In my slow cooker today...

vernall

gonna try a whole chicken(never done one before) in my sc either tomorrow or sunday
i have a big sc (6.5l) i can turn it on at any time and in no hurry for it so is LOW the best to go for? and for how long?and am i right in saying i need put absolutely nothing else in the sc at all?

cheers guys

kezzae

vernall wrote: »

gonna try a whole chicken(never done one before) in my sc either tomorrow or sunday
i have a big sc (6.5l) i can turn it on at any time and in no hurry for it so is LOW the best to go for? and for how long?and am i right in saying i need put absolutely nothing else in the sc at all?

cheers guys

I put a splash of water in the bottom, just enough to line the base of the pot and just chuck the chicken in. If I put my chicken in at say 10pm at night I use the low setting and leave it overnight, taking it out at about 10am. If I put it in at say 7.30am in a morning i use my auto setting and leave it until about 5/6 ish at night.

Sui_Generis

vernall wrote: »

gonna try a whole chicken(never done one before) in my sc either tomorrow or sunday
i have a big sc (6.5l) i can turn it on at any time and in no hurry for it so is LOW the best to go for? and for how long?and am i right in saying i need put absolutely nothing else in the sc at all?

cheers guys

Yes use low. I've cooked a 2.2Kg one in my 3.5L and usually leave it overnight so about 8-9 hours. Interestingly even one about a kilo lighter cooked in the same time.

No need to put any liquid in as when its finished you will be left with quite a bit of chicken stock. Pour out the stock and reserve and the fat will solidify on top so that you can lift off and be left with pure stock. Use it for something else or freeze it for later.

Olliebeak

Just posting to say that the Oxtail done in the SC was delicious and practically fell off the bones. I'd coated them in flour and browned them BEFORE putting into the slow cooker. Not sure if this was the reason why the gravy seemed to thicken itself.

Definitely a recipe to be repeated - possibly with some herby dumplings next time :drool:.

Mrs_Thrify

I am cooking beef casserole with stewing steak (browned first) vg casserole pck from iceland (defrosted) 1Kg of carrots, swede, leeks and tiny onions. Will keep it on high for a wile as it only has 6 hours to cook as I had a lie in :eek:. I have a red pepper to use up so will throw that in too.A tin of chopped tomatoes and 1/2 pt of beef stock.

Is this OK ? third time of using the slow cooker. It looks colourful.

Sublime_2

OH is cooking meatballs in pasta sauce to go with spaghetti today. He's putting all sorts of yummy things in the SC, olives, sundried tomatoes, loads of garlic, onions, red wine (cheapo for cooking), etc. :j

Sui_Generis

Sublime wrote: »

OH is cooking meatballs in pasta sauce to go with spaghetti today. He's putting all sorts of yummy things in the SC, olives, sundried tomatoes, loads of garlic, onions, red wine (cheapo for cooking), etc. :j

Never tried making meatballs - any tips? Sounds delicious.

Mrs_Beatson

Hello all!!

Im sure this has been asked before, but Im afraid Im simply CANT read through 163 odd pages!!

I like to use my slow cooker occasionally, but having 4 kids who are a bit of the " I dont like that" before they've even tasted it, variety, I dont use it as much as Id like!
What Id like to know is, can you do dumplings in the SC? If I do an oven cooked stew I normally put them in about 20 mins from the end, is it the same for a SC? And do I use the same recipe from dumplings?

Much obliged!

Mrs B xx

Jem8472

I am giving ravioli a bash in the slow cooker. Made the pasta dough earlier just done 6 little raviolis with mushroom and mozerella in them. Had some chopped tinned toms in the slower cooker for a hour on slow then added the ravioli. Not sure what it will turn out like but I hope nice!!!!

Sublime_2

Sui_Generis wrote: »

Never tried making meatballs - any tips? Sounds delicious.

Neither have I, I always let him do it as his always taste good. I'll found out later if you like.