Slow Cooker - The Recipe Collection

zippychick

This thread on thickening may be useful

Zip

sharalee99

Not sure if someone has already posted this link-I found it really useful.
http://www.slowcookerrecipes.org.uk/

picnic

sausage casserole in my slow cooker today... going to see how many different things I can cook from the freezer in my slow cooker this week...

Angela

I cooked my 1st whole chicken in the SC today it was 2.7kg and I had it on for 5 hours.
I am a bit dissappointed as it is stringy, is this because I cooked it too much or does this just happen when the meat is cooked so slowly.
Thanks for your help

zippychick

How do you mean stringy?

there is a chicken in the SC thread which should be helpful , sorry i've never done it myself

Zip

Tiddlywinks

I've just bought this 3.5 litre slow cooker from QVC - I got this one because it's taller than the usual ones so doesn't take up as much work surface and it has good reviews....

http://www.qvcuk.com/ukqic/qvcapp.aspx/view.2/app.detail/params.item.831977.cm_scid.KeywordSearch

Anyway, in the presentation they showed a steamed kind of syrup pudding - I've never done puds before in a SC but really want to try one for tea tomorrow - does anyone have a nice pud recipe that's got apples or currants or similar for me to have a go?

Thank you.

Benson

Jo4 wrote: »

It was ready after 5 hours and I didn't even need a knife when I was eating it, it was delicious! :j I put the slow cooker on the low setting and I didn't add any water.

My Mum would like me to cook her some roast beef! I have another one in the freezer but think I would need to buy a second joint as there just wouldn't be enough for hubby, Mum, Dad & I.

I've hardly used my slow cooker apart from chilli and stew!
So are you saying that I can buy a beef joint, put it in the SC with no water and that it will just cook? Does the bottom not burn?

Trying to be more mse these days

tigerfeet2006

Angela wrote: »

I cooked my 1st whole chicken in the SC today it was 2.7kg and I had it on for 5 hours.
I am a bit dissappointed as it is stringy, is this because I cooked it too much or does this just happen when the meat is cooked so slowly.
Thanks for your help

Hmm! I've never had a stringy chicken from the SC. How did you cook it?

Benson wrote: »

I've hardly used my slow cooker apart from chilli and stew!
So are you saying that I can buy a beef joint, put it in the SC with no water and that it will just cook? Does the bottom not burn?

Trying to be more mse these days

I just put some butter on the bottom of my SC and have no problems with sticking.

zippychick

Benson wrote: »

I've hardly used my slow cooker apart from chilli and stew!
So are you saying that I can buy a beef joint, put it in the SC with no water and that it will just cook? Does the bottom not burn?

Trying to be more mse these days

You can of course I usually add a mug of water so the juices can be added to gravy etc

This thread should help - beef joints in the slow cooker

Tiddly - i can only find a christmas pud in SC rice pudding in the sc thread for you or. I would email QVC for the recipe Does the book not have a recipe section?

Zip

Angela

tigerfeet2006 wrote: »

Hmm! I've never had a stringy chicken from the SC. How did you cook it?

Just bunged it in with 1" of water in the bottom,cooked on high for 5 hours 2.7kg chicken

When i say stringy i mean as in if you buy a can of chicken soup the chicken is differant to a roast chicken chopped up.
I think they must steam the chicken for soup too and thats just how it turns out.