[Elaine G]

Hi
If I have casseroles that work well in the oven, do I need to make any adjustments to the recipe to cook them in the slow cooker. Or just bung them in? 

Thanks

Elaine

[Lardman]

Or just bung them in? 

Tis the slowcooker way 

You may need to watch the amount of liquid, there tends to be very little loss in the slow cooker.

[madcat]

Less liquid - you will find less evaporates off compared to the oven.  Also if the recipe depends on the top level of ingredients browning as it cooks - it wont brown.  So if you are used to putting the chicken joints on top of the veggies and stock and them going a nice brown colour in the oven, they will stay pale and interesting, but cooked, in the slow cooker. Otherwise go for it .....  the joy is in the tenderness and ....  they wont burn when people are late back ...    it will just blup on gently for as long as it needs.

[Elaine G]

Brilliant thank you both. Will reduce the liquid a little and see how it turns out.

Thanks

Elaine

[chrissie B]

I found my large slow cooker seemed to boil stuff its knackerd now so only have the small one so my leg of lamb was done on the oven bars with the potatoes under neath it was very nice i have to say .
chrissie b