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EXCELLENT SUGGESTIONS! I AM A PERSON WHO LOVES TO MAKE EXTRA AND FREEZE! I DO THAT ALL THE TIME WITH CHILI, AND IT IS SO GREAT TO BE ABLE TO HAVE ONE FOR LUNCH OR DINNER WHEN THERE IS NOTHING ELSE TO HAVE. I ALSO LIKE TO VEG UP MY CHILI WITH MUSHROOMS, CHUNKS OF ONION, RED PEPPERS, AND STEWED TOMATOES. IT IS EXCELLENT AND YOU GET A BIG SERVING!
ENJOY AND LET US KNOW WHAT WORKS FOR YOU AND WHAT RECIPES YOU MAKE.
I know I'm too late for you to make your supper, but I have slow cooked on top of the stove too. I just put liquid, and whatever I'm cooking, and get it cooking on a higher heat and turn it down to low. It works very well. I do it a lot when I don't know when my husband will get home for supper. It can stay on low as long as I need.
One day at a time.
I simply don't have the space for a slow cooker and use my cast iron enamelled Dutch oven instead. I use it on the cooktop at a low simmer rather than in the oven (expensive).
Check out the Slow Cooker Salsa Chicken recipe in the SP cookbook. The Note at the end of the recipe gives the instructions to cook it in a Dutch oven. This can be a guide for other recipes. I use my Dutch oven for many recipes so I would use similar recipes as a guide to convert from a slow cooker recipe.
Tuppence - I've read the other replies, and I do agree with them, to some extent.
However, I was in the position for many years where I wanted to make full use of my oven - simply because it had cost us so much! It had a very low cooking temp erature available - so I used it as a slow cooker.
I have to say there were times when I used my slow-cooker as well. Depending on what meat we were able to get at a well-reduced price for sell-by!
I still feel ambivalent between slow-cooking in the oven and using the slow cooker. We're onto a new oven, and it has a slow-cook setting. Or even just simmering on the lowest setting of the smallest ring on the hob, for several hours rather then on a higher heat for a half hour.
My new-ish slow cooker needs work top space to work - and that's at a premium. It's also big, compared with what DH and I need for ourselves, now both sons are away from home. But I'd like to use it occasionally, instead of the oven. DH and I both really enjoy slow-cooked stews and casseroles, whereas younger son didn't. Now, I'm re-exploring the foods and the cooking methods that DH and I used to enjoy together, while still catering for things that we have discovered in the years since BC (before children).
I personally don't think there's much difference between the oven at a low setting or a slow cooker. And there's not too much difference between the hob at it's smallest/lowest setting for a very gentle simmer for longer, and food cooked long and slow in the oven - though that is a gentler heat than on top of the hob - and a slow cooker. Maybe the only difference is that there may be a bit more liquid in the slow cooker, than in the other methods.
I don't know.
They all boil down to a lovely rich dish.
There was advice that I read recently that if the slow cooker is too big, put a small cooking dish inside it, and still use it.
I think you'll have to work it out for yourself, what you want to do.
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Like Timothy's article, I have always used my cast iron dutch oven in a very slow oven for long periods of time, and I've always have wonderful results. I had a slow cooker long ago and gave it away.
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I have had mine for over 30 years and it is my most used kitchen appliance. You could use a small casserole but I agree with the previous poster to make a big batch and freeze it for later.
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I'd make the full batch, portion it out and freeze the rest. If you live alone, you could also get rid of the big one and get a smaller cooker to make small portions. Personally, I wouldn't be without mine.
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i intend to cook the slow cooked chicken breasts with rosemary one day this week, but i only have a large family size slow cooker and as i only want to cook enough for me, could i possibly cook this meal in the oven in a cassorole dish
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