In my slow cooker today...

ariba10

Chicken breasts to cut for sandwiches are best cooked in a steamer.

sunrise27_2

Cat_Addict wrote: »

Food does not have to go into the slow cooker hot. Precooking would be a pain. However, what it does say, is that where possible, throw in some hot stock to start it off. Your cooking liquid is better going in warmed. So if I'm doing a stew I prepare all the veg the night before, then on the morning I bung it in, chop the meat in and pour over a couple of stock cubes dissolved in boiling water.

My veg and meat don't go in hot.

so you don't pre cook the meat and veg
this would be so handy for me if I can do it like this

crawley_girl

Curry! Using up some weird n wonderful veg and things that I have found lurking in the freezer and cupbaords... yum yum!

sb44

ariba10 wrote: »

Chicken breasts to cut for sandwiches are best cooked in a steamer.

I've done them in the steamer too but prefer them done in the s/c, don't know why. Perhaps I should give them a go again that way, it certainly is a lot quicker.

squibbs25

In our sc today we have:
chicken breasts,home made chicken stock, diced swede/carrots/red pepper and some choppped leeks, salt n pepper.
Will dish up with some mushroom rice (but mash potato for dd as she hates rice!)
Smells wonderful.

Lois_and_CK

Bolognaise today:

Onions, garlic, mincemeat - browned. Tinned tomatoes, beef stock, worcester sauce, balsamic vinegar, dried basil, dried oregano, black pepper. And to bulk it out, red lentils, puy lentils, oats, mushrooms.

I just had a parcel delivered and the delivery woman said, God your dinner smells gorgeous

Shelley3774

A mish mash of stuff from the fridge today - butternut squash, leeks, onions, peppers, chilli and garlic in Vecon stock :eek::eek::eek: just had a taste and there is way too much chilli in there.
I will make it into a soup later but might just burn our heads off :eek:

shogs

Hi
Going to use this recipe tomorrw but with chicken thighs (with bones)

lemon chicken
5x chicken legs skin removed
2xcloves of garlic crushed
Juice of 1 lemon then the zest also added
Good inch of ginger finely sliced
1 onion roughly chopped
2 big knobs of butter

I will put in in at 8.00 and then be eating around 6ish - is this too long to cook on medium (should I put on low?). Thanks for any advise.
Shogs

TrixieB

As soon as Mr T comes with my mince I'll be putting a batch in bulked with porridge oats and lentils - 1/3 for spag bol, 1/3 for freezer and 1/3 for mince in gravy

Lois_and_CK

shogs wrote: »

Hi
Going to use this recipe tomorrw but with chicken thighs (with bones)

lemon chicken
5x chicken legs skin removed
2xcloves of garlic crushed
Juice of 1 lemon then the zest also added
Good inch of ginger finely sliced
1 onion roughly chopped
2 big knobs of butter

I will put in in at 8.00 and then be eating around 6ish - is this too long to cook on medium (should I put on low?). Thanks for any advise.
Shogs

Sounds lovely! I'd cook it on low, definitely.