slow cooker quick questions thread

whiteguineapig

it is like a precooked smoked sausage zippy, i wondered about the fat content really but i don't suppose it will be so much different to a normal sausage, you can get lo fat version but they'r not keen on it. i am amazed you don't have them ireland!! they are junk food really i suppose tho, i have never seen anyone on the oldstyle board admit to eating them!

http://www.tesco.com/superstore/product/search.aspx?from=SEARCH&search=mattesons#

came back to add that it turned out much better than i expected and kids loved it!!

maz1964

mintymoneysaver wrote: »

Hi, someone has just given me an old slow cooker. Perfect working order but no instructions or anything. I wanted to try it out tomorrow and aim to use chicken and possibly sausage as well if possible. Anyone able to tell me what to cook, and how to cook it? Thanks!

hiya

just a thought for you what about if you go online and check the manufacturers site to see if you can order a booklet or if one is available online or at the very least who knows they may well send you out one in the post worth a phone call or internet search?

good luck i love mine and love coming here to see what others have cooked for inspirational ideas

cheers maz

bertiebots

Hope someone can offer their advise! I have been given a Breville 4.5 lt slow cooker by my mum -(they have got a bigger one but are quite new to using slow cookers so she cant help me!). Its the stainless steel oval one with black handles.
I have been using my little 3 litre one for ages so am not new to using a sc btw

..... my question is- does anyone else have this model and do you find it quite fast for a slow cooker iyswim? Mine seems to get hot quite quickly and then bubbles(boils) even on low and cooks things a lot faster than my old one. It did a full pot of stew in about 5-6 hours whereas my other sc would take about 8! I am begining to wonder if its actually got a faulty thermostat? and if its getting hotter than a standard sc will be using lots more leccy too? Obviously one of the reasons for using one is to save power!
thanks in advance x

BallandChain

I've just bought a slow cooker and have frozen chicken legs to cook. Now the threads on slow cookers are so long and I will eventually get through them, but in the mean time I have some questions that hopefully guys and girls can answer.

Obviously I am going to defrost the chicken legs first! I really don't have a recipe that I can use the legs for (I haven't found one for legs but breasts or diced chicken) so hope you can come up with something.

My OH hates casserole but we both love curries. So I'm thinking of either doing a curry or if that isn't possible cooking the legs with something to have with potatoes?

If cooking the legs alone how much water do I put in slow cooker? Would browning gravy (think that's right?) help the chicken to look more colourful? Or would I have to brown the chicken in a pan? How do you do that, lol? (Oh the shame and embarrassment!)

How long to cook for, which heat setting (I'd prefer to put it on low all day) and once cooked can I freeze the chicken (even though in its raw state it is frozen/will be defrosted.)

How to prevent potatoes from ending in a mush if cooking with chicken at same time?

I think I've covered most bases. Oh, nearly forgot can you cook frozen veg in slow cooker all day or would that get mushy? If that is ok to cook, can it be frozen?

Thank you for any help. It really is appreciated and hopefully as I gain confidence I won't come across as stupid, lol!:rotfl:

zippychick

Hi Ballandchain:hello:

So many questions:eek::rotfl::A

Ok. 99% of recipes can be altered to suit a slow cooker so you can sub the legs for breasts no problems. Just follow the recipe as it says, and put the legs in instead. After 6-8 hours the meat will fall off the bone, so have a big slotted spoon handy to fish out the bones (and count how many there should be first!)

You can put the chicken in unbrowned, but it looks manky. To Brown it, just fry it in a frying pan to seal like you would a steak. So the outside skin cooks a bit, but the middle is raw. This gives it the browned appearance. Do it in a little oil at a high temp. If cooking the legs in a recipe, i would remove the skin first as it can leave the dish greasy. If cooking on their own, leave it on if you like

If cooking alone, you need very little water. Try half a cup . The chicken will give off its on juice and fat - it seems strange putting so little liquid in i know!

Yes you can freeze the chicken once cooked as it has changed states. I wouldn't defrost it, then refreeze in the same "state" if that makes sense

I would cook them on low for 6-8 hours

Potatoes - are harder to cook in a SC, so i wouldn't worry about them going to mush. It's highly unlikely (unless you cook on high .....)

Yes you can use frozen veg - I have many times. Peppers go to pieces, onions peas and sweetcorn are fine. I would add sweetcorn and peas an hour before the end.

Don't worry - it is new and strange.

