Six Slow Cooker Recipes Guaranteed to Please

Six slow cooker recipes guaranteed to please

The slow cooker is a busy person’s in-house chef! Simply throw in the ingredients before heading out the door, and by the time you get home, there’s a delicious meal with tender meat and flavoursome vegies ready to “plate up!".

Slow cookers are great for making healthy and hearty soups, stews, roasts, curries and even dessert! Perfect meals to eat as the nights get cooler and we retreat inside. We’ve put together a collection of six oh-so-simple, but sumptuous and healthy recipes for the whole family to enjoy!

1. Chicken cacciatore (serves 4)

What you’ll need:

  • 600g skinless chicken thigh fillets, cut into 3cm cubes
  • 400g canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 clove garlic crushed
  • 1 capsicum (red or green) de-seeded and sliced
  • 150g mushrooms sliced
  • 100ml (small glass) red wine (dry preferred)
  • 1 medium onion roughly chopped
  • ¾ tsp dried oregano
  • 2 tbsp cornstarch (if required)

How to prepare:

  1. Place chicken in the slow cooker and season with salt and pepper.
  2. Add mushrooms, capsicum, onion, garlic, tomato paste, canned tomatoes, wine and oregano
  3. Cover slow cooker and cook on high for 5-6 hours or on low for 6-8 hours. Serve with steamed green beans or broccoli and pasta.

Tip: If you like a thicker sauce, add the cornstarch to some water in a small bowl and mix well, add the mixture to the slow cooker approx. 15-20 minutes before serving.

(recipe adapted from busycooks.about.com)

2. Lamb and Sweet potato casserole

Serves 4

What you’ll need:

  • 2 cloves of fresh garlic, crushed
  • 1 tsp ground coriander
  • 8 whole cardamom pods, split down the centre (not all the way through)
  • 1 medium sweet potato cut into chunks
  • 2 stock cubes dissolved in 2 cups of water (we like to use vegetable ones)
  • 600g trimmed lamb loin chops, cut into 4cm pieces
  • 2 medium onions, chopped

How to prepare:

  1. Place lamb, onions, garlic, coriander, cardamom, sweet potato and stock in your slow cooker.
  2. Season with sea salt and pepper.
  3. Cover and cook on a low setting for 7 hours.
  4. Serve with steamed green vegetables.
(recipe adapted from food.com)

3. Moroccan vegetable tagine (serves 8)

What you’ll need:
  • 500g parsnips, peeled and diced
  • 500g turnips peeled and diced
  • 2 medium onions, chopped
  • 500g carrots, peeled and diced
  • 1 ½ cups dried chickpeas (rinsed)
  • 6 dried apricots, chopped
  • 4 pitted prunes, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 tbsp dried parsley
  • 1 tbsp dried coriander
  • 100mL liquid vegetable stock

How to prepare:

  1. In your slow cooker, toss together the parsnips, turnips, onions, carrots, chickpeas, dried apricots and prunes and season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley and coriander.
  2. Pour in the vegetable stock.
  3. Cover and cook for 9 hours on low.
  4. Serve with cous cous.

(recipe adapted from allrecipes.com.au)

4. Beef in beer stew (one for the grown-ups)

Serves 4

What you’ll need:

  • 500g steak
  • 1 can of beer (bitter)
  • 1 onion; 1 leek
  • 1 carrot
  • 2 tbsp flour
  • 2 tsp Worcestershire sauce
  • 1 beef stock cube
  • salt and pepper to taste
  • 1 tbsp vegetable oil

How to prepare:

  1. Cut up the steak into small cubes and marinate overnight in beer.
  2. Chop all vegetables into small chunks and fry over medium heat for 5 mins or until brown, place in slow cooker.
  3. Drain beer from the meat (keep beer) and toss in flour, frying steak on high heat until browned then place in slow cooker.
  4. In same frying pan used to brown meat, pour in the beer marinade for a few minutes then add to the slow cooker and add water if necessary to cover ingredients.
  5. Add crumbled stock cube, Worcestershire sauce, salt and pepper.
  6. Stir ingredients together and cook on low for at least 6 hours.

(recipe adapted from allrecipes.com.au)

5. Pumpkin soup with a twist

What you’ll need:

  • ¾ medium sized butternut pumpkin, skin and seeds removed, chopped
  • 2 medium potatoes, chopped
  • 1 onion chopped
  • ½ tsp mild curry powder
  • salt and cracked black pepper
  • ½ cups vegetable stock
  • 1 cup full cream
  • chilli powder to taste (if desired)

How to prepare:

  1. Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker.
  2. Season with salt and pepper and cook for several hours until vegetables are tender then allow to cool.
  3. Using a food processor or stick blender, process until smooth.
  4. Stir through cream (and chilli powder if desired) and warm the soup again.
(recipe adapted from taste.com.au)

6. Poached Raspberry Pears (serves 4)

What you’ll need:

  • 1/3 cup castor sugar
  • 2 cups apple, cranberry and raspberry juice
  • 4 medium pack ham pears, peeled
  • 1 vanilla bean, split
  • 150g frozen raspberries
  • double cream or ice-cream to serve

How to prepare:

  1. Combine sugar and juice in a saucepan over medium heat and stir until sugar has dissolved
  2. Add pears in slow cooker and pour syrup over them.
  3. Add vanilla bean and cover to slow cook to high for 1 hour and 15 mins or until pears are almost tender, turning halfway through cooking.
  4. Add raspberries and cook for 15 mins or until pears are tender.
  5. Serve pears, syrup and raspberries with cream or ice-cream.

Bon appetit!

Disclaimer: While we love creating exciting and nutritious food for our families, we can’t take credit for all of these delicious creations so we’ve included their original location for reference.