slow cooker recipes

i think a recipes sticky would be great, that way i can come on here when i have no inspiration (haha, like i really need another excuse to be on here).

oooh, a 7L one sounds great, i may have to go have a look at the warehouse. i love having meals in the freezer that i can just pull out and reheat. from the sounds of it, the ones on trsdeme aren't that much cheaper if you include postage in the total price. i think i'm going to have to splash out and buy myself a new one.

how much was the slow cooker you bought from farmers? sorry if i'm being nosy, i'm just sort of scouting around and checking out prices at the moment.

What does everyone use for sauces? Last winter I bought lots of those 'just add chicken' sauces and put diced chicken, chopped veges and a sauce on in the morning then dinner was ready when we got home at night. I like the ease of one pot meals but am running out of ideas for flavouring it all.

yup I am like Emma and use the Maggi cook in pot in my crock pot as well, I live for the crock pot in winter it is the best thing I brought and great when you have new bubs in the house as you don't have to worry about the witching hour!!! i do corn beef in mine all the time it is yum and just falls apart so tender.

I got my crockpot from Flybuys - a 5.5L Breville one. I'm still getting used to it. The other day was great though - chopped up some chicken thighs, added a jar of sweet and sour sauce (had bamboo shoots, carrots etc in it) and turned it on high at lunchtime, around 6pm added some mushrooms, broccoli, etc and by the time DF came home at 6.45pm, it was done (I served it with rice) and he thought it was sooooooo yummy.

With chicken, do you leave it on low all day, or turn it on to high at lunchtime? I put it on high at lunchtime because I was told that on low all day it sits at the "dangerous" temperature for too long.

with red meat, I usally just cut the meat into chunks, add 1 tin of tomatos in juice, 1 cup beef stock, some herbs (mixed herbs etc) and veges. I always cook the onion up first in a pan, I think it gives it a better flavour. Or you can add a tin of soup instead of tin tomatos, mushroom soup is nice as is pumpkin
My fav chicken one is Hungarian chicken
6 large chick pieces 9or 4-500gram breast chopped
1/4c flour, onion, garlic, 1.1/2 tsp chick stock, tbsp paprika, 1 tbsp soy sauce, 1/4c water, tin tomatos
coat chick with flour and put in pot sprinkling remaining flour over top.
Fry onion & garlic till clear, then add into frying pan chick stock, paprika, soy sauce, water, tomatos...mix
pour over chick
Cover with lid and cook on low/auto for 5-7 hrs or high for 3.
yum yum yum

I think lower, most receipes that call for high still take anything from 3-5 hours so I would say it is a low on the stovetop, like a slow simmer

We get a good cut of roast beef, slice an onion and garlic and place it in the cooker, then place the roast on top and sprinkle with cracked pepper and sea salt, then add a dash of red wine vinagar mixed with a stock cube then leave it on low for 7-8 hours. Then make a red wine gravy with the onions at the end of cooking. Blooooooody lovely.

Masterfoods Honey Lamb casserole - made this with lamb shanks yesterday, threw it all in the crock pot and ready 7 hrs later! I used a stick blender to whizz up the sauce/chickpeas which makes a really nice sauce to spoon over the shanks and potatoes/couscous.

Also good as a casserole.