I have bought a slow cooker, now I need advice. :)

[misty]

So, after literally years of deliberating, I have finally gone out and bought a slow cooker today. I thought it might come in handy while DH is away and I am juggling all the kids on my own - at the least it might mean we don't end up living on MacDonalds for 3 weeks straight, because I couldn't be bothered cooking by the end of the day.

So I was thinking I would probably mostly use it for casseroles and soups, as these are things I make regularly on the stove and in the oven anyway. I also have a couple of risotto receipies which I love, Can I cook rissotto's in the slow cooker?? Should I use the same measurements or do I need to add more / less moisture???

Also, in my caseroles do I have to brown the meat first, before it goes in the slow cooker??? Or can I just chuck my meat in unbrowned?? (I am assuming it would have to be defrosted regardless, but if I can miss out the step of browning the meat it would make my life just a bit easier).

Are there any other tips , tricks anyone can share??

[feeb]

I have never browned meat for slow cooker ( to me its pain in butt and dirty another pan lol)
I have known others to use frozen meat.

I have no made a rissotto in mine so not sure.

I do sausage casserole, beef stroganoff, chicken curry, lamb shanks are all favs here in slow cooker.

Not made soup as I do that on stove as make so much!!

Enjoy it makes life so easy when at 1700 you think hmm only need to cook rice or pasta to go with dinner!

[sloane]

i brown my meat, but it's just a personal choice you can def get away without doing it.
haven't tried a risotto but with most things in the SC you tend to use less liquid than with other types of cooking.
i have my first batch of soup in the SC at the moment. looks ok so far!
i do curries & casseroles mostly but also do a boned leg of lamb that i then pull apart & we make our own souvlakis - toomanyshoes had a recipe/thread somewhere for that. delish!!
i always heat the liquid first - i read somewhere that putting in hot/boiling liquid helps reduce the cooking time. no idea if it's true but i just stick with it.
chicken breasts can be tricky - you don't want to overcook them.
lamb & beef work beautifully.
there's an epic thread with SC recipes, def check that out

[~StarBright~]

I have a recipe book- 250 recipes for the slow cooker i will lend you!!!

Also DH buys the packet flavour things that you can put in them, and there is always a recipe on the back for what you put in to make it!! Good luck, they are a great thing to have!! And they make th ehouse smell devine all day long!!!!!

[Joeve]

I never brown the meat ever, I also chuck in frozen stuff too. Roast beef is lovely in there, just add water close the lid and open it 7 hours later
You get more adventurous the more you use it, i find rice and pasta anything doesn't work its too gluggy. Enjoy!

[LionsandBears]

I prefer to brown the meat first as I think that improves the flavour but you dont have to.
One of the benefits of a SC is you only need to use the cheaper, casserole type cuts of meat, which is a bonus
I've not made risotto in the SC (I'm about to make some in my TMX instead)
We do big cook up every few weeks then freeze. We're not particularly adventurous but it's amazing what you can produce with some tinned tomatoes, vegies and meat.

Enjoy experimenting.

[misty]

Thank you all so much for your replies everyone. Very appreciated.

SB - I will definitely take you up on that offer to borrow the receipe book.

I am ssooo excited, and DH just doesn't get it - he thinks I am crazy to get excited over a cooking appliance.