When I slow cook stuff I just skip the browning stage. I usually prep the insert the night before and shove it in the fridge until morning when I grab it out to put on the timer so don't like to heat things slightly and then cool down before actually cooking the next day.
Somewhere in the cooking sub-forum in the slowcooking threads I came across a nice sausage casserole - sausages, carrots, tom soup and a couple of other things (might not have the carrots listed as I like to chuck extra veg - whatever takes my fancy - in with my slowcooks). I cut the snags a bit (about in 1/3 while slightly frozen& just use reg BBQ size snags rather than the fat ones) before popping in. DS likes that one; DH isn't so keen mainly cause it's a bit on the blander side (ie not super spicy/hot) but still not a bad one. I think it might be Cailin who posted it up originally - I could be wrong. I'll see if I can find it and link here - it is by Cailin and it's in the second post down
Bookmarks