I attempted my first foray into the crazy world of Slow Cooking today. It did not end well.

I decided upon an internet recipe for Spanish Chicken Casserole. I'd been attracted by the fuss free "chuck it all in and forget about it" mantra that I'd read so many times.

So I concocted the chicken based produce, set it to "low" and set it going for 8 hours. 5 hours in and not much was happening, so set it to "medium". 3 hours later, and the veg was still raw, and the potatoes were decidedly crunchy.

So another 90 minutes on high, and Bob's your Uncle! The resultant slop that I had produced was not only unfit for human consumption, but also probably highly radioactive, and deadly poisonous! Hurrah!

I have never had the inclination to empty the contents of a circus chimp's nappy onto a plate, mix in some soil, and some tramp's sick, but I am sure that if ever I did, it would taste exactly like Spanish Chicken casserole.

We use ours to make chicken curry. Chuck it all in and leave it for about 12 hours.

Makes the house pong a bit when when you home from work though

I've always had great results from the slow cooker..

Especially with Curries,

12 hours to cook some tea :eek: :eek:

I'd have wasted away by then.

I'd have wasted away by then.

'Slight' exaggeration? :P

My parents have just bought one but I don't quite understand the appeal. Not sure its something that would get enough use to warrant the hassle?

How much power do these things use? Considering they get used for so long, how efficient are they?

I've got 7 hours of cheap leccy to burn every night :rubchin:

'Slight' exaggeration? :P

Have they come back into 'fashion' or something? Thought it was very much an early 90s thing - all I remember is that everything came out tasting the same, no matter what type of meat etc you put in!

Steve

'Slight' exaggeration? :P

Oi - go and welcome some newbies

Oi - go and welcome some newbies