What do you cook in your slow cooker?
Discussion
I've just retired our slow cooker, and replaced it with one that is a slow cooker, sous vide, steamer, rice cooker and pressure cooker. I made a beef stew over the weekend, cooked overnight in a bottle of red wine, and dumplings added for the last couple of hours. It was epic.
I also cook lamb stews in the slow cooker, but I intend to get a bit more adventurous with it.
I also cook lamb stews in the slow cooker, but I intend to get a bit more adventurous with it.
emperorburger said:
Thanks for that: very useful 
Whilst on can folks recommend makes and models of slow/pressure cookers? I think the ones that brown would probably suit us more...
We cheat and use these guys
https://www.slowgoodfood.com/
Couldn’t get easier (or lazier) than that. I also use the spicery for curries which are also great and can be done in the slow cooker.
https://www.slowgoodfood.com/
Couldn’t get easier (or lazier) than that. I also use the spicery for curries which are also great and can be done in the slow cooker.
Pulled Pork is a favourite for me. Make a glaze with honey, soy, chilli, garlic, Thai 7 spice and BBQ spice and let the pork shoulder marinade overnight. Next day put a bed of onions in the slow cooker (for flavour not to eat) and pop the pork on top. Add a small can of Dr. Pepper to keep it moist and add more flavour. Slow cook for 8 hours and take out and pull. Put the shredded pork in a pan of your favourite BBQ sauce and serve with salad and some nice buns of your choosing.
... but mainly Spag bol, chilli, curry's, etc.
... but mainly Spag bol, chilli, curry's, etc.
I bought the Lidl instant pot copy last year when our kitchen was being done - thinking we’d only use it for that period, but I use it all the time. Last night, a little pressed for time I did a ‘dump and go’ (ie : just stick the ingredients in and turn it on) Chicken Tikka - and I have to say it was delicious. But normally I do things that are a bit more involved in it. But a great purchase for me.
These are my 2 that never fail:
https://www.thekitchn.com/how-to-make-pulled-pork-...
https://www.bbcgoodfood.com/recipes/slow-cooker-be...
Keen to do a batch of sticky pork ribs, haven't done any before... might nip out and see if my local Morrisons has any.
https://www.thekitchn.com/how-to-make-pulled-pork-...
https://www.bbcgoodfood.com/recipes/slow-cooker-be...
Keen to do a batch of sticky pork ribs, haven't done any before... might nip out and see if my local Morrisons has any.
oblio said:
Could I ask: What are you using it for meals-wise?
Sure.We usually cook everything from scratch and have found it's become invaluable in our kitchen.
It does lovely, succulent roast chicken using a combination of pressure cooker and air crisp functions in around an hour.
Risotto turns out perfectly when you saute onions etc initially and then use the pressure cooker function to finish off. I know you're supposed to add stock a ladle at a time but the texture achieved is perfect using the Ninja method.
Lamb curries turn out very well when slow cooked (when you have time) but also when pressure cooked( when you have less time). The meat is beautifully soft and broken down.
Oven chips, onion rings, and salt and chilli chicken wings are great in the air crisper and much quicker than using an oven.
Gammon steaks using the grill function turn out really well too.
Being Scottish I love how "Stovies" turn out using a combination of the saute and pressure cooker functions. Done in a fraction of the usual time.
Classics such as Spag Bol and Chilli also turn out very well, again using a combination of Saute\Pressure cooker.
I could go on
but so far I haven't found anything it doesn't do a great job of. Last night I did the filling for a very tasty steak pie in around 45 mins. Melman Giraffe said:
Spag Bol, Chilli, Tagine, Lamb Shanks, Brisket or any cut that needs to be cooked long and slow.
I'll add slow cooked curries to the above as well.I actually seal the meat in a pan then transfer across, same for softening/caramelising onions, garlic, etc. Also where I'm trimming meat before browning and adding, once the slow cooker has started I'll then render out the fat/flavour of the off cuts in a frying pan and drizzle the results in at a later stage as a flavour boost.
Composer62 said:
oblio said:
Could I ask: What are you using it for meals-wise?
Sure.We usually cook everything from scratch and have found it's become invaluable in our kitchen.
It does lovely, succulent roast chicken using a combination of pressure cooker and air crisp functions in around an hour.
Risotto turns out perfectly when you saute onions etc initially and then use the pressure cooker function to finish off. I know you're supposed to add stock a ladle at a time but the texture achieved is perfect using the Ninja method.
Lamb curries turn out very well when slow cooked (when you have time) but also when pressure cooked( when you have less time). The meat is beautifully soft and broken down.
Oven chips, onion rings, and salt and chilli chicken wings are great in the air crisper and much quicker than using an oven.
Gammon steaks using the grill function turn out really well too.
Being Scottish I love how "Stovies" turn out using a combination of the saute and pressure cooker functions. Done in a fraction of the usual time.
Classics such as Spag Bol and Chilli also turn out very well, again using a combination of Saute\Pressure cooker.
I could go on
but so far I haven't found anything it doesn't do a great job of. Last night I did the filling for a very tasty steak pie in around 45 mins. Also thanks all - great info on this thread
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