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Boiling stock to cover ingreds LBB. Don't forget to preheat cooker - I just switch it on high while I prepare veg and brown the meat. You can add thickening agent at the begining i.e. coat meat & veg in flour before browning or what ever you usually do, or 30 mins - 1 hour before the end of cooking. If you lift the lid during cooking the book says you will need to add 30mins. Don't forget to change temp to low if you are cooking in it all day (or night). HTH. ;Dps. don't know about dumplings as mine are always a disaster! I'm sure you could add them for the last hour if you turn up to high. Have a go and let me know. If it works, I'll have another go. ;DCan't think of anything you can't use, just put veg at the bottom as they take a long time to cook in Slo cooker.
Tried out the slow cooker yesterday for the first time, tried Irish Stew. Sauted the onions and carrots first like you are supposed to, used boiling stock, 8 hours later on medium the potatoes were still rock hard! I ended up putting the potatoes in a pan with some stock and boiling them for 20 minutes and then putting them back in for another coule of hours. The lamb was quite soft though......guess I need to practise more.... :-[
Deb I have the morphy richards and love it though normally use high i learnt the same way you did, try it on high. tell you what it cooks a whole chicken beautifully
That sound like the sort of thing OH would like!