Slow Cooker recipes

the beer revolu · 28-01-2014 01:28PM

frag420 wrote: »

Stupid question but on a gas cooker what is simmer with regards to the settings?

Just turn it down as low as it will go - if there are no bubbles, turn it up a little until you get a gentle simmer.

If you're unsure as to what simmering is, here's a video.

Glebee · 30-01-2014 11:59AM

Folks, have a pork casserole in the slow cooker at the moment and going to leave it on low for about 7 hours. Want to put some potatoes in later, would two hours on low be enough if they were cut smallish.

Axel Lamp · 30-01-2014 12:34PM

Glebee wrote: »

Folks, have a pork casserole in the slow cooker at the moment and going to leave it on low for about 7 hours. Want to put some potatoes in later, would two hours on low be enough if they were cut smallish.

Should be yeah, I think I put baby potatoes in with about 2 hours left.

Would make no difference to the pork anyway if you left it on for longer for the spuds

frag420 · 04-02-2014 10:27AM

OK so I put a stew on last night at eight. Followed a recipe for a ten hour slow cook on low. The fuse blew in the kitchen last night about half twelve (housemate was up when it happened). So I have an almost half cooked stew sitting in my slow cooker. CAn this be rescued? If I put it on again this avo for the remaining time will it be ok?

thanks

frAg

cobham · 04-02-2014 10:42AM

For thickening a sauce I use a bit of cornflour, mixed with some water and added to saucepan of the liquid then added back to cassarole. Very little of liquid is lost in slowcooker and a lot will come out of veggies etc. You only need a bare minimum and sometimes meat can be sitting on top and not covered but will be fine.

cobham · 04-02-2014 10:44AM

Frag, I would bring that stew back up to boil point on the stove ... check to see if you are happy with texture of meat and if not put back in slow cooker for few more hours. It will probably be cooked but might benefit from bit more in pot.

frag420 · 04-02-2014 11:12AM

cobham wrote: »

Frag, I would bring that stew back up to boil point on the stove ... check to see if you are happy with texture of meat and if not put back in slow cooker for few more hours. It will probably be cooked but might benefit from bit more in pot.

Cheers. How long should I have it on the boil for?

F

Loire · 04-02-2014 11:42AM

frag420 wrote: »

OK so I put a stew on last night at eight. Followed a recipe for a ten hour slow cook on low. The fuse blew in the kitchen last night about half twelve (housemate was up when it happened). So I have an almost half cooked stew sitting in my slow cooker. CAn this be rescued? If I put it on again this avo for the remaining time will it be ok?

thanks

frAg

Hi Frag,

I've often cooked my stews in the slow cooker like this....half one day and half the following day and they've been perfect. On both days I would put the slow cooker on high for the first hour to help it along and then put back to low.

Loire.

cobham · 04-02-2014 03:14PM

Bring to boil just to make sure a bug zapping temp achieved thru out dish so maybe just a few minutes if you can stir a bit or turn over larger pieces of meat. It might be fine to eat... or else in good condition to put back into preheated slow cooker. I always preheat a slow cooker and bring ingredients up to heat /sear meat on regular stove. Then I leave on high heat for hour before turning to low. It know it is ready to turn down when it is bubbling and some air escaping from lid. This time can vary but usually about an hour. I know of someone with a smaller slow cooker and it seems to cook at a higher temperature thru out.

Raoul · 04-02-2014 03:33PM

Bought some bacon ribs. Anyone got any suggestions as to how to cook them in the slow cooker?

Makood · 04-02-2014 07:37PM

Raoul wrote: »

Bought some bacon ribs. Anyone got any suggestions as to how to cook them in the slow cooker?

Not tried them in a slow cooker yet but have cooked for 3 hours in the oven @ C. 140* No stock added at all. Covered in a casserole dish.
Love to hear a method for the slow cooker for these.

frag420 · 05-02-2014 01:35PM

cobham wrote: »

Bring to boil just to make sure a bug zapping temp achieved thru out dish so maybe just a few minutes if you can stir a bit or turn over larger pieces of meat. It might be fine to eat... or else in good condition to put back into preheated slow cooker. I always preheat a slow cooker and bring ingredients up to heat /sear meat on regular stove. Then I leave on high heat for hour before turning to low. It know it is ready to turn down when it is bubbling and some air escaping from lid. This time can vary but usually about an hour. I know of someone with a smaller slow cooker and it seems to cook at a higher temperature thru out.

Ok so I brought it to the boil and then put it back into the slow cooker for 5-6 hrs. Checked it this morning and the meat seems a little tough, still edible but not as tender and flaky as I was expecting. Also the fat never melted/rendered from the meat so got some chewy bits!! Tastes good but I hate having to pick fat out of my gob when eating!!

ANy ideas on what I may be doing wrong here?

frAg

homemadecider · 05-02-2014 01:57PM

We made a big pot of chicken stew in the slow cooker yesterday, it was gorgeous.

