Thread: SLOW COOKER RECIPES

Made today in the slow cooker whilst at work and it was so yummy - had fully intended to have couscous with it but it was so thick and stodgy just had it with corn on the cobs.

1 onion chunky chop
2 cloves of garlic crushed
250g soup mix (barley, split pea & lentil) soaked in water overnight
1/2 large butternut squash in big chunks
1/2 large swede in big chunks
2 large carrot chunky chop
can of button mushrooms
can of butter beans
400ml chicken stock (i think didnt actually measure)
pinch of curry powder, thyme, dried mixed herbs, bayleaf, coriander, pepper

Cook on low for 8-10 hours

Originally Posted by lisa41948

Hello All, This is my fave comfort food fruity beefor pork curry recipie,

Fry light
2 medium cooking apples
3 small onions chopped
Stewing steak or pork 700g
3 tsp of curry powder
3 tbsp of plain flour
Beef stock 400ml
mango chutney 3 tbsp
sultanas 75g
tin chopped tomatoes 400g
lemon juice 2tbsp
salt and pepper

Fry the apple and onion in a large pan/wok. Coat meat in seasoned flour add to pan once apple and onion are soft, leave until lightly brown. Stir in the stock and bring to a simmer, add all remaining ingrediants and transfer to the slow cooker - Cook for 5-7 hours on medium - i always wack mine onto high for the last hour to make sure its all nicely done! You may need to thicken it once done, just sprinkle in a little flour and stir. Good luck ladies! xx

Crikey! Don't eat it all in one day, it works out to about 24 syns.

Omg! 24 Syns!!! Is that each or between 4 people?? Gosh scary!!! x

Hi Lisa

That's 24 syns total for the whole recipe.

I see baby is due soon - congrats in anticipation of the "big day"

x

Oh thank god, That makes it better!! Thank you very much, just playing the waiting game at the mo! x

Originally Posted by Hazykay

I have a recipe for Tamarind chilli chicken which is lovely. It's 2½ syns but I think it's worth it.

Serves 4

8 pieces of skinless chicken
Frylight
1 onion chopped
1 red pepper chopped
1 red chilli chopped
2 garlic cloves chopped
1 tablespoon tamarind paste
1 tablespoon sweetner
1 teaspoon ground tumeric
2 tablespoons plain flour
450ml chicken stock made with chicken bovril
salt & pepper
Coriander to serve
Spray frying pan with frylight and brown chicken to seal. Once brown remove. Add onion to pan & fry till lightly browned. Add red pepper chilli & garlic cook for 2 mins. Mix in tamarind, sweetner & tumeric. Cook for another minute then mix in flour. Gradually add stock and season to taste. Bring to boil. Put chicken into slow cooker and add sauce. Cover & cook on low for 8-10 hours (if chicken has bones) or 5-6 if breasts. Serve with coriander. Yummmmmm.

Tamarind can be found where the herbs and spices are.

Cooked this last night the whole family loved it, it was yummy

I loved this thread as this kind of food is just what you need at this time of year.
I got a slow cooker for Xmas and so far I have used it at least once a week....This is my favourite stew:

1.5lb / 600g stewing/braising steak
1 large onion
1 large courgette
1 red pepper
100g packet thin sliced chorizo sausage (tesco is 10 syns)
3/4 pt bovril beef stock
2 tsp paprika
1 400g can butter beans, drained
salt and peper to taste

Chop meat into chunks with fat removed and fry in a pan with onions until sealed. Medium slice the pepper and courgette and place into slow cooker with meat, onions, beans, chorizo, stock and paprika.

Cook on high for 6 hours or low for 9 hours.

Serve with green veg for 4 people - 2.5 syn on EE and Original if using beans as HE.

This week I did a whole chicken in the slow cooker, I put 4 balls of foil in bottom for it to sit on and added some stock and herbs and a lemon in the cavity and cooked it for 6 hrs on high - if fell apart and was sooooooooo tender. Really easy

Hi
I had a slow cooker for xmas too - have been using it loads as wanted one for ages!

First thing I cooked was a bolognese - just finely chopped onion, carrot, garlic and celery, added mince (not browned) and tinned toms and loads of herbs. Also a bit of balsamic vinegar.
Cooked this overnight - 8 hours on low (during the day I'm out for about 11 hours so would be too long) then reheated in a pan. It is a bit liquidy because you can't reduce it like a normal sauce with the lid on, but can when reheating.
Really nice authentic Italian bolognese yum yum

Slimming World Beef Goulash With Tagliatelle (good for slow cookers)

Taken from Slimming World magazine Jan/feb 2010 Pg 27 Extra easy plan.

Serves 4 (although we did this for 6 people)

This is a great recipe for your slow cooker because you can literally just chuck all the ingredients into your slow cooker and let it work its own magic. So its great for those that work!

My family and guest (who was a child) gave this a 5 out of 5 thumbs up! It was extremely delicious and rich and full of flavour. It will definitely be done again. Kris cooked the sauce and I did the pasta and steamed veg.

Ingredients and preparation :

Goulash:

Fry light
1Ib 8oz/681g Braising steak all fat removed, cut into chunks
Lrg onion, roughly chopped
397g mushrooms sliced
2 cloves garlic crushed
1 1/2 tsp Paprika, (pinch to to garnish)
283g jar flame grilled roasted peppers in vinegar drained and chopped (tip: you can buy these in the 99p store!)
1 level tbsp tomatoe purée
2 tbsp bovril concentrate

Serving with:

400g dried tagliatelle
1/2 savoy cabbage shredded (steamed, we did brocolli as well)
4 tbsp very low fat natural fromage frais

For slow cooker, just chuck everything into for the Goulash into your slow cooker and cook on a slow heat all afternoon!

Casserole version: Heat your frying pan with frylite and fry of the beef til brown to seal, then put it in a casserole dish.

Spray the pan again with frylite and cook the onions then add the mushrooms and garlic for about 5 mins then add the paprika in the last minute, then add this to the casserole dish. then add the peppers, tomatoe puree, Bovril and 1/2 pint boiling water and stir over the heat til until simmering then cover and cook in the oven for two hours, stirring occasionally. Gas Mark 4 or 180C (we did this lower as we have a fan oven)

Serve with the tagliatelle and cabbage on the side, and add the tbsp of fromage fraise on top of each serving of Goulash.

thanks ladies for all these recipies... have a slow cooker tucked away in the cupboard which I am now going to get out and use tomorrow... can't wait to try all these recipies

4 pounds fresh beef brisket
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2 teaspoon garlic powder

In my slow cooker now Does anyone think I should add some water as off out in a bit?


Directions:
Trim all excess fat from brisket. Combine seasonings unti well blended; rub into brisket. Place meat in crockpot with fat side up, cutting to fit if necessary. Cover and cook on low for 8 to 12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.

I have a question about the Tamarind Chilli Chicken. I have bought the tamarind from tesco, its says it is Tamarind fruit pulp. The packet says to dissolve it in boiling water, strain the pulp & seeds using a sieve then use the liquor in cooking.
So I need to do all this or just cut off the amount i need from the block and add it to the recipe??
The slow cooker needs to go on by midday, so a reply by then would be much appreciated! Thanks in advance.

Ooh, not sure - mine just came in a jar ready to use! it sounds like you have a pre-processed version and would need to follow the instructions on the packet before you can use it.

Thanks circs, thats what i did. I must say did not look very appetising. Its cooking away now. My H could not find the paste in a large Tesco Extra store. Hope its still nice.