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CHICKEN
Pineapple Chicken
4 chicken marylands, skinned
1 large tin whole peeled tomatoes
1 tsp crushed garlic (optional)
1 large tin pineapple (crushed or pieces)
1 medium onion, chopped
dash of sherry (optional)
Place all ingredients in the slow cooker, turn on low, walk away till the smell makes you eat it! Can be
cooked either overnight or all day.
Chicken Casserole
300-400g chicken breast chunks
1 medium potato, diced
1 carrot, diced
1 large can corn
1 can creamed corn
½ bunch of shallots, chopped roughly
1 tblspn each of chopped ginger and garlic
¼ - ½ cup sherry
chicken stock (I used 2-3 cubes and water to almost cover)
Place everything into slow cooker and cook on high for 6-8 hours. To serve, top with finely shredded
shallots and some extra soy sauce. Also add a tin of cream of chicken soup and / or milk (instead of
stock) to make chowder with this recipe.
Roast Chicken
1 x free range chook
fresh rosemary, chopped finely
fresh garlic, minced
Rub garlic and rosemary both inside and outside of the chicken. If desired, you can brown the chicken
first, or put a couple of dobs of butter on the breast under the skin. Spray crockpot and cook on High 3 - 4
hours or Low on 5 - 6 hours, depends on your crockpot. This creates about ¼ cup of its own juices which
makes a lovely gravy to serve.
Crock Pot Chook
1 frozen chook to fit your crock pot
fresh cracked pepper
dried herbs & spices to taste
couple of small whole onions
chopped vegetables of choice (potato, carrot, pumpkin)
Trim flap and neck from defrosted chicken. Pick out any remaining feathers or quills. Rinse chicken
thoroughly under cold water, paying particular attention to cavity, pat dry with kitchen paper inside & out.
Hold chicken on end and sprinkle cracked black pepper and other herbs & spices into cavity. Arrange
breast-up in crock pot, sprinkle more cracked black pepper and herbs & spices on top. Place onions &
chopped veges around the sides. Turn crock pot on LOW setting and cook for 6-8 hours. Switch off crock
pot, put some peas and/or beans in boiling water or microwave for 1-2 mins. Don't waste the juices in the
bottom of the crock pot which are infused with flavour - pour over your chicken and veges.
Apricot Chicken
500-600g chicken (either breasts or thighs)
2/3 of a packet of french onion soup
1 tin apricots drained (440ml)
1 tin apricot nectar (440ml)
1 tblspn curry powder
Chop up chicken into the size pieces you prefer (chunks or strips). Then throw everything into the slow
cooker and stir so it is well mixed. Cook on low heat for about 8 hours. Serve with steamed rice and
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vegetables.
Creamy Chicken
2-3 chicken breasts, halved
Sprinkle with a bit of salt pepper and paprika.
Mix half a cup of white wine, tin of cream of chicken soup and small tin of sliced mushies.
Pour over chicken then a bit more paprika on top.
Cook on Auto for 6 hours.
In the last half hour of cooking add half a carton of sour cream and turn to high.
Serve with rice and steamed veges.
Crock Pot Lemon Garlic Chicken
4 chicken breasts fillets
¼ tsp sea salt
spray cooking oil
4 tblspns fresh lemon juice
¼ cup white wine
2 tsps oregano leaves
¼ tsp crushed black pepper
¼ cup chicken stock
4 cloves garlic crushed
Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on
the chicken and rub it into the chicken breasts. Fry the chicken breasts until browned with the spray
cooking oil. Transfer the browned chicken to the crockpot. Combine the stock, lemon juice, wine, garlic
and add to the crock pot. Cover and cook on High for 3 hours or on Low for 6 hours. We had this with
green salad and rice, and it was gorgeous......
crock-pot Chicken Stroganoff
Serves 4
6.5 points per serve
600g boneless chicken breasts, cubed (12)
250g sour light cream (6.5)
1 pkt french onion soup mix (1)
1 undiluted can cream of mushroom soup (4)
Mix last 3 ingredients and pour over chicken in crockpot. Cook on low 4 to 5 hours until tender. Serve with
rice or noodles. Garnish with fresh parsley.
Chicken Jambalaya
2 chicken maryland pieces, skin removed
2 cans tomatoes
1 cup chicken stock
2 brown onions, chopped
1 green capsicum, chopped
4 cloves garlic, whole
mixed herbs, dried chilli flakes and black
240g risoni
pepper to taste
100g pitted black olives
Put all the above except the risoni and olives into the crockpot - cook on high for 4-5 hours (or low for
longer). Add risoni and olives - cook further 30 mins (this will absorb all the liquid). Before serving, stir the
jambalaya - this will allow most of the chicken to come off the bones, so that you can remove the bones
before serving! Very yummy! - without the olives - 4.5 points per serve. Depends on whether the olives
are from brine or oil as to the points they add. Option - add 100g diced ham when adding the risoni.
Serves 4.
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Grandma’s Chicken Casserole
1 kg chicken breast, cut into large chunks
1 tin cream of chicken soup
½ cup mayonnaise
1 tblspn curry powder
½ cup bread crumbs
1 cup grated cheese
vegies – mushrooms, carrots & capsicum
Cut up and place vegetables on the bottom of the crockpot and cover with raw chicken pieces. Mix soup,
mayonnaise and curry powder together and pour over chicken and vegies. Cover with breadcrumbs.
Cover with grated cheese. Cook on high for 4-5hrs. Put in the over for 15 mins or so at the end to make
the top go crispy.
‘Indonesian’ Slow Cooker Chicken
4 skinless chicken breasts
3 cloves garlic, crushed
2 tsps sesame oil
¼ cup peanut butter
2 tblspn soy sauce
1 tblspn grated fresh ginger root
½ tsp cayenne pepper
In a small bowl, combine soy sauce, garlic, ginger, sesame oil and cayenne pepper. Place chicken in the
slow cooker. Spoon sauce mixture over the top of the chicken. Cover & cook on low heat setting for 6
hours or until chicken is tender & fully cooked. Remove chicken from slow cooker and stir peanut butter
into juices until smooth. Spoon sauce over chicken to serve. Serve with steamed or stir-fried veggies, and
rice. Serves 4
Chicken Risoni
4 skinless chicken marylands
1 onion, cut into chunks
dash of Tabasco sauce
¼ cup water
chilli flakes
425g can chopped tomatoes
diced red & green capsicum
1 chicken stock cube
garlic
risoni
Brown the chicken and place in slow cooker with tomatoes, onion, capsicum, sauce, stock cubes, water,
garlic and chilli. Cook for 5-6 hours, then an hour before serving, add risoni and cook for a further hour.
Pull the chicken off the bones before serving and stir through. In this case, the risoni would soak up most
of the juices as it is cooking and there is no need for corn flour.
Chicken Cacciatore #1
16-20 chicken drumsticks
2 large onions sliced
4 crushed cloves of garlic
1 x 750mls of Italian cooking sauce
20 pitted Kalamata olives
1 cup chicken stock
½ cup white wine (which you can leave out if you've got the kiddies)
10 button mushrooms, quartered
2 tblspn crushed basil
1 tblspn chopped rosemary
1 tblspn sugar
Put chicken into bottom of slow cooker. Pour all other ingredients on top. Put the lid on and cook on LOW
for 8-10 hours or HIGH for 4-5 hours. Serve with rice. Serves 8.
Chicken Cacciatore #2
1kg chicken breast fillet
1 onion, diced
1 cup Kalamata olives
1 large tin of tomatoes
2 cloves garlic
juice of 1 lemon
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lemon zest
2 tblspns tomato paste
pepper to taste
4 rashers bacon, diced
handful chopped parsley
Chop the chicken into manageable bits, blend all ingredients in the cooker so they are mixed
thoroughly. Leave for roughly 6 hrs and serve with either creamy mash potatoes or rice.
Chicken Curry
chicken breast fillets
2 tblspns mayonnaise
1 diced onion
big tin cream of chicken soup
curry powder to taste
Put diced chicken in slow cooker, pour over soup, stir in mayonnaise & curry powder, mix well. Cook on
LOW 6-8 hours.
Mushroom Chicken
2 frozen chicken breasts
1 can cream of mushroom soup
¾ cup Italian dressing
125g Philadelphia cream cheese
50g butter
2 cups of water
Put them all together in the slow cooker and cook for 2½ to 3 hours on HIGH. Serve it with pasta and
veges.
BBQ chicken
500g whole chicken thigh fillets
1 onion, finely diced
3 tblspns soy sauce
3 tblspns brown sugar
1 tin crushed tomatoes
1 tblspn mustard powder
3 tblspns sherry or Worcestershire sauce
2 tblspns tomato paste
Mix together all ingredients, except chicken. Put chicken in slow cooker, then cover with sauce. Cook on
LOW for 8 hours, or HIGH for 6 hours. Serve with rice and a side salad.
Roast Chook
Ingredients:
1 frozen chook to fit your crock pot
Fresh cracked pepper
Dried herbs / spices to taste.
Couple of small whole onions
Chopped vegetables of choice - potato / carrot / pumpkin
Trim flap and neck from your defrosted chook, feed to the dog (or throw in bin / save for soup if you don't
have one)
Pick out any remaining feathers / quills
Rinse chook thoroughly under cold water, paying particular attention to cavity, pat dry with kitchen paper
(including internally)
Hold chook on end and sprinkle cracked black pepper and other herbs / spices into cavity
Arrange chook breast-up in crock pot, sprinkle more cracked black pepper and herbs / spices on top
Chuck onions / chopped veges around the sides
Turn on crock pot on low setting and go to work
Come home from work to house that smells of delicious cooked chook and a dog drooling at back door.
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Switch off crock pot, chuck some peas / beans in boiling water or microwave for 1-2min and serve dinner.
Don't waste the juices in the bottom of the crock pot which are infused with pepper / herbs / etc - pour
over your chicken and veges.
cheers,
stout <(_)
PS: If your morning routine can't afford the 15 minutes preparation time, do it the night before and put
loaded crock pot in the fridge over night. Whip it out in the morning (the crock-pot that is - you don't have
time for anything else, remember?) and set it on low before heading off for work.
American Style Chicken (Crockpot)
Chef: Sandra from Balhannah
Method:
4 chicken pieces (this can be greatly varied if using wings, etc)
Cooking oil
Pre-brown chicken with oil in frying pan. (This step is optional.)
Barbecue Sauce:
2 tablespoons wine vinegar (or ordinary white vinegar)
1 tablespoon soy sauce
1½ tablespoons cornflour
1 tablespoon worcestershire sauce
2 tablespoons caster sugar
2 tablespoons tomato sauce
2 cloves garlic, crushed
Dash of Tabasco sauce
½ cup water
If not pre-browning chicken, place pieces in pre-heated (on High ) crockpot.
Blend together (with a whisk) cornflour and other sauce ingredients, and pour over chicken pieces.
Cover and cook on High for 30 mins, then turn to Low and cook a further 4 hours or so (if left longer the
meat just falls off the bone more).
Remove the chicken from the pot carefully (will now be very tender) and whisk in, if necessary, more
cornflour (mixed to a paste with a little cold water).
Serve chicken pieces on top of rice, with sauce poured over.
This recipe can be doubled or trebled, but do not increase the original 1/2 cup of water.
BARBECUE CHICKEN I
1 Chicken, cut up and skin removed 1 cup ketchup 3/4 cup brown sugar 3 tablespoons
Worcestershire sauce Place chicken in crockpot. Combine remaining ingredients and
pour over chicken. Cook 4 hours on high or 8-10 hours on low. Delicious!
BARBECUE CHICKEN II
4-6 pieces chicken (I use boneless breasts) 1 bottle BBQ sauce 1/2 cup white vinegar
1/2 cup brown sugar 1 tsp. mesquite seasoning 1/2 tsp. garlic powder 1/2-1 tsp. red
pepper flakes Mix BBQ sauce with all ingredients listed under it. Place chicken in
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crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Serve with
baked beans, potato salad and coleslaw. NOTE: Since this didn't specify whether it
should be on high or low, the first time I cooked on high for 5 hours. The chicken was
dry as dirt : ( The 2nd time, I cooked it on low for 4 1/2 hours and it was perfect.
BARBECUE CHICKEN III
1 frying chicken cut up or quartered 1 can condensed tomato soup 3/4 cup chopped
onion 1/4 cup vinegar 3 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce
1/2 teaspoon salt 1/4 teaspoon sweet basil 1/4 teaspoon thyme Place chicken in slow
cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at
"low" for 6-8 hours. Makes 4 servings.
CROCKPOT ARROZ CON POLLO
4 Chicken breast halves, skin and excess fat removed 1/4 teaspoon salt 1/4 teaspon
pepper 1/4 teaspoon paprika 1 tablespoon oil 1 medium onion, chopped 1 small red
pepper, chopped 1 clove of garlic, minced 1/2 teaspoon dried rosemary leaves 1 14 1/2
ounce can crushed tomatoes 1 10 oz package frozen peas Season chicken with salt,
pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken
and brown. Put chicken in the Crock-pot. In a small bowl, combine remaining
ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 34 hours) One hour before serving, add peas. Serve over rice. Makes 4 servings.
Whole Spiced Chicken
Serves 4
You'll need unwaxed kitchen string
2 tablespoons sweet paprika
2 teaspoons onion powder
3 garlic cloves, crushed
1 teaspoon sea salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1.4kg whole chicken
4 large potatoes, halved (see note)
steamed vegetables, to serve
1. Combine paprika, onion powder, garlic salt, pepper, oil and 2 tablespoons cold water in a bowl
2. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat.
Tie legs together with string. Using clean hands, rub chicken with paprika mix.
3. Place potatoes in base of 4.5 litre-capacity slow cooker (see note). Place chicken, breast side up, on
potatoes (see note). Cook, covered, on LOW for 6 hours or until cooked through. Serve with vegetables.
Note: Placing the chicken on potato lets the chicken cook evenly and the skin to brown slightly. Discard
potatoes after cooking.
Apricot Chicken
Serves 6 prep 10 mins cook 4-6 hours
INGREDIENTS
1 1/2 Cups pearl barley
1.5 kg chicken 'lovely legs'
2 x 40g sachets French onions soup mix
1 brown onion halved, sliced
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2 red capsicums, cut into 4cm squares
825g can apricot halves
2 1/2 cups chicken stock
405ml can apricot nectar
salt and pepper to taste
watercress, to serve
Directions
1. Place barley into the removable crockery bowl of a 4.2 litre capacity slow cooker.
2. Combine chicken, soup mix, onion, capsicums, and undrained apricot halves in a
large bowl. Place mixture on top of barley in bowl. Pour stock and apricot nectar over
chicken mixture. Season with salt & pepper.
3. Cover with lid and cook on high for 4-6 hours.
4. Serve apricot chicken with sprigs of watercress.
To cook in the oven, soak barley in a bowl of cold water overnight. Drain and rinse well.
Place all ingredients, except watercress in an oven proof casserole dish. Cover and
cook in a moderate oven (180C) for about 1 1/2 hours, or until chicken is tender.
Chicken Cacciatore (1)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
2 cups diced tomatoes undrained
1 cup sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese
1. Coat chicken with flour, heat oil over medium-high heat. Cook chicken in oil 15 to 20
minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. In slow cooker, place half of the chicken pieces. Mix bell pepper, onions and
remaining ingredients except cheese; spoon half of mixture over chicken. Add
remaining chicken; top with remaining vegetable mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear
when thickest piece is cut to bone).
Chicken Cacciatore (2)
Serves 8
2 tablespoons olive oil
16 small chicken drumsticks
(skins removed)
2 large onions, sliced
4 garlic cloves, crushed
1 x 750ml Italian-style Tomato
Cooking Sauce
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20 Kalamata olives, pitted
1/2 cup white wine
1 cup chicken stock
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over
medium heat until lightly browned. Place chicken in the Removable Crockery Pot.
