A couple of hours ago I started a stew off in mine. Massive amounts of onion and sewing beef cut into big chunks, a couple of potatoes, three carrots and a handfull of sprouts. A veg stock cube (ran out of beef oxo cubes).... note to self, get more oxo cubes, ninny.... anyway, and enough water to cover it. I have used a big pack of beef because I like to have it for the next few days. Tonight i will eat half the veggies that are in it and the other half tomorrow and then on the third night I will have the left over meat with a baked pot, which I eat hardly any off but you have to show willing lol.
KATE.
On a day when you are in the house try this way of roasting a joint or a chicken.
Slice up an onion and sprinkle it with some mixed herbs, salt and pepper. Place your bit of meat or chicken on top of them and drizzle or brush with olive oil. Put the lid on the slow cooker and leave it on high for an hourish, check after an hour if the onions are cooked, if they are then place about a soup ladle's worth of water or better still veg stock onto the onion (hot stock) and put the lid back on, leave it on high for another half hour and then turn it to the next setting down, could be medium or low depending on your slow cooker. Keep checking it till it is done. I like herbs sprinkled on top of the joint too and some chunky salt. Of course you wont get crunchy crackling on top of pork or crust on top of things but the meat will be lovely. If not too much fat has come out of the meat onto the onions you could make gravy from the onions and residue.
Let me know if you try it.
Lynne x