Slow Cooker - The Recipe Collection

Woolwards

I am looking to cook something easyish but tasty for Christmas Eve for 9 people. Will a large slow cooker cope with this quantity and what would you recommend? It must sound posh! so they think I have been slaving over a hot stove all day!

Karen

emma_b_4

hi, today im using my slowcooker for 1st time, im cooking two chicken breast at the moment, howm much liquid do i need to put in? im making it inot a curry, do i cook the breast first then add the sauce? or all in together?

squeaky

Hiya

We have quite a few chicken recipes in our Slow Cooker Collection (see below) so perhaps you could pick one that is nearest to your plan and just use it as a rough guide.

Normally you need less liquid than you would for a meal done in a saucepan or a casserole because you don't lose much at all to evaporation and in fact often gain some from your various ingredients. Most recipes suggest giving meats a quick fry/saute just to seal them before putting in the pot though it's not a hard and fast rule and many people just "chuck it all in".

And yes, doing chicken and sauce together is the usual way to go


Assorted chicken recipes:-

http://forums.moneysavingexpert.com/showthread.html?p=493757


Edit: I see that you've asked your question twice so I've answered here in the main slow cooker thread and removed the copy. Helps to save confusion

emma_b_4

thanks, yes i asked twice (sorry!!)
ive put lots of recipes together on word to try out, and going to give them to mum as an xmas prezzie, with other things of course!!
do i cook the chicken breasts first and drain off as they are ina bit of slimy water at mo?!! from chicken and dont want that in my curry surely?

squeaky

Normally I put all the sauce ingredients in at the same time as the chicken and it's the juices from the chicken that help make the sauce. It's these juices that also mean you often gain liquid in a slow cooker rather than lose it and so should generally start with less. That water is essentially the chicken stock that many recipes call for. If you have too much you can take some out and set it aside to keep for another day (or soup) and then add all your herbs and spices and curry things into the pot.

emma_b_4

the chicken has cooked ive added all my curry things in it looks a bit runny i need to add tinned toms i think but OH has taken my tin opener fishing arrrr

it smells lovely thankyou for advice!!

ive put some of the recipes together in a booklet and im going to try them all out gradually!!

squeaky

Try mixing a desert spoon of cornflour with cold water and then stirring it quite well in.

The other way, since it's all cooked, would be to pour off the sauce into a pan and simmer it gently without a lid until it's the thickness you'd like.

Pink.

There are some other good ideas on this thread on how to thicken the liquid in the slow cooker.

Pink

kiwichick

HI All,

I have a chicken casserole on the go in the SC, at what stage can I add dumplings??? Assuming they can be added to SC of course.

Thanks,
Al.

black-saturn

I always put dumplings in my slow cooker casseroles and you need to do it about an hour before.