In my slow cooker today.... part 2

kelpie35

Thank you for that information.

I need to go shopping now :j:j

squeaky

I know. I'm a one too

joedenise

I'd suggest an oval SC rather than a round one, I find it better for cooking larger pieces of meat, for example a whole chicken. With a round SC you would have to use joints.

Denise

ruby_eskimo

I've had chilli coking in mine all day. Enough to make about 4 large portions so perfect for the rest of the week. I'm one of those people that doesn't mine eating the same thing 5 days running, but will put it on a jacket, with rice or pasta, or like sloppy joes kind of thing.

marmiterulesok

ruby_eskimo wrote: »

I've had chilli coking in mine all day. Enough to make about 4 large portions so perfect for the rest of the week. I'm one of those people that doesn't mine eating the same thing 5 days running, but will put it on a jacket, with rice or pasta, or like sloppy joes kind of thing.

I'm the same:I'll quite happoly eat the same thing for lunch/supper all week,though not lunch and supper!I'll often make several portions of rice,and take out a day's portion at a time.It saves a lot of hassle...

ScottishOstrich

Hello, looking for a wee bit of advice, I have some chicken thighs with the bone in them, Can i just cook them in the slow cooker with the bone in?
I will remove the skin but was wanting to make a bbq shredded chicken thingy
just thinking of putting onions on the bottom of the sc, then placing the chicken thighs and some chicken breasts, few more onions and then some bbq sauce, some reggae reggae sauce , tin of tomoatoes and water.
Will this work oh wise slow cooker experts?
Cheers
Ostrich

determined_new_ms

ScottishOstrich wrote: »

Hello, looking for a wee bit of advice, I have some chicken thighs with the bone in them, Can i just cook them in the slow cooker with the bone in?
I will remove the skin but was wanting to make a bbq shredded chicken thingy
just thinking of putting onions on the bottom of the sc, then placing the chicken thighs and some chicken breasts, few more onions and then some bbq sauce, some reggae reggae sauce , tin of tomoatoes and water.
Will this work oh wise slow cooker experts?
Cheers
Ostrich

I always put chicken in with the bobe & when its cooked the meat falls off

squeaky

There is a school of thought that cooking "on the bone" gives much better flavour and is altogether the best way to cook chicken. Any meat, in fact.

Personally I fully agree with this.

Hopelessly_Hopeful

squeaky wrote: »

There is a school of thought that cooking "on the bone" gives much better flavour and is altogether the best way to cook chicken. Any meat, in fact.

Personally I fully agree with this.

Me too!

I think thighs etc are good if you are wanting spicy crispy skins etc, if you're just wanting it for the meat I find it cheaper to cook a full chicken, much better value for money.

HHx

dominiquereynolds

1 Jar co-op Chilli con carne
1 Red onion, chopped
4 clove garlic (or 2-3 tea spoons of lazy garlic)
500g Lean mince meat cooked in a pan ( I drain off the juice)
1 Tin chopped tomatoes
1 Tin baked beans ~ I use cheap co-op ones.
60g Puy lentils that have been rinsed
125g dried red kidney beans that have been soaked for 12 hours and then rinsed and then fast boiled for 15 mins. Or 1 Tin Red Kidney beans rinsed.
Black pepper ~4 twists of my pepper mill.
3/4 teaspoon lazy red chili


Put everthing in the pot.
With boiling water rinse out baked bean tin (3/4 full), tomato tin (3/4) and jar (1/2). Mix together.

Put on low on at 08:00 and ready any time from 17:00. I tend to stir it when in from school run.

Lovely with rice and also over jacket potato


Last time added more Puy Lentils and reduced the meat. Kids loved it even more.