In my slow cooker today...

Sarahsaver

nothing today cos little dd decided she wanted feeding lots and we also had to go out, so the potatoes i was going to bake in it will be in there tomorrow.
Any hints for the best baked spuds in the slow cooker??? should i salt the skins???

Cat_Addict

Can I ask a question of all you slow cooker users. I just got mine and have used it three times. Could you tell me, do you have to completely immerse everything in liquid? Or like in the case of KatyCocoa's brisket, do you just put "some" liquid in there?

Can anyone give me examples of what they've cooked that didn't require immersing completely?

Thanks!

MadDogWoman_2

Best Ever Baked Beans

I "borrowed" my mums 300 receipes for a slow cooker book, it's very American.

The recipe is quite complicated if you decide, like me to do it all from scratch as it involves soaking and cooking 3 different types of beans, making up some Molasses Beans so I've been cooking it since Saturday!!!! as I cooked the beans in the slow cooker too!

It was ok but I think I overdid the molasses as there is a bit of a tang that needs to be sorted the next time I do it.

I'm going to freeze the left overs and chuck them in shepherds pie etc to bulk it out and soften the flavour.

I'm giving the slow cooker a rest tomorrow.

geordie_joe

Cat_Addict wrote: »

Can I ask a question of all you slow cooker users. I just got mine and have used it three times. Could you tell me, do you have to completely immerse everything in liquid? Or like in the case of KatyCocoa's brisket, do you just put "some" liquid in there?

Can anyone give me examples of what they've cooked that didn't require immersing completely?

Thanks!

I don't put any liquid in mine for joints, including brisket. It go a bit dry if you leave it too long tho.

Last week a Morrisons opened just 167 steps from my front door. Sadly, I counted them on my first visit as I was convinced it was only 100 yards at most, turned out to be 167.

Anyway, I got a 1kg joint of silverside for £4. Put a bit of oil on it, wrapped it in tin foil and chucked it in the slow cooker. I can't remember ever having a better piece of beef.

Cat_Addict

Oh thanks Joe. I can't get my head round it LOL - keep thinking it's like a pan boiling dry.

In my Morphy Richards book it tells you to make sure everything is covered, but my boss got one at the same time and she did a shoulder of lamb with just some liquid at the bottom - and then your beef, I guess it's fine.

This morning I have put a chicken curry in it. Only because I didn't have any mushrooms to make Chicken Dickinson. It's great coming home to a clean kitchen and tea already done. Can't wait for my slow cooker book to arrive from Amazon!

Olliebeak

Today I've got chicken thigh portions (browned first), along with carrots, swede, parsnip, leeks, celery, chopped tomatoes, mixed herbs, and chicken stock. If it looks a bit watery later on, I'll thicken it with some chicken casserole mix or slaked cornflour. Will be serving it with mash potato or dumplings. Smells good already!

lambanana

I've got a veggie chilli. 2 tins tomatoes, 1 tin kidney beans, 1 tin baked beans, 1 red pepper, 1 onion, handful of sweetcorn and some chilli powder. I'll do some rice in my microwave rice cooker when I get in to go with it. Cheap, filling, healthy and hopefully tasty!

catznine

The last of my M & S dine for 2 chicken! Hoping to have lots of chicken stock and make a cream of chicken soup for tonight.

parsonswife8

In mine today....4 lamb shoulder shanks, chopped onion, rosemary, a bay leaf, parsley, lamb stock, salt and pepper, a tin of chopped tomatoes, worcester sauce, chestnut mushrooms, carrots, peas and a tin of cannelini beans.

organic_wanabe

I have just taken a couple of butternut squash out of mine! I hate peeling the things so put them in whole (scrubbed first) last night with 3 Tbs water. Took them out this morning and they were lovely and soft so I am going to scoop out the insides and make soup with some and rissotto with the rest.