Slow Cooker - The Recipe Collection

weezl74

Hi viva1angel,

From experience I would add less water to things in the slow cooker than any other method, because nothing evaporates, so everything is more moist. You'd be amazed how much liquid comes off meat and a few veg! You could start with a little water and then add in some more right at the very end if the sauce looks too thick.

Hope that helps,

Weezl

brenda50

Yum, I have just had the BEST lamb! It was a leg, and I cut slits in and stuffed them with garlic and anchovy, rubbed the leg with anchovy oil and salt, then cooked it on high for 5 hours with nothing else. Some have been asking (I have just been reading through the thread) about power consumption. The older cookers used less as the pot was attached. The new ones use more because it is not.

fallen_angel_shelley

brenda50 wrote: »

Yum, I have just had the BEST lamb! It was a leg, and I cut slits in and stuffed them with garlic and anchovy, rubbed the leg with anchovy oil and salt, then cooked it on high for 5 hours with nothing else. Some have been asking (I have just been reading through the thread) about power consumption. The older cookers used less as the pot was attached. The new ones use more because it is not.

did you not put any water in?

Tra77

Hi, has anyone tried this recipe? I'm wanting to try this in my sc for my new years eve bash tomorrow evening and have a couple of further questions. . . at what point do I add the cornflour to thicken and how much do I need to add, is 1/2 litre enough/too much (I know that liquid doesn't reduce all that much in the sc so don't want the chili to be swimming when it's cooked if you know what I mean and finally a few of the chili recipes advise you to add the kidney beans just 1 hour before the end of cooking - why is this?

Any help/advice appreciated as always! Hope it turns out ok!

Smiley_Mum wrote: »

Good chilli recipe for slow cooker

Brown a pound of mince (I usually fry all the fat away) and then throw it in the slow cooker along with two chopped onions, two chopped green peppers, a can of kidney beans drained, a few cloves of crushed garlic, a few drops of tabasco sauce, half a litre of beef stock, 2 teaspoons of cumin, 1 to 1.5 teaspoons of chilli powder (medium), a teaspoon or so of mixed herbs, some onion powder and some garlic powder, two tablespoons of tomato puree and then give it all a good stir, stick the lid and leave it on low all day, or medium for 5 hours or so. I do overnight, the smell of chilli first thing in the morning fairly wakes the kids up in the morning with a jolt.

Sprinkle some cornflour in to thicken, give it a good stir, stick on high for a little with the lid on and heat up some tortillas under the grill. If there is any left (hardly ever), I just throw some pasta in to it and serve with some thick cheese sauce and tortillas, really good.

brenda50

Hi Shelley

No water

Tra77

Hi, has anyone tried this recipe? I'm wanting to try this in my sc for my new years eve bash tomorrow evening and have a couple of further questions. . . at what point do I add the cornflour to thicken and how much do I need to add, is 1/2 litre enough/too much (I know that liquid doesn't reduce all that much in the sc so don't want the chili to be swimming when it's cooked if you know what I mean and finally a few of the chili recipes advise you to add the kidney beans just 1 hour before the end of cooking - why is this?

Any help/advice appreciated as always! Hope it turns out ok!

Smiley_Mum wrote: »

Good chilli recipe for slow cooker

Brown a pound of mince (I usually fry all the fat away) and then throw it in the slow cooker along with two chopped onions, two chopped green peppers, a can of kidney beans drained, a few cloves of crushed garlic, a few drops of tabasco sauce, half a litre of beef stock, 2 teaspoons of cumin, 1 to 1.5 teaspoons of chilli powder (medium), a teaspoon or so of mixed herbs, some onion powder and some garlic powder, two tablespoons of tomato puree and then give it all a good stir, stick the lid and leave it on low all day, or medium for 5 hours or so. I do overnight, the smell of chilli first thing in the morning fairly wakes the kids up in the morning with a jolt.

Sprinkle some cornflour in to thicken, give it a good stir, stick on high for a little with the lid on and heat up some tortillas under the grill. If there is any left (hardly ever), I just throw some pasta in to it and serve with some thick cheese sauce and tortillas, really good.

vanoonoo

we add kidney beans in right at the start but I guess some people worry they might mush up a bit - ours dont tho .....

I dont add cornflour, I just allow ours to thicken by leaving hte lid off for a bit if it needs it

I use tinned toms instead of tom puree but both options work fine I would imagine.

not direct answers I know but hope it helps a little!

regards

Noo

Nicki

I also use tinned tomatoes but no beef stock, put the kidney beans in at the start, and there is no need to either use cornflour or to leave the lid off at the end as the consistency is fine.

HTH

chocogirl

What a great thread, just brought a slow cooker today, and going to use it tomorrow, as we are all out to a football match, so no cooking for me when i get home.

Now just have to decide what to cook, too many lovey ideas.

I think i might go for the Hunters Chicken. MMMMMM

brenda50

I've just put a layer of browned onions, yellow pepper, mushrooms garlic, double cream with a touch of mustard, topped with browned chicken thighs in.

later...that was lovely! The juice from the vegetables soon gave enough liquid, and i added a squeeze of lemon juice and a par- boiled potato in foil. I would rather use fresh ingredients instead of jars and it is certainly less expensive and I think, better. I used 2 thirds of a small carton of cream. Next time I will add more lemon juice and maybe mushroom sauce to make it more mushroomy.