In my slow cooker today...

Olliebeak

craftlady wrote: »

I am going to put a whole chicken in with some veg. Should I skin the chicken?

This may be a bit late for what you were planning, craftlady.

The only time that I've done a whole chicken in the SC, I was a rather disappointed with the result. The entire chicken looked soooo anaemic that I felt very sorry for it - plus the skin was soggy/greasy. I think I also put too much water in with it .

Since then I've seen advice to sprinkle the breast and thighs with some seasoning and brown all over as much as possible in a frying pan BEFORE putting into the SC. Then put some scrunched-up foil in the bottom of the bowl and place the chicken on top of the balls of foil - to keep it out of the cooking liquid. Any vegetables can go in the cooking liquid around the balls of foil - or do them separately.

Hope this is helpful, or failing that, that somebody else a little more experienced in 'whole chicken' cooking comes along with a better idea.

morganb

Can someone please let me have a tried and tested recipe for stuffed peppers done in the slow cooker??? Thanks!!

newlywed

morganb wrote: »

Can someone please let me have a tried and tested recipe for stuffed peppers done in the slow cooker??? Thanks!!

I use a barley stuffed pepper recipe....

Very rough recipe for 4 stuffed peppers here:
http://forums.moneysavingexpert.com/showpost.html?p=11778441&postcount=1168

They take less than 8 hours but that's generally how long I'm out of the house for - have varied the veg lots and done this several times with success

Shelley3774

Oh I love my slow cooker soooooo much after just one day. I can't believe I haven't got one earlier!!! Just had a little taste of my stew and its divine definitely the best one I've made. Only downside is I have to wait until hubby comes home which is at least an hour and half before I can dish up:mad:

flatmouse

morganb wrote: »

Can someone please let me have a tried and tested recipe for stuffed peppers done in the slow cooker??? Thanks!!

For two, i had 2 large red peppers - following recipe in SC cook book (although deviated somewhat on exact fillings) i cut them lengthwise (previously had always left whole with top cut off).
Recipe had me sitting the cut peppers in boiling water for 3 mins.
Made up filling with cous-cous, mixed with pre-fried leeks, garlic, mushrooms, chorizo, then added crumbled feta cheese.
Piled fillings into the 4 halves and put in SC. Added small amount of hot water (less than 1cm) to base.
Left on low for approx 4.5 hours.

They would have benefitted from pine nuts in the cous cous mix.
Was delicious - better than done in the oven IMHO.

Wickedkitten

pink_princess wrote: »

Hi wickedkitten
I would like the recipie for this if you don t mind posting it.
Thanx
PP:D

Hiya no problem. We are on a bit of a budget drive this month since we are in the middle of buying a house, so instead of making the paste myself, I just bought a jar of Pataks Vindaloo paste for like a pound from the shop.

packet of jumbo chicken thighs from Sainsburys (5 in pack and was about 1.60kg) £4.19
2 tins of sainsburys own chopped tomatoes 70p
tin of chickpeas 55p
about a cup of green puy lentils (already had these)
jar of pataks vindaloo paste £1
2 onions 40p


I just cut the onions and put them on the bottom of the slow cooker. added the tinned tomatoes along with half a tin of water, and the paste and gave that a stir, left the chicken on the bone and added that then put the top on and left it for about 6 hours on auto.

Took the chicken thighs out, took the meat off the bone, chopped it and then put it back in the slow cooker along with the chickpeas and lentils and then left it for another 2 hours and served it over some rice.

All of the ingredients came up to £6.84 but over the course of the week it will cost us less than 50p each per meal

Wickedkitten

Olliebeak wrote: »

This may be a bit late for what you were planning, craftlady.

The only time that I've done a whole chicken in the SC, I was a rather disappointed with the result. The entire chicken looked soooo anaemic that I felt very sorry for it - plus the skin was soggy/greasy. I think I also put too much water in with it .

Since then I've seen advice to sprinkle the breast and thighs with some seasoning and brown all over as much as possible in a frying pan BEFORE putting into the SC. Then put some scrunched-up foil in the bottom of the bowl and place the chicken on top of the balls of foil - to keep it out of the cooking liquid. Any vegetables can go in the cooking liquid around the balls of foil - or do them separately.

Hope this is helpful, or failing that, that somebody else a little more experienced in 'whole chicken' cooking comes along with a better idea.

I just do how my mum used to do it and joint the chicken first, then season it, roll it in some flour, brown it and stick it in. I do the same thing with casserole steak as well

ShelBell

I messed up dinner today first time ever with my SC!

Used 1 packet whoopsied diced chicken, 1 tin tomatoes, splash of worcs sauce, splash of chicken stock concentrate. Checked after lunch and it was very watery, so threw in a handful of porridge oats. Think I threw in too many oats though as when i got in at tea time it was ridiculously thick and looked like vomit.

All in the bin.

Shelley3774

My first meal in the slow cooker today - beef stew and it was lush!!! I've just put the remainder in a tupperware dish to take into work tonight.
I'm going to try chicken in peppercorn sauce tomorrow

pink_princess

Thanks for the recipie wickedkitten
I will try it next week and we are always on a budget lol.
PP