Hello,

I hope someone can help me. Do you think it is necessary to pre-cook meat? I want to try Lucy's crock pot lemon garlic chicken and the recipe says to fry the chicken breasts. I don't really have the time to do it and would rather put the chicken in the SC raw to save time. What do you think? Also, the recipe says to cook in SC for 3 hours on high or 6 on low. How would I adjust that if I don't fry the chicken in advance???

Any ideas greatly appreciated.
Every slow cooker meal I've ever cooked has been done with raw meat. I'm too lazy and for me it just creates more to wash up! *L* Sausage casserole can even be done with frozen sausages...cutting them up while their frozen is so much easier!

I should actually correct myself and say that there is actually one dish I always pre-cook the meat for and that's the Guinness Beef one. Considering you have to carmelise the onions and cook-off the guinness I figure what the heck and brown the meat in the same frying pan once the first two parts are done.