Slow cooker

[Diflower]

It takes a while to realise, it doesn't really compare to any other form of cooking.
Just give things a go,or if you google 'can I cook x in the slow cooker' you get some helpful sites/answers.
And of course keep asking away on here

[miasmum]

I put it in about 8.30 in the morning on Auto, which is high for 2 hours then low and about an inch of liquid and leave it for up to 10 hours

[Kaz]

I tend to put things on high for the first hour, then turn it down. If I'm going to be out of the house, I just cook it on low from the start and it's always fine

[jenniren]

Cooked gammon today and it was delicious, thanks for all the tips.

Ideas for more easy to do recipes please.

[Workingman]

Jen, once you have done one type of SC meal you have done them all, except for the flavours - herbs and or spices.

If you have done gammon you can do brisket, chicken, lamb shoulder, pork butt....

If you do a stew you can also do curries, chillies, spagbol....

The basics for the different styles are usually pretty much the same.

Try a goulasch...
500g shin of beef - braising steak, casserole steak
3 Tbs paprika
1 Tbs flour
1 tsp salt
1 tsp crushed caraway seeds
1 Tbs oil
25g butter
2 onions, finely chopped
1 tin of chopped tomatoes or 1/3 tube of puree.
200ml beef stock

Turn on the SC to high. Cut the beef into cubes. Mix the dry ingredients in a bag, drop in the beef and give it a shake. Fry the beef in some of the oil and butter in a hot pan till browning then put in the SC pot. Fry the onions in the same pan with a drop more oil and butter then plop them in the pot. Deglaze the pan with the stock and, you guessed it, put it in the pot. Add your choice of tomatoes and any leftover dry mix. Give stir, plop on the lid, leave on high for an hour then turn to low. After four hours check the meat for tenderness. Keep cooking till it is to your taste.

[saundra]

I love my slow cooker tend to do braised steak or just stewing meat
Just put it in the pot with frozen veg I tend to buy frozen stew pack veg and use about a third of a packet plus sliced potatoes and a Stockpot cub some water and salt pepper
One hour on high then the rest on low
If I want to thicken it I add gravy granules
And if I fancy dumpling I add tiny ones about one hour before

[Workingman]

Saundra, I do that with dumplings as well. An hour is usually enough then I take them out and put them under the grill for a rew minutes to crisp up.