2. Place onion and garlic into the non-stick pan and cook over medium heat, until onion
is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.
3. Pour combined mixture over the chicken in the Removable Crockery Pot. Cover with
lid and cook on LOW 8-10 hours or HIGH 4-5 hours.
4. Serve hot accompanied with crusty bread, pasta and salad of your choice.
I have tried the following Chicken Cacciatore a couple of times and DH and I love it. A
friend served it to us when we went to dinner and she said she loves it because it just
sits there waiting until the guests are ready. About 20 mins before we were going to eat,
she put some pasta spirals in and they really were good. She served it with a salad. DH
and I are not great olive fans, so left them out and it was still delicious!
Chicken Chop Suey
Serves 4 - 6
prep 35 mins cook 4-6 hours
INGREDIENTS
1 KG Chicken thigh fillets cut into large pieces.
4 cups shredded cabbage
2 carrots thinly sliced
425g can baby corn, rinsed, drained
1 red onion, halved, thinly sliced
1 red capsicum, cut into 2 cm pieces
400g button mushrooms, halved
1/2 cup white long grain rice
1 tbspn plain flour
1/2 cup kecap manis (sweet soy sauce)
1/4 cup soy sauce
2 cups chicken stock
1 cup frozen mixed vegetables
2 x 100g packets crunchy noodles, to serve
Sliced chillies and spring onions to garnish.
Method
1. Place chicken, cabbage, carrots, corn, onion, capsicum, mushrooms and rice into the
removable crock-pot bowl of a 4.2 litre capacity slow cooker.
2. Whisk flour, sauces and stock in a large jug until well combined. Pour over chicken
mixture in bowl.
3. Cover with lid and cook on high for 4 to 6 hours. Stir in remaining vegetables. Cover
and stand for 10 minutes before serving.
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4. Serve chop suey on crunchy noodles with sliced chillies and sliced spring onions.
This can also be cooked in the oven by combining all ingredients and cook in a
moderate oven 180C for about 1and a 1/4 hours, or until tender.
CHICKEN DRUMSTICKS WITH PRUNES AND BACON
You need:
1 tbsp olive oil
1/2 small brown onion, diced
100 g bacon, cut into fine strips
4 skinless chicken pieces on the bone
salt and freshly ground black pepper
2 tsp chopped thyme
about 1/2 tbsp plain flour
1/4 cup red wine
1 small clove garlic, crushed
3/4 cup chicken stock
1 large carrot, diced
12 pitted prunes
2 tbsp chopped parsley
Method:
Heat oil and brown onion, bacon and chicken pieces for 3-4 minutes. Season with salt
and pepper and add thyme. Sprinkle flour over the meat and stir well. Add wine and
garlic, then bring to the boil and boil for 10 seconds. Add stock and stir well. Add carrots
and prunes .
Put into the crock-pot and cook about 6 hours.
I usually double or treble this recipe.
It’s really delicious served with plain pasta as well as mashed potato.
Chicken in Honey Mustard sauce
Here's the easiest slow cooker recipe I know...
1 can of Condensed Chicken Soup
1 jar of honey mustard simmer sauce
1kg of skinless chicken thighs
(All of which I buy at Aldi)
Empty ingredients into pot, mix and cook on auto for 6 hours.
Chicken Stew
1 kilo chopped chicken breasts (or thighs)
2 cups chicken broth
3 cups potatoes, peeled and diced
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 tsp paprika
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1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
small can tomato paste
1/4 cup cold water
3 tbsp corn flour
Combine first 11 ingredients in slow cooker. Cover and cook on high for 4 hours.
Mix water and cornflour until smooth. Stir into stew.
Cook covered 30 minutes or until vegies are tender.
(I have made this many times and it is extremely easy and tasty).
Chicken with Rosemary, Lemon and Garlic
(Serves 8)
1 tablespoon olive oil
2 tablespoons butter
2 kg chicken pieces, skin removed, bone in
1 cup white wine
11⁄2 cups chicken stock
1⁄3 cup lemon juice
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
6 garlic cloves, halved
1⁄4 cup chopped fresh rosemary
1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden
brown.
2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and
rosemary in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or
High 4-5 hours.
Serve hot accompanied with oven-roasted potatoes,
pumpkin and steamed green beans.
Chicken with Mushrooms
(Serves 8)
2 tablespoons oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons plain flour
3⁄4 cup cream
3⁄4 cup sour cream
1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat
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until
lightly browned. Place chicken in the removable crockery pot.
2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme.
Cover with lid and cook on Low 8-10 hours or High 4-5 hours.
3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid
and
continue cooking.
Serve hot accompanied with steamed baby new potatoes and asparagus spears.
Curried Chicken with Coconut Milk
1.5Kg Skinless chicken - thighs, (legs, breast, whatever)
1/2 cup chopped onion
2 cloves garlic crushed
1 1/2 tbspn curry powder (or to your taste)
1 cup coconut milk (cream)
1 tsp chicken stock powder (or cube)
Guar gum (or flour or cornflour to thicken)
(salt to your taste, optional)
(My preferences in brackets – very easy and yum – enjoy Di).
Throw everything, except thickener, in Slow Cooker and let it cook on low for 6 hours or
till done. Remove chicken and thicken sauce to your preferred consistency - may need
to transfer to a saucepan if time is short. Add chicken back in to coat with sauce. Serve
with rice.
EASY GLAZED CHICKEN
2 chicken breasts or thighs (I find one is enough for 2 people)
1 clove garlic, finely chopped or grated
2 tbs soy sauce
2 tbs tomato sauce
2 tsp cornflour
2 tsp sugar
Flour to coat.
Pat chicken dry with paper towels. Mix garlic, soy, tomato sauce, cornflour & sugar
together in slow cooker bowl to form glaze. Put flour in plastic bag, add chicken pieces
and toss to coat evenly.
Turn floured chicken in glaze mix in the cooker, coating all over. If using chicken with
skin (I don't), turn so skin side is up.
Put lid on cooker and cook on HIGH for 3 hours then down to LOW for 2 - 3 hours.
If you put it on before going to work, just put on low and give it some extra time. One of
my favourites for weeks when you're keeping a close eye on the shopping bill.
French Onion Chicken
8-10 chicken drumsticks
1 tin chopped tomatoes
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1 packet French Onion soup
1 chopped onion
1 tbsp soy sauce
1/2 cup water
Fry chopped onion in a little oil in a frypan for 2 minutes. While cooking, place
drumsticks in slow cooker.
Combine tomatoes, soup mix, soy sauce, water and cooked onion. Pour over
drumsticks. turn and coat well.
Cover and cook on low for 8 hours. Serve with steamed rice and steamed vegies.
Honey Soy Chicken
Chicken drumsticks
salt and pepper
1.5 cups honey-soy marinade
1tsp minced garlic
1tsp minced ginger
1tsp chilli flakes
1/2 cup white wine (or water)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced capsicum
Remove skin from drumsticks and discard. Sprinkle chicken with salt and pepper. Place
in slow cooker. Mix all other ingredients except vegies together and pour over the
chicken. Cook on low for 5 hours. Add carrots and capsicum and stir. Continue cooking
1 more hour. Chicken will fall from bone. Serve with rice.
It is very delicious - my DS, who is a big fan of honey-soy stir fries, absolutely loved this!
Removing skin reduces fat and calories, and also helps chicken to absorb sauce better.
Mexican Chicken Chowder
500g chicken thighs (or breast, whatever you prefer)
2 x tins corn kernels
1 x tin creamed corn
2 x 425g tin tomatoes
3 cups stock
1/2 cup grated cheese
3 tablespoons butter
1 cup hot salsa
1 onion
3 tablespoons butter
Fresh beans
3 cloves garlic
Melt butter in pan and sauté onions, garlic and chicken until chicken is brown on all
sides. Place all ingredients in slow cooker and mix well. Cook on high for 4-6 hours (or
until chicken is tender and cooked through). Should be the consistency of a thick soup just check it once after a couple of hours, you might need to add a little more stock. This
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makes a lot of chowder and everyone always loves it - best part is because so much of
this is tinned, you can usually get most of the ingredients really cheaply on special or at
Aldi.
Persian Chicken
4 chicken drumsticks- skinned
4 chicken thighs- skinned
2 tbsp plain flour
1 tsp turmeric
1 tsp paprika
2 tbsp olive oil
1 onion chopped
2 cloves garlic- chopped (optional)
1 inch fresh ginger grated
4 cloves
450ml chicken stock
125g young spinach leaves
salt and pepper to taste
couscous to serve
slice legs and thighs with a small sharp knife. Mix flour, paprika and turmeric on a plate,
roll chicken in flour and fry in oil in frypan, brown on all sides, put aside. Add onion and
garlic, fry for 5 mins until lightly browned.
stir in any remaining spiced flour, add the cloves, ginger, stock, salt and pepper to taste,
bring to boil, stirring.
Put the chicken in the slow cooker, pour stock mix over the top. Cover with lid and cook
for 8-9 hrs until the chicken is tender. Add the spinach and cook for 15 mins more.
Serve on a bed of couscous.
I made this with 1kg of breast fillets - sliced, as I didn't have any drumsticks etc. turned
out great, I cooked for approx 7hrs on low . It was delicious, I had it again today for
lunch !
Roast Chicken
Wash the chicken out thoroughly, then pat her dry and slowly lift the skin around the
breast without breaking it. Then deposit a little butter under the skin.
Stick a lemon in the Microwave for about 40sec. Then cut it in half and stick half in the
chicken cavity. Cut the other half into quarters and throw them in.
Rub the outside of the chicken with a little more butter and sprinkle some sea salt all
over.
Pop her in the Slow cooker and pour a little white wine and olive oil in (about 1/4 to 1/2
cup altogether). Cook on high for about 4 hours or on low for 6-7 hours. YUM!
Roast Chicken (version 2)
INGREDIENTS
1 whole chicken
salt and pepper to taste
2 g paprika
DIRECTIONS
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Wad three pieces of aluminium foil into 3 to 4 inch balls, and place them in the bottom of
the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels.
Season the chicken with the salt, pepper and paprika, and place in the slow cooker on
top of the crumbled aluminium foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or
until the chicken is no longer pink and the juices run clear.
Taco Chicken
6 Boneless chicken thighs
2 Cans of tomatoes
1 Packet of taco seasoning (I use the Aldi one that comes with the taco kit)
Jalapeno Chillies (either fresh or pickled - to taste)
Throw all ingredients in, put it on low & when you come home from work, serve in tacos
with tomato, lettuce & cheese.
My family love this one.
Thai Chicken
4 chicken breast, (sliced)
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1 tsp Thai red curry powder
1 1/2 cup of coconut milk or evap milk and coconut essence
2 tbs soy sauce
1/2 cup fresh chopped coriander leaves
finely sliced red capsicum
finely sliced carrot
finely sliced mushrooms
First add the sliced chicken strips into the crock-pot. Combine the garlic, salt, pepper,
soy sauce and coconut milk together and mix very well. Pour this mixture over the
chicken strips, allowing the mixture to spread over the chicken meat. Add vegies. Cook
on a low setting for about 7 hours. An hour before the meal is finished, add the
coriander leaves and red curry and stir into the mixture and let cook the remaining hour,
Serve with Jasmine rice or Asian style noodles.
Chicken and Sweet Potato Stew
Ingredients:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 28-oz can whole stewed tomatoes
1 tsp salt
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1/2 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup nonfat, low sodium chicken broth
Directions:
Combine all ingredients in the slow cooker. Cover; cook on Low for 6 to 8 hours or on
High for 3 to 4 hours.
Chicken Divan
Ingredients:
2 to 3 cups cooked, cut up chicken (large chunks)
1/2 small onion, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup mayonaise
3 tablespoons flour
2 stalks celery, thinly sliced
1 package (10 oz.) frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 teaspoon curry powder
1 tablespoon lemon juice
Hot buttered noodles
Directions:
In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly
greased stoneware. Cover and cook on Low setting for 7 to 9 hours (on High setting for
2 to 3 hours.)
Coq Au Vin (Chicken braised in wine)
Ingredients:
5 slices bacon, diced
2/3 cup green onions, sliced
3 1/2 lb broiler, cut up (or 6 chicken breast halves)
4 - 6 small boiling onions, peeled
1/4 lb whole mushrooms
6 - 8 small new potatoes
1 clove garlic, minced
salt and pepper to taste
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1/2 tsp dried thyme
1/2 cup chicken broth
1/2 cup Burgundy wine
Chopped parsley
Directions:
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and
drain well. Add chicken pieces to skillet and brown well on all sides. Remove chicken
and set aside. Put peeled onion, mushrooms, potatoes, and garlic in stoneware. Add
browned chicken pieces, bacon and green onions, salt pepper, thyme and chicken
broth. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add Burgundy
wine during last hour of cooking.
East-West Barbecued Chicken
Ingredients:
6 - 8 chicken breast halves (bone-in)
1/3 cup ketchup
1/3 cup orange marmalade
2 Tbs brown sugar
3 Tbs soy sauce
1 Tbs white wine vinegar
1 tsp fresh minced ginger
1 clove garlic, minced
Directions:
Place chicken in stoneware. In a small bowl, combine remaining ingredients and pour
over chicken. Cover cook on Low 7 to 9 hours or on High 3 to 5 hours
Roasted Herbed Chicken with Lemon
Ingredients:
1 whole chicken (2 to3 lbs)
1 lemon, cut into wedges
2 tbs fresh rosemary
10 cloves garlic
1/4 cup white wine or chicken broth
1 small pat butter or margarine, melted
Small, red potatoes (qty as desired), cubed
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Fresh green beans (qty as desired)
Salt and pepper to taste
Directions:
Clean the chicken and pat dry. Add chicken to the stoneware. Drizzle the chicken with
butter and then rub with garlic and sprinkle with salt and pepper as desired. Add the
garlic, wine, and red potatoes to the stoneware. Add the green beans on top of the
potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the
top of the chicken with lemon wedges as desired. Cook on High 4 hours, or on Low 7-8
hours.
Velvet Chicken with Mushroom Wine Sauce
Ingredients:
2 10 3/4-oz cans cream of mushroom soup
1 1/2 cups milk
1 cup white wine
1 cup uncooked converted rice
1 package onion soup mix
6 chicken breasts, boneless and skinless
6 Tbs butter
salt and pepper to taste
grated Parmesan cheese
Directions:
In a large bowl, mix the cream of mushroom soup, milk, wine, rice and onion soup mix.
Place the chicken breasts in the bottom of the stoneware. Place one tablespoon of
butter on each chicken breast. Pour the soup mixture over the chicken and season with
salt and pepper. Sprinkle with the Parmesan cheese. Cook on Low for 8 to 10 hours or
on High for 4 to 6 hours.
Bacon Chicken Breasts
6 Boneless Chicken Breasts (Frozen)
12 Slices raw bacon
1 Can Condensed Cream of Chicken Soup
1 Box Stuffing Mix
6 Slices Swiss Cheese
Spray slow cooker with cooking spray Place box of stuffing mix on bottom, add flavor
packet Wrap each frozen breast with 2 slices of bacon. (You can use Canadian bacon
slices too for this) Place on top of stuffing mix (this is still dry at this point)
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Pour can of soup over top chicken. Cook on low all day (7-10 hours) or HIGH of 5-7
Hours 15 minutes before serving place cheese slices on top to melt.
No other liquids are needed. The chicken is frozen and quite moist because of that. The
soup is right from the can, you don't mix it up or do anything to it. The stuffing is any
brand, the bread and the flavor packet. . not made up ahead. The moisture from the
chicken creates a perfect stuffing.