Remember this - most meals can be made SC friendly. Start it out like you normally would, and when it comes to simmer point, throw it all in the SC , low, 6-8 hours. Generally use half the liquid recommended as you don't lose much in the SC

So if i was making spag bol, I would fry onions and mince, add tinned toms and herbs, and veg etc, bring to the boil, then throw it all in the SC. Some people put everything in raw but it is recommended you put in boiling liquid so it has a good temperature to start from. If the liquid went in cold, it would take longer to get hot if that makes sense?!

most people brown the meat before hand (although this varies from person to person - you will find your own way ) Thread discussing browning meat here

I'll add your thread to the Slow cooker quick questions thread later to keep the information together

try not to worry, it is difficult to get it wrong to be honest. Soon you will be chucking a few tins in and hoping for the best

Do ask if you have any more questions! :j And no, you're not stupid! I always think it takes a smarter person to ask

thanks and good luck!
Zip

BallandChain

Thank you so much Zippy! I do come on here time to time as I'm such a novice. lol, can I ask how small do the potatoes have to be as some people have mentioned they are still hard after 8 hours of cooking. Can you freeze potatoes, carrots etc once cooked?

I've been reading so much and know so very little when it comes to the slow cooker and using chicken stock. (I've never made it before!) Do you make the stock up, put in slow cooker and once the meal is cooked can I use the chicken stock with gravy granules? In the past I tried using cornflour but it didn't taste/look right and gravy granules are so easy to use.

I'm glad you mentioned spaghetti bolognese as I came across a recipe that required you to break the dry spaghetti up and just throw in slow cooker. How does that work? Thanks again for taking the trouble to reply!

I just remembered if cooking the chicken with veg do I need to add any water as there are conflicting answers that say you should put in water and others say no need to put in water as you get enough from the veg and chicken?

emilyka

Two words.... Mrs Pataks! Mrs Pataks curry paste to be precise! I have used this recipe with chicken thighs before with great success:

1) Fry an onion and 2 gloves of crushed garlic until soft
2) Put in two tablespoons of Mrs Pataks (or similar) curry paste of your choosing
3) Roll the chicken legs in a little flour, dusting off the excess (to ensure a thicker sauce)
4) Ensure heat in on medium, put the legs in and brown for 2-3 minutes, turning regularly and ensuring onions don't stick
5) transfer the contents of the pan to your slow cooker (on low heat)
6) Pour over a tin of tomatoes and stir in, add any vegetables of your choice (wouldnt worry about extra water with the tomatoes although if you have a spare glass of red wine handy this goes down a treat- also good for using red wine that is not so fresh!)
7) Put the lid on the slow cooker, cook for 6-8 hours
8) I find this always goes down very well in my house if served with a nice naan bread (Tescos fresh Naans, 79p each and more than enough for two!) and a glass of red!

Forgot to add that slow cooker should be on the low setting!

knithryn

I cheat.
Chicken thighs into slow cooker plus jar of sauce, plus sliced peppers, onions, chillies, tin of tomatoes etc as your heart desires.
Leave on all day on Low.
Come in later and the chicken falls off the thighs it's so well cooked. Easy peasy.

Equally easy, chicken thighs, sliced onions, carrots, sliced layer of potatoes (on the bottom), cover with Bisto made up with 2/3 the water they suggest, put on Low all day. One pot meal...straightforward, plain, simple, tasty, no frills. (You can then jazz it up with herbs, spices, other veg once you've had a go and seen how easy it is)

missychrissy

I've just put chicken thighs and legs into my slow cooker tonight to make a curry for tomorrow. I leave mine on all night as I work night shifts. I cook on the auto setting ie 4 hours on high and then switches to low.

I added a quarter of a jar of Patak's Korma, 6 tablespoons of red lentils (these thicken the liquid), 2 chopped onions, 4 sliced mushrooms, 1 chopped squash and about 6 small chopped potatoes. I added enough water to almost cover as I like lots of liquid as it stetches the portions. Tomorrow I will add a tin of coconut milk and some toasted flaked almonds. I will have some for dinner tomorrow and freeze the rest in one person sized portions.

MrsBartolozzi

Another easy way to cook chicken thighs or legs in the slow cooker:

Skin the chicken so the sauce isn't too fatty, I don't brown the meat personally but you can if you like. Add a can of chopped tomatoes or a carton of passata, a chopped clove of garlic (or 2), some chopped onions, peppers, and a pinch of chili powder and a teaspoon of dried herbs. I sometimes add a chicken stock cube too*. Leave to cook for a while - 6 hours or so and the end result is a very tasty Spanish chicken type thing. I've served with rice, couscous, and bread before (on different occasions), but it would go well with pretty much anything. If you are lucky there will be some sauce left, which can be made into a tasty soup the next day by adding some water .

*soup tastes better with this added.