Morphy Richards 48713

I bought the larger model three years ago and it was the best kitchen purchase I have ever bought. As a busy working mum I use it almost every weekday. I simply put in a whole large chicken with a chicken OXO cube prinkled over it and switch it on low before I go to work at 8 am. When I return at 5.00 the smell of roast chicken is so welcoming. In the summer I simply serve it with crusty bread and salad, whilst in the winter I just throw a bag of frozen Aunt Bessies roast potatoes in the oven and cook some veg. The juices in the slow cooker make a fantastic gravy when whisked with chicken gravy granules.

I regularly cook a piece of ham or gammon in a can of cider and again leave it on low all day.

If I am able to come home at luchtime I often make a hearty chilli.I simply chop some onion and simply throw in minced beef, a can of kidney beans in chilli sauce, chopped tomatoes and plenty of chilli and leave it on low. Again, tea is then ready when I return at 5.00.

The larger size is definately worth buying if you have a family to feed since it can hold a large chicken or substantial piece of meat.

My dinner party favourite is leg of venison cooked in red wine ( mixed with a tablespoon of Bisto) with juniper berries. It tastes amazing yet it requires absoloutely no cooking skills at all!!

Even the cheapest cuts of meat can taste amazing when thrown in the pot with , say a can of Guinness and cooked on low for several hours.

Thoroughly recommended for busy working people who love to come home to real homecooked food without the fuss !!

I bought my Morphy Richards 48713 Slow Cooker a little over four years ago, when I first moved to England from America. I had to have a slow cooker as I had cooked with one for years and years in the states. I didn't know which brand to get here in the UK, so my husband recommended Morphy Richards to me, and I am very glad I got it.

It has worked perfectly all this time and still does. I used it only recently to cook some chicken breasts smothered in Campbell's Cream of Chicken Soup with White Wine, and I also added a few mushrooms. That is delicious served with your favorite rice. You can even use the soup as a gravy over the rice. I also love to fix homemade chilli in it. It really is delicious slow cooked all day. It seems to seal in the flavors and not let meat dry out. Beef or pork roast is so tender cooked in it with your favorite soup (undiluted), or just a little water and whatever seasonings you like. I used to use Campbell's Beefy Mushroom Soup with a beef roast, but I can't find that soup here, and I wish I could. That was delicious, and the soup absolutely enhanced the roast.

I have been using a slow cooker for 36 years, and I got my first one in 1970. I wouldn't be without one since they are so handy to put in whatever meat you want to have, with whatever seasonings, and let it either cook all day on Low or for about 4 hours on High or Medium, if your slow cooker has a Medium, which this Morphy Richards does.

Once you use a slow cooker and enjoy the way it makes most meats even more tender, you won't want to do without one. It's so easy. You can't burn anything in it and once you put the ingredients in it, forget it until time to eat. I positively recommend a Morphy Richards, it's been good to me.