Slow Cooker Recipes

[Niliac]

Slow Cooker Recipe INDEX

RECIPES FROM CHATTER THREAD #1 (POST #1)
Crock Pot Lemon Garlic Chicken - Lucy
Crock Pot Wild Rice - Lucy
Crock Pot Meatballs - Lucy
Terris' Easy Chicken and Corn soup - Cailin
Slow Cooker Lasagne - Cailin
Corned Beef - Melinda
Kelly's Lamb Roast - Kelly
Cailin's Corned Beef
Vegetable Soup/stew with meatballs/bits - Becky23
Slow Cooker Roast Chicken - beej22
Irish Stew - Debbie Lee
Beef and vegetable casserole with dumplings - Debbie Lee
Slow Cooker BB Pulled Pork - Nic

RECIPES FROM CHATTER THREAD #2 (POST #2)
Pork Spare Ribs with plum sauce - Cailin
Braised Chicken with Onions, Potatoes and Peas - Cailin
Chicken Salsa - Cailin
Sausage Casserole - Cailin
Beef in Red Wine and Garlic - Christy
Chilli Con Carne - Sarah_H
Beef Stroganoff - nat76
Information on cooking Roasts in the slow cooker
Roast Beef - Christy
Beef Casserole - Shinee
Chicken and Corn Soup - Cailin
Pea and Ham Soup - Cailin
Chicken Recipe - Jo
Beef Stroganoff - Rose
Porcupine Meatballs in Tomato sauce - Sarah_H
Chocolate Mess - Sarah_H
Grandma's Creamy Rice - *Jo*
Bolognaise - Cailin
Apricot Chicken - Tigergirl1980
Herb and garlic lamb shanks for 2 - Tigergirl1980
Circkpot lasagne - Tigergirl 1980
Mexican Meatballs - Tigergirl1980
Creamy homemade chicken stew - Tigergirl1980
Slow Cookery gooey chocolate cake - Tigergirl1980
Creamy Chicken casserole - Tigergirl1980
Shell Casserole - Tigergirl1980
Beef Curry - Trish
Orange, honey and soy Lamb - Melinda
Minestrone soup - Debbie Lee
Vegetarian Curry - Debbie Lee
Pork and Pineapply curry - Debbie Lee
Beef Goulash - Debbie Lee
Chicken in BBQ Sauce - Debbie Lee
Baked Stuffed Apples - Debbie Lee

RECIPES FROM CHATTER THREAD #3 (POST #3)
Slow Cooker lmeon chicken - Lucy
Burmese Chicken - Wheatie
Chicken Curry - Lucy
Kathy's delicious Whole Slow Cooked Chicken - Sarah_H
Slow Cooker Lamb Shanks - Kelly
Braised Beef in beer - Caddie
Spaghetti Bolognaise - Debbie Lee
lamb hot pot with potatoe dumplings - Bon
Beef Stroganoff - Cailin
Italian Chicken and potatoes - *Jo*
Lasagne - Debbie Lee

RECIPIES FROM CHATTER THREADS #4 & #5 (POST#4)
Quail - Cailin
Quail - Cailin
Teriyaki Poussin - Cailin
Curry Sausages - Debbie Lee
Easy Roast Beef - Cailin
Chicken and mushrooms - *Michelle*
Lamb Curry - Bon
Ryn's Lamb - Ryn
Pepper and red kidney bean rice - Cailin
Vegetable goulash - Cailin
Beef Stew with apple Dumplings - Trish
Chicken noodle soup - Christy
Sweet and Sour Pork - Tamara

RECIPES FROM CHATTER THREAD #6 (POST #5)
Rogan josh - Tamara

RECIPES FROM CHATTER THREAD #8 (POST #6)
Fisherman's Catch Chowder - dachlostar
Lemongrass and ginger scented chicken - Angel
Cannelloni - Angel
Pumpkin Soup - Christy
Bacon and Lentil Soup - Debbie Lee

RECIPES FROM CHATTER THREAD #9 (POST #7)
Bechelor Roast - Lil Aussie
Slow Cooker Shanks - Michelle71
Chicken Stoganoff - Sarah_H
Sweet and Sour Meat and rice - Sarah_H

RECIPES FROM CHATTER THREAD #10 (POST #8)
Rouladen - Nadine
Slow Cooker Chicken Parmigana - Tamara
Slow Cooker Tangy Chicken Thighs - Tamara
Slow Cooker Chicken Cola - Tamara
Sausage Hot Pot - Ambah

RECIPES FROM CHATTER THREAD #11 (POST #9)
Beef Casserole - Ambah
Sweet and Sour Chicken - Nic

