Help Adapting Recipes for Slow Cooker

Arlandria606

Hi everyone!

I'm considering getting a slow cooker because, although I love to cook and am usually happy to spend ages preparing, I'm currently in a situation that's leaving me tired and unable to do heavy lifting. We're also trying to keep our grocery bill low, so I'm interested to explore using cheaper cuts of meat, which I'm not

I'm cooking for two hungry adults, and leftovers are a good thing!

I have two recipes that I typically make on the hob/oven that I think should adapt well to a slow cooker, but - although I've read that I want to roughly half the liquids - I'd appreciate some input before giving them a go.

Chili Con Carne

500g turkey or beef mince
1 Knorr stock pot, beef (if using turkey - not made up to stock, just the pot)
1 large onion, diced
2 garlic cloves, crushed
1 tin crushed tomatoes
generous squeeze of tomato puree
1 tin kidney beans in chili sauce
2 tsp mild chili powder
1 leek, sliced (optional)

Current method: brown the mince; add the stock (if using); add the onion, wait until translucent; add the garlic, stir well; add the tomatoes, puree, beans, powder and leek, stir well; transfer to medium temp oven for a couple of hours.

I think what I want to do to alter it for the slow cooker is to basically drain the tomatoes first, and keep an eye on it to work out the optimal cooking time, which would probably be longer than expected as I can't halve the liquids.

Chicken Chasseur

2 chicken legs
1 onion, diced
2 cloves garlic, crushed
200g button mushrooms, washed
300ml red wine
generous squeeze of tomato puree
500ml chicken stock

Current method: brown legs in butter and remove from pan; sweat onion until translucent; add garlic, stir, cook for a min or so; add mushrooms, cook further 2 mins ish; add wine, turn up heat and reduce slightly; add puree and stock, return chicken; turn heat down to low and simmer for about 45 mins.

I think what I want to do here is just halve the amount of each of red wine and chicken stock, but I'm concerned that not browning the chicken will have a detrimental effect on flavour, and I've no idea where I should start in terms of cooking time.

I'd really appreciate any input on adapting these recipes, and if you've got any suggestions about specific slow cookers to go for (although I only cook for 2 usually, I'd like a high capacity one, that's my only requirement so far!) or favourite recipes (we eat almost everything) to share, that would also be greatly appreciated.

Thanks in advance!

Mamacandoit

Hi!
I love slow cooking!

The good news is that not much needs to change.

Basically, brown the meats and the onions. Add them to the slow cooker along with the rest of the ingredients and voila.
Maybe check after 4 hours (not too often though) to see what the consistency is like but most of my recipes I change nothing.

seabright

I usually reduce my liquid by about 1/3 as my slow cooker has a tight fitting lid, so there is no evaporation at all.

Alternatively, keep the same amount of liquid and add either pearl barley, red lentils or a mix of the two, which will absorb the liquid and bulk out what you are cooking to make an extra portion or two. And they make all more healthy too!

Arlandria606

Thanks! I have now read elsewhere to reduce the liquids by 1/3 rather than 1/2 so I think a little trial and error will be necessary to perfect the recipes.

I've also been looking at slow cookers and I did see one that lets you put the pot on the hob to brown things and not dirty a second pan, which I liked - but I can only find one model that will do that, and unfortunately it has a fair few negative reviews where the bottom has fallen off entirely when it's full of hot food, and that's not something I'm prepared to risk.

Does anyone have a slow cooker they love and would recommend?