Slow cooker - help needed please

I always give carrots a blast in microwave before adding to slow cooker. I would not put potatoes in.

I too always brown meat before adding to slow cooker. If making, say, chicken casserole, I brown the meat, cook the bacon a little and microwave veggies before adding. The liquid/gravy/sauce should cover the contents and even with browned small chunks of meat the cooking should take at least 3 hours. The quicker cooking ingredients can be added during the cooking time.

I brown the meat, chicken even pork chops etc place in about two cups boiling water mixed with an oxo cube pour in slow cooker surround with vegetables then leave on high for couple hours turn low for at least another hour, the longer you leave it the better
I then make a gravy with the liquid it’s cooked in, Beef that melts in the mouth every time, I do the same with a beef joint even brisket comes out lovely had many compliments on how tasty and tender it is 👍

Our beef casserole with loads of veg (carrots are in batons the rest just as I chop them) is cooked initially on high for an hour then low overnight, so 9 -10 hours. The meat falls apart and somehow the vegetables stay firm, not mushy. I make the stock up with a can of string beer to suit Mr C, fill the slow cooker so plenty to freeze for another day. I’ve never browned the meat first and now I’m wondering if I should!

I buy preprepared fresh casserole vegetables, put them in first then the cubed meat and stock cubes plus seasoning, turn the slow cooker on high and let it do its thing for the day adding gravy granules just before serving, job done!

If you use lean mince(5%- 10% fat) you don’t have to brown it first. Although I love chicken breasts they can be a bit dry in the slow cooker - boneless,skinless chicken thighs are better. I tend to cook on high as it suits my lifestyle better as we eat our main meal at lunchtime. Good luck!

For goodness sake buy a slow cooker recipe book. Never have my veg been gard.

One thing that stops that sort of stewy sameness you get sometimes is to add a glass of red wine. 🍷 My slow cooker runs for about 6 hours or so and everything is very well cooked, too much sometimes.

I used to have this problem with carrots. Now I steam them in the microwave for about 4-5 minutes before adding to the slow cooker. Works for me.

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

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.

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

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

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 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!!

Whole gammon, not gamkon!!

What time should I come round 🤗

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.

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’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.

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 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.

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 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.

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