Thanks for your reply, suejay! We ate the chicken after 5 hours cooking on high - we're all still alive, and it certainly tasted good! Whats your own favourite recipe?

Following yesterday's pulse disaster, I've a pot roasted chicken on the go right this minute - so any helpful advice about HOW MANY HOURS and at WHAT TEMP would be much appreciated - especially by my family, who are understandably nervous about tonight's meal ...

Hi - I'm new to slow cooking too. I've greedily "cut and pasted" most of the above recipes to add to the rather dated looking ideas that came with my new Morphy Richards. So the least I can do is share my experience, limited though it is.
Pulses (mixed)- soaked overnight, boiled rapidly for 10 minutes, then cooked on Low for 9 hours, along with stock, fresh herbs, root veg and onion. Result? horrible, horrible, horrible! All was hard and tough, and had to be substituted immediately by a syrup sponge and custard!
Might try that roast chicken though ... completely contradicts the instruction book, which is always a thrill ...