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Slow cooker and Maggi

Discussion in 'Slimming World Recipes' started by Tinytootz, 3 November 2011 Social URL.

  1. Tinytootz

    Tinytootz Mini crazy cat lady

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    Not sure if I am in the right place - its not really off topic, its not syn values, and I don't have a recipe to offer :eek:

    Saturday evening I was going to do one of those Maggi sachets with some skinned chicken thighs. Now we are going to a bonfire, so I am cracking out the slow cooker. Now, if I whacked the thighs in there with onions, peppers and seasoning, dya think I should add some stock too, or will enough come out of the chicken to prevent burning/sticking? In the bag it takes an hour, and always ends up with lots of juice, but cooking from scratch when we got in wouldn't really be practical, I want something which is already done when we get in, then all I have to do is boil rice/pasta/potatoes to go with it. Last time I cooked a whole chicken in my slow cooker I did add stock, but far too much as it turned out.

    Or dya think the diet coke chicken recipe which is doing the rounds would work in a slow cooker? Unsure if it would reduce enough to produce the sticky-ness the recipe seems to suggest.
     
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  3. chun-ky

    chun-ky Silver Member

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    I think it would be too dry with maggi (Have barred maggi in my house as its sooo salty!).
    You could use your chicken to make a stew though. Just add veg, stock and herbs :)
    I also dont think the diet coke chicken would reduce and go sticky. x
     
  4. slim-my-hips

    slim-my-hips Full Member

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    exactly the same here! I thought it was something I did wrong!
     
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