Bloody Mary Chicken
2 whole chicken breasts
1 can cream of something soup
1 cup V-8 juice
3 cloves garlic
dash celery seeds
2 tablespoons worcestershire sauce
4 dashes Tabasco
Put it all in slow cooker and stir it. Set it on low and will taste it tonight over rice.
Italian Chicken
1 bag frozen boneless chicken breasts (2 pounds)
1 Pkg. French's Brand Italian Spaghetti Sauce - dry mix
1 Small can diced tomatoes [approx. 15 oz]
1 Small can tomato sauce [8 oz]
Parmesan Cheese
Place the chicken in the slow cooker. Sprinkle the dry mix spaghetti sauce over top. Add
the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9 hours] on LOW or
1/2 Day [3 1/2 to 4 1/2 hours] on HIGH.
Serve with Penne pasta. Top with Parmesan Cheese.
LAMB
Fruity Lamb Casserole
720g trim lamb, cubed
2 cups water
8 prunes, pitted and halved
1 tsp ground ginger
2 beef stock cubes
2 small onions
1 tsp ground cinnamon
freshly ground black pepper
Spray a large non stick pan with cooking spray. Cook meat quickly until well browned. Dissolve stock
cubes in water add to meat along with everything else. Bring to boil. Reduce heat, cover and simmer for 1
hour or until meat is tender. Serves Six.
Slow cooker - dump it all in (if you don’t brown meat first) cook on low 8 hours (check your cooker
instructions)
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Lamb Chops
4 bacon strips
4 lamb shoulder blade chops, trimmed
2¼ cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
½ tsp dried rosemary, crushed
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
¼ cup chopped onion
2 garlic cloves, minced
1 can condensed cream of mushroom soup, undiluted
1/3 cup milk
1 can sliced mushrooms, drained
Wrap bacon around lamb chops; secure with toothpicks. Place in a slow cooker. Cover and cook on high
for 1- 1½ hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add
potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and
garlic. In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops. Cover and
cook on low for 4-6 hours or until meat and vegetables are tender.
***TERINA’S COMMENT: I cooked this but diced the bacon up and added it to the mixture instead
of wrapping it around the chops then throwing it away***
Lamb Shank Casserole
lamb shanks (however many you are cooking for)
1 onion, coarsely chopped
choice of vegies chopped
1 pk french onion soup
salt & pepper to taste
dash of tomato sauce
dash of Worcestershire sauce
approx 750ml of water
Add onion, lamb shanks & vegies to slow cooker. Mix all other ingredients together and pour over meat
and veg. Cook on low for 8-9 hours and serve over mashed potato.
Herb & Garlic Lamb Shanks (for two)
Two lamb shanks (the meaty ones)
garlic
pkt of vegetable “Real Stock” liquid (pre made)
herbs
Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub
crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but
fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low
or 4-5 hours on high.
Rosemary and Garlic Lamb
potatoes cut into ¼ inch thick slices
what ever other veges you want
lamb chops
1 tsp of salt
½ tsp coarsely ground black pepper
6 cloves garlic, peeled and crushed
4 sprigs rosemary, chopped or 1 tsp dried
2 tblspns olive oil
½ cup white wine
(I used jarred garlic, parsley instead of rosemary and a white wine substitute which I will put at bottom. I
actually added heaps of other veges too and they were delicious)
Layer potatoes and veges in bottom of slow cooker. Put oil in pan and brown roast on all sides for a few
minutes. In a bowl mash salt, pepper, garlic and rosemary together with a fork to form a paste. Rub all
over browned lamb. Add to slow cooker on top of veges. Pour the white wine or substitute on top. Place
lid on and cook on auto for 8 hours...
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WHITE WINE SUBSTITUTE (TO MAKE ½ CUP)
½ cup cool water
½ tblspn white vinegar
1 tblspn sugar
Now I wasn’t too sure about eating the veges that cooked in the juices from this and the meat but they
were the nicest I have ever had. Amount of meat and veges used depends on the size of your family. The
rest is pretty much the same amount for any amount of meat and veges
Mum's Lamb Stew
6-8 lamb chops
2 carrots, chopped
1 tblspn sugar
½ tsp mustard
pinch powdered ginger
2 tblspns vinegar
1 onion, chopped
3 potatoes, chopped
salt and pepper
pinch curry powder
2 tblspns tomato sauce
water
Throw in and cook.
Irish Stew
500g lean lamb, cubed
1 onion, cubed
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 glass red wine
2 cups water
1 tblspn worcestershire sauce
1 tblspn mixed herbs
1 heaped tsp cornflour
1 packet/sachet of Gravox Lamb Roast with Rosemary gravy mix
Chuck all the meat and veggies into a casserole or slow cooker. In a mixing jug mix all the other
ingredients together so they are blended. Pour over the meat and veggies. In a slow cooker cook on slow
for 5 hours, or cook at 150C in the oven for at least 3 hours
Check half hour before serving: if it needs thickening use a teaspoon of cornflour blended with some of
the liquid to thicken.
Lamb Curry with Fresh Mint
750g boned, diced lamb
1 tsp turmeric
2 cups water
4 long green chillies, chopped
½ cup fresh coriander
2 tsps grated ginger
1 tsp cayenne pepper
4 onions, sliced
½ cup fresh mint
3 tblspns lemon juice
Put lamb into the crockpot with ginger, turmeric, cayenne pepper, water and onions. Cook for about 6
hours on low. Then in a food processor make a sort of paste from the chillies, mint, coriander and lemon
juice. Add this to the crockpot, stir in and serve. You could also add yogurt right at the end. I've also made
this with cheap lamb necks, forequarter chops and also lamb shanks. All are fine except that you have to
cool it down and fiddle around taking the lamb off the bone, then reheat (you cool it so you don't burn
your fingers).
Lamb and Veggie Curry
2kg lean lamb chops
4 peeled potatoes, chopped
1 onion, chopped
½ cup water
mixed Indian spices (ground coriander, ground cumin, ginger & cardamom)
or a jar of curry paste/cooking sauce
chopped spinach
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chopped eggplant
Put lamb chops into the slow cooker. Add potatoes, onion, water and spices. Cook on “low” for 3 hours.
Add spinach and eggplant. After 5 hours, turn off the slow cooker and removed the lamb and potato
chunks. Take the meat off the bones. Skim off the fat from the remaining mixture in the slow cooker then
puree it to make a mild curry "gravy". Return the meat and potatoes to the cooker in the gravy. This will
serve 8-10.
Slow cooker shanks
2 tblspns olive oil
1 tsp tomato paste
1 tsp ground cumin
1 tsp chilli paste (optional)
4 new "trim lamb" shanks, sometimes called Frenched lamb shanks
3 sprigs thyme
3 tblspns white wine
1½ cups beef stock
4 roma tomatoes, cut into small pieces
2 cloves garlic, crushed
salt and freshly ground black pepper
2 tblspns chopped parsley or chopped coriander leaves
In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste. Brush or rub the meat with
this paste. On the stovetop, heat the remaining oil in a large pan and brown the meat for a few minutes.
Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper. Transfer the
mixture to your slow cooker. Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture
falls away from the bone. Do not lift the lid during cooking. Just before serving, stir in the chopped parsley
and serve with mashed potato and a green salad. (Alternatively, sprinkle with homemade gremolata
before serving.) Serves 4
Lamb & Kumara Curry
1/3 cup plain flour
1.2kg diced lamb
2 tblspns olive oil
500g kumara, peeled & cut into 3cm cubes
1 lge brown onion, cut into thin wedges 400g can chickpeas, drained & rinsed
1 cup chicken stock
1/3 cup korma curry paste
2 tblspns finely chopped coriander leaves to serve
Coat lamb in flour. Heat oil in frypan over med-high heat. Brown lamb in batches for about 3 mins,
turning, then transfer to slow cooker. Add vegies & chickpeas. Combine stock & curry paste. Pour into
slow cooker and cover with lid. Cook on high for 4½ hrs, stirring every 1½ hrs. Top curry with coriander to
serve.
slow cooker leg of lamb
1.5kg rolled leg of lamb
2 cloves garlic, minced
5 cups water
½ cup soy sauce
1 pkt French onion soup mix
1 large onion, sliced
Combine all ingredients in a crock pot. Cook 8-10 hours on LOW. Remove roast and let set 20 mins
before carving. Slice thin. Serve with roast potatoes, corn on cob, peas & cauliflower/broccoli cheese.
Lamb Shanks with Lentils
1 cup lentils (washed)
2 cups beef stock
1 tblspn brown sugar
salt & pepper
2 lamb shanks
1 tin whole tomatoes
fresh or dried herbs
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Put the rinsed lentils in bottom of crockpot. Add stock & sugar, then shanks. Pour tomatoes over the top.
Sprinkle with herbs, salt & pepper. Cook for 9 hours or so on LOW. Serves 2.
Spanish-Style Lamb Shanks
2 lamb shanks, French trimmed & cut in half
1 onion, chopped
1 carrot, sliced
2 stalks celery, sliced
1 tblspn ground paprika
2 tsps ground cumin
1 cinnamon stick
425g tins crushed tomatoes
1 cup chicken stock
1 tblspn honey
1 tblspn dried oregano
juice of ½ an orange
¼ cup chopped parsley
Spray a non-stick pan with cooking oil spray and brown lamb shanks. In the bottom of a slow cooker,
place chopped onion, carrot & celery. Place lamb shanks on top. Add remaining ingredients, stir and cook
on LOW for 6-8 hours. Half an hour before serving, thicken juices with cornflour then turn temperature to
HIGH. Serve.....This served 2 people so adjust accordingly.
Lamb Casserole with Mint Dumplings
500g lamb steaks
2 sticks celery
1 cup hot water
MINT DUMPLINGS:
1 cup flour
½ tsp salt
¼ cup water
1 onion
425g tomatoes
1 beef stock cube
2 tsps baking powder
50g butter
¼ cup mint jelly
Cut meat into 2 cm cubes. Peel and chop onion, chop celery. Place meat, onion, celery, tomatoes, hot
water, stock cube in crock-pot. Cover and cook on LOW for 8-10 hours. Arrange dumplings cut side up,
over surface of meat 30 minutes before you are ready to serve. Cover crockpot and increase temp to
high, cook for 30 mins or until dumplings are cooked.
MINT DUMPLINGS: Sift flour, baking powder & salt in to bowl, cut in butter until mixture resembles
coarse crumbs. Mix in sufficient water to make a soft dough. Roll dough out on a lightly floured board to
5mm thick. Spread with mint jelly, roll up as for sponge roll and cut in to 2 cm slices.
The best Lamb Shank recipe in the world - for slow cooking
Hi everyone
With the cooler months coming up I thought I would share with you the best slow cooker recipe you will
ever own! I have won in-laws and new mates over with this winner:)
Brown 4 lamb shanks in some oil in a pan. Arrange in bottom of slow cooker. Using same pan, brown 1
finely chopped onion and a teaspoon (or two) of finely chopped garlic. Once transparent, throw in a large
can of tinned tomatoes, half a cup of red wine, the zest of half a lemon, a handful or more if you like of
black olives, and season with salt and pepper (freshly cracked is much better). Set it simmer for 20
minutes in the pan then pour over shanks. Let cook for 6-8 hours on low. I usually do the browning and
sauce bit the night before, let it cool and set in the fridge and put it on before I go to work. Have a serve of
couscous to serve with this.
A variation is to use white wine instead of red and throw in green olives instead of black. This recipe is
very versatile - you can add what you like!!
Once you have tried it, post me what you think - you won't be disappointed…..
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Eoin's Slow Cooked Lamb Chops
Chef: Eoin Cameron
Eoin Cameron is breakfast presenter on 720 ABC Perth and foodie.
A blast from the past... You know you want to cook these...
Serves 4
Preparation Time: 5 hours
You need:
8 large lamb forequarter chops
1 brown onion chopped
1 large carrot diced
1 level dessertspoon sugar
1 teaspoon curry powder
1 teaspoon ginger
1 teaspoon mustard
Half a teaspoon mixed spice
2 tablespoons vinegar
2 tablespoons tomato sauce
Salt and pepper
Half a cup water
Method:
Bung the lot into your slow cooker for at least 5 hours.
If you don't have a slow cooker, a covered casserole in a very low oven will do the trick.
Serve with mashed spuds and peas or beans. It'll take you straight back to 1955.
Baked Lamb with Tomato
Chef: Annie Learmonth
Degree of difficulty: Medium
You need:
1 kg baby lamb chops
2 onions
1 clove garlic
1 tsp salt
¾ cup Olive Oil
Freshly ground Pepper
2 ½ canned Tomatoes
2 tablespoon Tomato Paste
juice of ½ lemon
chopped oregano and parsley
Method:
Preheat oven 170C. Heat some olive oil in pan and add chopped onions. Sweat till transparent, add garlic
and give 2 minutes. Remove from pan. Brown lamb chops till brown, add onion mixture, canned tomatoes
½ chopped oregano and parsley and season. Mix the tomato paste with water about 200mls, add to lamb
with about 250mls beef stock. Scallop potato and arrange on top of dish with seasoning and the rest of
the oregano and parsley. With a spoon put some pressure on the potatoes to allow some juice to go over
the potatoes so they don’t dry out. Lid on and simmer slowly in low oven for 1 to 1 ½. Take lid off and let
brown for the last ½ hour. Check for seasoning to make final adjustments
Serve on a bed of cooked rice.
Jumbuck Stew
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A lamb griller casserole type dish that I enjoy - I also do it in the slow cooker sometimes
with less liquid.
1kg lamb grillers (or shoulder chops)
2 tbs flour
salt and pepper
1 tsp curry powder
1 1/2 tsp of ground ginger
2 tbs oil or some butter
1 large onion sliced
1 tbs brown vinegar
2 tbs tomato sauce
2 tbs Worcestershire sauce
1 tbs brown sugar
1 1/2 cup chicken or beef stock
As much pumpkin, potatoes and carrots as you like to add.
Trim any fat off chops, mix flour with salt, pepper, curry powder and ginger. Coat the
chops in this mixture.
Heat 1/2 the oil or butter in a heavy dish and brown all the chops. Remove from pan.
Heat other half of oil or butter and fry the onions until soft. Return lamb to pan. Mix the
vinegar, sauces, sugar and stock together and pour over lamb. Cover and bring to a
simmer, reduce heat to low and simmer gently for one hour. Skim any fat from surface
and add vegetables. Cover and cook for further 30 minutes or until vegies are tender
But I am finding it easier now to brown the chops in the mixture and then put everything
in the slow cooker and leave it alone for the day. All the meat falls off the bone.
Lamb and Vegies in the Crockpot
I chopped a large onion, 2 large carrots and 3 stalks of celery and placed it in the
bottom of the slow cooker.
I then trimmed 10 lamb chops of excess fat and browned them in a pan (with a sprinkle
of Moroccan seasoning).
I layered 5 of these over the vegies, then topped with strips of bacon, then a layer of
sliced potatoes, then another layer of 5 lamb chops, a layer of strips of bacon and
another layer of sliced potatoes.
In a jug I mixed 2 cups of beef stock with a tablespoon of wholegrain mustard and 3
crushed cloves of garlic - I then poured this over the vegies/lamb.
Dotted the top layer of potato with butter and a good sprinkle of cracked black pepper.
Cook on low for 5 hours, serve with rice. Thicken the juice with gravy powder and pour
over lamb/vegies/rice.
Lamb Chop Stew
4 chump Chops
2 carrots
2 potatoes
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1 onion
some celery
1 cup beef stock
sprinkle of dried mixed herbs
couple of bay leaves S& P
Serves 3-4 people.