RECIPES FROM CHATTER THREAD #12 (POST #10)
Easy Crock Pot chicken - Tulip
Potato and Leek Soup - Christy
Bristol Beef - *Michelle*
Thai Chicken Curry - Debbie Lee
Swiss Steak - Sal
Pork with Garlic, White wine and Fennel seeds - posted by iluvella

RECIPES FROM CHATTER THREAD #13 (POST#11)
Lamb Shank, Potato and Bean casserole - Posted by Danni
Buggered Chops - posted by Cailin

RECIPES FROM CHATTER THREAD #14 (POST#12)
Chicken and Rice Casserole - Christy
Hearty Meatball Chowder - Christy
Tortilla Soup - Christy
Dach's Kick Ass Chicken Soup - Dachlostar
Greek Lamb - Cailin
Roti - Debbie Lee
Vegetable Curry - Debbie Lee

RECIPES FROM CHATTER THREAD #15 (POST#13)
Durban Curry - Kimashswan
Chicken Parmesan (5.5 Points) - posted by Tigergirl1980
Veg Soup - posted by Kimashswan

RECIPES FROM CHATTER THREAD #16 (POST#14)
Burgandy Chicken Casserole - posted by Kimashswan
Asparagus or mushroom chicken - posted by pebbles2820
Osso Bucco - posted by Cailin
Beef & Mushroom Casserole - posted by Blackbird
Cheese Fondue - posted by Tigergirl1980
Ratatouille - posted by Blackbird

RECIPES FROM CHATTER THREAD #17 (POST#15)
Morrocan Beef - posted by Flea
Blackbird's Morroccan spice mix - posted by Blackbird
Hybrid Minestrone - posted by Flea
Slow cooked Lamb Shanks - posted by Kelli D
Pea and Ham Soup - posted by Cailin
Lamb Casserole - posted by Kimashswan

Sweet Pork with Apples and Prunes - posted by Blackbird

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~

These recipes have been taken from the Slow Cooker Chatter #1 Thread.

Crock Pot Lemon Garlic Chicken - Posted by Lucy

4 chicken breasts boneless and skinless
2 teaspoons oregano leaves
1 teaspoon sea salt
1 teaspoon crushed black pepper
1 tablespoon cornflour
Spray cooking oil
1 cup chicken stock
4 tablespoons fresh lemon juice
4 cloves garlic crushed
1/2 cup white wine

~ Wash chicken and dry on paper towels.
~ Combine oregano, salt and pepper & cornflour in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts
~ Fry the chicken breasts until browned with the spray cooking oil.
~ Transfer the browned chicken to the crockpot.
~ Combine the stock, lemon juice, wine, garlic and add to the crock pot.
~ Cover and cook on High for 3 hours or on Low for 6 hours.
~ Remove chicken onto plates to serve
~ Add cream to the remaining liquid and stir well and heat in a small pan to serve over the chicken


Crock Pot Wild Rice - Posted by Lucy

1 ? cups uncooked long-grained rice
? cup uncooked wild rice
1 sachet French onion soup mix
4 cups of liquid (water, stock, white wine?whichever)
1 bunch spring onions, chopped
250g sliced mushrooms
? cup melted butter
1 tablespoon fresh herbs or 1 teaspoon dried herbs

~ Combine all ingredients in lightly greased slow cooker
~ Cover, cook on HIGH for 3 hours


Crock-Pot Meatballs - Posted by Lucy

Meatballs
500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

~ In a bowl, beat eggs and add milk.
~ Add beef and Italian sausage & mix together.
~ Add rest of ingredients and mix until combined.
~ Shape the mixture into 2cm balls and place on a greased baking sheet.
~ Bake at 180`c for 15 minutes.
~ Add to crock pot.

Sauce
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
1/2 cup red wine
2 garlic cloves crushed
1 tabslespoon of oregano/basil/mixed herbs
1 teaspoon sugar

~ Mix all ingredients together and pour over the meatballs.
~ Cover and cook on Low for 4 - 5 hours.
~ Serve with spagetti & green salad


Terri's Easy Chicken and Corn Soup – Posted by Cailin

(you can make a quantity to suit)

1 whole bbq chicken (skin off, boned, and chopped into small pieces)
2 cans of creamed corn
2 litres chicken stock

Place in crock pot - I would put it on high for 1 hour then turn down to low for the rest of the time (if I was home) otherwise just on low. Add salt and pepper to taste.


