Slow cooker

I've or another one. It doubles up as a rice cooker. I've never taken it out of the cardboard box. We have Uncle Bens rice in the microwave pouches.

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Yes, I do Christmas puddings in the slow cooker, and reheating on Christmas Day is great because you can plug it in away from the main cooker and let it reheat until you feel like eating it (about 8 o'clock in the evening!)

I do rice in the steamer (unless I buy the pouches or the Uncle Ben 10 minute boil in the bag rice).

I often cook a whole chicken in mine and it is delicious - just falls off the bone. I cut a carrot and an onion into chunks and sit the chicken, breast side down, on the veg and cook on auto for about 6 hours. (Like others, found this on Mumsnet!) No extra liquid, but loads comes from the chicken which can be used for soup another day.

I shall try that Nanabelle

Lamb shanks or a piece of lamb done with the veg in the slow cooker all day is delicious.

I returned to the pot after 3 hours (total 5 hours) and it was fine but any longer and it would have been too dry.

This was my first time with no added liquid e.g. tinned chopped tomatoes but it was very tasty so that's what matters.

I agree about lamb shanks being ideal for a SL - that cut of meat doesn't dry out if over-cooked. I did lamb shoulder once and although the meat kept it's cubed shape the texture in the mouth was like pulp!

Using my slow cooker tomorrow as DH is having his "back proceedure" and will be driving back and forth to hospital. Making chicken and bacon hotpot with green veg of some sort and queen of puddings. Will prepare it this evening and turn it on the morning after taking him and walking the dog.

Good luck with the procedure whitewave. I think slow cookers come into their own on such occasions. Always feel as if someone else has popped in and made the dinner. Or perhaps that is just wishful thinking

I LOVE MY SLOW COOKER. HAD A BEAUTIFUL BEEF STEW WAITING FOR US WHEN WE GOT IN TONIGHT. (Damn caps lock lol didn't mean to shout)

I always use fresh meat and leave it on low nom nom x

whitewave Hope your DH's back procedure went well.
Making chicken and bacon hotpot with green veg of some sort and queen of puddings
Not all in the same pot I hope - they showed chicken curry and a crumble pudding served all on the same plate to a hospital patient on the news tonight

I haven't had queen of puddings for years

I am just thinking about replacing the slow cooker we got as a wedding present in 1986!

I never lift the lid until near the end of the cooking time unless it looks like it's going to bubble over. In fact the instructions tell you not to lift the lid because the steam cooking the food will escape and have to build back up again. It goes on in the morning and I forget about it until I need to use it or add something near the end of the cooking time.

These days I usually make up my own recipes and tend to go for one pot cooking. I don't bother with browning or softening before hand, just chuck it all in. I've used frozen vegetables, but defrost anything else - never occurred to me not to defrost stuff first. Mind you I am veggie and rarely cook meat. I was cooking for visitors the other day and came on here for advice on cooking gammon in the slow cooker.

It sits out on the work top, which in our house is a sign it gets used a lot - unlike some cooking equipment we own!

We also use Uncle Ben's rice for the microwave.

I really like mine for soup. Just put a whole lot of vegetables (carrots, squash, celeriac, leek, onion) two small chicken thighs, 1.5 Pts stock, herbs and cook for 6 hrs or so. Take chicken out before blending and shred it in. Makes a really good soup with all the goodness in I feel!