Slow Cooker Recipes - Convince Me

[EcclesCake]

What is your perfect recipe to convince me that slow cookers are all they're cracked up to be.

I have one in its box that has been staring me out for a few months and as the mercury falls I'm more inclined to give it a punt.....

[Peaspeculiars]

Ta Eccles, I've been thinking of getting one so will be watching this thread with interest too...

[Gavmacp]

Try Hungarian goulash plenty of recipes on Internet. Wife bought slow cooker and I thought another thing to collect dust but we use it quite often.

[gingejbee]

There's no such thing as a "slow-cooker recipe"....it's a way of cooking anything that would be in a low oven (or on hob) for a few hours. So, any dish you normally cook goes in the slow-cooker...no special recipes needed.

[EcclesCake]

I am well aware of that Gingejbee, hence me wondering why they are so highly rated.

I am hoping someone will post a recipe that knocks spots off other methods of cooking to convince me that a slow cooker has the edge in some cases.

[Sycamore3House]

I also need convincing if one of these gadgets is worth it. I have a timer on my oven & would not be without it. In the winter I put in the food/casserole etc in before I go to work set the oven and it is usually about to go off as I come through the door in the evening. I agree with gingejbee no special recipes needed.

[Tilly2]

The reason I use my slow cooker so much is because it uses less electricity than putting food in the oven. So, any casserole that I would previously have cooked in the oven, now goes in the slow cooker. The taste is the same and you don't have to worry about it drying up.

[shaneystar2]

I first bought a slow cooker many years ago when we lived abroad and only had a hob ,no oven.I'm now on my third one .It was an invaluable bit of kit during the winter months when I was working and I still use it now even though I'm retired and have plenty of time to faff .
I cook casseroles ,soups ,and joints of beef in it .Chicken comes out beautifully moist and tender . Recipes ? Well anything you would cook long and slow in an oven .
This book is quite good if you want more specific recipes .
http://www.lakeland.co.uk/16731/Lakeland-More-Slow-Cooking

[tamborine]

Wild Rabbit. Chop to bit size, burn brown (no lard/oil). Add tin peeled tomatos root veg, new potatos & bring to boil, season to taste. Leave to slow cook for 2+hrs. Serve with hunks of fresh bake bread. To thicken, either mash pots or add instant potato.

[ethandron]

I can see that there is a need for a specific recipe book though, some people aren't very confident using a new gadget without having proper instructions. And maybe some foods lend themselves better than others to a slow cooker.
I had one years ago and used it twice, I think there was something wrong with it because it just didn't cook so I threw it out.
I've contemplated getting another one for the last few years but cant quite convince myself id really get the use out of it and think it would probably end just up taking up cupboard space. I too really like my huge casserole pot and oven.

[jourdain2]

No particular recipes needed, but things you would cook for ages on a cooker, in the oven or even on the fire (I've done it!) cook extremely well and very cheaply in a slow cooker. The secret is not to take the lid off more than is essential and to learn about the heat settings. I usually sear meat & onions in a pan beforehand and add carrots etc. a bit later (you can even add dumplings towards the end). I particularly recommend cooking curries (pork and apricot is great) and other spicy foods in a slow-cooker, it brings out the flavours brilliantly, also chicken chasseur & beef in red wine. Your cooker should come with a short instruction/recipe book to get you started. I must add that I was forced to learn to use one because O.H. (obviously desperate for gift ideas and also a man who loves his food) bought me one; I hadn't wanted one to start with. You can also save such a lot of cash by using really cheap, usually tough, cuts of meat. I've now bought them for my kids!

[tamborine]

Add tspoon dried oregano for greek cuisine.

[Rosie29]

I have always been uncertain as to whether to pre-fry meat and veg or not. Sometimes , particularly with chicken , if i brown it beforehand it is nearly cooked before I put it in the slow cooker.

[237SJ]

I've got one and I hardly ever use it. I don't think there's anything you can cook in it that you can't cook in a casserole dish.

[jourdain2]

Here's one from my 'Swan' slow-cooker book.
CHILLI (serves 4)
1lb minced beef, 2 chopped onions, 400g can chopped tomatoes (inc. juice), 3 tsp. chilli powder (depending on taste), 1 tsp. cumin, 1 tbsp. tom. puree, 439 can red kidney beans (drained).

Fry mince in own fat; add onion & fry until golden; stir in tomatoes, chilli, cumin and tom. puree. Bring to boil and transfer to pre-heated slow cooker (about 20 mins. to pre-heat). Cook on HIGH from 2-5 hours or Automatic 4-10 hours. One hour before serving stir in the beans. Serve with rice or crusty bread and green salad.

Can't remember the name, but I bought kids a book on 'Casseroles and slow-cooking' - so they are around.

[shoota]

Do you put any stock or other juice in with the rabbit Tambo or is the juice from the toms sufficient?

[tamborine]

Tomato & water if needed but no oxo etc

[jourdain2]

Forgot to add that I often do all the prep. the evening before and just switch on in the morning, adding another 30 mins or so for heating up.

[Boto]

I had one, used it once and left in the cupboard for 20 years. Donated it to a charity shop a few months ago.

[woofgang]

for me the biggest bonus is the saving of energy compared to using the oven. I have got a mini one, does two generous portions if you only do meat and flavourings, one portion if you put all the veg in and do it as an entire meal. If you want dumplings then just pop them in on top 20 minutes before you want to eat, I also like to put whole cherry tomatoes in the top about 20 minutes before the end, they cook whole in their skins and taste lovely.

[shoota]

I'll bet shin beef, onions and celery cooked in stock for a few days would be simply divine, dahling.
I might try that.