Slow Cooker Lasagne!!!!! – Posted by Cailin

Thats right you heard it. The method is when you make spag bog make 3 times the batch you normally would and store the other 2 lots in ice cream containers in the freezer, then on another day when you haven't got much to do using either a round or oval pyrex dish make up lasagne with one of the batches of premade bolognaise, and white sauce pasta & cheese, the recipe that I was given calls for instant lasagne sheets but I am inquiring if you can use fresh coz that would be easier given the shape of the dish (ie trimming) will edit this once I have the details Then you freeze it (as far as I can tell you don't bake it first...I am finding that out too and will add later on LOL) for 2 days, after that take it out of the dish and place it in a plastic bag and store in the freezer till you need it. Then when you do need it place it in the crockpot frozen, and cook for about 4 hrs and its done! How good is that, so it means that you can stock your freezer with home made frozen lasagne for those emergencies, days where you didn't get any sleep the night before or when you just get home with new bubs!

I am definitely giving it a go. But basically she said she she always keeps 1 batch of bolognaise and 1 frozen lasagne in her freezer at all times so if she needs it its there. And you can also make your bolognaise in the CP so if anyone wants the recipe for that let me know and I'll post that too


Corned Beef – Posted by Melinda

1.5kg corned silverside
1 onion, peeled & finely choped
10 peppercorns
2 bay leaves
2 tablespoons brown sugar

~ Place silverside into the slow cooker and barely cover with water. Add remaining ingredients.
~ Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours.
~ Serve with boiled potatoes and vegetables.


Kelly’s Lamb Roast – Posted by Kelly

1 x lamb roast in the cooker

Mix the following:

Approx 2 T of a pasta sauce e.g. dolmio, raguletto
Approx 1T fruit chutney
Approx 1 tsp curry powder

Sometimes I add 1 clove garlic - yum or double the amounts for extra sauce.
Place over roast and leave to cook!

It's delicious and you can use the juices for making the gravy or use it as gravy - it's good stuff. Seriously give this a try and if you like you can add your own flavours and tastes, but it's got me using my cooker all the time now

I also make chicken cattiatore with it - just put the chicken pieces in, cover with the sauce and leave it - if I am feeling tired I even buy premade sauces and dont bother with my own.


Cailin’s Corned Beef – Posted by Cailin

1 Cup Water
1 Splash of Balsamic
1 TBS Brown Sugar
2 Bay leaves

Soooooo good!
I normally cook it on low if its on all day or high/auto if I put it on around, just before/after lunchtime.


Vegetable Soup/Stew with meatballs/bits – Posted by Becky23

Here goes this is my opies receipe, except she cooked it in a pot but it comes out even nicer in the slow cooker.

Fill crock pot with water almost to the top save 1 or 2cm from the top
Add a couple of handfulls of Soup Mix (which you buy from the supermarket, if you don't have a clue what this is email me and I shall post a pic on my www of what it looks like)
2 packets of thick vegetable soup mix (only one if you don't want it to thick)
2 packets of french onion soup mix
Ideally you should leave the above to simmer away for a few hours but if you are making this in the morning and can't just chuck the rest in as well just make sure you give it a good dtirl as the thick vegetable mix tends to clump together otherwise
Ok next some sticks of celery (optional) wash them and cut them into little pieces say 1/2cm thickish but really thats personal preference chuck in a hand full or so
Next grab some pasta and break it up into say 4cm long bits as much or as little as you like
Finally grab some mince around 500-600 grams more or less up to you and just roll into small balls and chuck it in then just let it cook away the longer you leave it the thicker it gets and you can reheat this to have it over 2 or so days.

Pour into some bowls and if it doesn't have enough flavour which I don't think it does add some maggie season which you can get at the supermarket in a little bottle add a few splashes in each bowl and stir it gives it a lovely flavour

With this have some butter bread for dunking in it is sooo yummy
Hope the above all made some sort of sense


Slow Cooker Roast Chicken – posted by beej22

Easy as pie...wash whole chicken and pat dry. Sprinkle one sachet of french onion soup mix over the chicken and 'rub in'. Place chicken in slow cooker - you can place sliced onions and garlic in the bottom of the cooker if you like. Cook on lowest setting all day.

This generates so much of it's own juices...it comes halfway up the chicken! And is really moist and delish. The juices make a yummy gravy.


Irish Stew – Posted by Debbie Lee

Ingredients
3 carrots, thinly sliced
2 onions, thinly sliced
450g (1lb) Potatoes, thinly sliced
8 Necks of lamb chops
550mls (1pt) chicken stock (boiling)
Salt and Pepper
2 Bay Leaves

Method
Put all the vegetables into the Slow Cooker. Trim the chops of any excess fat and lay these on top of the vegetables. Add the seasoning, bay leaf and boiling stock. Cook for 6-8 hours on high or 10-14 hours on Auto.

I had a small lamb rack roast in the freezer (uno.. like lamb cutlets bundled together?) so I used that instead.


