I must dig mine out again
It has only been used a few times the last time OH made sausage casserole but never browned the sausages first
They were grey and looked like fingers
Unfortunately I was reading about Jeffrey Dahmer at the time so had to pass

I love my slow cooker and love the fuel savings even more!

I luv my slow cooker, and use it at least 3 times a week.

ML x

Has anyone got a recipe for Kleftiko, cooked in crockpot as I fancy trying out my pot tonight. Have had it nearly 4 years and never used it!!

This one any good? Whats it like, never had Kleftiko, might have to gove it a whirl.

http://www.theanswerbank.co.uk/Food-...ion355045.html

Thanks, will give it a go

I have a slow cooker, and i adore it. I bought it a year ago after reading a mammoth thread on here about them.

I did buy a couple of cookery books for it - but to be fair i mainly use mine to cook delicious meats for sunday dinner. The meat comes out perfectly.

I never understand though why people say the smell from the cooker is wonderful because mine never smells of anything. Only when you lift the lid do you get a nice whiff.

My lamb had been in since 11.30am and I can smell it already, lovely mmmmm

Yeah, I get that. First time I used my slow cooker I was so excited about getting home from work and the house filled witht he smell of casserole.... No such bloody luck...

has anyone mentioned lasagne yet , my mother used to do it in the slow cooker and it was yumm , i really should invest in one

You get a smell from mine! Yesterday I cooked a chicken in it, and about an hour after I put it on you could start to smell it! It smelt lovely! Only trouble was I then had to put up with it for another 6 hours and it was making me hungry!

I have got a cold too and could still smell it.

Not sure about that one to be honest. What does the top come out like? I like lasagne's with a cruchier top, not a soft one (if that makes sense)

I love my slow cooker - I use it to cook the sunday 'roast' in - the meat is so wonderfully tender when you take it out you actually can't carve it. The taste is gorgeous and you get a wonderful gravy left in the pot. I also do stews and casseroles in it. Must check out that recipe site, could do with a few new things to try

http://allrecipes.com/Search/Recipes...rm=slow+cooker

This site is really good for slow cooker recipes. its even better as you can change it to metric weights as apposed to silly American 'cups' and you can tell it how many servings you want and it will adjust the recipe for you.

I have had about 3 slow cookers over the years, they are a great idea, but......... I am a begger for changing my mind about 6 times a day about what I am going to cook for dinner, so they just ended up gathering dust

easy enough to transfer to an oven proof dish and put the crunchy topping on under the grill for a few minutes

I get a smell from mine too. I tend to notice it more when I've been out and come back in though. Then the first thing I have to do is go lift the lid and smell some more and if what's in there is cooked I have to have a taste!

I've been given a few good ideas from reading this thread for different ways to use mine. Thanks to those who have put links in their posts.

We used to have a Morphy Richards slow cooker. It was the type that had a little hotplate, and the pot sat on top. Stupidly, we gave it away in favour of the pottery type that fits into the cover - no contest! Does anyone know of a make/model that still uses the hotplate method?

I've seen one similar to the one you describe in Lakeland. It did look quite small to me, so it might be best to check the dimensions before you buy.

www.lakeland.co.uk/product.aspx/!11925

Personally I do currys and bolognese sauce in my slow cooker as well as the more conventional cassoroles. They turn out lovely and the curry seems to have a much deeper flavour.

I think it is a pity that a lot of people see them as rather old fashioned and unnecessary now there are microwaves and I don't think I know of anyone apart from my MIL who actually uses one.

I'm a slow cooker virgin.

Have just flung a half leg of lamb in and covered it with one of those oxo gravy and garden mint sachets and put it on the slow setting, I'm paranoid it's gonna be rank!

I did this one sunday - and it was delicious. Might be a bit too much liquid that's the only thing. I made the minty gravy mix with half the liquid it said so that was really thick and kind of spread it over the lamb.

Yum!

In the finish I emptied the gravy out and left about an inch in the pot, have had some just now and it was really tender.

The best way would be to chuck everything into the slowcooker, BEFORE you go to work, then that way it is ready for your return, and you can eat near enough straight away.

Can someone help me?

When cooking a whole chicken in the slow cooker, do you cover it in liquid? Also does it get hot enough to kill bacteria and such? :0

Also, how do you cook a lasagne in one? I have one with a pot, do you layer it in that pot? Stupid question, sorry.

My nearest shop is an Aldi, where the meat is cheap but of lower quality. Slow cooker is made for this sort of challenge.

Eg
Layers of cheap steak, onions, sliced potatoes, bit of stock.
Defrosted frozen beef joint, onions, carrots etc, a sort of pot roast
Stewing steak plus anything else you like