What's in your Slow Cooker 2019

[Deleted User]

Nothing today, the chicken breasts from yesterday magically changed into boneless thighs and I have half left over, will have jkt pot.

linz

Gammon joint just been on all day. Got pulses soaking for the night. They'll go in the salty water tomorrow with some finely chopped root veg for a gammon stew yum yum

Pooky

Some of our allotment tomato glut along with some of the last few courgette, a good couple of handfuls of chard, a few herbs, a couple of onions and half a tube of tomato pur!e. Was on low over night and smells amazing. Will whiz it up and freeze in portions to go in anything and everything.

t14cy_t

did a mammoth batch cook with the sc over the weekend. Hungarian goulash, lamb saag and beef in ale. have just portioned up labelled an popped into freezer for future uses!!

Muttonchop73

Just been reading this thread this morning. Some great ideas but not many vegetarian ones :-(


Something I did last year though was Christmas Chutney, which I saw on Reddit, which was stolen from Facebook. It was lovely though 6 hours was optimistic as mine was on for 20!


Would also be worth reducing the amounts for smaller slow cookers as I couldn't get everything in.


"I’m following a recipe from a slow cooking group on Facebook so can take no credit for this! I’m also not sure how it’ll turn out so hoping for the best. Recipe as follows:

4 medium pears
6 Granny Smith apples
2 large onions
200g cranberries
300g chopped dates
Zest and juice of 5 clementines
500ml white wine vinegar
400g sugar
4 star anise
2 cinnamon sticks
10 cloves
5 bay leaves

Chop all the fruit and veg into 1cm chunks. Chuck everything in the slow cooker and cook on high for six hours. I bought empty tea bags from Amazon to put the spices in so I can fish them out later. Once it’s done it should mature for about a month, but they might get cracked open slightly early as I’m doing it later than planned."

[Deleted User]

Nothing today but made some veg soup yesterday and beef stew.

Novice_investor101

Cooked up a small brisket in my little 1.5ltr SC yesterday. I left it in a bit too long & it wasn't very pink in the middle. The smaller SC's cook much more quickly than bigger ones.
I made beef & horseradish sandwiches for a very late lunch & then sliced the rest & froze it in the cooking liquid in some old takeaway containers, so I'll have an easy roast I can pull out with some easy gravy too.
Also batch cooked a pasta bake from scratch & portioned up for the freezer, with enough left for yesterday's tea & today's work lunch.

I might try pork or gammon in the SC one day, if I can find a joint small enough to fit in it.

D_M_E

This is what's going in ours tonight:

half kg onions, roughly chopped
1 leek
4 pork chops with the fat trimmed off
1 large or 2 small bramleys, sliced with the skin left on
garlic - this is to taste but here it's about half a corm or whatever they are called
Broccoli
Swede
Mushrooms
large potato
Olive oil
Herbs and spices to taste - mixed herbs go well especially if there's someone who is allergic to spicy stuff
2 stock cubes

Peel and roughly chop onions and leek and lightly fry in a little olive oil.
Put a little olive oil in bottom of slow cooker and layer the onion and leek on the bottom.
Spread the peeled and finely chopped garic over the onion/leek mix.
Lay the trimmed chops on the garlic next.
Next, slice the apple and lay it over the garlic.
Add the herbs and seasoning as desired - sprinkle over the apple.
Cube the potato, leaving the skin on and layer over the apple.
Slice up the mushrooms and layer over the potato.
Peel and dice the swede and layer it over the mushrooms.
Chop up the broccoli and spread over the swede.
Push in a stock cube about a quarter in from each end and add a mugfull of water.
Turn on the slow cooker on the lowest setting and leave overnight.

Would usually add peas but there's none left.

VintageHistorian

Thank you to everyone who answered my question about browning meat a few pages back!

I used mine for the first time today. Opted for a relatively easy recipe for beef stew from the BBC Good Food website. Braising beef (I didn't brown it before putting in, just went straight in from the fridge), celery, carrots, onion, beef stock, tomato puree, worcestershire sauce, bay leaves, and thyme. Left it on low while I was at work. Came home and made some dumplings, popped them in, kept the lid off and turned it up to high.

In the end I had to put the pot in the oven to help colour the top of the dumplings, but apart from that it all went well. Tasted really nice, the beef was falling apart, and I put two portions in the freezer. I think I might pre-chop the veg the night before next time, as trying to wield a sharp knife and make tea and toast at the same time nearly led to an accident XD

Tink_04

Been really slacking! Need to get my SC on at least 3 times a week so I'm cooking from scratch and in budget.

Made a chilli on Saturday but not had anything in it since. Need to get some winter warmers on the go that the kids can eat straight from school but we can have later on.

Tink