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Slow Cooker Recipes

As we head into the colder days, the Slow Cooker comes out to make all the easy warm soups, stews and curries. 
We have recommended 3 of our favourite Slow Cooked recipes to ensure you have nice and warm meals for your colder Winter days. 
This may even help to ensure the kids come running in the kitchen when they smell the food on the go!

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Be sure to not miss out on cooking your warm Winter recipes by chucking all your favourite ingredients into one pot and let it do the cooking iteself! 

 

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Breville

Russell Hobbs

Sunbeam

Annabel Langbein Bolognaise

Ingredients: 
1kg beef mince
10 rashers streaky bacon, diced
1 cup grated parmesan
3 x 400g cans crushed tomatoes
2 onions, finely diced
1 large carrot, peeled and diced
1 leek, white and half or green parts thinly sliced
3 cloves garlic, chopped
1 tbsp worcestershire sauce
1 tsp ground netmeg
2 tsp salt
1 tsp freshly ground black pepper



1/2 cup tomato paste
1 cup white wine
1/4 cup cornflour

Method: 
Combine all ingredients except tomato paste, wine and cornflour in slow-cooker.

Mix tomato paste, wine and cornflour until smooth then stir into the slow-cooker.

Cover and cook on high power for 4 hours or low power for 7-8 hours. 

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Thai Chicken Noodle Soup

Ingredients: 
2 medium carrots, chopped
1 red capsicum, chopped
1/2 medium yellow onion, chopped
2 inch piece of ginger, minced
4 cloves garlic, minced
4 Tbsp red curry paste
2 Tbsp fish Sauce
2 Tbsp soy sauce
1 Tbsp palm sugar
3 cups chicken stock
4 bonless, skinless chicken thighs
890 mls coconut milk
1 lime
225 grams rice vermicelli



Method: 
Add all ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your Slow Cooker and stir together. 
Cover and cook on low for 8-10 hours.
Remove the chicken thighs and shred using two forks.
Return the chicken to the Slow Cooker. 
Add the coconut milk and stir. 
Let the coconut milk warm for 10-15 minutes before serving. 
Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. 
Squeeze a little lime over the top and serve. 

 

 

Rosemary and Garlic Leg of Lamb

Ingredients:
4 large potatoes, peeled, cut into 1/4 inch thick slices
2 kg trimmed, bonless leg of lamb, ties
1 tsp salt
1/2 tsp coarsely ground black pepper
6 cloves garlic, peeled and crushed
1 red onion, chopped
4 sprigs fresh rosemary, chopped
2 Tbsp olive oil
125ml vegetable stock

Preheat the slow cooker for 20 minutes on high



Method:
Layer potatoes in the bottle of the slow cooker ceramic bowl.
In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub all over the lamb.
Heat the olive oil in a large frypan over a high heat and brown lamb on all sides. Put browned roast in the ceramic bowl on top of the potatoes. 
Pour the stock in the frypan and bring to boil. Pour over the meat. 
Place the lid on the slow cooker and cook for 4-5 hours on high or 9-10 hours on low. 

Lamb-800x600-3.jpg

 

 

 

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