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Post by JennyWrenn on Jan 12, 2012 18:09:22 GMT
A very quick and no nonsense/prep dish thrown into the slow cooker Throw in 8 oz American Long grain rice and a 400 ml tin mushroom soup + 3/4 pt HOT chicken stock Top with 2 or 4 chicken joints - depending on how big the pot is and Cook on High for about 4-5 hours Stir rice and pop into oven on 190 degrees to brown chicken which has been sprinkled with paprika for about 15 mins SIMPLES i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/smiley.gif |
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Post by Missredhead on Jan 12, 2012 19:56:27 GMT
Dont think that my slo cooker dish can go in the oven Jen....
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Post by JennyWrenn on Jan 12, 2012 21:08:20 GMT
Ooo dear I didnt even check if mine could I just popped it in there - you can always take the food out and pop in a casserole dish
I had it for my tea it was very num num and took no time to prepare at all just throw it all in ;D
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Post by Missredhead on Jan 12, 2012 21:13:56 GMT
didnt the chicken go crispy in the slo-cooker?
Last time I cooked chicken with the skin on it went crispy.
what make have you got then Jen?
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Post by MamIDdau on Jan 12, 2012 21:32:18 GMT
I stuck my slow cooker dish in the oven once, didn't do it any harm. Can't say the same for the lid handle though ;D It went a bit bubbly hehe
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Post by Missredhead on Jan 12, 2012 21:34:07 GMT
;D mine is a Morphy Richards and the dish is black ceramic..I just looked at the booklet that came with it and it said not to put it in the oven..
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Post by Auricula on Jan 12, 2012 21:37:04 GMT
I had a slow cooker about 35years ago - used it once and gave it away......couldn't be doing with it  |
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Post by Missredhead on Jan 12, 2012 21:39:57 GMT
This is my second one...the first I gave away cos it never cooked properly...only realised years later that you had to put hot liquid in it not cold  |
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Post by Auricula on Jan 12, 2012 21:46:12 GMT
It's so long ago that I can't remember why I didn't like mine  ;D |
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Post by Missredhead on Jan 12, 2012 21:47:26 GMT
I quite like mine now that I know that you can cook more than just casseroles in it.......not that I have..yet  |
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Post by Auricula on Jan 12, 2012 21:50:37 GMT
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Post by carolann on Jan 13, 2012 8:37:33 GMT
Wouldnt be without mine use it at least once a week, the older ones didnt cook veggies from raw but the new ones do, steak&Onions and the last 30mins put some dumplings on top yummy, not sure about putting the lid in the oven though you could always put some tinfoil over the top.
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Post by carolann on Jan 13, 2012 8:38:54 GMT
Recipe sounds very nice Jenny may try that one.
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Post by MamIDdau on Jan 13, 2012 10:46:34 GMT
I don't put hot liquid into mine... Very often I don't bother browning stuff off either. I figure it's going to be in there for 8 hours, it'll be cooked by the time I get it out ;D I put frozen veg in there and everything.
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Post by JennyWrenn on Jan 13, 2012 17:43:04 GMT
I remember telling Missy about the Hot liquid otherwise the food doesnt cook properly  The chicken didnt crisp as it was only in for 4 hours - think had it been on Low and left all day it would have done best part of the chicken for me is the crispy skin ;D It doenst have a make name on it as I bought it from Tesco and am sure there wasnt an instruction book Only thing I can do is look at those in Tesco and read on the outside of the box what it says |
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Post by MamIDdau on Jan 13, 2012 19:48:51 GMT
I'm very much a "stick it all in there and leave it be" kinda gal. I only really use it for soups and casseroles anyway.
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Post by JennyWrenn on Jan 13, 2012 20:01:21 GMT
Me too April I cant be bothered with frying the onions and then the meat first
Throw it all in - To Go ;D
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Post by Missredhead on Jan 13, 2012 20:05:54 GMT
so long as you use hot liquid... ;D
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Post by MamIDdau on Jan 13, 2012 20:50:19 GMT
Why?! It comes to the boil eventually! lol
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Post by Missredhead on Jan 13, 2012 20:53:33 GMT
when I used to put cold water in it never reached a high enough temp and the food doesnt cook properly ...the instructions that I got with it states that you should always use hot water
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Post by JennyWrenn on Jan 13, 2012 20:57:27 GMT
SIMPLES  |
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Post by MamIDdau on Jan 13, 2012 21:00:05 GMT
I dunno why I'm bothering because I always use hot stock anyway ;D but seeing as it's being poured onto frozen stuff, I doubt it matters lol And it's in there for a good 8 hours sometimes so I'm pretty sure it's cooked through!
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Post by carolann on Jan 13, 2012 22:25:39 GMT
I only use cold water when I do mine and the meat is cooked beautifully but it is on all day and I can turn it up to high if need be, never thought to use hot water.
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Post by MamIDdau on Jan 13, 2012 23:32:33 GMT
Yeah, mine has warm, low and high so I usually stick it on high for the first few hours then low for the remainder. Like I said, I use boiling stock (because the jelly cube things don't dissolve otherwise) but as it's being poured over cold stuff, I doubt it makes much difference ;D
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Post by JennyWrenn on Jan 14, 2012 7:15:21 GMT
As long as the temp of the liquid starts off boiling April you should be safe Think better mention that the quantity of rice given above is for four people - I am awash with it - made too much  |
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Post by andy on Jan 14, 2012 9:22:46 GMT
Use my slow cooker about once a month. Ideal for stews or curries that use tougher cuts of meat such as tough beef cuts and mutton.
However, i've found it useless for chicken as it just falls to pieces when removed and a nice cut of lamb or pork tastes far better in the oven.
I've also found that dumplings crisp up better if cooked in a little made up gravy in the oven.
Other than that, i get a few tubs of casserole beef from Tesco, some turnips, carrots, potatoes, shallots or anything else you like, and some stock and bung the whole lot in and leave on low for about 8 hours....perfik !!!
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;D
