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i've used both. i too only have the 2 settings.
i would say use low for about 7-8 hrs and high if you are maybe only having it on 5-6 hours (roughly)

Hi Gail, I just saw your reply to Michael, regarding the whole chicken. I must admit, I have seen other people have said that they have put a whole chicken in the pot and cooked it without any liquid!! I will try your way and put some stock in with it, I am too scared to leave it cooking whilst I am at work but I will cook it overnight. What I wanted to ask you is, do you you leave it on low or high? (they are the only two settings I have).
Many thanks.

thanks for clearing that up gail !

so my next question can all the recipes on this topic be cooked by just sticking everything in raw and waiting, am not into this pre cooking lark it means more washing up

and i HATE washing up more than anything

hi michael, i also did the same as you. you dont have to brown the meat, the only reason some recipes say this is becasue by browining it, it reduces the cooking time.
but i put everything in raw and it always comes out great.
I was a bit sceptical about the full chicken so i did mine with chicken stock just up about a 3rd of the way up the bird and it turnedout fantastic, it just fell to bits and that was put in raw also about 6-8 hours cooking time roughly and if you wanted potatoes add them to the pot too they ll cook together. yummy

Well i have had a slow cooker for 2-3 weeks now have had beef in red wine and chicken cassserole both blumin lovely !!!

BUT !!!!!!!

All the recipes on this thread have suggests that the meat/onions etc has been browned and stock added brought to the boil then put in the slow cooker!!!!

When i cooked the beef in red wine stew all the ingredients,

beef braising steak cubed coated in flour,
carrots,
sweed,
mushrooms,
onion diced,
stock,
red wine,
various herbs and a bouquet garni

All were put in the slow cooker raw the stock and wine was cold and cooked for 7-8 hours cooked perfectly and tasted lovely !!!!

I thought the point of a slow cooker is you put everything in 1 pot at the same time turn it on and bobs your uncle X amount of hours its done

I would also like to know if you can add things like rice to the pot. It is so nice to have a meal ready when you come in, but often you have to quickly do the rice or mashed potato etc.

Hi,
I've just thrown out my Tefal 3 in 1 cooker.and am going to replace it with the Cuisinart CSC400U. Does anyone have this slow cooker? If so do you like it ?
It's quite a lot of money to get it wrong.
Just found this site a few days ago and have found all your recipes so much easier than the cookery book I had been using.
Hope someone can help with my query.
Cheers Joanne.

hi everyone this is a great site i've got a slow cooker today i can't believe how veratile they are. Any ideas would be welcome cheers

Have to say Love the recipes on here. I was just browsing for some recipes other that my beef casserole.
stewing steak diced (BIG chunks)
onions chopped
carrots chopped
and any other veg you wanna add. (this recipe can be used for any size of slow cooker, just judge how many people are eating and use what you need this can also be frozen so you can use it another day too!!!)
now i break up oxo cubes over the beef and veg (usually use 3 cubes per 1pint , As per the box)
then i pour over boiling water not quite covering the ingredients as there is water which omes out of the beef etc too.
cook on low for about 6hrs or high for about 8 hrs times vary depending on how many you are cooking for).

the other think you can do is the same thing but just with the beef and the onions put some puff pastry in the oven and bobs yer uncle you have steak pie!!!
p.s i also have to add i didnt brown my meat it went in fresh and it was still great and broke away on the fork melt in the mouth mmmmmm
i have tried soups etc too... How did we survive without the SC??? I have only had mine for about 5 weeks and its never off. love it. great recipes on here too BTW.... keep them coming!!!

hi all, can you advise - have done a chicken dish from a jar for tonight(!) for the family - my son is in first from college and will be starving but to my shame tells me that he can't cook rice - lesson to be had later but it occured to me could I put some rice in with the dish to cook all day - ????

OMG so pleased i have found this site

Just bought, yesterday, a MR 6.5 slow cooker and was losing the will to cook , when i came across this site. Fab Recipes, i cant wait to try some.

I have bought 2lb of stewing beef so i guess i have to start there.

Hi Lisa, we are a family of 2 adults and two kids 10 and 12, plus we have an older daughter who comes home from the army so needs feeding

hi, i am trying to decide between a 4.5l or a 6.5l SC. we are a family of 5, youngest child not big eater.
can anyone advise on which would be best bet.?

Well to let you all know, and in particular Tigs84 who wanted chicken recipes - the chicken with lemon and black pepper worked out wonderfully. I put the juice of one lemon in which was just enough, the chicken stayed moist and although quite peppery held the lemon tangy fresh taste. The fine leeks and mushrooms I served on top of each chicken breast and with the soft noodles and some sweet corn it went down very well indeed. Will make that one again most definetly.

Hi Mrs Woof Woof, Yes all is well thank you. Just have not had the time lately to post. BTW what happened to victoria 123 - was that her name?