Beef and Vegetable Casserole with Dumplings – Posted by Debbie Lee

Ingredients
700g stewing beef (shin, shoulder or chuck)
25g flour
salt and pepper
2 tbls cooking oil
2 large onions, sliced
550ml beef stock
3 medium carrots, thinly sliced
Dumplings
100g self-raising flour
1/2 tsp salt
50g shredded suet
2 tbl chopped parsley
90ml cold water

Method
Cut the meat into even sized cubes and toss in the seasoned flour. Heat the oil in a large saucepan and fry the mean until browned. Transfer to the slow cooker. Add the onions to the pan and fry lightly. Stir in the remaining flour, gradually add the stock and carrots. Bring to the boil and transfer to the slow cooker. Stir so that the vegetables are under the cooking liquid. Cook for 4-6 hours on High or 7-11 hours on Auto.
Dumplings (last 45 minutes).
Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix to a soft dough. Shape into 8 balls. Add to the casserole and cook for 45 minutes with the lid on. High only.


Slow Cooker Barbecue Pulled Pork Recipe – Posted by nic

1 boneless pork shoulder or butt roast? 1.5Kg - 2Kg in size.
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
half teaspoon ground red pepper ( I think I may have left this one out?)
1 medium onion, thinly sliced
1 medium green capsicum, cut into strips
1 bottle barbecue sauce - approx 530ml.
1/2 cup packed light brown sugar.

Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.

Place onion and capsicum in slow cooker, add pork. Combine barbecue sauce and brown sugar in a bowl, then pour over meat. Cover and cook on LOW for 8 - 10 hours.

The recipe says to transfer roast to a cutting board, trim any fat and pull the pork into coarse shred using 2 forks. We found that when we pulled it out of the slow cooker, it fell apart anyway!

Says to serve it with the sauce on some tortilla wraps or over rice. So we did both, rice on the wraps with the pork, sauce and some capsicum on top, and rolled them up.

[Niliac]

Recipes from Thread #2

Pork Spare Ribs with Plum Sauce – Posted by Cailin

1/3 cup plum jam - I put up to 1/2 cup.
2 chicken stock cubes
2 tsp Cornflour
1/4 cup water
3 tsp Soy Sauce
2 T Dry Sherry
1 clove, or 1 tsp minced garlic.
And ribs of course - I cut them up individually to get them really
well coated in the delicious saucy marinade.

These cooked quite quickly, about 4 hours.
To get them sticky pop them in a hot oven for about 10 minutes, but they don't necessarily need it!


Braised Chicken with Onions, Potatoes and Peas – Posted by Cailin
You'll need to convert to metric...

3 pounds boneless skinless chicken breast halves
2 tablespoons paprika -- Hungarian
1 1/2 tsp salt
1 tsp pepper
6 large onions -- thinly sliced
1 tsp chicken bouillon powder
12 small red potatoes -- unpeeled and halved
1 10-ounce package frozen green peas
2 Tbs chopped parsley

Rinse the chicken under cold water and pat dry. Season
with the paprika, salt and pepper.

Place all vegetables on the bottom of the crockpot,
potatoes first, and then put the meat on top. Season with
the bouillon powder. Cover and cook until vegetables are
tender and the chicken is done. Cook 7 to 10 hours on low
or 3 to 4 hours on high


Chicken Salsa – Posted by Cailin

4 boneless skinless chicken breast halves
1 package reduced-salt taco seasoning mix
1 jar salsa
1/4 cup light sour cream

1. Spray the crockpot with cooking spray.
2. Add the chicken breasts.
3. Sprinkle with Taco Seasoning mix.
4. Top with salsa.
5. Cook on low for 6-8 hours, or high for 3 hours depending on your
crockpot.
6. When ready to serve, remove the chicken from the pot.
7. Stir in 1/4 cup of sour cream.
8. Serve with rice.


Sausage Casserole - Posted by Cailin

1kg sausages
sliced onion
can of Heinz big red tomato soup
2tbls brown sugar
1tbls white vinegar
1tsp curry powder
1tsp mustard powder

I chop up the sausages while they are part frozen (makes it easier) but they
could be left whole. place in the crock pot.

Cover with all the other ingreds mixed together.
I put it on auto for 5 hours but this can also be done in the oven.
Best served with mashed potato and peas.

This is actually about to be served here tonight and its soooooooooo good, I used fat sausages but you can use different flavoured too!


Beef in red wine & garlic - Posted by Christy

1 cup beef stock
800gm beef (cubed & browned first)
3 cloves garlic
2 bay leaves
1 cup red wine
2 potatoes
400gm green beans

I popped it all in and let it go for 6 hours, the first two on high because I was starting late The last 4 on slow.


