In my slow cooker today...

richj

hmm I will get them call the manufacturer as it sounds like there may be a problem with it....

gizmo111

richj wrote: »

Hi,
my folks have a 6.5l SC. Yesterday they put a whole chicken in to cook, they had browned the outside in a pan. It was in on high for 8hrs, but wasn't cooked through properly. They say it was turned over half way through cooking...Is there any knack to doing this ? i am going to try at the wekend and don't want the same problem...

cheers
Rich

How big was the chicken?
I usually do a chicken on low for around 8 hours, so maybe the high was cooking it too quick and not getting to the centre. I've never browned one either.

Broomstick

Parsnip, onion and apple soup.

sexki11en

Yayy! I've been reading this thread for ages and on Sunday I finally got myself a slow cooker :j 5.5l - was £30 but I wanted a bigger one to freeze some. Looks like theres enough for about 3 meals in there for 2 of us.

Today I have cooking away, a beef & ale stew. I prepped it all last night, stuck it in the fridge and turned it on this morning, high for the half hour before I left then down low). Goodness only knows what I'll come home to It will have been cooking for around 10 hours by the time I get back so hoping that'll be long enough.

500g stewing steak (coated in flour - didn't bother browning off)
3 carrots
2 medium onions
1 parsnip
1 small swede
1 can guiness
1 tin chopped toms (value;))
3 bay leaves
salt & pepper.

When I get home i'll sling in some dumplings and stick it on high for the last half hour. I'll let you know what happens lol.

SK x

lizbob

chunky chilli which i'm going to grate dark chocolate into when i get home. gordan ransey eat your heart out!!

richj

lizbob wrote: »

chunky chilli which i'm going to grate dark chocolate into when i get home. gordan ransey eat your heart out!!

are you adding orange juice too?

Sublime_2

richj wrote: »

Hi,
my folks have a 6.5l SC. Yesterday they put a whole chicken in to cook, they had browned the outside in a pan. It was in on high for 8hrs, but wasn't cooked through properly. They say it was turned over half way through cooking...Is there any knack to doing this ? i am going to try at the wekend and don't want the same problem...

cheers
Rich

I brown mine for appearance, and put in a glass of wine (if I have one), but I would only cook that long on low. I would definitely take it back.

vatic

Autumn Sausage Casserole! Making it for the first time tonight.

http://crockpot365.blogspot.com/2008/10/autumn-sausage-casserole.html

I have added: parsnips and portabella mushrooms because they needed eating.
I subtracted: raisins because we don't have any.

I didn't have any leftover rice from last night (frozen with leftover chickpea curry from last night's slow cooker meal!), so I'm making wild rice.

missychrissy

davetaylor wrote: »

Forgot to ask, does what I'm doing sound like a good plan? Never done it like this before. I kinda feel that to get the best out of my stock I need to move it from slow cooker and give it a good long simmer on the stove. Also, what do people do with their broth mix. Do they boil it up for a long time before adding it to the soup. I like the broth mix to be really soft...

I add the veg and pulses at the start of the process to save money and time. Yesterday I put a chicken carcass in the sc together with veg and pulses, seasoning etc. I came home from work this morning to the smell of a lovely home made soup. I just had to take out the bones. One for my dinner this evening, one for tomorrow and 6 portions for the freezer.

champys

Soup, from bottom-of-the-fridge veg, thrown in with a bottom-of-the-freezer beef shank. It should be nearly done by now, and I'm just going to add some little meatballs to it, from a leftover of sausage meat also found in the freezer yesterday.