Is that actually nice with all those different textures of meat in? Surely you only need one type in a meal?

You don't really need any water in with the chicken if the lid makes a good seal with the pot, though adding adding a small amount of very hot water to the pot won't go amiss.

The process works because of the long cooking time. In a conventional oven you need to get the outside of the bird really hot in order for the heat to penetrate all through it in the cooking time. With the slow cooker, over 6-8 hours, every part of the chicken will reach 80C or so, enough to kill any harmfull bacteria.

Filling it with water,especially cold water, will slow down the process - you might need 12 hours or more!

I'm becoming more accustomed to this malarkey now

Bought a decent sized joint of brisket and flung in a quarter bottle of red wine, will that be suffice does anyone reckon?

Ok, now winter is here and this thread has been revised I have now taken this advice. Chicken in with a small amount of water in the bottom...on medium. Let's see how it turns out, I'm excited

Thank you for the advice.

this has made me want to break out my slow cooker - I used to use it all the time, but i am staying with my folks and my cooking doesn't go down well there - my mum won't try anything new at all!

I did a fantastic meal in my slow cooker yesterday. It was beautiful. Like a chicken stew or soup (cant decide which one).

I tried doing a whole chicken in mine and it just fell to bits! couldnt even lift it out of the pot! the whole carcas fell to bits and really put me off it! dont know what i did wrong!