Chicken legs, pearl barley, carrots, parsnip, potato, onion, garlic, bay leaves, water, black pepper, salt. Cooked for 9 hours and ate big hot bowls of it last night listening to the rain beat on the windows. Perfect for this weather!

Loire · 05-02-2014 02:06PM

frag420 wrote: »

Ok so I brought it to the boil and then put it back into the slow cooker for 5-6 hrs. Checked it this morning and the meat seems a little tough, still edible but not as tender and flaky as I was expecting. Also the fat never melted/rendered from the meat so got some chewy bits!! Tastes good but I hate having to pick fat out of my gob when eating!!

ANy ideas on what I may be doing wrong here?

frAg

Hi Frag,

I think you needed to remove the fat before cooking. I find buying meat on the bone easiest for this as removing fat from meat pieces is tricky and time consuming.

Loire.

cobham · 05-02-2014 06:24PM

Frag ... did you have the second time in the slow cook pot on high to start off? Yes I would remove obvious fat and skin from chicken pieces before cooking, it is only going to end up in your sauce even if not apparant on the meat. You could let stew cool right down and remove fat as it will settle on the top but that defeats the fun of slow cooker - not to be able to tuck in after day of lovely aromas from kitchen.

Dolbert · 06-02-2014 01:53PM

Is there a knack to getting chicken to turn out nice in a slow cooker? I've tried a few chicken recipes but find it loses a lot in the cooking process. Beef, lamb and pork turn out great but chicken just turns way too soft and tasteless. Maybe it's just not that suitable for slow cooking? I normally use breasts. (Last time I cooked on low for 7 hours - too long maybe?)

bluecherry74 · 06-02-2014 02:25PM

Try using thighs/thigh fillets instead of breasts. I find they turn out lovely, meltingly tender. I always think thighs have more flavour than breasts, but that might be just me.

homemadecider · 06-02-2014 02:34PM

Aye, I find chicken thighs or whole legs work best. Cook with the skin on and bones in for maximum flavour, then you can remove skin & bones just before serving.

dipdip · 06-02-2014 02:37PM

Dolbert wrote: »

Is there a knack to getting chicken to turn out nice in a slow cooker? I've tried a few chicken recipes but find it loses a lot in the cooking process. Beef, lamb and pork turn out great but chicken just turns way too soft and tasteless. Maybe it's just not that suitable for slow cooking? I normally use breasts. (Last time I cooked on low for 7 hours - too long maybe?)

I agree with you. I tend not to use chicken in the slow cooker.

One thing I have found that helps is to slow cook the breasts whole. Then when they are cooked, remove them from the dish, chop or shred them and put them back in.

A further advantage to this method is that you can put them in frozen.

If I am home I will only cook chicken in the slow cooker for 4 hours max.

However the reason I have a slow cooker is to come home to a hot dinner in the evenings so that kind of defeats the purpose.

Maybe the solution is to use a timer on the socket?

BaZmO* · 06-02-2014 05:00PM

Chicken breasts are not suited to long slow cooking, just like fillet steak.
Long slow cooking is suited to meat that has done more work on the animal and as a result is tougher. The slow cooking, be it in a slow cooker or in the oven, breaks down all the tough connective tissue making it super soft and melty tender.

Dolbert · 06-02-2014 05:22PM

Thanks everyone. Now that you mention it, the time I cooked a whole chicken it was lovely. Certain things just hold up better I guess

cobham · 06-02-2014 08:12PM

Yes bit of a waste to use chicken breast that is otherwise is so quick to cook. I use oyster pieces or other non breast pieces, leave on bone to get goodness of bone but I remove skin at start as that has high fat content. I would not leave cooking as long as other meats.

I also use a timer on the electric socket sometimes such as porridge that needs just few hours so can do at bedtime ready for morning. I use whole oats that need long slow cook. You will find these in good health food shop. Put one cup in slow cooker with 5 cups of boiling water and maybe some dried fruit. This will make about 6 portions and can be reheated in bowls in microwave as needed.

hbonbr · 12-02-2014 06:29PM

cobham wrote: »

Bring to boil just to make sure a bug zapping temp achieved thru out dish so maybe just a few minutes if you can stir a bit or turn over larger pieces of meat. It might be fine to eat... or else in good condition to put back into preheated slow cooker. I always preheat a slow cooker and bring ingredients up to heat /sear meat on regular stove. Then I leave on high heat for hour before turning to low. It know it is ready to turn down when it is bubbling and some air escaping from lid. This time can vary but usually about an hour. I know of someone with a smaller slow cooker and it seems to cook at a higher temperature thru out.

I also like to preheat ingredients, especially if cooking time will be short, e.g. five hours. I have been afraid to preheat the cooker itself, I wonder how you ensure the crock pot isn't to hot so it cracks you add the liquid. (I add a packet of Knorr casserole mix and cold water)?

cobham · 12-02-2014 06:54PM

Crockpots are made of tough material. I would preheat one as I prep contents on main hob and then only very hot things are added to dry but hot crockpot. Yes maybe a danger adding cold items to a hot pot but this is not recommended.