Chilli Con Carne - Posted by Sarah

2 tbs oil
2kg beef mince
1/4 cup chilli con carne seasoning mix
1tbs garlic
3 cups beef stock
1/3 cup tomato paste
1 1/2 cups red wine
2x 420gm cans mexican beans (not drained)
sour cream for serving

1. Heat oil in frypan & brown mince.
2. Put everything in the SC & cook on low for 8-9hrs
3. Serve topped with sour cream, accompanied with wedges & guacamole.


Beef stroganoff - Posted by nat76

Buy a cheap cut of diced beef (about 750g). Chop up 200g mushrooms and one or two onions. You'll need two packets of beef stroganoff mix and put all the ingredients in cooker with half the amount of water the packet specifies. Whack it on low it should be ready about 8-10 hours. 1/2 hour before serving stick a tub of sour cream in cooker then serve with pasta or rice or whatever
OR
2 packets of Stroganoff mix (I used Nestle)
Did what the packet said,
Sliced two onions
1.2kgs of meat of your choice (more then what was recommended, wish I had done 1.7kgs)
200 gms of mushies
4 tablespoons of sour cream 1/2 hour before serving.[/quote]


Posted by Cailin
Information on cooking roasts in the SC

Its always best to prop a roast on something, either potatoes cut in half, balls of foil, lemons halved (great if doing lamb or something you want to taste of lemon) or an upturned saucer. I often use balls of foil but since being told about the potato I am going to do that (I just hope they don't disintigrate).

~ Lamb, stab with a knife and push slices of garlic and sprigs of rosmary, then for extra seasoning you can rub with mustard or honey (or both).

~ Chicken, buy a seasoned chicken or a plain chicken and cover with french onion soup mix.

~ Beef season however you like, sweet soy (kecap manis) & mixed herbs is often good.

~ Pork (I'm not too sure on this one Kirsty I would love your recipe).

~ Corned Beef/Silverside I cook this with a cup of water, a splash of balsamic and a TBSP of brown sugar, but it can be done dry like other roasts or with vegetables & other seasonings or just cover with water & add a splash of vinegar & honey to the water.

All these recipes have varying cooking times depending on if the meat is frozen, and what sort of slow cooker you have. My general rule of thumb is chicken cooks fast so I always put it in frozen to prevent it from going stringy and always leave it on low if doing it AM. Other meats can either go on auto till you think its cooked then low, or low all day if starting early and you can put anything in there frozen.

I hope I'm making sense.

Also don't forget leftover roast meat is great to make soups/stews the next day in the Slow cooker, for example leftover seasoned chook makes fantastic cream of chicken soup or chicken & sweet corn soup (let me know if you want the recipes). Alot of people add gravy & beef/pork/lamb to the Slow cooker and cook on low and serve for lunch/dinner in rolls. Or you can add meat to a tomato base sauce and serve over pasta....


Roast Beef - Posted by Christy
I'm going to do a roast tomorrow as it is my birthday and I LUUUUVVV roast beef.... BUT I've not done one in the slow cooker.... do you just pop it in? Usually if I do one in the oven I rub garlic & herbs on it & near the end add a layer of mustard around it to brown up & add zing... So if in the slow cooker do I just do the same? put some olive oil around the SC?

You don't need to put oil, if you are worried about anything sticking just spray some oil on rather than pour it iykwim? I'd say do it exactly how you normally would. I'm not too sure about beef toughening in the SC, if you are worried about moisture maybe add a tablespoon of water or something to the bottom. I'd still prop it on something though. The only reason I'd be worried about moisture is that beef doesn't normally have too much fat iykwim?

Everything I've read suggests you need a little water with Beef, or stock, or wine (some liquid basically). So maybe add 1/2-1 Cup of liquid to be on the safe side.


Beef casserole - Posted by shinee

In a jug 2 cups beefstock
can tomatoes
bit of s/p
bit of praprika
2tbls plain flour
then i just put the beef (bout 400grm) in the slowcooker with desired veggies pour the mixture from the jug in stir and serve on a bed of pumkin and potato mash at 6 after putting it on at 11am before i go to work!!![/quote]


Chicken and Corn soup - Posted by Cailin (Another recipe from my SC List)

(you can make a quantity to suit)

1 whole bbq chicken (skin off, boned, and chopped into small pieces, or leftover SC chicken...)
2 cans of creamed corn (less if you prefer)
2 litres chicken stock (same again, less if you prefer)

Place in crock pot - I would put it on high for 1 hour then turn down to low for the rest of the time (if I was home) otherwise just on low. Add salt and pepper to taste.

