In my slow cooker today...

elf06

yep please let me know - the chicken is in the freezer anyway and I am about to do a sausage casserole tonight so it wouldnt be for a few days anyway

rolo-polo1965

We were going to have roast today then cold chiken tomorrow. I bought two Mr T's £2 chickens yesterday. Decided it was tooooo hot for a roast so i cut the chickes up and off the carcuses and we had a bbq instead. The two carcuses are in the slow cooker cooking to make a soup on Tuesday. Never done this before so we will ee how it turns out.

elf06

Ok so my sausage concoction is in the SC - chucked the mushies in 2 but now wondering if the will go to goo by morning???

kidcat

Rice pudding in mine tonight, smells gorgeous.

Gonna try find a sweet n sour recipe this week and have that maybe tuesday.

Elf not sure about your sausages, I usually cook sausage casserole in mine for at least 8 - 10 hours so should be ok over night, may depend on the SC and how powerful it is.

elf06

Result - it turned out ok

skiTTish

Made stock over night in ours with yesterdays chicken carcass.(chicken was cooked in SC yesterday )
Just used the carcass ,carrots ,water,bay leaves a few herbs and an onion .Smells lovely !!
Will be used for a risotto and a soup later in the week ( along with leftover chicken )

cyclingyorkie

bolognese sauce cooking in mine - don't want to be standing over a hot cooker tonight...

xx_Jo_xx

In mine today is the bones from yesterdays Roast chicken.

So should come home to some lovely stock - which I think will end up as a risotto.......

champys

I did stock in mine yesterday - this will now be used for SC celeriac & spinach soup (with pesto) which is main part of tonight's supper.

Sui_Generis

OK advice needed!

Bought a whole small chicken (1.4Kg) today and will cook that at some point this week, can't decide whether to freeze it or leave it and cook tomorrow? Think I'd prefer to cook it.

I have seen posts that suggest just placing it in the SC without anything else works - can anyone confirm they've done this? Also if its just the chicken should I turn it at any point and should it be cooked on low or high?

I assume that there will be juices in the SC at the end of cooking and wondered if I could use cous cous to absorb it? Not a cous cous cooking expert but it does appeal as a simple food.

If anyone has any recipe suggestions for the whole chicken type away!