Very easy, foolproof and cheap. Put vegies on bottom and meat on the top. I cut the
vegies up to be chunky. Cook on low for 6-8 hours. I then add a bit of flour and turn up
to high for last 10-20 mins to thicken. I serve with crusty bread!! Yum. The meat has
usually fallen off the bones.
You can lay around with the vegies, use whatever you have. Parsley might be nice to
add too.
I sometimes brown the chops first and sometimes I don't. I read in the forum ages ago
that browning is just an aesthetic thing. The meat comes out lighter when not browned
first. Flavour is the same.
Also recently I had some diced beef to use and don't like red wine so made up a recipe.
Just cooked as above but instead of stock used a can of mushroom soup. It was
delicious!!
Lamb Chops and Potato Bake
6-8 Lamb chops
1 onion
3 potato’s peeled
2 carrots chopped
any other vegies you want, I have used broccoli, cauliflower, swedes, leeks, pumpkin.
3 rashes bacon
1 1/3 cup of chicken or beef stock
1 tablespoon mustard
1-2 cloves garlic
40g butter
8 thyme sprigs
Brown chops under grill
In slow cooker, Lay carrot and onion ( and any other vegies you want) on bottom of pot.
Lay browned chops on top of carrots and onion lay bacon on top of lamb. Cut potatoes
into ½ cm slices and lay on top of bacon overlapping. Combine stock, mustard, garlic
and mix well. Pour over potatoes, dot with butter and grind over pepper. Cook for 4
hours or more.
Serve with loads of crusty bread.
The longer you leave it to cook the more tender it will be.I adapted this recipe from oven
to slow cooker. The oven recipe is 1-1 ½ hours in 180 oC. It is my favourite meal,
especially in winter. I usually add extra vegies (whatever I have) and liquid to make it go
further. Extra potatoes on top are nice too. I never bother about the thyme unless I
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happen to have some in the garden but it is in the recipe. Brown chops in griller on a
rack, this reduces the fat. The bacon, makes the chops go pink when cooked.
Lamb & Rosemary Pies
2kg boned lamb shoulder
1 tbsp olive oil
4 med brown onions (600g), chopped coarsely
2 cloves garlic, crushed
1/2 c plain flour (75g)
1/2 c tomato paste (135g)
1 litre beef stock (4 cups)
2 tbsp Worcestershire sauce
1 tbsp finely chopped rosemary
1 egg, lightly beaten
2 sheets ready-rolled puff pastry
Trim excess fat from lamb; cut into 2cm pieces.
Heat oil in large heavy-based saucepan; cook lamb, in batches until browned all over.
Add onion and garlic and cook, stirring until onion is soft. Add flour and paste; cook,
stirring, until mixture thickens and bubbles (mine is lumpy and thick like when you make
white sauce). Gradually stir in stock and sauce; stir until mixture boils and thickens.
(The next step is when I put it in the slow cooker - usually leave it over night. Nothing
like waking up to pie smell...) Return lamb (and any juices) to pan; simmer, uncovered,
about 45 mins or until lamb is tender. Stir in rosemary. (Can freeze mix at this stage)
Preheat oven to hot. Place cooled lamb mixture into two 1.5lt ovenproof dishes. Brush
around edge of each dish with egg; top each with 1 sheet of pastry, gently press to seal,
trim edges. (Can freeze at this stage) Brush pies with remaining egg; bake, uncovered,
in hot oven about 20 mins. Cover loosely with foil to prevent over browning; bake in hot
oven about 25 mins or until pastry is well browned. Serves 8
(Belinda's note: I usually make pies with pastry base and top. Make family or
individually size pies. These freeze well after cooking too, and can be reheated in the
oven or microwave. I've also made them with a pastry bottom and mashed potato top delish!)
Lamb Shanks Gremolata
Serves 6
Cooking spray
6 medium lamb shanks trimmed of all fat
2 medium brown onions sliced
4 cloves garlic crushed
1 cup red wine
1 large carrot cut into chunks
2 cups beef stock , from cubes
4 large tomatoes chopped
350 gr potatoes cut into chunks
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2 sprigs rosemary
1 tab capers drained and chopped
zest of 1 lemon
1 cup Italian parsley sliced up fine
1 garlic clove crushed extra
Heat fry pan and spray with oil sear the meat till browned all over
Remove
Spray pan again and brown the onions and garlic.
Throw everything into the crock pot except the extra garlic, parsley, capers, lemon zest
Turn pot onto low and cook overnight
Serve sprinkled with Gremolata
Gremolata
Mix together the capers lemon zest extra garlic and the parsley
and sprinkle over the cooked shanks when serving
This is very yummy
It can also be done in the oven in a large casserole cook 190c for 2 -2 1/2 hours
Lamb Shanks in Tomato Pesto Sauce
2 Tbspn Olive Oil
6 Large Lamb Shanks
4 Garlic Cloves (crushed)
2 Med Spanish Onions
400g Button Mushrooms (Sliced)
1 x 800g can tomatoes (chopped)
1/3 cup tomato paste
1/3 cup sun dried tomato pesto
1 cup red wine
½ cup sweet cherry
4 beef stock cubes
Rosemary
Heat oil in non stick pan and add shanks 2 or 3 at a time and cook over medium heat
until well browned. Drain on paper towel. Add onion to pan and cook until soft. Stir in
Mushrooms and garlic and cook 2-3 mins. Add tomatoes, tomato paste, pesto, wine,
sherry, stock cubes and rosemary. Stir & cook 1-2 mins. Place in slow cooker and cook
on low for 8-10 hours or high for 4-6 hrs.
Melt in the Mouth Greek Lamb
We are having this for dinner.... I just tried it....it just falls apart, and the flavour is
incredible...
Lamb leg, lamb chops, lamb mini roast (I got one cheap at Woollies), lamb
shanks...whatever, I don't think it matters...
1/4 cup olive oil
1/2 cup lemon juice 4-6 garlic cloves, crushed
1 teaspoon dried oregano
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1/4 teaspoon nutmeg
In the crock-pot, mix the oil, lemon juice, and herbs.
Put the lamb in to the liquid, making sure it's well coated.
Cook on high 4-8 hours depending on the size of the piece (s) of meat.
Make a sauce by combining a tablespoon of mint jelly with 1/4 cup balsamic vinegar microwave until the mint jelly dissolves into the balsamic - you'll need to give it a good
stir to achieve this.
Or just make a paste of Gravox and water, or cornflour and water, and mix into the
juices....oo-hh-hh soooo yummy....
Moroccan Lamb Shanks
1 1/2 tbspns olive oil
4 trimmed lamb shanks (I have used chump chops, too)
2 red onions
2 garlic cloves
1 Tbsp Middle Eastern spice mix
420g can crushed tomatoes
1 cup beef stock
400g chickpeas, drained and rinsed
80g spinach leaves, trimmed
(Optional: a little arrowroot or cornflour for thickening and a teaspoon honey)
Heat 1tbsp oil in large frying pan and add lamb. Cook 5 mins or until browned. Transfer
to slow cooker.
Add onion, garlic, spice mix and remaining oil to frypan. Cook, stirring 3 mins.
Add tomatoes and stock. Bring to boil. Pour over lamb. Cover with lid and cook on slow
3-4 hours. Add chickpeas. Cover and cook another hour. Add cornflour if thickening
needed. Add 1 tsp honey if desired for sweetening. Stir through spinach.
Serve over a bed of mashed potatoes, mashed sweet potatoes or polenta.
I have cooked this and it is delicious. I find if using chops they only need 4 hours, where
the shanks need 5.
Slow Cooked Lamb Shanks
Serves 4-6
6-8 lamb shanks
¼ cup seasoned flour
2 tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
2 cloves garlic, crushed
3 cups beef stock
1 ½ cups red wine
425g can tomatoes
1 tbsp thyme, chopped
Salt and pepper to taste
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Method:
1.Dust shanks in seasoned flour and shake off excess. Heat oil in a large saucepan
over medium heat. Brown shanks well and then remove from pan.
2. Add onion, carrot and garlic to same pan. Sauté over medium heat till onion is tender.
3. Return shanks to the pan, Add stock, wine, thyme, tomatoes and seasonings. Pour
the lot in your slow cooker and press play! on low setting - about 6-8 hours
approximately
I have been serving this with mashed potato and green beans. It's a winner!
*TERINA’S COMMENT: Reduce liquid to 1 cup beef stock, ½ cup red wine. An
hour before serving, remove & chop meat from lamb shanks. Strain sauce,
thicken with gravy powder then re-add meat.
Sri Lankan Lamb Curry
Serves 6 prep 25 mins cook 6-8 hours
INGREDIENTS
1 Cinnamon stick
1 tsp ground turmeric
2 tsp ground fennel seeds
8 fresh curry leaves
2 tbsp cornflour
1 brown onion halved, thinly sliced
1 red capsicum, thinly sliced
200 g button mushrooms, halved
1 sweet potato (300g), peeled cut into 2cm cubes
1 kg diced lamb, trimmed of any fat
2 x 400ml can coconut milk
salt and pepper, to taste
500g fresh udon noodles
120g baby spinach leaves
roasted cashews to serve.
1. Place spices, cornflour, onion, capsicum, mushrooms, potato and lamb into a large
bowl. Mix until well combined. Place mixture into the removable crockery bowl of a 4.2
litre capacity slow cooker. Pour over coconut milk. Season with salt & pepper.
2. cover with lid& cook on low for 6-8 hours.
3. Place noodles in a medium heatproof bowl and pour over enough boiling water to
cover them. Stand for 2 minutes then rinse under cold water and drain well. Add to lamb
mixture and stir gently to combine.
4. Cover with lid and cook for a further 10 minutes. Stir in Spinach just before serving.
5. Serve lamb curry topped with roasted cashews.
To cook in oven, heat 1 tbsp oil in a flameproof/ ovenproof casserole dish. Cook spices,
onion, capsicum, mushrooms, potato and lamb stirring, until onion is soft. Add coconut
milk and bring to boil. Cover and cook in a moderate oven (180C) for about 1 1/4 hours,
or until lamb is tender. Remove dish and place on stove top. Stir in cornflour blended
with 1 tbsp water. Stir over heat until slightly thickened.
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Braised Lamb in Sour Cream
Ingredients:
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs Lamb shoulder or leg; trimmed, cubed and cut into 1 inch pieces
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup butter
1/8 tsp caraway seeds
2 Tbs beef broth
2 tsp lemon juice
2 Tbs white wine
1 cup sour cream
Directions:
Mix the flour, salt, pepper thyme and tarragon in a small bowl. Coat the lamb cubes in
the flour mix and brown in the butter in a saute pan. In the stoneware, mix the caraway
seeds, beef broth, onion, lemon juice and wine. Add the lamb. Cover and cook on Low
for 10 to 12 hours. Add the sour cream during the last 15 minutes of cooking.
Herb Roasted Lamb
Ingredients:
4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 Tbs olive oil
1/2 cup dry white wine
Directions:
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon
zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying
pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware.
Pour in the wine. Cook on Low for 10-12 hours.
Lamb Shanks with Roasted Vegetables
Ingredients:
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4 large lamb shanks, cracked
4 cloves garlic, split
1/2 tsp salt
1 tsp pepper
1 medium onion, thinly sliced
1/3 pound carrots, baby - cut in thin strips
2 stalks celery, cut in 2" strips
2 whole bay leaves, crumbled
1 tsp oregano
1 tsp thyme
1/2 cup dry white wine
3 large beefsteak tomatoes, diced
1 cup lemon juice
Directions:
Rub lamb with garlic and season with salt and pepper. Brown shanks in hot oil in a fry
pan. Place vegetables in the bottom of stoneware. Add meat and all other ingredients.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
PORK
Herbed Pork Casserole (needs o/nite marinating)
60ml port
½ tsp cracked black pepper
¾ cup seasoned flour
2 chicken stock cubes
1 tsp ground cumin
1 tblspn oyster sauce
2 tblspns fresh coriander chopped
1 tsp garlic
960 g lean pork cut into cubes
1½ tablespoons olive oil
2 cups water
1 tblspn soy sauce
400g sweet potato peeled and cubed
Combine port garlic and pepper. Pour over port and marinate overnight. Preheat oven to 180C. Toss
pork in seasoned flour Heat oil in large pan and add pork in batches cooking quickly until browned. Drain
on absorbent paper. Place pork in 8 cup casserole dish. Dissolve stock cubes in water add cumin, soy
and oyster sauce. Pour over pork. Cover and bake for 1 1/2 to 1 3/4 hours. Add sweet potato and return
to the oven for 15 min (doesn’t seem long enough to me???) or until tender. Stir in the coriander. Serves
6. For slow cooker I would omit the browning (and therefore the seasoned flour) and cook 8 hours on
low (check you instruction book).
Pork Ribs in a Tangy BBQ sauce!
½ cup tomato sauce
2 tblspns Worcestershire sauce
1 clove garlic, minced
1 tsp paprika
½ -1 tsp salt
2 lbs pork spareribs
2 tblspns sugar
¼ cup vinegar
1 tsp ground mustard
1/8 tsp black pepper
1 tblspn canola oil
Cut ribs into serving-size pieces; brown in a skillet in oil. Combine vinegar, ketchup, sugar, garlic,
mustard, salt, black pepper and Worcestershire sauce in the slow cooker.
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Transfer the browned spareribs into slow cooker. Cover and cook on low for 4 to 6 hours or until tender.
You can use beef spareribs also. The only thing I did different was to use a Canola Oil spray as opposed
to the oil as pork ribs tend to have a bit of fat on them that renders out a little when browning.
portuguese feijoada (fesh-wah-da)
3 lge onions, diced
1kg diced pork
1 tin tomatoes
4 tins red kidney beans
3 cloves garlic
1 jar plain pasta sauce
3 chorizo sausages, sliced into 2 cm slices
Brown onions & garlic. Add pork and brown to seal. Place in crockpot with pasta sauce, tomatoes &
sausages. Cook on LOW all day (about 9 hours). In the last half hour, add all drained beans. Serve with
rice and crusty buttered bread.
Apple Pork Chops
6 pork loin chops, well trimmed
1 tblspn lemon juice
¼ cup brown sugar
salt (as required)
6 apples, cored and thickly sliced
2 tblspns Cooking oil
¼ cup dried currants
Brown chops in oil in skillet. Sprinkle with salt during browning. Drain well then place into slow cooker.
Combine remaining ingredients and pour over chops. Cover and cook on LOW for 7-9 hours.
Slow baked Pork
1 boned leg or shoulder of pork, rind removed
Few handfuls fresh herbs e.g. thyme, lemon thyme, rosemary, oregano
3-4 whole unpeeled garlic cloves
¼ cup water or chicken stock
salt & pepper to taste
In the bottom of the cooker, place the herbs and garlic cloves. Add the pork. You can brown it in a pan for
a nice outer crust if desired. Add liquid and salt & pepper. Leave on AUTO for 8 hours (or HIGH for 1 and
LOW for 6) and the meat will come apart in chunks. Remove the herb stalks and squeeze the garlic out of
the skin to make a beautiful gravy to go over it. Serve with baked vegetables and the cooked crackling.
BARBECUE PORK ROAST
1 pork roast (or beef) Juice of 1 lemon 1 small onion, cut up 1 teaspoon sugar 1 bottle
barbecue sauce Cook roast covered in water (start with hot water) in crockpot overnight
on low 10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a
little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in
crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.
BARBECUE PORK SANDWICHES
1 pork roast 1 bottle bar-b-cue sauce About 1/2 to 1 cup water Just throw in crockpot on
high for about 6 hrs. or low for about 10 hrs. When it's done, just remove meat from
bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc.
BARBECUE SAUCE
1 cup chopped celery 1 medium onion chopped 1 Tbsp. butter Saute until golden
brown. 2 Tbsp. vinegar 1 Tbsp. brown sugar 3 Tbsp. Worcestershire sauce 1 Tbsp.