When I've made this I generally put it on at about 2pm on low, by dinnertime (around 6 pm) its ready, so you could put it on high for a couple of hours instead if you wanted it quickly. Otherwise if you put it on early in the morning it would make a great weekend lunchtime warmer!

This recipe is great as an starter for an asian meal (great if you want to impress), a nice stir fry, some steamed rice and some honey soy chicken wings in the oven. Everyone will think you've slaved for hours. Just be sure to server you soup with some spring onion/shallots to garnish


Pea & Ham Soup - Posted By Cailin

1 ham hock (about 1-1.5kg)
500gm bag of split green peas
2 large potatoes
2 Carrots
2 Stalks Celery
1 large onion
Enough water to cover

I put it on the night before, that way I can deskin, debone & defat it in
the morning, switch it off and skim the top once cooled of any excess fat
and then turn it on again in the afternoon. I think doing this really does
help as the fat from the bones/hock can really leave a yucky taste in your
mouth. I often mash up the lumps of vegies with a potato masher, but its not necessary and if you want it thin you can whizz it in the blender in batches. I like it pretty rustic

And we normally have it with a spoon of cream/sour cream and lots of cracked
pepper, and some crusty rolls.


Chicken recipe - Posted by Jo

500g chicken thigh/breast, diced
1 tin crushed tomatoes
1 onion, finely diced
1 tbsp mustard powder
3 tbsp soy sauce
3 tbsp Worcestershire sauce
3 tbsp brown sugar
2 tbsp tomato paste

Place chicken in slow cooker
Mix all other ingredients together and pour over chicken
Cook on low for 8 hrs or high for 6 hrs+

We had it with rice and it was yummo!


Posted by Jo
Okay, meant to ask, who is game enough to put the meat in without browning it first? I haven't done this yet, but it would be sooooo much easier to chuck it in raw. Like with your sausage casserole, Cailin, is it safe to chuck the sausages in raw?

Posted by Cailin
Yep sausages go in raw Chop them frozen as they are easier to cook. I just got told by one of the girls on the SC list that you can do the same with mince, you just have to be sure to stir it often for the first hour or so. I very rarely cook anything first, as to me it defeats the purpose you might as well just cook it in a pan as you're only creating more work & dishes for yourself LOL!

The only reason you might want to brown something first is if you want it to stick together moreso iykwim? But as yet I haven't had any troubles...


Beef Stroganoff - Posted by rose

1kg beef/blade
garlic
1pk continental mushroom soup
some fresh mushrooms added are nice too
2 onions
1 tin tomatoes(crushed)
fill empty tin with water and add to sc

put all this in together and cook on 6-8hrs low. I put it on yesturday at 12pm low. Just before going out at 4.30 thought it was not going to be ready by 6pm so put it on high. Add some cream 15 min before eating and 1 dessertspoon vinegar. I had to thicken the strog before adding the cream as it was a little too sloshy for my liking. To thicken add 1-2tesp cornflour and water mixed and stir into strog.

Yummy.


Porcupine Meatballs in Tomato Sauce (2 Points) – Posted by Sarah_H
Makes 24-26 meatballs

2 (8 oz.) cans tomato sauce
1/4 tsp. garlic powder
1/2 tsp. ground thyme
1/2 cup water
1 1/4 lb. lean ground beef
1/2 cup long-grain rice
2 tbs. minced onion
1/2 tsp. salt
1/4 tsp. ground black pepper

Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 7-8 hrs. or until rice is tender. Serve sauce over meatballs. Per meatball: cal 80, carb 4g, prot 5g, fat 5g, sat fat 2g, chol 18mg, sod 118mg Points: 2

(I used tomato soup & doubled the recipe. So it was 1kg mince & a large tin of soup, about 880gm)

Chocolate Mess – Posted by Sarah_H

1 pkg chocolate cake mix
1 220g container sour cream
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup cooking oil
4 eggs
1 cup water

Spray crock pot with non-stick cooking spray.

Mix cake mix, sour cream, pudding mix,
chocolate chips, oil, eggs and water in
bowl by hand. Pour into crock pot.

Cover and cook on low 6-8 hours (or high
3-4 hours).

Serve hot or warm with ice cream or
whipped cream.


Grandma's Creamy Rice – Posted by *Jo*

1/2 cup short grain rice
2&1/2 cups milk
1 cup water
2 Tabs sugar
1 Tab butter
Nutmeg to taste (just a little bit)

Chuck it all in and give it a stir. Cook on high for 3 hours, stirring during last hour. Thin with more milk if desired.


