What’s in the crockpot today?

Nothing!!!! We're of the the IL's for dinner tonight, yah I don't to cook - or do dishes!

I put enough water in to go half way up the corned beef but then I never add veges so don't know if that makes a difference. Always add some golden syrup as well and used to put peppercorns and bayleaf in but have got too lazy.

Thanks for that

I'm doing Alison Holsts Chilli Con Carne. It was a hit last time I made it.

I've got corned beef in mine and later on will add some veges, yummy can't wait for dinner tonight

we had a beef casserole tonite

mine was yum... it was beef, onion, carrots, beans, potato and a pack of lamb casserole mix, tomato sauce and garlic and pepper... of course i will prob never be able to duplicate it...

I've got a Cassies Casserole in, though I hope it turns out ok cos we didn't have any curry powder...

Mel I would love a nice chicken crockpot recipe for tomorrow - we have 3 whole chickens sitting in the freezer (can you tell they were on special?!).

arohanui wrote: Mel I would love a nice chicken crockpot recipe for tomorrow - we have 3 whole chickens sitting in the freezer (can you tell they were on special?!).

Roast Whole Chicken with a Spicy Paprika Rub
Cook on High 4-8 hours

1 whole chicken
1 tsp oil
1 tbsp curry powder (you'll need to get some!!)

1 tbsp paprika
1 tbsp flour
1 tsp dried oregano
1 tsp dried thyme
1 tsp celery salt
Sprigs of fresh herbs (thyme, parsley, marjoram, sage etc)

Turn the slow cooked on to HIGH and coat with non-stick spray. Wash and dry the chicken inside and out. Trim off any excess fat from the body cavity, and the neck skin if necessary. Rub the chicken all over with the oil. In a small bowl or saucer, mix together the next six ingredients and coat the chicken with it as evenly as possible, (it should be possible to use all the mixture). Put whatever fresh herbs you have in the body cavity.

Place the chicken carefully into the prepared slow cooker and put on the lid (this recipe has no liquid added). Cook on HIGH. Both the legs and the breast are just cooked after 4 hours, well cooked after 6 hours, and are falling off the bone (but still delicious) after 8 hours.

Serve with mashed potatoes and veges.

NOTE: Do not use stuffed chicken for this recipe, since stuffing slows down the cooking of the meat on the body and means that the bird cooks unevenly. The heat that circulates around the unstuffed bird ensures even cooking. (the few herbs placed in the body cavity before cooking do no affect heat transfer).
From Alison Holst



Roast Whole Chicken, jointed
Cook on High 4-8 hours

1 large whole chicken
1 tbsp Kikkoman Soy Sauce
1 tsp sesame oil
1 tsp garlic, onion or celery salt (we use garlic salt)

Turn slow cooked on to high and coat with non-stick spray. Wash and dry the chicken inside and out. Trim away any excess fat from the body cavity, and the neck skin if necessary. Mix together the soy sauce, sesame oil and flavoured salt and rub it all over the chicken.

Place the chicken in the slow cooker, breast up, and put on the lid. (no liquid added). Cook on High.

This recipe also suggest ways of cutting up the chicken once it's cooked....we've used this recipe a few times.
From Alison Holst


Whole Honey Soy Chicken
Cook on Low for 8-9 hours

2 lemons
2 cloves garlic, crushed
Whole Chicken
1/4 cup dark soy sauce
1/4 cup honey

Cut 4-6 deep slashes in one of the lemons, then stuff the lemon and the garlic cloves (they don't even need to be peeled) inside the bird.

Thoroughly coat the cooker bowl with non stick spray, add the chicken and turn the cooker onto LOW.

Combine the soy sauce, honey and juice of the remaining lemon in a small bowl. Stir to mix, then pour the sauce over the chicken.

Put the lid on the slow cooker and cook on LOW for 8-9 hours. For a dark even glaze, spoon some of the cooking liquid over the bird every now and then, especially during the last hour or so.
From Alison Holst.

Mmmmm chicken! We have a couple of whole chooks too, might do one tomorrow.

We had sweet and sour pork in ours today.