Slow cooker - help needed please

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Maybe you just need to bury it 😁

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I love my slow cooker! Perhaps you aren't cooking at the correct setting? I brown mince before adding it to the slow cooker. I chop veg quite small. Gravy is added but made with boiling water and I cook it for an hour on high before I put it on low. Are you cooking for long enough? I have it on all day. Good luck

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Cooking in a slow cooker couldn’t be easier. You don’t even need to brown the meat first. Put it on the highest setting, add a little olive oil. After 10 minutes add the prepared veg (onions, carrots, leeks, garlic etc.) give it a stir, add the meat, stir in a little flour to coat everything. Then add your choice of herbs, a stock pot or cube, seasoning. Give it another stir before adding the liquid (red wine/water) to cover everything. You could also add a shake of Worcestershire sauce, tinned tomatoes/puree, maybe a spoonful of mustard. Keep the setting on high and cook for at least 4 hours. I leave mine longer so the meat is really tender. You can add baby potatoes half way through. When adding dumplings I transfer the pot to the oven for 30/40 minutes.

I know it’s not strictly necessary to do what I do, but I lightly heat through the vegetables by frying in a little vegetable oil, then add them to the pot first. Then I do the same with the meat, ie brown it, but add the liquid to it to heat up (stock, tinned tomatoes, whatever the recipe calls for), and I tend to add flour to the meat whilst browning but before adding the liquid, then tip all of this on top of the veg and leave the slow cooker to do its thing. I know you can just tip everything in without doing this (always the veg first, though), but I’ve never risked doing that for the reason you have given, ie, still hard veg at the end.

I know that means an extra pot to wash, but as it goes in the dishwasher, it’s not a problem. 😁

I use mine all the time. I put a whole chicken in yesterday with carrots, onion and celery and boiling water about half way up.

Four hours later tender chicken and delicious stock, some of which went to gravy and some saved for a soup base today.

I only do mince in the slow cooker if I’m out for the day, it’s so quick anyway.

And I just pop my dumplings on top for the last 30 or 40 minutes.

Are you maybe putting in cold water and then not giving it long enough. It’s a gentle heat so it takes cold water a long time to heat up.

Could your slow cooker be faulty?
I've not used one though I intend to try one .
My daughter prepares her ingredients and leaves her house at about 8.00am sometimes earlier depending on the traffic.
She returns at about six or a bit later -the house is full of a delicious aroma and a well cooked meal .
I don't think that she fries it but ensures that there's plenty of fluid .
I like your recipe Patsy .

I always brown the meat and the onions if I'm making a casserole/stew. Then deglaze the pan I've browned it in with some flour (cook it a bit) and then water so that all the brown bits go into the pot. I find it gives the finished food more flavour. Slice carrots fairly thinly, you can also start them off browning with the onions.

You must brown the meat first,jusnoneed has the right method.
If cooking chicken or pork the meat would never get hot enough to kill bacteria, browning is imperative.

I’ve got three slow cookers, one of which was given to me by my MiL. Today, I’ve had a chicken casserole in one and a bolognese sauce with mince and veg in the other.
I always brown the mince off first. Not so with the chicken breasts I just put them in with whatever sauce or vegetables I’m using. Mine goes on at 9.00 am and I turned them off at 5, all cooked thoroughly. You could always buy a frozen stew pack from the supermarket that will have all the veg you need. You can also buy books about using a slow cooker online quite cheaply or look online for recipes.
Hope this helps. Once you master it, you’ll find it invaluable.

I always brown any meat, and veg before putting in the slow cooker, I think it adds to the flavour.
Carrots need to be sliced in half - I find they take the longest to cook also, but they are cooked!
Also, use less liquid than you would usually use - there is less evaporation.
Experiment, I am sure you will conquer it!

I don’t always brown off the meat/chicken, after using one for forty odd years, no problems. You can get a recipe book OP or look online.
I cook curry, all sorts of casseroles, whole chicken gamkon, pulled pork and reheat Christmas pudding, lots of recipes, I love my two, they’re well used.

What time should I come round 🤗

Whole gammon, not gamkon!!

I love my slow cooker. perhaps you are not cooking it for a long enough period. Just put the stewing beef, onions , lentils , tin of chopped tomatoes, sliced carrots , potatoes if you like , a dash of Worcestershire sauce , maybe a squirt of tomato ketchup a little sat and pepper. Cover with water , make gravy with oxo or granules and add to casserole. A powdered stew mix can be added if you like. Stir , put lid on ,switch on at about 9am on high and walk away. No pre browning of meat necessary. Meal will be ready any time after about 5pm. It will cook for hours without spoiling. Enjoy, it's really easy!!

It seems you pay your money and take your choice, brown or not brown the meat and veg first, I'm have done both and the stew turns out fine. I think the thing is you are probably not cooking it long enough. For a beef stew at least 5 hours on high, longer on low. If a fork goes into meat and veg easily it’s ready. If they are still hard cook for longer.

I find that its best to chop potatoes and other vegetables in small pieces to ensure thorough cooking also do not skimp on sauce. I cannot advise on meat as I do not eat it

Thank you Esmay, it’s foolproof - no hard veg and delicious! 😂

Thank you all for responding. I've got a whole load of good ideas from your posts, and I'm going to have a bash at using the slow cooker today.

Wish me luck - and thanks again! If it goes reasonably well, I'll post to let you know. If it's a disaster, I'll just give it back to the charity shop! Seriously, I am aware that it's going to be a matter of trial and error. I'm no cook - honestly - and I wish I could live on sandwiches.....

I really envy people who can pull a meal together without even thinking about it. I just don't have that sort of brain.

Good luck Supernana key points: chop root veg small, casserole/stewing/mince beef work better than prime cuts, leave it on for hours.