Popular on Food52
7 Comments
sue
November 12, 2017
Last Easter I wanted to make both a leg of lamb and a ham (big family, new significant others who aren't fans of lamb - shocking, I know).
I used my slow cooker for the ham. I came out nice a tender and not dry while my smallish oven roasted the leg of lamb to perfection!
I used my slow cooker for the ham. I came out nice a tender and not dry while my smallish oven roasted the leg of lamb to perfection!
sue
November 12, 2017
Obviously "It" - meaning the ham came out of the slow cooker nice and tender. "I" wouldn't fit in to the slow cooker, though "I" do tenderize nicely in the sauna. LOL!
LMGT
November 9, 2017
The "keep warm" setting on mine is helpful for big meals - like Thanksgiving. It lets me do stuff earlier in the day so I'm not running around (like a turkey with its head cut off?) trying to get all the side dishes finished while my husband's carving the bird.
judy
November 7, 2017
Does anyone have any suggestion for chicken. Seems to be full of water form processing, I always get at least a cup of extra liquid from the chicken. Waters down my dish. If I don't put water in for something, like say beans or rice, then the recipe burns. Any idea how to estimate the amount of liquid and avoid this problem?
HalfPint
November 8, 2017
@judy, check out Nom Nom Paleo blog. I made her Slow Cooker Roast Chicken & Gravy, and it's delicious.
http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy
http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy
Join The Conversation