Bolognaise – Posted by Cailin

1 kg Mince
1 tin big red tom soup (never used this before)
1/4-1/2 cup tom paste
1 tsp beef stock powder
1/2 cup red wine
generous amounts of dried italian herbs
1 large onion finely diced
2 heaped teaspoons of minced garlic
1 cup of water

Ok just mix all the sauce ingredients together. Break up the mince and put it in the slow cooker with the onion & garlic. Pour over sauce, mix and then leave it to cook. I cooked it on high for 4 hours then low for 3 or round abouts....


Apricot Chicken – Posted by Tigergirl1980

500-600g chicken (either breasts or thighs)
1 tin apricot nectar (440ml)
2/3 of a packet of french onion soup
1 tablespoon curry powder
1 tin apricots drained (440ml)

Chop up chicken into the size pieces you prefer (chunks or strips). Then throw everything into the slow cooker and stir so it is well mixed. Cook on low heat for about 8 hours.

Serve with steamed rice and vegetables.


Herb & Garlic Lamb Shanks (for two) – Posted by Tigergirl1980

Two lamb shanks (the meaty ones)
Container of Vegetable Real Stock (pre made)
Garlic
Herbs

Fill the slow cooker about 1/3 with the veggie stock. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high.


Crockpot Lasagne – Posted by Tigergirl1980

500g mince
1 med. onion, chopped
1 jar of your favorite spaghetti sauce
Large container cottage cheese
1/2 cup grated parmesan cheese
1 egg
lasagna noodles (no need to cook)
1 cup shredded mozzarella cheese (reserve 1/2 cup)

Directions:

Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.

Serves 6-8.


MEXICAN MEATBALLS – Posted by Tigergirl1980

500g mince 1 egg
½ cup bread crumbs salt and pepper
2/3 cup chunky salsa 2/3 cup steak sauce

Combine mince, egg, breadcrumbs, salt and pepper. Make into meatballs and brown very lightly in fry pan.

Add meatballs to slow cooker pour over steak sauce and salsa and mix very gently.

I mixed the salsa and sauce and then just poured it over the top, quick swirl with a spoon and that was that.

Cook on low for 3-4 hours.


Creamy Homemade Chicken Stew – Posted by Tigergirl1980

What you need:

235ml Low Fat Evaporated Milk
30g All purpose Flour
680g Chicken thighs or breasts
340g small fresh Button Mushrooms
2 Potatoes, peeled and cubed
410g Pearl Onions (I used pickling onions)
2 large Carrots, coarlsy chopped
340g froz Green peas, thawed
235ml Chicken Stock
3g Salt
.5g Ground Black Pepper
.3g Dried Marjoram
.3g Dried Rosemary
15g chopped fresh Parsley

Instead of using the herbs suggested I went with Italian herbs as this covered the herbs mentioned above and then some.

What do you do with it:

In a small bowl stir together flour and evaporated milk until smooth.
Place Chicken, Mushrooms, Potatoes, Onions, Carrots and Peas in slow cooker.
Pour in Milk mixture and Chicken stock.
Season with Salt, pepper and herbs.
Cook on low for 6 hours.
Stir in Parsley just before serving.
Serve with rice or pasta.


Slow Cooker Gooey Chocolate Cake – Posted by Tigergirl1980

1 cup flour
3/4 cup brown sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 Tbsp. oil
1/2 tsp. vanilla
3/4 cup brown sugar
2 Tbsp. cocoa
1 3/4 cups hot water

Spray 4 quart crockpot with nonstick cooking spray. In large bowl, combine first 5 ingredients and stir to combine. Add milk, cooking oil and vanilla and stir well. Pour into prepared crockpot.

In a medium bowl, stir second amount of brown sugar and second amount of cocoa together. Add hot water and mix well until blended. Pour over batter in crockpot; do not stir! Cover crockpot and cook on high about 2 hours or until toothpick inserted in center comes out clean. 8-10 servings


Creamy Chicken Casserole – Posted by Tigergirl1980

1 onion
4 rashers bacon
125g mushrooms
11/2 kg chicken. ( I find thigh fillets are good if using slow cooker. Breast fillets dry out too much)
2 TBSP flour
3TBSP butter
1 can mushroom soup
60ml water
40ml cream optional
S&P

Method
1. Peel and chop onion finely. Chop bacon & mushrooms.
2.Cube chicken and coat with flour season with S&P.
3. Saute onion, bacon & mushroom.
5. Add to chicken pour in soup and water. Stir well. Cover casserole dish in slow cooker approx 6 hours
6. Stir in cream and garnish with parsley.


