Does yours give off a weird chemically type smell MP?

Lol Azz NO, that Bonne Cuisine one does NOT smell!!!! Just avoid those oval black ones, you want two actually, like I've got, that small one from Amazon, and then go for the bigger version, which are usually Hinari's or Crockpot and check out that Auto button coz some do, some don't, but then I always just leave mine on high and that works fine, although yours was on for 12 hours so maybe you DO need an auto button!

The small one is enough for a curry for two, a casserole for two (mind you, not the way you eat lol!) and it would be about 2/3rd's of the way up with food and liquid. Two chicken legs would fit in there with some veg and you only need to just cover the meat or half cover it, coz the steam does all the cooking above the liquid anyway. Never fill them too near the top coz the liquid bubbles, sends the lid crazy, and it could spill over between the pot and the casing and then you could have problems! Liver and bacon is also good, lots of onions and bacon on top of the fried off liver, mmm, mmm, mmmmmmmmmmmm love that one in there!

Not that I've noticed. And the food has always tasted as it should, or at least how I expect it too!

Ok final question...

I've read now (and experienced) that slow cooking often results in 'bland'/er food. So do you get around this by using stock cubes such as oxo etc?

Unfortunately I can't use such cubes - only all natural ingredients so that would be the end of that for me

If not, how do you get a tasty dish lol

C'mon H/guys don't chicken out of the last question

Loads and loads of seasoning!

Seasoning and herbs then Azz, they're natural and they're what you'd find in a stock cube anyway, some of them. When you get your chicken, why don't you de-bone it, and then chuck the bones in on their own of course when you're not using the cooker, pour on some boiling hot water, let it stay there overnight even on low or auto, and by morning you've made yourself a lovely chicken stock, which you can use all through the week if you keep it in the fridge, you can even freeze it in those plastic pots????!

A lot of the flavour should come from your veg, especially if you throw in some chopped up green peppers, they're very flavouresome, maybe some celery but not too much coz that would overpower everything, and of course, the chicken flavour you already have in your chicken stock you made..... didn't you??!!!!!

I though you could buy organic stock cubes or liquid stock.

I have the oval black ceramic dish one and I have never experienced that chemical smell. They make lovely curries, stews etc., I usually do up a load of mince and freeze some then I have enough for a few meals and can divide into lasagne or chilli or shepherds pie.

It doesn't get used in the summer though unless like Helena does I boil a gammon joint.

I just love my slow cooker - use it a lot in winter but also great for entertaining, lamb shanks in red wine are yummy. Just brown he meat and sit the shanks on veg cut into large chunks, pour over a bottle of red wine and leave for about 6 hours. Loads of good books about for slow cooker recipes. You can also make preserves such as jams and chutnies. Would really recommend having one.

I have always used stock cubes or the new Knorr stock pot jelly cubes. I am however concerned about the amount of salt - even low salt stocks even to have loads added. Think I am going to have to make my own stock, think the slow cooker will be good for this, will then freeze the stock for later use.