Hiya GQ - nice to "see you" again. Hope all's well with you

Hi all you posters, Have not been posting for a while so hope all my old fellow posters are doing well.
I have not the time to read through all 70 postings on slow cooking so hope this query has not been raised before. I have a Tedelex slow cooker with temps of low, high and auto. As I have not used it for some time and have misplaced the booklet, can someone tell me which is the hottest - Auto or Hot? I realize that the auto keeps a constant heat but is the heat hotter than the hot?

Owned a 3.5 litre Morphy Richards SC for about 3 months, so still experimenting. Good to find this message board I have to say - there are very few recipes around it seems so pleased to join you all. Going to try a lemon and pepper chicken recipe when friends come for supper tomorrow evening, will do some soft noodles with it. The plan is finely slice some leeks and possibly some small whole mushrooms in the cooker first, then the four chicken breasts, skin removed with lemon juice and black pepper on them. Think I might seal the leeks and chicken before I put them in the pot. Cook for about 6 hours on low (which is Medium with this cooker apparently). Think I will mix the leeks and mushrooms, drained with some soft noodles and serve with the chicken. Hope it works out, but they are good friends and if it doesnt we can at least have a laugh about it and not do it again. I will let you all know if it does work. In the meantime, I have a rack of pork ribs in the freezer just waiting to be treated to the slow cooker. Any ideas on what to put in with them and how long etc., would be greatly appreciated. I am wanting meat to fall off and the ribs to have a marinade type flavour if you get my drift. Look forward to any replies

Gammon cooked in the slow cooker is the very best way to cook it. I always put mine in a saucepan, bring to the boil, discard the water then pop into the slow cooker. Bring a saucepan of water to the boil then dissolve some brown sugar in the water and pour over the gammon in the slow cooker. Cook on high for 2 or 3 hours. I let the gammon cool in the slowcooker in the water it has cooked in and then the gammon won't dry out. I use a similar method to karaoksteve!

Ohhhh that sounds really nice, I'm definately going to try the Ham, I have so wanted to cook some myself as the shop bought ones are gross and watery lol I remember my Mum always cooking her own ham and it was gorgeous, I've been looking for good ham for years now lol wheyyyy maybe my search is over lol
ty karaokesteve, will let you know

Here is a tried and tested recipe that is truely amazing

The stew is very easy to prepare and has wonderful spices added to the rich tomato sauce, namely, cinnamon, cardamom, chilli powder and turmeric. If you find the sauce isn't spicy enough then I would just add more to taste.
I cooked my stew in the slow cooker for about 5 hours on high and the meat was meltingly tender and the sauce wonderfully rich.
After cooling, the stew can be stored in the fridge for a day or two and then it will taste even better.
When you are ready to eat the stew, reheat, swirl the yoghurt through the sauce

Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. Sauté for afew minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and sauté for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir. Transfer to the slow cooker



• 2 1/2 pounds lamb stew meat - preferably leg
• 1/3 cup olive oil
• 3/4 pound onions, diced large
• 4 teaspoon chopped garlic
• 2 teaspoons turmeric
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper - or to taste
• 1/2 teaspoon cinnamon
• 32 ounce can tomatoes, drain & chop
• 1 cup beef stock
• 1/2 cup yogurt
• 1 tablespoon grated lemon peel
• Salt, to taste

Let me know how you get on

Hello!
I am pretty new to using a slow cooker but my mum gave me a great recipe!!
Just put a couple of pork chops/pork steaks in the bottom of the slow cooker, sprinkle some mixed herbs over the top of them and then pour cider over them until they are just covered and leave on a low setting all day.....when they are ready you can use the left over juices to make cider gravy with (just by pouring some gravy mix into it and stirring!!)
I put mine in first thing in the morning and when I get home from work 8 hours later its delicious!!!
Has anyone got any chicken recipes to share that has no tomato in it??

Hi, I have been given a Breville 4.5 litre SC for my birthday and am a little confused. I have been looking through all the recipes on this site and note that most of them say cook on low heat. My SC has 3 settings, low ("a keep warm function only and is usefull whilst waiting to serve meal"), medium ("gently simmers for an extended period of time, cooking time approx 8 - 12 hours") and High ("cooks food in half the time, cooking time 4 - 8 hours").

If a recipe says cook on low am I right to assume that I should cook it on the medium setting? I've never used one before and am debating doing roast beef at the weekend but need to know what temp to do it at. Any help would be most appreciated.

Jem

Hi sumpy, I have a recipe book here from the library and it has recipes for jam, chutney and wines. So I guess the answer is yes. I have had a go at making a steak pudding with a pudding dish inside the slow cooker dish. 5/6 hours on high setting. It turned out superb, couldn't be more pleased with it. Going to try beef and ale hotpot next.

hi does anyone know if its possible to make jam in a slow cooker

I did beef stew/casserole and it tasted great when just cooked but put it in fridge and reheated later and it had gone a bit bland. In general do you need to re-season food cooked this way. I am going to try the chicken next. Can anyone reccommend a book that has given them at least a couple of recipes that they continue to use. Thanks for any help, do apreciate it.