Slow Cooker - The Recipe Collection

Glad

I was just looking for a different slow cooker recipe. Thanks glad!

Do I really need to remove the chicken before thickening? (I'm really very lazy!)

if you don't remove the chicken joints they all break up when you stir it

percyflatcap

sounds lovely glad
I'm going to adapt it for my small cooker

jaybee

Thanks, glad! Knew there would be a logical reason for it! Will do it next week (and will remove the chicken pieces!)

Trow

DOes anyone know a decent recipe for a saucy macaroni cheese in the slow cooker? Preferably one where you mix the ingreds together then cook it - no pre-cooking required.

I tried one I got online but it ended almost like macaroni frittata - and the adults liked it but the kids didn't.... ::)

MATH

Know what ya mean about solid pasta dishes. I find two hrs on high is more than enough for pasta but even then it's not as good as adding pre-cooked.

Sarahsaver

DOes anyone know a decent recipe for a saucy macaroni cheese in the slow cooker?  Preferably one where you mix the ingreds together then cook it - no pre-cooking required.

I tried one I got online but it ended almost like macaroni frittata - and the adults liked it but the kids didn't....  ::)

would it work 'steamed' in the slow cooker? I.e. put it in a bowl inside the crock pot and put water in, then the bowl of macaroni cheese.

jaybee

This is not a Slow Cooker recipe but it is really easy to do:

Quick Macaroni Cheese

Serves 4

1oz (25g) butter or margarine
1oz (25g) plain flour
1 pint (550ml) milk
1 level teaspoon French mustard
8oz (225g) strong Cheddar cheese, grated
Salt & pepper
6oz (150g) quick-cook macaroni
2 lev tablespoons dried breadcrumbs

1 Melt fat in pan, add flour, cook 1 min. Stir in milk and bring to boil, stirring until thickened.
2 Add mustard and 6oz (150g) cheese. Season to taste. Stir in uncooked macaroni til well mixed.
3 Put into  11/2  pt  greased baking dish. Sprinkle over remaining cheese and breadcrumbs.

To serve now: Bake 375 deg F, 190 deg C, Gas Mark 5 for 40 mins.

To freeze: Cover, seal, label. Use within 3 months.

To serve from freezer: Thaw 6 hrs room temp. Cook uncovered as above or until hot and browned.

I think this is better for as you get the browned top which doesn't happen in the slow cooker!

Bogof_Babe

Vegetarian curry - just had this from a "made up" experiment and it is really okay.

1 large carrot
portion of green cabbage (I used a quarter of a 39p one) finely chopped
half a medium sized onion, chopped finely
2 medium or 3 small potatoes, sliced really thin and washed well after slicing
2 veggie stock cubes dissolved in 1+ pint boiling water
couple of tablespoons mild-to-medium curry powder (to personal taste)
squirt of tomato puree

Bung the lot in slow cooker on high for 4-5 hours (or low for 8 hours if you are better organized than me). !Thicken with cornflour/water solution about an hour before serving. Serve with naan bread. !Would have done rice as well, but forgot :-[

Cost about 70p excluding naans, served 2 of us, and plenty of curry left over for tomorrow - when I will remember the rice!

(Edited as I should compose my posts before sending them :-[)

16011996

so many yummy recipes to try on here now, my slow cooker is getting more use than ever,

can i just say a big thank you.

:-*

Trow

Thanks for the ideas guys - a combination of good recipes and interesting suggestions. I'll let you know how I get on.