Try not to remove lid during cooktime as steam escapes etc so need to prolong cooktime to compensate.

tomdempsey200 · 02-05-2014 03:13PM

http://allrecipes.co.uk/m/recipe/9203/chicken-jalfrezi-slow-cooker?o_is=LV

newb to curry

is this slow cook recipe ok?

and I'm trying to get my head around the lack of liquid in the recipe?

how does it work without water or stock?

thanks

Dizzyblonde · 02-05-2014 03:17PM

I think it looks good. The amount of liquid looks right - the other day I made a beef goulash in the slow cooker with only a tin of tomatoes and a small amount of stock. So the passata is plenty. The biggest mistake you can make with a slow cooker is to add too much liquid because you end up with a watery, bland result.

Edit: I've merged this with the Slow Cooker Recipes thread.

FortuneChip · 29-05-2014 05:29PM

Suppose I'll contribute something!

I got home from work with the intention of making the Cooking Club's Chicken & Chrorizo Rice bake, but had no rice.
So, got what I could and ended up with what I guess could be called chicken thighs in marinara sauce.

6 chicken thighs (skin-on, bone-on).
4 garlic cloves (diced)
1 large onion (diced)
Half a chorizo sausage (sliced thinly)
1 can of chopped tomatoes
1/4 glass of red wine
Tablespoon of oregano
Tablespoon of chili flakes (didn't have chili peppers)
Paprika
Salt & Pepper

Season the chicken thighs in S & P & P, and fry in a small amount of oil until skin has crisped.
Remove thighs to a plate.
Add onion, chorizo and garlic to the same pan, and make sure to scrap any chicken stuck to the pan.
Once the chorizo has started to colour, add the wine, chili flakes & oregano.
Then pour your tomatoes in, (add a teaspoon of sugar too).

Place your chicken thighs into the slow cooker.
Pour your "marinara" sauce over the lot.

I left it on overnight (about 8 hours) on low, and the meat just fell off the bone when I went to eat it today. Incredibly tender.
Served it over pasta.

trmartin · 26-06-2014 08:47AM

EZ24GET wrote: »

If your ham is larger (% pounds) cook an hour on high and then additional 8 to 10 hours on high. Enjoy.

Presumably you mean an additional 8 to 10 hours on low?

ronano · 28-06-2014 10:01AM

FortuneChip wrote: »

Suppose I'll contribute something!

I got home from work with the intention of making the Cooking Club's Chicken & Chrorizo Rice bake, but had no rice.
So, got what I could and ended up with what I guess could be called chicken thighs in marinara sauce.

6 chicken thighs (skin-on, bone-on).
4 garlic cloves (diced)
1 large onion (diced)
Half a chorizo sausage (sliced thinly)
1 can of chopped tomatoes
1/4 glass of red wine
Tablespoon of oregano
Tablespoon of chili flakes (didn't have chili peppers)
Paprika
Salt & Pepper

Season the chicken thighs in S & P & P, and fry in a small amount of oil until skin has crisped.
Remove thighs to a plate.
Add onion, chorizo and garlic to the same pan, and make sure to scrap any chicken stuck to the pan.
Once the chorizo has started to colour, add the wine, chili flakes & oregano.
Then pour your tomatoes in, (add a teaspoon of sugar too).

Place your chicken thighs into the slow cooker.
Pour your "marinara" sauce over the lot.

I left it on overnight (about 8 hours) on low, and the meat just fell off the bone when I went to eat it today. Incredibly tender.
Served it over pasta.

Would balsamic vinegar be a good substitute or something else?

ronano · 28-06-2014 10:01AM

FortuneChip wrote: »

Suppose I'll contribute something!

I got home from work with the intention of making the Cooking Club's Chicken & Chrorizo Rice bake, but had no rice.
So, got what I could and ended up with what I guess could be called chicken thighs in marinara sauce.

6 chicken thighs (skin-on, bone-on).
4 garlic cloves (diced)
1 large onion (diced)
Half a chorizo sausage (sliced thinly)
1 can of chopped tomatoes
1/4 glass of red wine
Tablespoon of oregano
Tablespoon of chili flakes (didn't have chili peppers)
Paprika
Salt & Pepper

Season the chicken thighs in S & P & P, and fry in a small amount of oil until skin has crisped.
Remove thighs to a plate.
Add onion, chorizo and garlic to the same pan, and make sure to scrap any chicken stuck to the pan.
Once the chorizo has started to colour, add the wine, chili flakes & oregano.
Then pour your tomatoes in, (add a teaspoon of sugar too).

Place your chicken thighs into the slow cooker.
Pour your "marinara" sauce over the lot.

I left it on overnight (about 8 hours) on low, and the meat just fell off the bone when I went to eat it today. Incredibly tender.
Served it over pasta.

Would balsamic vinegar be a good substitute or something else?

Slow Cooker recipes

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