In my slow cooker today.... part 2

tesuhoha

I'm making sweet and sour chicken in mine. I will serve this with just boiled rice because the chicken dish has a lot of ingredients in it. I've made it a few times before from a recipe in my slow cooker cookbook and it always turns out well.

*iluvmymini*

I have put an experimental lamb casserole in. I started it on the hob, with onions, diced lamb, rosemary, thyme, red peppers, red wine, can of tomatoes and a handful of pearl barley.

What I serve it with later will depend on its consistency. Either roast pots or mash and some green veg.

curlywurly82

jpscloud wrote: »

I am trying my first ever brisket!


I got a YS brisket yesterday, and put it in at about 8am. I decided to go with putting it in without water or veggies, but have added about 6 cloves of garlic to roast in the juices (I saw this done with a slow cooked chicken on a TV programme ages ago, the garlic goes sweet like roast onion).

I've just read your post with interest as I have always added some form of liquid when cooking anything int he slow cooker - either stock or a sauce.

I didn't realise you could cook things "dry" in there?

Does this work with all meats?

keyser666

curlywurly82 wrote: »

I've just read your post with interest as I have always added some form of liquid when cooking anything int he slow cooker - either stock or a sauce.

I didn't realise you could cook things "dry" in there?

Does this work with all meats?

Yes, chiken is fiddly to get out as it falls apart. The meats have enough "liquid/moisture" in them

pollyann164

After seeing this thread, I've been inspired and bought a slow cooker!
I wonder if there is a good book that anyone can recommend?
The instruction book that came with it is basic to say the least!
Any recommendations would be very welcome.

[Deleted User]

Pork joint (bought in error by asda delivery) in cola

La_escocesa

Whole chicken in one and baked apples in another

Chopped onions at the bottom of one for the whole chicken to sit on. Paprika and salt and peppered the skin and a little bit of stock and a couple of garlic cloves for good measure.

Baked apples like these ones without the raisins as I'm all out

http://www.southernplate.com/2011/09/old-fashioned-slow-cooker-baked-apples.html

any_name_will_suffice

I have a chicken carcass in mine, making stock. We had slow cooker chicken on friday, I still can't get over how nice and easy the chicken is. And the liquid that comes out makes the nicest chicken gravy!

Hopelessly_Hopeful

Right with you. I used to think it was just for casseroles. I have 2 now and thinking of getting a mini one for apples, toffee etc,

HHx

wouldbeqaulitymoneysaver

keyser666 wrote: »

Yes, chiken is fiddly to get out as it falls apart. The meats have enough "liquid/moisture" in them

Word! I get this all the time.
One can get a good result in a conventional oven with the right methods with the meat still tender.