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lemon juice 1 tsp. salt (optional) 1 tsp. mustard 1 cup ketchup 1 cup water 2 lbs. ground
beef Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is
better reheated)
BARBECUED PORK STRIPS
* 1/2 cup soy sauce
* 1/4 cup dry sherry
* 1/2 cup brown sugar
* 2 cloves garlic, crushed
* 1/8 teaspoon pepper
* 1/2 cup barbecue sauce
* 1 8-ounce can pineapple chunks (do not drain)
* 3 pounds lean pork, cut into strips, browned, and drainedCombine all
ingredients except pork strips in Crock Pot and stir well.Add pork and stir to coat. Cook
on low, covered, for 8 to 10 hours.Serve with sauce.Makes about 15 servings.
Pork Chops and Potatoes in Mustard Sauce
Ingredients:
6 - 8 pork loin chops
2 Tbs cooking oil
1 10 1/2-oz. cream of mushroom soup
1/4 cup chicken broth
1/4 cup country Dijon-style mustard
1/2 tsp crushed dried thyme
1 clove garlic, minced
1/4 teaspoon pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced
In a skillet, brown, pork chops on both sides in hot oil. Drain. In stoneware combine
mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and
onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover cook
on Low for 10 hours or on High for 5 hours.
Carolina Barbecued Pork
2 onions, quartered
2 Tbs brown sugar
1 Tbs paprika
2 tsp salt
1/2 tsp pepper
1 4 to 6 lb boneless pork butt or shoulder roast
2/3 cup cider vinegar
4 tsp Worcestershire sauce
1 tsp red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
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1/2 tsp garlic salt
1/4 tsp cayenne pepper
Hamburger buns
Cole Slaw (optional)
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper rub over
roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper
flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar
mixture over roast. Cover and refrigerate remaining vinegar mixture. Cover cook on Low
10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or
shred meat and chop onions. Serve meat and onions on buns. If desired, top
sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
BEEF
Steak, onion & tomato with gravy
1kg blade steak, cubed
4 tomatoes, thickly sliced
seasoning to taste
½ cup water
1/3 cup tomato sauce
2 onions, sliced
chopped basil and parsley
2 tblspns gravy mix
½ cup red wine
2 tblspns Worcestershire sauce.
Layer meat, onion and tomatoes with herbs and seasonings in dish. Whisk gravy mix with water, wine
and sauces. Pour over meat and vegetables. I usually put in on auto for the day. Serve with mashed
potatoes and other vegies of choice.
Beef Casserole
500g cheap steak, cubed
2 carrots, peeled & cut into thick slices
1 garlic clove, chopped thinly
1 can Heinz Big Red tomato soup
a dash of white vinegar
4 potatoes, peeled & cut into quarters
1 large onion, finely chopped
1 can whole, peeled tomatoes
a dash of Worcestershire sauce
Brown the steak in a frying pan until just brown. Place everything in the slow cooker, making sure
everything is covered with liquid. Stick the lid on top and put the slow cooker on to auto. Cook for at least
6 hours, but 8 is best.
Curry
500g chuck steak, diced
1 large potato, chopped
1 tin chopped tomatoes
¼ tsp cumin
1 large carrot, chopped
half cauliflower, chopped
curry powder (1 tsp - or to suit preferred taste)
¼ tsp coriander
Place all ingredients in slow cooker. Add a little water, enough so that ingredients are mostly covered.
Cook for 6+ hours on Low. If thickening of sauce is required, I make a paste of cornflour and water and
add it just before serving. Serve on bed of rice.
Ripper Curry
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1kg chuck steak
1 large tin of crushed tomatoes
1 cup of vegetable stock
salt & pepper
3 dollops of tomato paste
splash of dry sherry
2 onions, sliced
celery, sliced
garlic
1 box of frozen spinach
splash of wine
The curry makers green pouch of Rogan Josh Simmer sauce added after 6 hours (I got enough out for
the kidlets ) then added this for about 2 hours. I made this up myself (I always do) so not sure of exact
measurements of what I did
Quick trumpet blow ..
I AM a Cracker Cook and this was as hubby said ...UP THERE !!!!Having it again tonight
I just put it in the fridge and now its back in the slow cooker. And had to taster test and its even better
today. Might add yogurt as you are supposed to with that pouch. MMM will let you know the outcome
Stew and Dumplings
STEW:
1 kg diced beef
2 carrots, peeled and sliced
½ pkt french onion soup
(can add peas etc if desired)
4 potatoes, peeled and diced
1 onion, chopped
1 cup of water
Put ingredients in slow cooker for approx 5 hours.
DUMPLINGS:
1 cup self raising flour
1 tblspn butter
salt and pepper
milk
Sift flour, salt and pepper. Rub in butter with fingertips. Add milk till dough is wet with a knife (should be
wetter than scone dough). Place spoonfuls on top of stew in slow cooker, and allow to cook for approx
30mins (don't lift to lid or they'll flop).
Beef Curry
1kg cubed beef
2 garlic cloves
3 apples, peeled, cored & sliced
salt & pepper to taste
1 tblspn curry powder (or to taste)
1 cup raisins or sultanas
1-2 onions
1 cup beef stock
Coat meat in flour and curry powder (or just thicken with flour at the end). Throw meat in slow cooker.
Add the garlic, raisins, apples, onion, salt & pepper. Pour over water or stock. Stir and cover to cook on
LOW for 8-10 hours. Add extra curry to taste toward the end, up to 1 tablespoon. Serve with hot rice
Rogan Josh
500g rump steak, cubed
1 onion, chopped
250ml water
½ jar Rogan Josh Paste
800g tin crushed tomatoes
Cook onion until softens. Brown meat slightly (roll in flour first if preferred). Throw everything into slow
cooker. Cook on HIGH for 4 hours (or LOW for 8). Serve with Jasmine rice.
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Mussaman Curry (NEW)
If anybody is after a fantastic Mussaman Curry, try this one out in a slow cooker. The whole family loved
this and prep time was bugger all.
Ingredients
1TBS peanut oil
2 large onions cut in wedges
1 kg beef ( I used gravy beef) in 2-3 cm pieces
some salt
one tin of coconut cream
1 cup of massaman paste
250 ml water
4 cinnamon sticks
4 bay leaves
6 waxy potatoes (red pontiac) peeled and diced in 2-3cm cubes
3 TBS fish sauce
2 TBS palm sugar
2 TBS tamarind paste
4 TBS peanuts crushed (optional)
Handful of coriander
Heat oil in pan and fry onions until brown
Trim fat off meat and add to pan, season with salt and brown on all sides
Add currry paste and heat through until fragrant. Add 1/2 the coconut cream and gently cook for 5
min.
Put potatoes in slow cooker and pour pan mixture over the top.
Add the water, remaining coconut cream, cinnamon sticks, bay leaves and cook on LOW for 7-8
hours.
In the last hour, season to taste and add fish sauce, palm sugar and tamarind paste. I also threw
in the crushed peanuts now.
Cook some rice and serve with bought Roti's, excellent dinner.
Slow Cooker or In-the-Pot Curry (NEW)
Sauce
(Makes enough for about 6-7 serves)
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
½ tablespoon fenugreek seeds
½ tablespoon black peppercorns
1 or 2 cloves
½ a cinnamon stick
2 cardamom pods
salt and pepper to taste
5cm fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh red chillies, with seeds (or extra if you like your curry a bit warmer)
1 bunch fresh coriander
2 tablespoons butter
2 x 400g tins chopped tomatoes
285ml stock
Preheat oven to 170 degrees C. Dry fry fennel, cumin, coriander, fenugreek, peppercorns, cloves,
cinnamon and cardamom in medium fry pan until fragrant, then crush in a mortar and pestle.
Chop ginger, red onions, garlic, chillies and coriander roughly. Chuck them in a food processor
with the ground spices and puree.
In a large casserole pan, fry the puree in the butter until it goes golden, stirring regularly. Add the
tomatoes and stock. Bring to the boil, cover with kitchen foil and stick in the oven for 1 ½ to intensify
the flavours. Remove the foil and continue to simmer on the stove until it thickens up (may not
actually be required – check thickness when it comes out of the oven).
At this stage I split the sauce into 3 batches, freeze 2 of them and either cook the last one up on
the stovetop for that night or stick it in the fridge so I can make it up in the slow cooker during the
week. Up to the individual and the size of the family.
To turn the sauce into a full blown curry:
Ingredients:
Whatever combination of meat and veg you want – works really well with lamb and potatoes, but
chicken and beef also work. Could even try fish, seafood, or mixed veg. (I work on about 250g per
person)
A few good dollops of natural yoghurt
Lime juice to taste
Fresh mint and coriander to garnish
Method 1: Stovetop
Brown your meat or par boil any veggies, then whack them in a casserole pot with the sauce. Cook
for around an hour or until tender. Stir in the yoghurt and lime juice and garnish with the herbs (if you
remember – I’m good at leaving them in the bottom of the fridge)
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Method 2: Slowcooker
Just as your leaving for work, bung the sauce, meat and veg into the slowcooker and set it to
slow.
Listen to your tummy growl every time you remember that its sitting there in your kitchen while
you try to occupy yourself. Don’t forget to tell your workmates all about it, so they can feel hungry and
insanely jealous too! 
3. Give it a quick stir when you get home from work, and have a quick taste. Give it another stir
every half hour or so until your ready to serve up.
Serving Suggestion:
Serve with a bit of basmati rice, lots of roti and plenty of good quality beer – ginger beer for the kids!
First thing is to make sure you get your CB from the butcher not the supermarket. The piece I used was
1.6 kg and I cooked it for 61/2 hours. Place in the slow cooker with 2 litres of water, a splash of white
vinegar and approx. 2 dessertspoons of Golden syrup. Cook on high for 1 hour, then turn to low, the
potatoes (whole baby ones) take about 5 hours and the carrots (whole baby unpeeled ones) take about 4
hours. I usually turn the heat to high for about 1/2 hour after adding the pots and again after the
carrots...don't really know if that does anything but my theory is that when the vegies first go in they cool
the water, so I give it a burst to regain the heat. I've also done a 2 kg piece for about 7 hours using the
same method and it was good too. Good luck!
2.
regularly cook corned beef in the slow cooker. Sufficient cold water to almost cover the meat. generous
slurp (maybe up to 1 cup) brown vinegar. Smear beef with grained mustard. Throw in a bay leaf. Cook
3-4 hours after it starts simmering. Drain meat and wrap in foil and allow the meat to rest.
3.
I think there are a few variants but the one I cooked on Sun night
was enough water to cover the meat
a good slurp of vinegar
1/4 to 1/2c brown sugar
about a tsp of both ground mustard and ginger
and the rest of a bottle of red wine (was about 1 glass full)
1/2 onion with cloves stuck in it
cooked for about 7-8 hrs on low
I don't add the veggies though I cook separately.
4.Cabbage side –dish
Try sauteeing the cabbage. Just melt approx. 25-50 gms butter in saucepan, add a little bit of diced
bacon for a minute then add the cabbage or sliced brussel sprouts. Make sure it's all well coated sith the
butter then put the lid on and turn the heat to low. Give it a shake or stir every minute or 2 'til done as
desired. Add plenty of freshly grond pepper and serve with your corned beef and other vegies. Yum.
5.
SILVERSIDE
like mine a bit sweeter than the others posted:
I just use a medium sized one from Woolies, squeeze the blood out, cut off the fat and put it in the slow
cooker. I chuck on top a handful of brown sugar, brown vinegar to cover the top, a few squirts of golden
syrup, bit of cracked pepper and fill with water until level is half way up the meat. Cook on low from when
I leave work in the morning until about 7pm. you can chuck veggies in but I prefer not to.
I use a can of beer, some garlic, onion and some honey. As much or little as you want. top up with water.
Cook on low for 8-10hrs. mashed spud, steamed veg. drown it all in white cheese sauce. Yum yum. I
now know what I'm having for dinner tomorrow. No stuff it I'll ring the wife and get her onto it and have it
today.
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use brown sugar, cloves, vinegar and half and orange
When we bought a new slow cooker we mentioned to the guy in Myer that it was for Silverside. He said to
cook it in ginger ale and nothing else; we thought weirdo! Tried it that night and it was awesome!! Now we
just drop the silverside into the cooker, cover with ginger ale and simmer for 5 hours. They come out
perfect every time.
All Day Crockpot delight
2-3 lbs. boneless chuck, cut into 1 inch cubes 1/2 c. flour 1/4 c. butter 1 onion, sliced 1 tsp. salt 1/8 tsp.
pepper 1 clove garlic, minced 2 c. beer 1/4 c. flour Coat beef cubes with the 1/2 cup flour. Brown in
melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic
and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve
remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.
Serve with rice and salad.
BARBECUE STEAK
1 1/2 lb boneless chuck steak, 1 1/2" thick 1 clove garlic, peeled and minced 1/4 cup
wine vinegar 1 Tbsp brown sugar 1 tsp paprika 2 Tbsp Worcestershire sauce 1/2 cup
catsup (ketchup) 1 tsp salt 1 tsp dry or prepared mustard 1/4 tsp black pepper Cut the
beef on a diagonal, across the grain into slices 1" wide. Place these in the crockpot. In a
small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and
cook on Low for 3 to 5 hours.
Barbeque Beef Stew
*k lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,tomatoes, mushrooms and
barbecue sauce. Cook in slow cooker/CrockPot on low heat 8-10 hours.Mix cornstarch, cold water and
thicken before serving. Serve over hotcooked rice.
CROCKPOT BEEF BOURGUIGNON I
1 Cup Dry red wine 2 Tablespoons Olive oil 1 Large Onion -- sliced 1/2 Teaspoon
Thyme 2 Tablespoons Parsley -- chopped 1 Bay leaf 1/4 Teaspoon Pepper 2 Pounds
stewing beef, cut into 1 1/2-inch cubes 3 Slices Bacon (thick-cut is possible) -- diced 12
Small White onions 1/2 Pound Sliced mushrooms 2 Cloves Garlic -- minced 1 Teaspoon
Salt Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours
(overnight if refrigerated) Drain meat, reserving marinade. In skillet, saute bacon and
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remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in
slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.
CROCKPOT BEEF BOURGUIGNON II
1 lb. bacon, cooked, reserve grease 3 lbs. beef, cubed 1 bottle red wine 1 lb. onion,
chopped 1 lb. celery 1 lb. carrots, chopped 2 cloves garlic, chopped Chopped shallots
(optional) 1 bay leaf Salt & pepper Flour Slowly cook bacon in large baking pan;
remove. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to
heated platter. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and
pepper to taste. Cook on low 8 – 10 hours.
Barbecue Beef Stew
* 2 lbs. stew meat (1kg, I used round steak and it fell apart)
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes (normal size tin)
* 1 can (4 oz.) mushrooms (small size tin)
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Sauté onion, pepper and garlic in oil. Add salt, pepper, beef stock,
tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
I didn't add the cornstarch, so the sauce was runny, but it was very nice. Told the kids
they would love it as it has bbq sauce as the flavour and they agreed!!
Beef and Carrot Ragout
1/4 cup plain flour
1kg gravy beef, cubed
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves crushed
½ cup tomato paste1/4 cup red wine
1 cup beef stock
3 sprigs thyme (or dried)
3 large carrots, peeled roughly chopped
Cooked parpadelle pasta to serve. Looks like fat fettuccine but any would do.
Season flour with S & P, coat beef, shake off excess. Heat 1 tablespoon oil in frying
pan, add ½ beef and cook 3-5 mins till browned. Put into slow cooker. Cook rest of beef
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and add.
