February 15, 2011 at 3:53 pm #254459
I ressurected my slow cooker after it had a little hiatus and realised I really missed it. It was then it struck me, I always make the same thing when I use it.
So would anyone like to share some of their favourite slow cooker meals?
Thanking you :side:February 15, 2011 at 4:23 pm #490749
I’ve used some of the packet mixes for the slow cookers. They’re pretty easy and simple to prepare (handy if I get the OH to put it on during the day). Had McCormick’s curry chicken last night, which was pretty good.
Mum does an awesome beef stew, with veg (onion, carrot, potato – anything that takes your fancy) and a tin of either tomato soup or a Dolmio type sauce. Very tasty!!February 15, 2011 at 5:01 pm #490750
I bought one of these from a discount variety store for just $29. It was so cheap I didn’t have much faith in it, but it works fine. I don’t have any set recipes. It’s such fun to chuck stuff in and see how it goes. I throw anything tough ino the slow cooker and leave it for 8-9 hours to work its magic. And it does! Old roosters, ancient hens, tough bits of mutton etc all come out succulently moist and tender. 3-4 of hours from the end of the cook I toss in root vegies, like potaoes, sweet potaoes and carrots. Then, about an hour from final cooking, I toss in greens like spinach, silverbeet and taro leaves. Being an energy scrooge, I’ve checked out it’s power usage – about 1.3 KWH in total over 8-9 hours.February 15, 2011 at 5:11 pm #490751
I’m making vegetable soup as we speak! 🙂
I have used the packet mixes, the chicken curry is great, but the coconut milk I put in it always seems to split… No idea why :S
Soup is awesome for using up any old vegies, always tastes good.
Also, corned beef. I’ve never had better corned beef than in the slowcooker. I just put it in with some cloves, brown sugar and vinegar and leave it all day.
Yum! Now I’m getting hungry!February 15, 2011 at 5:29 pm #490752
Split as if in seperate?
Recently I discovered that the best curries, don’t have the lid on as the evaporation tends to water it down, but the curry from yesterday didn’t seem to seperate. Also with chicken you really have to brown the meat beforehand or that sort of separates and makes the coconut milk go interesting.
Often, especially in the Winter, as I get home and play horses, then when I come in I tend to crash and not really want to cook, I’ll put vegies and some diced ham in a saucepan with boiling water, get the saucepan boiling, then chuck it into the preheated crock pot and leave on high. By the time I’ve gotten inside it will of been boiling for maybe 30 mins or so, which is perfect to dish up with some bread, then leave it for a while longer to soften up even more. Mmmmmm!!! I want soup now!! 🙂February 15, 2011 at 11:13 pm #490753
i just recently had a book of vegetarian slow cooker recipes from the library and tried a few. it was a lovely book but cant remember the name or the author but one recipe was a tagine. had sweet potato, potato,chick peas, a tin of tomatoes,cinnamon stick, turmeric,onion, garlic.no extra moisture.sprinkle with currants and cashews when serving. one thing it did recommend all the way through was to caramalize/brown things first before placing in the cooker.defeating the idea of it, i thought at first, but it really made a difference to the flavours.another one was with fresh beetroot. just peel it, slice it , add a can of tomatoes and onion and garlic, a teaspoon of cumin and cook for 3 hours on high or 6 on low. i added a little balsamic and brown sugar. it was absolutely lovely especially with natural yogurt.there were lots of breakfast dishes as well as fruity cakey type stuff. i will try to find the name of the book for you.February 15, 2011 at 11:39 pm #490754
ok, its called ” the vegetarian slow cooker- over 200 delicious recipes” by Judith Finlayson. 🙂February 16, 2011 at 12:07 am #490755
This is beautiful! So is the naan bread and very easyFebruary 16, 2011 at 10:02 am #490756
I make my tomato sauce in my slow cooker. Its great becuase it does not catch any where, I don’t have to stir it and I can set it up and go outside and do as I please for the day and I am not tied to the stove watching the sauce.
Add the ingredients, put the lid on and let it cook for a while, then I whizz it up with the bamix and take the lid off and let it reduce down. Then I pass it through a sieve and then pop it back in and reduce it down some more.
I also make beef stroganoff, massaman lamb curry, spag bol sauce.February 16, 2011 at 8:00 pm #490757
This is an American site, but it is absolutely brilliant!
The interesting thing is much of her recipes are gluten free. And her use of mixes not found in Australia do make it a little frustrating, but there are some gems in amongst all that…February 17, 2011 at 12:43 am #490758
I did up a delicious blade roast last week I just put a jar of Leggos Stir through on top and added about half a cup of water to the bottom and it came out like a marinated roast I think I used a roasted tomato and garlic.February 17, 2011 at 10:47 am #490759
Oh yummo Judi, keep the recipe ideas coming people 🙂February 17, 2011 at 11:20 am #490760
Chicken wih Lemon.
1 cut up chicken
1 lrge onion
1 lemon, zest and flesh only…NO PITH
300 ml milk
1 tsp chicken stock powder
1 tbsp fresh thyme
Brown chicken in pan. Put in slow cooker with other ingredients and cook until chicken is done.
Add more fresh thyme at the end.
Dont be tempted just to slice the lemon to put it in. The pith will make the dish horrible and bitter.February 17, 2011 at 4:39 pm #490761
I cant wait for winter to bring ours out again 🙂
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