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Ok I figured I’ve never tried turkey Lobby (insert other regional names).and I think I’ve got carried away with the amount of meat.what would you cook this on Med or high.i get up about 7am I’m not a fan of leaveing things on all night but everyone else does.its in a normal slow cooker.ps I did dice it

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Edited by stokiescum
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30 minutes ago, onlyme said:

Got to be low / medium would have thought, not like a tough as old boots beef cut. 

Aparently putting peas in is fucking stupid I’m but i

like peas.next time in thinking of trying chicken or turkey with gammon aparently I’m very fucking stupid which could be very true 

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8 minutes ago, stokiescum said:

Aparently putting peas in is fucking stupid I’m but i

like peas.next time in thinking of trying chicken or turkey with gammon aparently I’m very fucking stupid which could be very true 

I like peas too, top veg, go for it.

Chuck some salted ham in too if you have any, goes great with peas.

 

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I am the worlds greatest fan of slow cookers, nothing better than going on a 10 hour hike and returning to piping hot well cooked stew. Leaving it on all night is not a problem and also just use medium for chicken overnight, chicken cooks easily and bare in mind after cooking for several hours you can then change to low setting for another several hours just to keep it hot and ready to eat with little damage.

You have to remember with a slow cookers and tough joints like say a brisket, low heat and long periods will have it falling off the bone, I have slow cooked joints on for 20 hours before

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50 minutes ago, haroldshand said:

I am the worlds greatest fan of slow cookers, nothing better than going on a 10 hour hike and returning to piping hot well cooked stew. Leaving it on all night is not a problem and also just use medium for chicken overnight, chicken cooks easily and bare in mind after cooking for several hours you can then change to low setting for another several hours just to keep it hot and ready to eat with little damage.

You have to remember with a slow cookers and tough joints like say a brisket, low heat and long periods will have it falling off the bone, I have slow cooked joints on for 20 hours before

Well the peas are well still like peas which is a positive will try mixing it with gammon

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12 minutes ago, stokiescum said:

Well the peas are well still like peas which is a positive will try mixing it with gammon

It just need enough moisture/good stock. 

But I have had whole chickens in there that just cooked in their own juices  5 ish hours and came out great, and use the chicken carcass to make your own stock, you cannot beat it,

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57 minutes ago, stokiescum said:

Well the peas are well still like peas which is a positive will try mixing it with gammon

A downside to slow cookers is that if you want your veg al dente, you'll need to add them later than when you start the meat. I was fine with mushy veg so it all went in at once.

I've posted this before, here is my Lazy Mans Stew: (Family size slow cooker)

1lb or 1kg of diced stewing beef.

1kg bag of frozen mixed veg.

1 litre of beef stock. Use enough flour to have it so thick that it only just pours.

Meat in first, add the frozen veg and pour on the stock. Leave it on low for 8+ hours. It's ready about one hour after you can smell the stew.

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