Reduce pan heat to medium, add rest of oil and onion, cook 1-2 minutes, then add
garlic and tomato paste. Cook 1 min, add wine, boil then simmer uncovered 5 mins till
wine reduced by ½. Add stock, thyme, carrots. Bring to boil.
Pour over beef, stir to combine.
Cook HIGH for 4 hours or LOW 6 hours.
Season to taste and serve over pasta.
I have made this a few times and it is tasty. You could also have it with rice or mash etc.
Beef Burgundy
2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes (2.2lbs = 1 kilo)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornflour
In large frypan cook bacon several minutes. Remove bacon and set aside. Coat beef
with flour and brown on all sides in bacon drippings.
Combine steak, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover
and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add
cornflour (dissolved in 2 tablespoons water); cook on high 15 minutes. Serves 6.
NOTE: Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.
Tina M (Qld)
Rachel, your beef burgundy recipe was divine,
I added 2 tbspns tomato paste
1 tbspn sweet chilli sauce
2 chopped carrots and
2 chopped potatoes
1 cup beef stock.
It was a big hit. Thankyou
Beef Casserole
1 kg oyster blade steak
2 onions
1 red capsicum (cut into strips)
fresh mushrooms
1 tablespoon brown sugar
1 400g tin Heinz tomato soup
2 tablespoons balsamic
vinegar
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Chop steak into chunks, mix liquids, place all ingredients in crock pot. Cook approx 7-8
hours on low, stirring occasionally. If you need to thicken sauce at the end, mix a small
paste of cornflour & water and add to stew.
This is delicious served with steaming hot veggies and so easy!!
Beef Casserole (2)
500gm casserole steak, cubed
4 potatoes, peeled and quartered
2 carrots, peeled and thickly sliced
1 onion, finely chopped
1 clove garlic, crushed
1 can crushed tomatoes
1 can Heinz tomato soup
Dash of Worcestershire sauce
Dash of white vinegar
Brown steak. Add to slow cooker with rest of ingredients and cook 8 hours.
Beef Curry
2kg diced chuck steak
1/2 cup flour
1/4 cup vegetable oil
2 large onions diced
2 cloves garlic crushed
1/4-1/3 cup curry paste
1/4 cup tomato paste
4 medium potatoes quartered
1 cup beef stock
sea salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook beef in
batches until browned. Remove and place in slow cooker.
2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened. Add curry
powder and cook until fragrant. Transfer to slow cooker with remaining ingredients
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Season to taste and serve with cooked basmati rice.
Beef Marrakesh Casserole
This isn't exactly a slow cooker recipe, but I think it would convert really easily.
750g diced beef
plain flour, to dust meat
1 onion
1 large carrot
1 large potato
2 tspns crushed garlic
1 tbspn ground cumin
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1 tbspn ground coriander
1 tbspn turmeric
1/4 tspn cinnamon
1 tin apricot nectar
1 cup beef stock
Dust beef with a little plain flour and place in a large casserole dish (or slow cooker).
Peel and dice vegetables and add to the dish with all spices.
Pour in nectar and stock and stir gently to combine.
Cover casserole and cook n a 200 degree oven for 1 1/2 -2 hours, or I guess in slow
cooker on low for 6-8 hours.
Beef Pie
The following is enough for 2 pies - I make 1 pie on the day I cook the meat and freeze
the other half of the meat for a pie the following week.
1.5kg diced beef (I don't pre fry, coat with flour)
2 sheets pampas puff pastry
Massal beef stock powder
pepper to taste (optional)
Chuck the meat in the slow cooker
Cover with cold water
Add stock powder (allow 1 teaspoon per cup of water added)
Cook on high for an hour then on low for 7-8 hours.
Thaw 2 sheets of pastry, place one sheet in pre greased pie dish using a slotted spoon,
spoon the cooked meat into the pie dish adding a bit more liquid if you choose. Put top
sheet of pastry over the top, curl over the corners. Brush with egg or milk and put into
oven. Cook until pastry golden brown (about 45 minutes moderate oven) . Serve with
mash potato or chips and vegies on the side.
Beef Stroganoff
1/4 cup butter
700g braising steak, cut into cubes
2 onions, finely chopped
300ml (1 1/2 cups) beef stock
100g mushrooms, thickly sliced
1 teaspoon mixed dried herbs
1 tablespoon tomato paste
1 tablespoon wholegrain mustard
2/3 cup sour cream
Heat butter in a saucepan and cook onions for 5 minutes, stirring occasionally, without
browning
Season the flour with salt & pepper, then toss the meat in the flour, shaking off any
excess
Add the meat to the onions and cook, stirring occasionally, until browned
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Stir in the stock, mushrooms, herbs, tomato paste and mustard. Bring just to the boil
then transfer to the slow cooker.
Cover and cook on low for 7 -10 hours
Just before serving swirl the sour cream on top
Bombay Curry
1 kilo beef or lamb diced
2 onions chopped
2 cloves garlic crushed
2 green chillies chopped
1tblspn grated ginger
1 1/2 tspn turmeric
1 tspn cumin
1 tbspn coriander
1 tspn chilli powder
salt & pepper to taste
400gr can chopped tomatoes
1 cup coconut milk
brown meat, onion and garlic in large pan with oil. cook til just soft. remove from pan.
add spices and stir til just heated through. return meat to pan and stir until well covered
with spices. stir in tomatoes and pour into the slow cooker. cook on low for around 5 hrs
then stir in coconut milk. cook for another hour or so until the sauce has thickened.
usually served with rice or mashed potato and greens.
Corned Silverside
1 piece of corned silverside
1 cup sugar
1 cup white vinegar
2 bay leaves
Put all ingredients in slow cooker and fill with water. Cook 6-8 hours. (This was good!)
Freezer Beef Stroganoff
This is yummy and no browning! Great favourite in our family!
1 kg blade steak cut into cubes
2 onions chopped
425 can of tomato soup
small can of mushrooms in butter
1 dessertspoon pre mixed mustard (jar)
dash of Worcestershire sauce
1 tab brown sugar
salt and pepper to taste.
3/4 cup sour cream (put in just before serving)
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Place all into crock pot on low for 6 -7 hours
Freezes well.
Ginger Ale Pot Roast
It is so easy to make and tastes brilliant. The best part is you don't even have to thaw
the meat beforehand!
1 small frozen rolled rib roast
1 sachet mushroom cup of soup
2 tablespoons gravy powder (e.g. Gravox)
1 can Ginger Ale
Place frozen roast in crock-pot. Mix mushroom soup and gravy powder in a bowl and
pour in ginger ale mixing as you pour. When combined pour over rib roast. Cover and
cook on low for 6 - 8 hours.
For a "sweeter" tasting roast you can use cola instead of ginger ale.
Glazed Corned Beef
2.5 - 3kg corned beef (I usually use around 2kg)
4 cloves
2 bay leaves
1 large onion sliced
3 strips orange peel
Glaze
1 tablespoon Dijon mustard (I prefer seeded)
1/2 cup orange juice
2 tablespoons honey
Place bay leaves, onion, orange peel, cloves and water in the slow cooker and mix well.
Add corned beef with the fat side up. Cover and cook on 1 (Low) for 10-12 hours or on 2
(High) for 5-6 hours or until tender. Remove meat from the broth. Score (cut) the top of
the corned beef in criss-cross diamond or triangle shapes. Insert extra cloves into the
centre of each diamond if desired. (I've never done the cutting or extra cloves - shows
how well I read the recipe!)
Place corned beef in a baking dish. Mix glaze ingredients together until smooth and
blended. Spoon glaze over the corned beef. Bake at 200 C for 20-30 mins, basting
occasionally with glaze. Serve hot or cold.
Japanese Curry
1kg gravy beef cut into chunks
potatoes and carrots cut into chunks
any other vegies you want
1 pack S&B Golden Curry mix (from Asian food stores)
water to cover
Chuck it all in together, turn the cooker on and go to work for the day.
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Yummy - has a sweetish taste to it. I use the mild version of curry mix (it looks like
blocks of chocolate when opened) because I don’t like spicy foods. Everyone loves this,
even fussy DS11
Hungarian Goulash
1 kilo round or chuck steak (any cheap cut will do), cubed
2 tbspn flour
1/2 tspn paprika
3 tspn thyme
1 bay leaf
1/4 cup chopped fresh parsley
1 beef stock cube
pinch pepper & salt
2 fresh basil leaves, chopped finely
1 clove garlic, crushed
1 onion, chopped
1 cup canned chopped tomatoes
1 cup sour cream
Coat the steak in flour. Brown the steak, onions & garlic in a frypan with a little butter.
When nicely browned, put in the slow cooker and add all remaining ingredients, except
the sour cream. Stir well. Cover and cook on low setting for around 6 to 8 hours or on
high setting for around 5 to 6 hours. Auto setting should be about 6 to 7 hours. About
1/2 hour before serving, thoroughly stir in the sour cream. Mum used to serve this with
mashed potatoes, honeyed carrots and green beans.
Maple Glazed Corned Beef in Crock Pot
Piece corn beef
cloves
1/2 cup. Maple syrup
Put corn beef in crock-pot with enough water to cover, cook until done.
Place meat in a baking dish and stud with cloves.
Pour maple syrup over it, and roast at 180 degrees, for 25 mins., basting with more
syrup.
Delish;]
Roast Beef
*I cook about a 1.5-2kg piece of Blade or topside into the pot (stab a few holes in with a
knife)
* Mix a 1/2 cup of Tomato sauce with 1/2 cup of Worcestershire sauce, pour over roast
*sprinkle over dried garlic granules’ to your taste
* place 2 bay leaves in pot
*leave to cook for at least 6 hours in slow cooker or until done
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This tastes so nice the flavours go through the meat and it is just yummy.
Rump Steak and Veg Casserole
I layered marinated rump steak and chopped up vegies (carrots, pumpkin, potato, etc)
in the slow cooker the other night and poured a can of tomatoes over the lot and let it
go. It was really lovely.
Tangine of Beef
(Serves 8)
2 tablespoons olive oil
2kg lean gravy beef, cubed
2 large onions, sliced
6 garlic cloves, crushed
1⁄4 cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 cups tomato puree
1 cup dates, seeded and halved
1⁄3 cup honey
3⁄4 cup fresh parsley, chopped
1⁄2 cup flaked almonds, toasted
1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well
browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moroccan seasoning,
cinnamon, stock, lemon rind and tomato puree.
3. Place meat and onion mixture in the removable crockery bowl. Cover with lid and cook on
Low 8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.
5. Spoon Tangine into serving bowls, top with parsley and almonds.
Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets and green
beans.
Beef Bourguignon
Ingredients:
6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
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2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Directions:
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt
and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon,
wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to
12 hours or on High for 5 to 6 hours.
French Beef Bourguignon
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 cups carrots, cut into thin pieces about 4-inches in length
2 stalks celery, sliced
1 small yellow onion, peeled and diced
14 1/2 ounce can diced tomatoes, undrained
1 cup white button mushrooms, chopped
1 cup dry red wine
1 teaspoon salt
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh basil, minced
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1/4 cup water
2 tablespoons flour
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Directions:
Once the oil is hot, sear 4 or 5 pieces of beef at a time on all sides, turning each piece
as it browns. Repeat with all remaining beef until it has all been browned. Return all of
the beef to the stoneware and transfer the stoneware to the heating base unit.
Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard
and pepper. Cover and cook on High setting for 2 to 4 hours or on Low setting for 5 to 8
hours, or until the vegetables and beef are very tender and the sauce is rich.
Thirty minutes before serving, combine the water and flour in a small bowl until smooth.
Turn the heat to High. Gradually add the flour and water to the soup and stir until the
sauce thickens, about 3 to 5 minutes. Heat through and serve. Makes 8 servings.
Italian-Style Roast
1- 6 oz can tomato paste
2 cloves garlic, minced
1 pkg dry onion soup mix
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 tsp salt
1 tsp freshly ground black pepper
2 lbs chuck roast, trimmed of any excess fat
1 - 16 oz can tomatoes, drained and chopped
1 medium onion, chopped
2 medium carrots, chopped
1 medium potato, chopped
1 large celery stalk, sliced
2 bay leaves
Directions:
In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano,
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thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in
the stoneware. Add the remaining ingredients and any leftover tomato sauce. Cover and
cook on Low 8 to 10 hours or on High 4 to 5 hours. Makes 6 servings.
You may double all the ingredients for a 5, 6, or 7-quart slow cooker.
Steak Diane
4 beef tenderloins, cut into 1/4 inch slices
2 Tbs butter
1 cup mushrooms, sliced
1 tsp fresh chives, chopped
1 tsp fresh parsely, minced
1/2 cup beef broth
1 tsp salt
1/4 tsp pepper
2 tsp brandy
Directions:
Heat the butter in a skillet and sear the steaks for 1 minute. Place the steaks in the
stoneware. Add the mushrooms, chives, parsley and beef stock to the slow cooker.
Cook on Low for 6 to 8 hours or High for 4 to 5 hours. During the last 30 minutes of
cooking, add the brandy to the stoneware.
Steak Rolls Florentine
2 lbs top round, cut 1/2-inch thick
1 Tbs fat-free Italian dressing
1 10-oz. package frozen, chopped spinach, drained and squeezed dry
1/3 cup finely chopped onion
1 clove garlic, minced
1 Tbs snipped fresh basil leaves
2 Tbs grated Romano cheese
1 14 1/2-oz. can stewed Italian style tomatoes
Directions:
Cut steak into 2 pieces, each about 10 x 4-inches. Place steak on cutting board and
brush with dressing. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir
in 1 cup tomatoes. Spoon 1 cup of spinach mixture over each steak, spreading to cover
steak evenly. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in
stoneware. Pour remaining tomatoes and spinach over meat. Cover cook on Low 8 to
10 hours or on High 4 to 5 hours. Lift meat rolls from stoneware and slice to serve.
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All Day Slow Cooker Delight
2 lb Boneless chuck; cut in 1"cubes, (up to 3)
1/2 c Flour
1/4 c Butter
1 Onion; sliced
1 ts Salt
1/8 ts Pepper
1 Clove garlic; minced
2 c Beer
1/4 c Flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In
slow cooker, combine browned meat with onion, salt, pepper, garlic and beer. Cover
and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve
remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high
30-40 minutes. Serve with rice and salad.
Carbonnades La Flammande
3 pounds Chuck roast -- boneless
1 1/2 tablespoons Oil
1 1/2 teaspoons Salt
1 teaspoon Black pepper
2 tablespoons Butter
4 cups Onions -- sliced
2 large Garlic cloves -- crushed
1 cans Beer
2 tablespoons Sugar -- brown
1 1/2 tablespoons Salt
1 tablespoon Parsley -- dried
1 Bay leaves
1/2 teaspoon Thyme leaves
1 1/2 tablespoons Cornstarch
2 tablespoons Vinegar -- white
Cut chuck roast into 2" cubes. In large skillet, over medium heat, sauté meat in oil until
well browned on all sides.
Remove meat to bowl and season with salt and pepper.
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In same skillet, melt butter and sauté onion, stirring often, until medium brown.
A minute before onion is done, stir in garlic. Turn onion and garlic into slow cooker.
Add browned meat and juices from bowl.
To still-hot skillet, add beer, sugar, salt, parsley, bay leaf, and thyme.
Scrape up pan juices and turn into slow cooker.
Cover and cook on Low 8-10 hours.
Pour cooking liquid into measuring cup. If you have more than 2 c liquid, cook in skillet,
over high heat, until reduced. Thicken sauce by simmering cornstarch dissolved in
vinegar 3-4 minutes, stirring constantly.
Place onion in serving dish; set meat cubes on top, and spoon sauce over all.
