In my slow cooker today.... part 2

maman

MrsAtobe wrote: »

Tonight was chicken breasts and ratatouille, which was lovely! Too much ratatouille for the three chicken breasts, next time I'll do six. The leftovers will go in the freezer, though. . The other thing I'd do differently is fry off the onions before hand, I just threw everything in, but the onions were still a bit crunchy.

Skader, I know I wish I'd got one earlier as well!

For almost every recipe I do with onions now, I microwave them with a splash of water first. This softens/cooks them then all they need is browning when recipe calls for it.

castleton

Sorry! Can't find how to do whole chicken in slowcooker. Please can someone help?
Thank You

Crowdpleaser

Unwrap chicken. Plonk in sc. Put lid on. Normally do high for aeound 4.5h.

We got bolognsise just gone in mine x

craigywv

bottom of fridge soup and shall break up some spaghetti into it later and a couple of chicken breasts.

Soworried

craigywv wrote: »

bottom of fridge soup and shall break up some spaghetti into it later and a couple of chicken breasts.

I've just put ours on to make a fridge bottom soup as well but I added 2 chicken carcasses instead of breasts.

sillyme673

Rice pudding using recipe I found on site . Might do double as we are greedy:D

islandhoppa

a huge gammon joint with a little boiling water, sprinkle of brown sugar and the juice from a tin of prunes

Chris25

gallygirl wrote: »

What's in my slow cooker? A massive flipping crack, that's what . Only lasted 2 years, previous one lasted about 20 :mad:.

gally, how disappointing, did you drop it?

gallygirl

Chris25 wrote: »

gally, how disappointing, did you drop it?

No. Just used it . I think it's been speaking to the printer as that hates me as well :rotfl:.

Poppy27

Thanks all for the advice re. Mince.

I have another question following on from the mince question.
And google is giving me conflicting advice (as always!!) so I hoped someone here could advise... Which, if any, of the ingredients can be put in cold and which need to be heated first??

Eg. Tomorrow I'm planning a beef stew-ish kind of meal to use my new slow cooker for the first time. Beef, potato, onion, garlic, carrots and stock are the main ingredients I suppose. Friends have told me that I don't need to brown the beef first but my mum told me I should only add hot ingredients to the sc not cold! Does the beef need browning first? Does the stock need to be hot?

I'm such a confused newbie sorry!! massive thanks in advance!!