Comments on: Slow cooker chicken casserole recipe

By: simonwheatley

simonwheatley — Tue, 29 Apr 2008 20:59:05 +0000

Hi Susan, thanks for popping by. Thanks for the reheating tip. Does your book state why it’s best to brown the meat? I’ve always assumed this was for taste, but would be interested to hear otherwise.

By: Susan

Susan — Tue, 29 Apr 2008 19:21:15 +0000

Hi guys was just looking for a chicken casserole recipe for my slow cooker as all I seem to do in mine is beef stews. Anyway, just thought you should know that my booklet says you shouldn’t reheat in a slow cooker as it does not get up to the highest temperature needed quick enough so best to defrost (if freezing) and reheat in a casserole dish in the over. Usually about 30 mins on gas 6 does it but need to check if sauce is bubbling and meat hot enough before eating. Hope this helps! Going now to try this recipe for the in-laws!! (Oh also it says you should really brown meat before using in the slow cooker.)

By: Simon

Simon — Tue, 18 Mar 2008 20:05:49 +0000

Hi Andy, I see no reason why this can’t work in the oven… pick a “normal” casserole temp and cooking time and apply it to this receipe. Check the meat is cooked through before you serve, though.

By: Andy

Andy — Tue, 18 Mar 2008 19:58:39 +0000

Hi Simon, I don’t have a slow cooker, but love the sound of the recipe, can I use this recipe with a normal casserole dish in the oven? If so, for how long and at what temp?

By: Simon

Simon — Tue, 18 Mar 2008 15:26:28 +0000

Hi Kevin, re freezing left overs… I’ve never reheated something from frozen in a slow cooker, and so couldn’t recommend anything. What you suggest sounds reasonable though, and I guess you could test the internal temperature of the chicken pieces with a meat thermometer (google around for a suggested temp).

I know what you mean about crispy roast skin; how about seasoning, then frying the skin in as small an amount of oil as you can get away with, or put it in the casserole and “rescue” it before serving? The problem is not so much taste, as that in western cuisine we don’t like that casseroled skin kind of texture.

By: Kevin

Kevin — Tue, 18 Mar 2008 15:08:46 +0000

Got a WOW! factor from the wife and kids!
Brilliant recipe. Is it ok to freeze left overs, if so how do I re-heat? Can I do the defrosting and re heat in the slow-cooker, say, over night?
Still a drag to chop veg with a knife (Guess I am lazy) will any readers offer help / suggestion with a tool.
Incidently, is there anything one can do with the chicken skin, My father always considered the skin as a luxury (when roasted)and we all had a small piece (Sounds a bit absurd I know)but I hate waste!

By: Simon

Simon — Mon, 17 Mar 2008 18:13:52 +0000

Sorry Kevin, I stick to knives for this kind of thing

By: Kevin

Kevin — Mon, 17 Mar 2008 14:02:10 +0000

Wow! Thanks for the super quick reply, I will try both ways - my kids will tell me which they prefer-they dont hold much back!
Incidently, with regards to chopping veg, I find this a real drag and very time consuming, is there a gadget available to do this, My mother had a chop-o-matic thing but I considered this too small, any Ideas/recommendations

By: Simon

Simon — Mon, 17 Mar 2008 13:44:49 +0000

Hi Kevin. There’s no obligation to brown the meat; as you say, it will cook if you don’t. What I feel you get from browning the meat is some lovely caramelised meat bits, which will give a more savoury flavour, whereas without you get a more subtle flavour.

By: Kevin

Kevin — Mon, 17 Mar 2008 13:36:59 +0000

Hi folks, new to all of this, love anything quick and tasty but do we really have to brown the meat before we place it in the slow cooker?
After all, it will cook in the slow cooker won’t it?