Unsecure chicken perches

[CatieB]

I have always had a slow cooker and ordinarily its the 4 or 5 litre one so I'm used to using them albeit my old one only has one setting.

 

Last winter I thought I'd get an extra large version so I can double up and batch cook. The first one I got I then ruined two recipes as they were really over cooked (inedible). I came to the conclusion there was something wrong with the cooker and took it back to Argos and swapped it for one of their own large versions by cookworks.

 

I'm having no better luck. I had a recipe for a leg of lamb to cook on High for 8 - 10 hours. After two and half it looked done so I swapped to low and when I came back (which would have been the 8 hours overall) it was cremated. Ruined.

 

Does anyone have some guidance for using a large one... should it always be low setting and rough cooking times? Is 8-10 hours excessive. I have no confidence to go and leave it anymore which is a shame as I'm used to leaving it on all day. I'm wondering if its me or the new modern cookers. A whole leg cooked in 2 and half hours thats oven type timing.

[clucker1]

Hmmm, that is interesting. I have never had brilliant results from my large slow cooker and thought it was me. Have used it very little so today I decided to have another go and have started off doing a basic soup, will see how it goes. Before it has tasted stewed and like school dinners which have been sitting around for hours.

[abwsco]

I have a large small cooker but never cook anything on high for that length of time. Have a small one as well and thinking about it the only time I use high on either of them is for about the first half hour of cooking.

[clucker1]

Update....the soup I made tastes yum! Hopefully the new low cooker recipe book I purchased is helping.