VEAL
Veal Winter Warmer
500g veal stew meat, cut into cubes
1 onion, chopped
2 tomatoes, chopped
1 cup green olives, rinsed and chopped
½ tsp dry white wine
2 tblspns dried capers
1/3 cup flour
3-4 large carrots, chopped
2 cloves garlic, minced
juice of 1 lemon
¾ cup chicken stock
Coat the veal cubes with flour. Put the veal cubes, onion, carrots, tomatoes, garlic, olives, lemon juice,
rosemary, wine and chicken broth into the stoneware. Mix well. Cook on Low for 6 – 6½ hours. Add the
capers just before serving.
Osso Bucco
oil and flour for browning
1 onion, chopped
1 garlic clove, crushed
1kg (about 6-8) veal shin slices (they call it Osso Bucco at the butcher now)
410 g tin diced tomatoes
1 cup white wine
1 tsp chicken stock powder
(I also add carrot and some parsley and thyme)
Gremolata
2 tbs chopped parsley
2 tsp lemon zest
1 tsp finely chopped garlic
Follow the same process as usual, brown the meat, add everything to crock-pot (vegies
on bottom) and then add liquids and herbs. The reason I only add stock powder is you
don't need much liquid in the crock-pot as the condensation creates liquid during the
cooking process. Cook on low for 6-8 hours.
Serve with creamy mashed potato or rice and sprinkle with Gremolata (make sure you
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remember as I have forgotten it quite a few times, lol)
SOUP
Pea & Ham Soup
2-3 ham hocks
water
mixed herbs
bag of green split peas
2-3 tsps stock powder
Place ham hocks in slow cooker. Add green split peas. Fill the slow cooker with water to the top. Add
stock powder and mixed herbs. Cook for 6-8 hours, or overnight. Remove hocks and pull away meat.
Chop and add to soup. Serve.
minestrone soup
300g diced bacon
2 celery stalks
½ onion
500g small pasta
1½ litres water
Italian herbs, oregano & parsley
2 small potatoes
2 carrots
1 large can diced tomatoes
2 beef stock cubes
2 heaped tsps minced garlic
Dice everything. Brown off onion & bacon, using a bit of olive oil. Dissolve beef stock cubes in water.
Place everything except the pasta in the slow cooker and put on AUTO for 9 hours. 15 mins before
serving, cook pasta and mix in with soup.
Crockpot Minestrone Recipe
It was also advised it could be adapted for chicken by using shredded chicken instead
of beef, chicken broth instead of beef, and passata can be substituted for the canned
tomatoes if preferred.
1 small onion, chopped
1 lb ground beef
2 large carrots, peeled and chopped
3 cloves garlic, minced
2 8-oz. cans kidney beans, drained
2 14 oz cans beef broth
2 14 oz organic diced tomatoes, undrained
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
2 cups cooked shell macaroni
1/4 cup grated parmesan cheese
Sauté the ground beef in some vegetable oil and drain very well. Next combine all the
ingredients into the Crockpot and stir well. Cook on high for 5 hours but before finished,
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add in macaroni during last 30 minutes or hour. Use parmesan cheese to top as
needed.
Pea and Ham Soup
Ham Hocks
¾ - 1 bag split peas (use more if you want thicker soup)
2-3 tsp vegetable stock
Salt and pepper to taste
Water
Add ingredients to slow cooker, and then fill with water to highest level. Cook 6-8 hours.
Remove hocks and pull meat off bones. Shred or chop meat and return to soup.
Vegie Soup for the weekend
Chop up celery, carrots, onions, parsnip, turnip, choko, zuchinis or whatever you like.
Add two tins of chopped tomatoes in juice, a couple of desert spoons of vegie stock,
add some red lentils and dried soup mix. Put them all in the slow cooker, fill up with
water and cook for eight hours while you sleep.
HEY PRESTO! HEALTHY EATING
ALL WEEKEND
Vegie Soup
I made the best vegie soup yesterday in the slow cooker.
I used 4 carrots, a leek, 2 onions, two large potatoes, 2 large zucchini.
I chopped all into bite size pieces and placed into slow cooker.
I added one tin of cream of chicken soup, a litre of chicken stock. and a tin of tomatoes,
chopped up. I then sprinkled in a few chilli flakes but these are optional, and a good
sprinkle of black pepper.
I cooked on high for 2 hours and on low for 5 hours but you could cook for 8 hours on
low.
I added a handful of frozen peas, frozen beans and a handful of chopped spinach and
cooked for another half-hour. It was delicious.
I now have in the fridge a big pot of lovely soup which DH and I are going to have for
lunches while we are trying to lose some weight before Christmas. I used Calorie King
to work out the calories and I think it worked out to be around 150 calories for a mugful.
Classic Manhattan Clam Chowder
2 slices bacon, cut into 1/2-inch pieces
1/2 cup onion, chopped
1/2 cup celery, chopped
1 141/2-oz. can whole peeled tomatoes, undrained and crushed
1 141/2-oz.can whole new potatoes, drained and cubed
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1 8-oz. bottle clam juice
1 61/2-oz. can chopped clams, drained and rinsed
2 Tbs fresh parsley, chopped
1/4 tsp thyme
1/8 tsp pepper
1/8 tsp garlic powder
Directions:
In large saucepan, fry bacon until crisp. Add onion and celery sauté until tender.
Add to slow cooker.
Stir in tomatoes, corn, potatoes, clam juice, clams, parsley, thyme, pepper and garlic
powder. Cook on Low 6-8 hours
Corn and Tomato Chowder
11/2 cups plum tomatoes, peeled and diced
1/2 tsp salt
2 cups frozen corn
1 Tbs margarine
1/2 cup shallots, finely chopped
1 clove garlic, minced
1 cup half-and-half
1 cup chicken broth
1 Tbs fresh sage, chopped
1 tsp black pepper
1 Tbs cornstarch
Heat margarine in medium saucepan over medium-high heat until melted and bubbly.
Add shallots and garlic; reduce heat to low. Cover and cook about 5 minutes or until
shallots are soft and translucent. Add broth, sage, pepper, cornstarch and corn. Bring to
a boil over high heat. Add to slow cooker.
Add the tomatoes and cook on Low for 6 to 8 hours. During the last hour of cooking,
add the half-and-half. Spoon into bowls. Garnish with additional fresh sage, if desired.
Baked Potato Soup
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
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1 1/4 cups (5 oz) shredded Cheddar cheese
1 8 oz. carton sour cream
1 heaping tbs. . chicken base
Wash (scrub) potatoes and prick several times with a fork. Bake in foil in a preheated
400 degree oven for 45 min. to 1 hour or until done. Let cool. Cut potatoes. Melt butter
in a heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 min. ,
stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until
mixture is bubbly.
Pour into slow cooker and then add potato cubes, salt, pepper, green onions, crumbled
bacon, Cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour
cream. Add extra milk if necessary, for desired thickness. Garnish with additional bacon
if desired. Yield 10 cups.
Chicken-corn Chowder
2 tablespoons butter or margarine
1 1/2 pounds chicken tenders -- cut into 1/2" cubes
2 small onions -- chopped
2 celery ribs -- sliced
2 small carrots -- sliced
2 cups frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow
cooker. Add onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker.
Cover and cook on LOW 5 to 6 hours or until chicken is done and vegetables are
tender. During the last 10 minutes, stir in the half-and-half.
Fresh Tomato Soup
8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 garlic clove -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
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1/8 teaspoon pepper
3 cups chicken broth or bouillon
Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with
cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds.
Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley,
worcestershire sauce, salt, pepper and broth (or bouillon). Cover and cook on low 5 to 6
hours or until vegetables are very soft. Puree in blender or food processor fitted with
metal blade. Serve in individual bowls.
Amish-Style Chicken and Corn Soup
1/2 Stewing hen or fowl;
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 ts Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noodles; cooked
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and
saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the
surface as necessary. Remove and reserve the stewing hen until cool enough to
handle; then pick the meat from the bones. Cut into neat little pieces.
Strain the saffron broth through a fine sieve. (Note: The soup can be made through this
step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or
freeze the broth and the chicken meat in separate convenient sized containers. Be sure
to label and date them. To use, defrost, remove congealed fat, return the broth full boil,
and add the diced meat. Continue with recipe. ) Add the corn, celery, parsley, and
cooked noodles to the broth. Return the soup to a simmer and serve immediately.
Ham and Chicken Chowder
6 cups chicken stock
2 cups cooked ham -- diced
2 cups potatoes -- cubed
8 small onions
1 cup corn
1 cup cut green beans
1 cup lima beans
1 cup canned tomatoes
2 stalks celery w/leaves -- chopped
1 tablespoon parsley -- minced
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1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
Combine all ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours, or on
HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh
parsley.
Deviled Chicken Soup
1 pound skinless boneless chicken
1 large red potato -- diced
1 1/2 cups frozen corn
1 medium onion -- chopped
1/2 cup chopped celery
3 tablespoons Dijon mustard
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice
1 can chicken broth
Rinse chicken, cut into bite-size pieces. Combine everything in slow cooker; pour
vegetable juice and chicken broth over all. Cover and cook on LOW 8 to 10 hours or on
HIGH 4 to 5 hours.
This recipe yields 6 servings.
Chicken Corn Chowder
2 tablespoons butter or margarine
1 1/2 pounds chicken tenders -- cut into 1/2" cubes
2 small onions -- chopped
2 celery ribs -- sliced
2 small carrots -- sliced
2 cups frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half
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In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow
cooker. Add onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker.
Cover and cook on LOW 5 to 6 hours or until chicken is done and vegetables are
tender. During the last 10 minutes, stir in the half-and-half.
Corn Potato Chowder
6 slices crisp bacon -- crumbled
4 medium potatoes -- peeled and diced
1/2 cup minced onions -- chopped
1 can (16 oz. ) cream corn
2 cans (13 3/4 oz. ) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 can evaporated milk
Place all ingredients, except milk in a slow cooker. Cover and cook on low for 10 to 12
hours. Add milk and cook covered for 1 hour.
Fisherman's Catch Chowder
1 lb To 1 1/2 lb. Fish
1/2 c Onion -- chopped
1/2 c Celery -- chopped
1/2 c Pared carrots -- chopped
1/4 c Parsley -- snipped
1 ts Leaf rosemary
1 cn Whole tomatoes -- (16 oz. ) mashed
1/2 c Dry white wine
1 Bottle
1 ts Salt
3 tb Flour
3 tb Butter or margarine melted
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1/3 c Light cream (half-n-half)
Clam juice -- (8 oz. )
Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and
cream in slow cooker; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH
setting for 3-4 hours. ) One hour before serving, combine flour, butter and cream
Potato Chowder
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf,
thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until
vegetables and barley are tender.
Stir in evaporated milk and Half-and half and heat through, uncovered, about 10
minutes.
MINCE
Crock-Pot Meatballs
MEATBALLS:
500g beef mince
2 eggs
½ cup dry breadcrumbs
1 crushed garlic clove
250g Italian sausage
¼ cup of milk
3 tblspns grated parmesan cheese
salt and crushed black pepper
In a bowl, beat eggs and add milk. Add beef and Italian sausage & mix together. Add rest of ingredients
and mix until combined. Shape the mixture into 2cm balls and place on a greased baking sheet. Bake at
180C for 15 minutes. Add to crock pot.
SAUCE:
1 tin chopped tomatoes
1 small onion chopped
1 small tin tomato paste
½ green capsicum, diced
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1 cup beef stock
2 garlic cloves crushed
1 tsp sugar
½ cup red wine
1 tblspn of oregano/basil/mixed herbs
Mix all ingredients together and pour over the meatballs. Cover and cook on Low for 4 - 5 hours. Serve
with spaghetti & green salad.
Mexican Meatballs
500g mince
½ cup bread crumbs
2/3 cup chunky salsa
1 egg
salt and pepper
2/3 cup steak sauce
Combine mince, egg, breadcrumbs, salt and pepper. Brown very lightly in fry pan.
Add meatballs to slow cooker pour over steak sauce and salsa and mix very gently.
Cook on low for 3-4 hours. We had these with mashed potato and corn cobs but would also be great over
rice
Crock Pot Lasagne
450g ground beef
1 med. onion -- chopped
1 jar your favourite spaghetti sauce (approx. 700g)
1 container cottage cheese -- (340g)
½ cup grated parmesan cheese
1 egg
340g lasagne noodles (no need to cook!)
1½ cups shredded mozzarella cheese -reserve ½ cup
Brown meat and onion. Drain. Add jar of spaghetti sauce and simmer for 5 to 10 minutes. In a separate
bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved ½ cup)
and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crockpot. Add *two* layers
of uncooked lasagne noodles (you will need to break into small pieces to make them fit) and then top with
cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used.
Sprinkle reserved ½ cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on
high for approximately 3 hours. Serves 6-8.
***TERINA’S COMMENT: I made this and, though yummy, I found it a bit dry. I would maybe add a
tin of crushed tomatoes to the mince mixture and use a cheese sauce instead of the cottage
cheese mixture. Also, I found 4 hours on HIGH was ample time. The edges start going brown if
you cook it for too much long***
Wendy’s chilli con carne
1 large chopped onion
garlic
500g extra lean mince
large tin of red kidney beans
420g can Heinz “Big Red” spicy tomato soup
420g can diced tomatoes
chopped fresh coriander
chilli (optional)
Brown the onion, garlic and mince in a fry pan. Tip this, plus all other ingredients except the fresh
coriander into the crockpot and leave it on low all day. I get two meals out of this - one night with rice and
vegies and the next night I put the leftovers on wholemeal pita bread, sprinkle with low fat cheese and
serve with LOADS of salad.
***TERINA’S COMMENT: I made this and it was absolutely beautiful! I used a tin of regular tomato
soup instead of the one suggested and served it with rice. I’ll never cook Chilli Con Carne the
“normal” way again!***
BARBECUED COCKTAIL MEATBALLS
* 2 lbs. lean ground beef
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* 1 1/3 C ketchup, divided
* 3 T seasoned dry bread crumbs
* 1 egg, slightly beaten
* 2 T dried onion flakes
* 3/4 t garlic salt
* 1/2 t black pepper
* 1 C packed brown sugar
* 1 can (6 oz) tomato paste
* 1/4 C reduced-sodium soy sauce
* 1/4 C cider vinegar
* 1 1/2 t hot pepper saucePreheat oven to 350 degrees. Combine ground beef,
1/3 cup ketchup,bread crumbs, egg onion flakes, garlic sale, and black pepper
inmedium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs.Place meatballs
in two 15 x 10" jelly-roll pans or shallow roasting pans.Bake 18 minutes or until
browned. Transfer meatballs to slow cooker.(YOU CAN SKIP THIS WHOLE
PARAGRAPH IF YOU BUY THE FROZENMEATBALLS FROM SAM'S WHOLESALE
CLUB – THEY'REWONDERFUL! :)Mix remaining 1 cup ketchup, sugar, tomato paste,
soy sauce, vinegar,and hot pepper sauce in medium bowl. Pour over meatballs. Cover
andcook on LOW 4 hours.Serve with cocktail picks.Makes about 4 dozen meatballs.
BARBECUED MEATBALLS I
* 1 to 2 lbs. ground beef
* 2 tsp. Worcestershire sauce
* 2/3 c. evaporated milk
* 1 envelope dry onion soup mix Sauce:
* 2 c. ketchup
* 1 c. brown sugar, packed
* 1 tbsp. Worcestershire sauce Mix beef, 2 teaspoons Worcestershire sauce,
evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from
broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce
ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned
on low. 2 pounds of ground beef makes about 50 meatballs.
