In my slow cooker today...

skiTTish

Wahhey ,I remembered to put the chicken in today:j

Ninno820

I'm experimenting - there's a mixture of 4 chicken drumsticks, the bones from 4 chicken thighs that I have removed the skin from, the bones from some roasted chicken legs and thighs (that have been kept in the feezer), a tin of chickpeas and a jar of korma sauce. With any luck it will produce a yummy curry fit for four people. Wish me luck!

Sublime_2

Sui_Generis wrote: »

As the SC wasn't full I transferred it to a smaller casserole dish and added it just before serving which also allowed me to reserve the excess liquid. I got the usual "I'm not eating that" followed by a clean plate some time later

Not sure if my SC is hotter than most but I find it cooks pretty quickly on high, this took about 3 hours.

Mine cooks quickly on high too. Did you add the potato topping just before serving when you transferred to another dish, or a did you cook it with the topping on?

Sublime_2

Ninno820 wrote: »

I'm experimenting - there's a mixture of 4 chicken drumsticks, the bones from 4 chicken thighs that I have removed the skin from, the bones from some roasted chicken legs and thighs (that have been kept in the feezer), a tin of chickpeas and a jar of korma sauce. With any luck it will produce a yummy curry fit for four people. Wish me luck!

Are you making a stock from the bones first, or have you added for extra flavour, and will take out before serving? I love making curries in the SC, but have always kept bones for stock which I use for soups.

Ninno820

I kept the bones for stock but am hoping that they will add some depth and flavour (given that the amount of chicken per portion will be 1 drumstick worth person!) - hence that's why I called it experimenting. I am also hoing that there will be a few remnants of chicken that will fall off the bones.

Sublime_2

It might do. SC are great for experimenting. The chickpeas are a good idea.

Shereen

I have courgettes, onions, garlic, parsnips, lentils, sweetcorn and paprika in mine now. I added 250ml of roast beef juice from the freezer and will be putting some thickish slices of roast beef on top shortly. The roast beef was leftover from a previous Sunday dinner and put in the freezer. I think I'll serve it with roasties and do some carrots and french beans to go with it for me. G is not a fan of vegetables, which is why some of the parsnip and courgette went in grated.

Sui_Generis

Sublime wrote: »

Mine cooks quickly on high too. Did you add the potato topping just before serving when you transferred to another dish, or a did you cook it with the topping on?

Topping added in the second dish.

There's just enough left today for a child's portion so it'll have to be the sweet and sour chicken from a few days ago from the freezer tonight Noodles rather than rice I think!

elf06

Anyone know if a jar of cheap black bean sauce will work ok in a SC??

Sui_Generis

elf06 wrote: »

Anyone know if a jar of cheap black bean sauce will work ok in a SC??

I think so - just a few days back I used a similar jar of sweet and sour with chicken. If you'd care to wait I was thinking of beef in black bean sauce for Monday or Tuesday