Slow Cooker/Crock Pot

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Cyclops Dec 2017 9:04pm, 30 Dec 2017 3,273 posts	0 Cyclops I have roasted meat - just put it in the slow cooker and turn it on. I do this for pork or lamb. Chickens I put in whole with a glass of water and gammon I put in with apple juice, cider or coca-cola. I made a cake once which tasted nice but of course didn't go brown so no-one else would eat it. I should have iced it! I have used my slow cooker for three days in a row - chicken curry, beef casserole and roast pork.
idle_wilder Dec 2017 9:16pm, 30 Dec 2017 1,136 posts	0 idle_wilder Going to keep an eye on this! We have two slow cookers, but have used one a handful of times (mainly as we can't trust leaving it out for the cat).
Night-owl Dec 2017 9:18pm, 30 Dec 2017 30,164 posts	0 Night-owl Put it on my watch list bought a small one a while back still not used so looking for inspiration
cackleberry Dec 2017 9:26pm, 30 Dec 2017 1,495 posts	0 cackleberry I can't get on with mine. The meat always comes out dry. If I make a beef stew in the oven, it comes out and the beef is moist and just falls to bits as you eat it. In the slow-cooker it's dry, like it hasn't absorbed the liquid. Is that normal or am I doing something wrong? I've always followed recipes (from different sources) that are meant for the slow-cooker and used plenty of liquid. In fact, one of the recipes I make successfully in the oven, but is dry out of the slow-cooker!! It's a shame cos there's lots of day it would come in useful, but so far disappointed.
Wobbling Dec 2017 9:45pm, 30 Dec 2017 5,947 posts	0 Wobbling CB - are you browning the meat before you put it in the slow cooker? And I’ve found cheap cuts with bits of sinew etc or quite fatty work better in the slow cooker as the fat and sinew melt down and keep the meat tender. Chicken breast always come out dry for me.
Surrey Phil Dec 2017 9:47pm, 30 Dec 2017 2,223 posts	0 Surrey Phil With any meat dishes we do, it is accompanied in the slow cooker by a lot of sauce. A large jar of tomato & herb per pack of mince or another jar of sauce for 4-5 chicken breasts, so that the meat is completely covered. We also put the slow cooker on the warm setting from early morning as a hot setting for a shorter cooking time doesn't seem to tenderise the meat quite as well.
McGoohan Dec 2017 9:57pm, 30 Dec 2017 32,585 posts	0 McGoohan We cook a whole chicken in ours - with the lid on it keeps all the juices in and comes out perfectly every time. You can just bung it in and forget about it for a while.
EvilPixie Dec 2017 10:12pm, 30 Dec 2017 12,450 posts	0 EvilPixie Liking this! I did read somewhere to use half the liquid of a normal recipe and that more liquid will bizarrely making it dry! Ox tail is fab So has anyone tried bread? Either in parchment or direct in the pan? Or meatloaf in a tin?
Cyclops Dec 2017 10:41pm, 30 Dec 2017 3,275 posts	0 Cyclops I find longer cooking times better than short for beef and lamb. My slow cooker is turned on to its auto setting at 6:30am before I leave for work and cooks on high for 3 hours, then turns itself to low until we eat (around 6pm usually). I can't do chicken pieces like this as they get dry. I am a bad person and have been known to throw the meat in still frozen - nothing is ever pre browned even if I do have the time. It was a revelation to me cooking meat without any additional liquid. I didn't know that that could be done until recently.
Cyclops Dec 2017 10:42pm, 30 Dec 2017 3,276 posts	0 Cyclops I'm going to try bread!