I'm disappointed with my slow cooker

thriftlady_2

Swan wrote: »

I hated the soft, almost slimy, texture of the meat & the smell of boiling chicken in the house made me gag _pale_

but the smell of a roasting chicken now, that's another thing altogether :drool:

I hate chicken that is soft and slimy too. I've never been very keen on casseroled chicken thighs. I much prefer the drier, chewy texture of roast breast meat. I never care much if it dries out;)

redmel1621

I have had very few successes in mine! The one memorable one was a minted lamb stew, it was delicious (it was a made up one so no recipe!)

Everything else has come out bland. I also don't like boiled/steamed slimy chicken.....

Mel x

Olliebeak

I love my SC but definitely do not like the whole chicken cooked in it! I love roast chicken - including the lovely crispy skin (naughty!).

I make scouse and stews using shin beef, chicken/turkey casseroles using diced turkey thigh and cook ham shanks for stews/pea soup. Also use it for chicken and turkey stock - keep my carcasses in the freezer till there's enough of them.

Swan_2

thriftlady wrote: »

I hate chicken that is soft and slimy too. I've never been very keen on casseroled chicken thighs. I much prefer the drier, chewy texture of roast breast meat. I never care much if it dries out;)

me too! ... I love the dry crispy wings, I always steal them, cook's perks

Swan_2

redmel1621 wrote: »

I have had very few successes in mine! The one memorable one was a minted lamb stew, it was delicious (it was a made up one so no recipe!)

Everything else has come out bland. I also don't like boiled/steamed slimy chicken.....

Mel x

Olliebeak wrote: »

I love my SC but definitely do not like the whole chicken cooked in it! I love roast chicken - including the lovely crispy skin (naughty!).

I make scouse and stews using shin beef, chicken/turkey casseroles using diced turkey thigh and cook ham shanks for stews/pea soup. Also use it for chicken and turkey stock - keep my carcasses in the freezer till there's enough of them.

I'm so glad it's not just me! :T I was beginning to think I'd been traumatised as a child by a boiled chicken

I have a load of carcasses in the freezer too, there's nothing like proper chicken stock. I make it & freeze it in small 60ml portions & store it in a poly bag (I got a silicone baby food freezer tray on Ebay) so I can take out just what I need

back OT the SC'd chicken stock's nowhere near as good as roast chicken stock

rigsby1967

Well i done the stew today in the SC and have no idea what i done different to the last times i have used it but it was lovely....(maybe my SC doesnt want me to give it away after all ).

The meat came out really tender and the overall flavour was really nice. The only thing i have realised what i done differently is i kept it on high all day rather than high for the first hour then down to low OR on auto. I may even attempt a curry in it next time i use it and see how that turns out.

Thanks
rigs:D

randomer

When I bought my crockpot way back in the 70's I understood all liquid had to go in boiling and food must be covered by liquid.Am I right?

I must admit I've got mixed feelings on the SC debate. I have had some watery messes and the smell all through the house is not nice.

Dr_DiNg_DoNg

My first few slow cooker meals were tasteless, but only because I used the same amount of stuff that I would have used for the oven. You have to adjust everything to allow for the fact that there is no reduction of the volume of liquid , including extra seasoning etc.

With a bit of practise its a great way to cook.

Shereen

My first few slow cooker meals all turned out tasting the same - sort of over-stewed meat and mush. Over time I've learnt to vary the spicing, the liquid and the type of meat used. If I'm using leftover roast I add it to the slowcooker after the veg have been cooking for a couple of hours.

One thing that's worked well for me is using chicken thighs and drumsticks to make korma or oriental dishes. I skin the thighs first, put them in on a bed of veg and pour a jar of sauce over, or cans of coconut milk and spicing. It takes minutes to prep and can cook away to itself while I get on with other things. I did this on Saturday to produce 4 portions of sweet and sour chicken, while I was using the cooker to make stew and fish pies.

morganlefay

Sorry Dixie - you're quite right, I did confuse you with OP - senior moment I'm afraid !

(And I so agree with comments above about soft, damp chicken - yeuch !)