In my slow cooker today...

foxy-tigger

yesterday I popped in a boiled ham and then used the stock last night and added some split green peas to make pea and ham soup. but realised I didn;t have enough so I threw in some pearl barley and most of a bag of soup/casserole mix I got from Appr0ved F00ds. hope it be ok!!!

Sublime_2

Jerk chicken in my slow cooker today.

A couple of teaspoons of jerk paste, plus some garlic, allspice, thyme, soy sauce, and touch of oil, mixed together, and added to some organic chicken portions, which have been skinned, slashed, and washed in lime juice, and lightly salted.

I will then add to SC with some spring onions, and peppers.

foxy-tigger

Sublime wrote: »

Jerk chicken in my slow cooker today.

A couple of teaspoons of jerk paste, plus some garlic, allspice, thyme, soy sauce, and touch of oil, mixed together, and added to some organic chicken portions, which have been skinned, slashed, and washed in lime juice, and lightly salted.

I will then add to SC with some spring onions, and peppers.

How long would you leave that on for Sublime? sounds like just the kind of food we love too. :T

Sublime_2

I've put it on auto setting as it was a bit late when I did it. I've only done in the SC once before, but it cooks really well this way, without getting dry.

Marru

Made some meat casserole (whoopsied meat, potatoes, leeks, tinned tomatoes and stock) and put too much liquid so that liquid is now going to turn into a sauce for meatballs in my SC today.

mandy_moo_1

well my first attempt yesterday (beef in red wine) was GORGEOUS!!!

so today i'm having another go.......i've chucked in a tin ot toms, tin of pineapple, glug of red wine, diced chicken, glug of vinegar, and glug of soy sauce (please note....glug IS a technical term!:rotfl:)

about an hour before its ready i'm gonna chuck (thats another technical term lol!;)) in a handful of chopped mushrooms and peppers, and then serve it with rice...i'm hoping it'll taste a bit like sweet and sour chicken!

only thing is....i forgot to coat the chicken with flour, so how would i thicken it up a bit? i haven't got cornflour...can i just use pl flour instead?

ForeverHopeful_3

Do any of you use spray oil in your SC before cooking meat? I noticed the other day that the chicken on the bottom of the cooker had stuck to it I also find if I have mine on all day when I'm working, chicken can have hard bits on it as if burnt.

What am I doing wrong?

Thanks X

pinklover

Well, ordered my 1st SC this last week after becoming an OSMS addict..I was keen to give it a try this morning and fingers crossed that I won't go hungry tonight!

Managed to bag a yellow priced 2.5kg bag of potatoes from local T last night for 55p, I'm keen to put them in with my deforsted chicken pieces, so browned both of them with onions, leeks, mushrooms and in with a can of cream of chicken and some seasoning in low setting and hopefully will be ready when I get back from work around 4ish!

I'm so excited and also ordered two SC books from amazon to try out, can't wait to try them out and post them on here of course!

cyclingyorkie

washing up liquid and hot water at the moment...

worto03

Jerk chicken in my slow cooker today.

A couple of teaspoons of jerk paste, plus some garlic, allspice, thyme, soy sauce, and touch of oil, mixed together, and added to some organic chicken portions, which have been skinned, slashed, and washed in lime juice, and lightly salted.

I will then add to SC with some spring onions, and peppers.

I'm a bit confused, I've only ever used mine to cook gammon but this sounds great - if I was to try this do you still cover it all in water? Sorry for the dumb question!