Slow Cooker - The Recipe Collection

daisyduck1976

Would it work okay if I did the lemon chicken recipe but with chicken breasts? Would I need to do anything different?

lyzzys

Just had a SC given to me for xmas so forgive me if this seems a silly question. My experience of cooking is take it out the freezer & chuck it n the oven so I'm really staring from new!

It's 3.3 litre & has a low, high & warm setting

I have put the potatoes on the bottom (uncooked), then mushrooms, onion & the sausages on the top (all lightly fried), the packet requires 1/2 pt water but this only just covers the potatoes, is this enough liquid? Should I do it on Low or High & for how long?

I've read through loads of different things on here so much that my brain is swimming with mixed info. I'm thinking 6 hours on low should be what it needs but I'm still unsure on the amount of liquid so any help appreciated.

Pink.

Hi lizzys,

If the potatoes are covered then that will be enough liquid as slow cookers tend to make more liquid because the unlike food cooked in an oven the steam doesn't escape.

The timing will depend on your slow cooker. Older models tend to cook very slowly and newer ones, although still slow, seem to be higher wattage and cook much faster. In my old tower slow cooker what you are doing would take 7 - 8 hours on auto whereas in my newer morphy richards one it would probably take five hours on medium heat.

Sorry my reply isn't more specific, but I've found that it takes a few attempts at using the machine to get to know how it works.

Pink

lyzzys

Thanks for the info on the liquid.

Re the SC the leaflet says Mains Power 174-207 Watts.

I'll stick with the Low setting for today & see how it goes, as you say it's going to be trial & error to start with, hopefully without too many errors!

traciekan

heres one i wont be trying anytime soon!!

SWEET AND SOUR FRANKS
* 1 cup chili sauce
* 1 cup currant jelly
* 3 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
* 2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly
chunks. Cover and cook on high 15 to 20 minutes to soften jelly and
blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add
pineapple. Cover and cook on high for 2 hours; or low for 4 hours.
Keep on low while serving.

there are a load here you have to wade throught them tho to find the good ones.the US sites diont seem to use much liquid and they bake potatoes in it! trying that tomorrow

http://www.ohrep.com/floodle/12545/470_Crock_Pot_Recipes.pdf

bellsbells

I found this blog - should keep all slow cooker fans going for a while!

bells

http://crockpot365.blogspot.com/

abomination

Hi All

I'm hoping someone can tell me where i went wrong with cooking a whole chicken.

Put a 3lb chick on top of a chopped onion in my MR 3.5L slow cooker
Brushed it with a paste made with 1tsp paprika, 1/2tsp salt, 1/2tsp pepper and 1tsp olive oil.
Stuffed half a lemon inside.
Added 1 glass white wine to the bottom

Cooked 1 hr on high, then 7hrs on low (opened lid twice to smell).

It came out looking Ok- smelt a bit wierd- not bad, just wierd (wine, lemon,onion,fat). Juices ran clear and literally fell apart, we discarded the skin. When we came to eat it the taste was a bit greasy and it all felt a bit gelatinous and manky (not the best word, I know).

Any suggestions on where I went wrong?- new to slow cooking and need to convince the other half it will save money.

Thanks in advance

abomination

tiff

I must admit, I dont like cooking a chicken in the slow cooker. The smell as its cooking is horrible and like you said it does seem more greasy as it sits in the fat. Maybe if you tried sitting the chicken on something so its not sitting in the fat and dont put loads of liquid in, just a tiny bit in the bottom.

abomination

Thanls Tiff- I thouight about that- bit it was only a small glass of wine, then the rest came out of the chick- and I can't push the chick up any higher (it was touching the lid for the first hour as it was :eek:

Maybe stick to stews and portions

Swan_2

tiff wrote: »

I must admit, I dont like cooking a chicken in the slow cooker. The smell as its cooking is horrible and like you said it does seem more greasy as it sits in the fat. Maybe if you tried sitting the chicken on something so its not sitting in the fat and dont put loads of liquid in, just a tiny bit in the bottom.

I feel exactly the same, the smell of the boiling chicken turns my stomach, the whole house stinks! & the meat is ruined, squishy & tasteless ... the only good thing is the stock, but what a waste of a whole chicken

abomination, maybe you're just one like me & tiff who don't care for chicken done this way but we're definitely in a minority