slow cooker quick questions thread

Ivana_B_Rich

I'm going to put the following in my slow cooker

Quorn mince
Tinned Kidney beans
Tinned Tomato
Chopped onion
Garlic
Chilli powder

Do I need to add any water? How long do I cook it for? Is there any thing else I need to add? And finally will it work?:rolleyes:

Thanks

pollywollydoodle_2

I would add some stock in there too along with some tomato puree. A lot of it is down to personal choice. I love lots of worcester sauce in my dishes especially soups and casseroles etc. I agree with "lauzjp", a couple of hours on high then put it on low till you need it..

Anything that needs thickening up can be done in numerous ways ie adding gravy grans, cornflour and even powdered mash potato that comes in packets is a great thickener

Ivana_B_Rich

Thank you, I'll give this a try

Lelc

I thought I was being very organised this morning and put a chicken in the slow cooker (after browning it first) so that we could have it for tea tonight. About an hour before I came home I asked my daughter to turn it to low which means the chicken should have been cooking for about 8 hours on high (which is the way I normally cook it in the slow cooker). Anyway when I got home and took it out I was surprised that it didn't seem cooked properly so I sliced a little bit off - which my daughter decided to eat. The meat looked cooked but I noticed that the juices on the plate were bloody. I sliced another piece from the thigh and it was definitely not cooked through.

When my daughter replayed in her mind turning the sc down to low she realised that I'd actually put it on warm instead of high. So it had cooked for 8 hours on warm (the sc is a basic model from Argos).

2 questions please - what are the chances of my daughter getting food poisoning and can I still cook the chicken on high or will it be full of bugs?

SunnyGirl

I can't answer the odds of you daughter being ill I'm sorry, but I'd throw it in the bin to be on the safe side. She'll more than likely be fine but it's worrying I know. HTH

redruby

Hopefully if your dd only ate a small bit it will not make her ill, I hope she is ok,I would also chuck it to be on the safe side x

Penelope_Penguin

Lelc wrote: »

I thought I was being very organised this morning and put a chicken in the slow cooker (after browning it first) so that we could have it for tea tonight. About an hour before I came home I asked my daughter to turn it to low which means the chicken should have been cooking for about 8 hours on high (which is the way I normally cook it in the slow cooker). Anyway when I got home and took it out I was surprised that it didn't seem cooked properly so I sliced a little bit off - which my daughter decided to eat. The meat looked cooked but I noticed that the juices on the plate were bloody. I sliced another piece from the thigh and it was definitely not cooked through.

When my daughter replayed in her mind turning the sc down to low she realised that I'd actually put it on warm instead of high. So it had cooked for 8 hours on warm (the sc is a basic model from Argos).

2 questions please - what are the chances of my daughter getting food poisoning and can I still cook the chicken on high or will it be full of bugs?

If the chicken was fresh, and none of you are immune-compromised, very young, very old, or pregnant, I'd bring it up to the boil and cook until the meat is well and truly falling off the bone.

Chances of your DD being ill as long as she's usually healthy are slim. You should know within 12 hours, IYSWIM :eek:

We have cast-iron constitutions, though

Penny. x

2cats1kid

Can't understand why it wasn't cooked. I do chicken in the SC on low and it would be cooked fine in 8 hours. And I never bother with the browning either.

Lelc

2cats1kid wrote: »

Can't understand why it wasn't cooked. I do chicken in the SC on low and it would be cooked fine in 8 hours. And I never bother with the browning either.

Thanks 2cats1kid but it was on warm not low. My sc has 3 settings - low, high, warm - the warm is just for keeping things warm until ready to serve. The warm setting is next to the high setting which is why I made the mistake. I think it would have been fine on low particularly with the length of time I cooked it for.

Anyway, I decided not to risk it and just to bin it. My dd is staying at her bf's tonight so I'll find out how she is in the morning.

Thanks everyone for your advice - it was much appreciated.

onetomany

i have a horry mum (hence while i was in care) anyway she told me to cook a chicken leg for 15 mins from frozen i was ill within a hour