In my slow cooker today...

ZLS1984

shell1000 wrote: »

I bought the cookworks slow cooker from argos last week for 9.70 and im in love with it! its huge! really easy to clean (removable crockpot) and has high, low and warm settings

I think this is the one that I have, mine is stainless steel and black. My mum was gutted as she got it cheaper at just over 12 quid. I was guted cause at the time cause she could have got it cheaper online :rotfl: think MSE is rubbing off on me.

ajaney

Hi

I have been reading through the Slow cooker posts as best i can (blimey, there's a lot of them!) but can't find the answer to my query.

I make beef skirt stew in my cooker (1lb beef skirt, 2 chopped leeks, 4 medium potatoes, 4 carrots, 3 parsnips, half an onion, 2 handfuls of green lentils).

I have not tried freezing it as whenever I have made things before then frozen them, my OH has said they were too watery or that they required so much defrosting in the microwave that the taste had gone. this was minced beef & Lasagne.

So my questions are:

1) Do I need to do anything different in preparation & cooking if I intend to freeze?
2) Should the food be defrosted first before heating up in the microwave

Thanks in advance

ZLS1984

I tend to de frost before re cooking, dnt think you have to do anything special with it. HTH

ageandjo

In mine today is honey and mustard chicken and it smells divine :j

LittleEmms

Thanks guys for chilli responses.. :beer:

Popped home at lunch and smelt the beef casserole - it smelt good:drool:

geek0

oh my lord the rice pudding is gorgeous i can see me being 20 stone soon this slow cooker makes things so nice lol :T

3_cheeky_princesses

ageandjo wrote: »

In mine today is honey and mustard chicken and it smells divine :j

Hi

This sounds yummy. I am new to SC but loving it already. Do you have a recipe for the Honey & mustard Chicken or is it already posted on here. I am working my way backawards thro this thread so i will prob emerge sometime next week! :eek: :rotfl:

lbt_2

kassey wrote: »

Lamb shanks in red wine in mine for tomorrow , yum.

I was thinking of doing this -do you cover the shanks in red wine or just partly?

I am sure partly would be fine but I just wondered how you did it?

Thanks

gairlochgal

very nice easy lamb in mine today. This was a rush job on the way out to work this morning! An onion, tin of tomatoes and a tin of cannellini beans chucked in together. Seasoned with vegetable stock and a dash of worcester sauce. Then some thin lamb chump steaks laid on top, and lots of rosemary.

Had about 8 hours on low and was delicious.

ShelBell

shell1000 wrote: »

i have a whole chicken in the freezer and have no idea whether i can cook it in the slow cooker, any advice gratefully received!

i always do my chickens in the SC. Just pop one in, and cook on low for about 8 hours. Have done mine for up to 13 hours before now so could have at lunch time (popped in before bed).

I sometimes add a bit of garlic, or some lemon, but have never added any water/stock etc. It comes out beautifully, really moist and just falls apart when you lift it up. I then use the juices that come out for the gravy. Yum.

In mine today is a pack of mini breast fillets (staff waste) and some gravy, will have later with some stuffing parcels (staff waste) and some parmentier potatoes (staff waste). Cheap eating tonight!