BARBECUED MEATBALLS II
* 2 pounds ground beef
* 1 cup bread crumbs
* 1 teaspoon garlic powder
* 2 packages onion soup mix
* 2 teaspoons Worcestershire sauce
* 2 eggs Sauce:
* 2 onions, chopped
* 2 cans tomato paste (12 ounces total)
* 2 cloves garlic, minced
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1/2 cup brown sugar
* 1/2 cup sweet pickle relish
* 1/2 cup beef broth
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* 2 teaspoons salt
* 2 teaspoons dry mustard Combine first 6 ingredients and mix well. Shape into
meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels. Add all
sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low
for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot. Makes about 60 meatballs.
BEER MEATBALLS
* 1 can of beer
* 1 6 oz can spicy V-8 juice
* 1 tsp. lemon juice
* 1 tsp. hot sauce
* 1/2 c. Italian bread crumbs
* 1 c. onions
* Salt and pepper to taste
* 1 lg. bottle ketchup
* 1 tsp. horseradish
* 1 tsp. Worcestershire sauce
* 2 to 3 lbs. ground beef
* 2 to 3 eggs Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs.
Make the mixture into small meatballs. Then fry or bake the meat. In saucepan combine
remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow
cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow
cooker/Crock Pot for at least 3 hours, however, the longer you let them simmer, the
better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You
may wish to add more ketchup, or V-8 juice - spice them up if you like them hot.
CROCKPOT ALMOST LASAGNA
1 box rotini (or ziti), any fun, flavorful pasta will do 2 - 28-oz jars pasta sauce(one with
tomato chunks works well) 1 egg 1/2 lb ground beef 1/2 lb sausage 2 tbsp olive oil 1 C.
parmesan cheese 1/2 C italian breadcrumbs 1 bag mozzarella cheese 16-20 oz. ricotta
cheese 2 eggs 1 C. parmesan cheese 1 1/2 tsp. parsley flakes dash salt & pepper
Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to
package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta
sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag
mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat
together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of
pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of
pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining
cheese. Cover, and cook on low 4-6 hours
Lazy Lasagne
~~Meat Sauce~~
-2 cloves garlic crushed
-1x400g can diced tomatoes in juice
-1x30g pkt tomato or tomato and onion soup
-800g minced lean beef
-1/4 cup tomato paste
-1 tsp each of basil and oregano
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-2 tsp instant beef stock (I used vegie stock as it was all I had)
-1 cup hot water
-250g lasagna sheets
~~Topping~~
-2 tsp corn flour
-1 large egg
-3/4 cup milk
-1 cup grated tasty cheese
-Paprika
Method:
-Turn slow cooker on HIGH to preheat and coat bowl with non-stick spray
-Place all meat sauce ingredients in bowl and mix well to combine
-Place all topping ingredients in a separate bowl and mix well to combine
-Spread 1/3 meat sauce on bottom of bowl and top with ½ lasagna. Repeat. Finish with
last 1/3 of meat sauce then top with Topping mix and sprinkle with Paprika.
-Turn slow cooker to LOW and cook for 8-9hrs. Serve with green salad and garlic bread.
Corn, Noodle and Bacon Meatballs
Serves 4 - 6 prep 35 mins cook 4-6 hours
INGREDIENTS
100g Vermicelli noodles
1kg minced beef
310g can corn kernels, drained
3/4 cup seasoned stuffing mix
1 tbsp vegetable stock powder
1/4 cup chopped parsley
Salt & Pepper to taste
2 bacon rashers coarsely chopped
1 Red onion, finely chopped
2 1/2 cups tomato juice
400g can chopped tomatoes
Mashed potato & baby Rocket leaves to serve.
Method
1.Place noodles in a medium heatproof bowl. Pour over enough boiling water to cover
noodles. Stand for about 5 minutes, or until tender. Rinse under cold water and drain
well. Using scissors cut noodles into small pieces.
2. Place noodles, mince, corn, stuffing mix, stock powder, parsley, salt & pepper in a
large bowl. Mix well using hands. Roll 1/4 cups of mixture into meatballs. Set aside.
3.Heat a large non stick frying pan. Add bacon & onion. Cook stirring until bacon is
browned and onion is soft.
4. Place meatballs in the removable crockery bowl of a 4.2 litre capacity slow cooker.
Spoon over bacon mixture. Pour over tomato juice and chopped tomatoes. . Cover with
lid and cook on high for 4 to 6 hours.
5. Serve with mashed potato and baby rocket leaves.
To cook in oven follow recipe up to step 4. Place bacon mixture into a large
flameproof/ovenproof casserole dish. Add tomato juice and tomatoes and bring to the
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boil. Add meatballs. Cover and cook in a moderate oven 180C for about 1 hour or until
cooked through.
Slowcooker Meatballs
1kg mince
2 packets chicken noodle soup mix
2 onions, finely chopped.
Combine the ingredients and form into walnut sized meatballs (or slightly larger). Lightly
brown in a frypan and place in slow cooker.
Pour over 2 x 400g cans beef consommé (or equivalent of beef stock).
Cook on low for 8 hours.
Remove the meatballs and use the sauce to make a gravy using gravy mix - serve over
meatballs. Serve with steamed rice.
SIDES
Crock Pot Wild Rice
1½ cups uncooked long-grained rice
½ cup uncooked wild rice
1 sachet French onion soup mix
4 cups of liquid (water, stock, white
1 bunch spring onions, chopped
wine…whichever)
250g sliced mushrooms
¼ cup melted butter
1 tblspn fresh herbs or 1 tsp dried herbs
Combine all ingredients in lightly greased slow cooker. Cover, cook on HIGH for 3 hours
SAUSAGES
Mexican Sausage CrockPot
8 thick beef sausages
1 red capsicum, julienned
800g can chopped tomatoes
pkt taco seasoning mix
400mls water
1 tblspn olive oil
1 onion, diced
450g can red kidney beans
450g can corn kernels
1 tsp sambal oelek or minced chilli
1/3 cup cream
Fry diced onions and sambal oelek/minced chilli in olive oil until onion is golden brown. Place sausages in
crockpot and add all other ingredients except cream. Cook on low for 6-8 hours. Before serving, stir
through cream. Can be served straight away but tastes better the next day.
Chorizo, Chickpea and Potato Casserole
2 cups chicken stock
3 chorizos, scored & sliced
2 onions, sliced
2 x 400g tin chickpeas, drained
2 tblspns chopped parsley
pinch saffron
1 tblspn olive oil
6 large potatoes, peeled & sliced
4 red capsicums, roasted
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Place chicken stock in a small saucepan along with a good pinch of saffron. Gently warm. Remove and
set aside. Place chorizo in a medium sized frypan and cook until chorizo starts to crisp. Remove and set
aside. Add olive oil to the same pan. Add onion and cook until caramelised. Remove and set aside. Cook
potatoes in batches until browned. Alternate layers of sausage, chickpeas, onions, and capsicum in a
slow cooker. Pour over stock. Cook on Low for about 5 hours. Serve with crusty bread and a green salad.
Sausage and Bean Casserole
6 sausages (any type but spicy are especially good)
1 large chopped onion
1 can baked beans
1 can whole tomatoes
1 tbsp tomato paste
4 chicken stock cubes
1 tbsp cornflour
1tsp chilli flakes (to taste, may need less if spicy sausage used)
Fry sausages in a little oil until brown, remove from pan and slice diagonally.
Cook onion in sausage juices until golden.
Place sausages, onion, baked beans and tomatoes in slow cooker. Cook on low for 3
hours.
Mix stock cubes with a quarter cup of boiling water. Stir in tomato paste and cornflour.
Mix well before adding to slow cooker. Stir in well.
Cook for a further 30 minutes and serve with pasta, rice or mashed potato.
I cooked this yesterday. I used cheval sausages (on special), These are very lean and
so would suit the dieters. .49c for a tin of no-name baked beans, .49c for a tin of Aldi
tomatoes. So it was very cheap and very tasty. It made 4 serves with mashed potatoes
but it would serve two people on its own with crusty bread. You could add mushrooms,
capsicum, green beans etc., if you wished.
VEGETARIAN
All Day Macaroni & Cheese
225g macaroni, cooked & drained
375ml can evaporated skim milk
2 eggs
½ tsp black pepper
450g grated cheese
1½ cups milk
1 tsp salt
Place the cooked macaroni in a slow cooker that has been sprayed with non-stick cooking spray. Add
remaining ingredients, except 125g grated cheese, mix well. Sprinkle with remaining cheese, cover &
cook on LOW setting 5-6 hours or until firm and golden around edges.
Mimi’s Crockpot Vegetarian Lasagne
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Just thought I would post my recipe used for the first time on the weekend, for crock-pot
vegetarian lasagna...cheap as, and a great way of using up veg...or hiding it from the
kids...mine had no idea....heh-heh-heh....
The sauce is a variation of a Jamie Oliver recipe for Pasta alla Norma...and it's
important to fry the veg first as it makes the flavour completely different...
4-5 cups of diced veg... I suggest zucchini, yellow squash, mushrooms and
eggplant...but you could use any kind of pre-roasted veg like pumpkin, potato, or sweet
potato as well
500gms ricotta
4 cloves garlic, peeled and sliced thinly
2-3 stock cubes (I used beef)
1 medium onion
1 egg
4-8 lasagne sheets..broken up to fit crock pot if necessary..I used home made fresh
pasta dough, made in the breadmaker
1 bottle of tomato puree (passata)
1 tin of whole peeled tomatoes, chopped
2 cups grated cheese
1/2 cup of grated parmesan
Olive oil
Oregano
Rosemary
Thyme
Spray crock-pot with non-stick spray.
Heat 3-4 tablespoons of olive oil in a frypan or wok over a medium heat, and fry the
onion until translucent.
Increase the heat and add the diced veg. Stir to coat all the veg in the oil, add a level
dessertspoon of oregano, and continue to stir until the vegies start to soften, and cook
through.
Add the tomato puree, peeled and chopped tomatoes, the stock cubes and the garlic.
Add the other herbs to your liking...I add a half teaspoon each. Add about 1/2 cup water.
Allow to simmer until thick...this should take no more than 15-20 minutes.
In a small bowl, combine the ricotta, 1/2 the grated cheese, all of the parmesan, the
egg, and 1/2 teaspoon of oregano.
Spread a bit of the tomato sauce blend over the base of the crock pot.
Then place a layer of lasagna noodles, a layer of sauce (about 2 soup ladles full), and
blob the ricotta mixture in about 5 spots, then smooth over.
Repeat this twice, finishing with a layer of sauce and ricotta.
Sprinkle generously with remaining grated cheese.
I then cooked on 'high' for 5 hours but I have a really old original orange crock pot, and
the low setting is ree-eally low...so if yours is a more recent model, you could probably
cook it on low.
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Allow the cooked lasagna to rest, turned off, for at least 20 minutes, before serving.
We had this with home-made garlic and olive bread made in the breadmaker, to mop up
all the yummy juices. No salad necessary cause it's full of veg!
Edited to add: Like many pasta dishes, it's even better the next day, reheated for lunch.
I just had some! It will also freeze successfully.
Slow Cooker or In-the-Pot Curry
Sauce
(Makes enough for about 6-7 serves)
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
½ tablespoon fenugreek seeds
½ tablespoon black peppercorns
1 or 2 cloves
½ a cinnamon stick
2 cardamom pods
salt and pepper to taste
5cm fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh red chillies, with seeds (or extra if you like your curry a bit warmer)
1 bunch fresh coriander
2 tablespoons butter
2 x 400g tins chopped tomatoes
285ml stock
1.
Preheat oven to 170 degrees C. Dry fry fennel, cumin, coriander, fenugreek, peppercorns, cloves,
cinnamon and cardamom in medium fry pan until fragrant, then crush in a mortar and pestle.
2.
Chop ginger, red onions, garlic, chillies and coriander roughly. Chuck them in a food processor
with the ground spices and puree.
3.
In a large casserole pan, fry the puree in the butter until it goes golden, stirring regularly. Add the
tomatoes and stock. Bring to the boil, cover with kitchen foil and stick in the oven for 1 ½ to intensify the
flavours. Remove the foil and continue to simmer on the stove until it thickens up (may not actually be
required – check thickness when it comes out of the oven).
4.
At this stage I split the sauce into 3 batches, freeze 2 of them and either cook the last one up on
the stovetop for that night or stick it in the fridge so I can make it up in the slow cooker during the week.
Up to the individual and the size of the family.
To turn the sauce into a full blown curry:
Ingredients:
Whatever combination of meat and veg you want – works really well with lamb and potatoes, but chicken
and beef also work. Could even try fish, seafood, or mixed veg. (I work on about 250g per person)
A few good dollops of natural yoghurt
Lime juice to taste
Fresh mint and coriander to garnish
Method 1: Stovetop
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Brown your meat or par boil any veggies, then whack them in a casserole pot with the sauce. Cook for
around an hour or until tender. Stir in the yoghurt and lime juice and garnish with the herbs (if you
remember – I’m good at leaving them in the bottom of the fridge)
Method 2: Slowcooker
1.
Just as your leaving for work, bung the sauce, meat and veg into the slowcooker and set it to
slow.
2.
Listen to your tummy growl every time you remember that its sitting there in your kitchen while
you try to occupy yourself. Don’t forget to tell your workmates all about it, so they can feel hungry and
insanely jealous too! 
3.
Give it a quick stir when you get home from work, and have a quick taste. Give it another stir
every half hour or so until your ready to serve up.
Serving Suggestion:
Serve with a bit of basmati rice, lots of roti and plenty of good quality beer – ginger beer for the kids!
We had a win with our throw together chicken dish in the slow cooker last week so I thought I'd post our
recipe here. It tasted beautiful. I'm not sure what exactly to call this at the moment so I thought people
could make up their own names for it if they like it. It reminds me of Caribbean Chicken so that's our
tentative name for it for now. It did have a lot of sauce, but I froze it to add with chicken and veg for
another dish.
8 chicken drumsticks (skin removed)
1/2 - 1 chopped red capsicum
3 potatoes chopped into bite size
1 can of creamed corn
1 can of Cream of Chicken soup
1 small can of coconut cream
1/3 jar of mango chutney (that's all we had left, I'd go with a bit more next time)
1 heaped teaspoon of chicken stock
Chicken in bottom, add potatoes and capsicum, mix up the rest together, then add to slow cooker. Cook
on low for 8 hours (although ours went for about 10 hours and was still nice). As I said, it has a lot of
sauce but it tastes so nice it's like a spicy soup.
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Conversions from normal ovens to slow cookers:
15 to 30 minutes in oven - 1-1/2 to 2-1/2 hours on HIGH
or 4 to 6 hours on LOW in slow cooker
35 to 45 minutes in oven 2 to 3 hours on HIGH
or 6 to 8 hours on LOW in slow cooker
50 minutes to 3 hours in oven 4 to 5 hours on HIGH
or 8 to 18 hours on LOW in slow cooker
Slow cooker Lamb Chops
I made this for dinner the other night and thought I'd share as it turned out beautifully:
8 lamb chops (I trimmed the fat off the lamb chops)
flour
salt & pepper
olive oil
1 cup tomato sauce
½ cup white wine
1 tblspn Dijon mustard
1 tblspn Worcestershire sauce
¼ cup brown sugar
½ - 1 cup beef stock (depends if you trim the fat from the lamb chops or not. Leaving the fat on will
produce more liquid)
1 onion, chopped
2 carrots, chopped
Heat olive oil in a pan. Mix salt & pepper with flour. Dust chops on both sides with the seasoned
flour and brown in the pan. Place chopped vegies in the bottom of the slow cooker. Layer chops on
top. Mix tomato sauce, white wine, mustard, Worcestershire sauce & brown sugar in a bowl. Pour
over chops with beef stock. Cook in HIGH for 4 hours or LOW for 6-8 hours. Pick out bones and
break up the meat with a wooden spoon. If the mixture is too liquidy, thicken with Gravox roast
meat gravy powder (the one in the tin). Serve with mashed potato.
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