usually start mine off on high, and turn to low, but others just put it straight on low, and its usually cooked within 8 hours or so.

whiteguineapig wrote: »

i too have a question please
what do baked beans (heinz in a tin) come out like? i don't think you'r supposed to boil beans and the slow cooker does bubble, do the beans not go hard?? i was thinking of putting some in a casserole

I've used baked beans, and all sorts of tinned beans in the slow cooker, and they have never gone hard or dry. I usually put them in the beginning of cooking.

SparciaM

What does a chicken taste like from a slow cooker, compared to roasting? Also, is it healthier doing it in a slow cooker?

Sublime_2

It tastes better in the slow cooker, as it doesn't lose any succulence. You don't need to add any extra fat, so thats healthy.

kraftykat

I've got a silverside roast in my SC today.....first attempt at roast beef in it, I've put it on a bed of baby carrots.

andygb

whiteguineapig wrote: »

i too have a question please
what do baked beans (heinz in a tin) come out like? i don't think you'r supposed to boil beans and the slow cooker does bubble, do the beans not go hard?? i was thinking of putting some in a casserole

They will be great in a casserole, and as well as adding extra juice, will also add a hint of sweetness. I have started using them in curries, and they are great. I used them in a sausage cassoulet last week and that worked as well, because they seemed to make the sauce more "creamy" - difficult to explain.

Andy

sexki11en

richj wrote: »

I did a chicken with 3 slices of lemon. It too tasted a little strange. it was the lemon, it has infused(sp?) didn't taste like normal raost chicken. not too bad but an aquired taste....

ps

tonight chilli - can't wait for tomorrow hopefully better than the last one...

I've cooked both a whole chicken and a joint of lamb in the SC now and as tender as the meat was, I found it a little tasteless but with a slightly slow cooked taste IYKWIM. I think i'm going to stick to roasting joints now but will still use the SC for casseroles (not chicken tho, it takes on a funny taste)

SK x

mi_jardin

....I have shin of beef with onions, garlic, curry powder, chillies, tomato puree, a bit of pearl barley and the dregs of the tomato ketchup bottle (added a drop of water and shook it up). So, a kind of curry/stew combo tonight!:D

stef240377

Been out all day and have got back to a wonderful sausage casserole.

10 sausages, tin toms, tin soya beans in chilli sauce, worcester sauce, paprika, chicken stock and mushrooms. After a hard days shopping it was much needed and appreciated that i have not had to cook while being dead on my feet.

kraftykat

I cooked my beef in the SC today on a bed of baby carrots, looked & smelt gorgeous.....but as soon as I tried to slice it, it started shredding into strips. I ended up using the juice from the beef to make gravy and putting the beef back into it & I'll serve it as stewed steak pieces

I was very disappointed though as I do love nice soft meat, but I wanted to serve slices

Oh well!!!