Slow Cooker - The Recipe Collection

Greenqueen_2

The easiest "roast" is chicken. Just put in the pot alone or with some dry herbs sprinkled on and cook on high for about six hours. You may find you need to adjust the timings for your individual cooker.

Greenqueen_2

Another favourite of ours is gammon/bacon joint. Put some chopped veg, eg carrots, onion, etc in the bottom and add just enough water to cover them. then add the meat and a small potato to absorb any excess saltiness. It will take about 8-10 hours on low for 3lb weight.

rosieben

Depends on what make it is I suspect, but my MR slow cooker instruciton book says never to use it without liquid. I think there are some that can be used for 'dry' recipes?

~Chameleon~

Don't mean to sound dim but how can you roast a joint of meat in a slow cooker???

I might be wrong but I was under the impression slow cookers needed liquid to cook and were used for casserole/stew type dishes

Can they really roast a joint of meat properly? Think I might drag mine out from the back of the cupboard and start using it more if they can

charlies_mum

I have used mine for cooking chicken, lamb and beef and whilst it is really tender, it is more like boiled meat than roast IYKWIM

Also, if you cook chicken, you have to pour it out as it just falls apart. OH has decided that he would prefer his meat roasted in the oven, but I do use my SC all the time for casseroles etc, and it makes a lovely rice pudding

trying-very-trying

The meats all release some liquid, so you don't need to add any extra.
The meat doesn't come out crisp that's true, but I've seen it mentioned on here, that you just pop the joint in the oven to crisp the outside.

CM, if you have to pour your chicken out of the sc, have you tried not cooking it for quite so long??

charlies_mum

trying-very-trying wrote: »

CM, if you have to pour your chicken out of the sc, have you tried not cooking it for quite so long??

I usually cook it on low for about 5 hours, is this too long

~Chameleon~

charlies_mum wrote: »

I have used mine for cooking chicken, lamb and beef and whilst it is really tender, it is more like boiled meat than roast IYKWIM

Ahhh right, yes I think I know what you mean. Not sure we'd like our meat cooked like that though as we tend to fight over carving the joint to be first to get the crispy outside slices :rotfl:

trying-very-trying

charlies_mum wrote: »

I usually cook it on low for about 5 hours, is this too long

It depend on the sc. I don't put any water in, just a layer of veggies, then the chicken on top, and it would be fine for at least 5hrs, but it would be too long in dd's sc. Yes the chicken can break up, but I use 2 special lifting forks, and it nearly always comes out in one piece. I suppose it's trial and error, and also personal preference

dorry_2

my slow cooker i quite big, my favourite easy recipe is brasing steak. Just put steak in , full about 1/2 full with water, add 2 -3 beef stock cubes and veggies if you want.
I put it on low at 8.30 am and when I get home at 4 is usually ready. I then put it onto keep warm till oh gets in.
Then I put it on high and add cornflour mixed with water to thicken gravy.

Braising steak is wonderfull in it, as it just falls apart!:D