Slow Cooker - The Recipe Collection

frankie32uk

Hi!

I'm a really new Money Saver. I just gave my old tower Slo-Cooker (bought 2nd hand) to my Grandma (she's recovering from surgery, doesn't want to stoop into the big oven, or worry about the dinner etc...that's not money-wasting, she's family!)

So... I need to replace my Slo-Cooker. It doesn't need to be huge, cooking for 1 or 2, and sometimes extra for the freezer. I'd be grateful to any of you who are addicted to your slow cookers pointing me in the direction of the best make / model. If anyone has any ideas about current good deals, they'd be really appreciated!

Frankie

nodwah

THis is a delicious warming dinner, just right for Autumn.

1 Whole Chicken (make sure it will fit in your slow cooker)
1 onion
2 red peppers chopped into chunks
paprika
dried chilli to taste
garlic
creme fraiche


Fry the onion in olive oil but don't let it burn, when soft add the red peppers, fry for a couple of minutes. Push this all to the side of the pan and add two table spoonsfull of paprika, garlic and chilli to taste. let this fry for about a minute but don't let it burn. Add a cup of water and mix around to get everything off the bottom of the pan, season lightly. Now put your chicken in the slow cooker and pour the contents of the pan over it, top up with more water, till nearly full, put the lid on and cook on low for about 6 hours ( mine only has high or low).
When it's done lift the chicken out with a serving fork, watch out as the cavity will be full of searing hot liquid. Take 2 or 3 cupfuls of the cooking liquid out and blend with a hand blender to make a smooth sauce, add a big dollup of creme fraiche - as much as you like ,you can also thicken the sauce with flour if you like.
Serve chicken pieces on rice with the sauce poured around -lovely.

This recipe make quite a lot of liquid which I then use as soup, i get about 3 servings of soup out of it as well as 2 dinners for 2 of us.
I've also found that you can make the peppery-onion part at night and put it all in the slow cooker in the morning, coz I can't face doing that sort of thing early in the day!

Horasio

I have just put a whole small reduced price chicken in my sc - this is my first time, will post later if it comes out OK:eek:

charlies_mum

loopylass wrote:

I have just bought the aldi slow cooker for 19.99 6l and as this is the first one ive bought is there any easy recipes you can give me i was going to try a chicken casserole tommorow
can i use a packet mix but as there is 6 of us i dont think there will be much sauce can i add more water and can you put any veg in like cauliflour,cabbage
how long will i need to cook it for, my slow cooker has high low and auto
Thanks in advance

Yes, I use packet mixes, just put all your meat and veg in and put about 3/4 pint of water in and cook on slow, it should be fine.
I have also used jars of sauce mixes and jut put a bit of extra water in. I cook for about 5 hours on low.

Fill_7

can ya chuck leftover beef from the sunday roast into SC to make a stew?

Pink.

Fill_7 wrote:

can ya chuck leftover beef from the sunday roast into SC to make a stew?

Absolutely.........left over beef makes a lovely stew or pie filling if it's been cooked in the slow cooker.

Pink

annie-c

Personally I'd use the slow cooker for lamb or beef stew but NOT for spag bol.

Lamb stew.

Allow about 4 oz lamb meat per person (6-8oz per person if it has bones). 1 onion and 1 large carrot per 2 persons. 1 baking-sized potato or equivalent per person, sliced thinly. 1 lamb stock cube made up with 3/4 pint water per 2 persons. 1 tbsp plain flour. Salt, pepper, dried herbs - to taste.

Slice the onion thinly. Brown the onion and the lamb chops/pieces/whatever is cheapest in a frying pan for 5 mins. Stir in 1 level TBSp plain flour and stir round the pan for 1-2 mins until the flour is no longer white and floury - this will help thicken the liquid as it cooks.

Scrape and slice the carrots and potatoes (seperately)

Add the carrots, onion and lamb to the SC. Layer the potatoes on top. Pour over the hot stock. Add pepper and herbs but not the salt. Put on low setting for 6-8 hours. Season with salt before serving (if you add it earlier it can shrink the meat).

Mmmm, I can almost smell it now!

mrbadexample

Stew instructions here.

Lillibet_2

Morroccan Lamb
Diced stewing lamb, barley, peppers, carrotts, onion & 2 teaspoons Moroccan spice (Schwartz), top up with stock.

Beef Burginion (sp?)
Shin of beef in chunks, pickled onions, carrotts, mushrooms, 1/2 bottle red wine & 3 table spoons of the pickling vinegar, garlic & herbs to taste.

I gurantee both recipies are delish:D

filigree_2

I've posted this before but I can't figure out how to post the link!

Spicy Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans (or some other beans if you prefer)
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours - or you can put it in the slow cooker at this stage.

When I'm feeling lazy I just brown the beef in the frying pan and then dump all the ingredients straight in the slow cooker, stir it and that's it. It might look complicated but honestly mostly all you do is scoop out a few spoons of spices.

I got this from the Rosemary Conley cook book - if you're concerned about such things this recipe is low-ish in fat and works on the Weight Watchers "No Count" plan. It is yummy and doesn't taste like diet food