Shell Casserole – Posted by Tigergirl1980

1 pound mince
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/4 cup all-purpose flour
1 1/4 cups hot water
2 teaspoons beef bouillon granules
2 tablespoons red wine
6 oz large shell-shaped pasta
1 small can slices mushrooms
1 cup sour cream

In a skillet, cook ground beef and onion until red color disappears. Drain beef; place in slow cooker. Stir in salt, garlic powder, worcestershire sauce and flour. Add water, bouillon and wine, mix well. Cover and cook on low for 2 -3 hours. Meanwhile, cook pasta and drain. Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients. Turn to HIGH. Cover and cook for 10 to 15 mins.


Beef Curry – Posted by Trish

3 pounds beef round steak, cut into 1 1/2-inch cubes
1/2 cup all-purpose flour
1 tablespoon curry powder
2 cloves garlic, minced
1 cup raisins
2 apples, peeled, cored and sliced
1 cup diced onion
1 teaspoon salt
1/2 teaspoon pepper
1 (14 ounce) can beef broth
2 apples, unpeeled, cored and finely chopped
Fluffy rice

Dry beef well with a paper towel. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crockpot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until meat is tender.

Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.

Serves 6 to 8.


Orange, Honey Soy Lamb – Posted by Melinda

Today I have lamb cooking. I bought one of those mini portions from Coles (about 400g) for about $5 - $6. I've cooked it in the oven before for us and it does the three of us beautifully with leftovers once I get vegies and everything happening - so quite a cheap meal really.

This is the marinade I've put in with the lamb:

1/2 cup Orange Juice
1 Tbsp Honey
3 Tbsp Soy Sauce
2 cloves crushed garlic


Minestrone Soup – Posted by Debbie Lee

25g Butter
1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g (6oz) Cabbage, finely shredded
397g (14oz) Canned Tomatoes including juice
Salt and Pepper to taste
1.1 litre Chicken Stock
2 Bay Leaves
1 Boquet Garni (huh??)
50g Thin Cut Macaroni
Grated Parmesan Cheese

Heat the butter in a large pan. Add the garlic, leek, carrot, potato, onion and celery. Saute until the butter is absorbed. Add the remaining ingredients, except for the macaroni and cheese. Bring to the boil. Transfer to the slow cooker and cook for the recommended time (below). 45 minutes before serving, remove the bay leaves and bouquet garni and add the macaroni. Adjust the seasoning if necessary and serve with grated parmesan cheese.

High 4-5 hours. 1 Step Auto 12-13 hours. Auto 5-10 hours.


Vegetarian Curry – Posted by Debbie Lee

60ml Cooking Oil
2 Onions, finely chopped
1 Clove Garlic, crushed
2.5ml (1/2 tsp) Chilli
2.5ml (1/2 tsp) Turmeric
2.5ml (1/2 tsp) Coriander
2.5ml (1/2 tsp) Cummin
225g (8oz) Lentils
900mls White Stock
5ml Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1 Apple, peeled, cored and chopped
50g Sultanas

Heat the oil in a pan. Saute' the onion and the garlic lightly. Add the chilli, turmeric, coriander, cummin and lentils. Cook gently for one minute. Stir in the stock, lemon juice, salt and pepper. Bring to the boil and continue to boil for 5 minutes. Transfer to the slow cooker and stir in the carrots, apple and sultanas. Cook for the recommended time.

High 3-4 hours. Auto 7-10 hours.


Pork and Pineapple Curry - Posted by Debbie Lee

1kg (2lb) Lean pork, cut into cubes
40g Flour
5ml (1tsp) Salt
2tbsp Cooking Oil
1 Large Onion, chopped
15ml (1tbs) Curry Powder
15ml Paprika Pepper
300ml Chicken Stock
2 Dried Red Chillies
1 tbsp Mango Chutney
1tsp Worcester Sauce
454g (1lb) can Pineapple pieces (incl. syrup/juice)
2 Bay Leaves

Toss the pork in the flour and salt. In a large pan heat the oil and brown the meat. Lift out onto a plate with a draining spoon. In the same pan, fry the onions until soft. Stir in the curry powder and paprika pepper. Fry for 2 minutes then return meat to the pan. Stir well and cook for a few minutes. Add remaining ingredients, bring to the boil and transfer to SC. Cook for the recommended time. Remove bay leaves before serving.

High 3-4 hours. Auto 6-8 hours.


Beef Goulash - Posted by Debbie Lee

2 1/2 lb. top round beef roast, cut into 1-inch cubes
1 lg. onion, sliced
2 to 3 tbsp. oil
2 cups water
8 oz. tomato sauce
2 beef bouillon cubes
3 tbsp. paprika
1/2 tsp. ground pepper
2 tbsp. flour
PREPARATION:
In Dutch oven or skillet, brown meat and onions in oil. Add beef and onion mixture to slow cooker with water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender.


Chicken with BBQ Sauce - Posted by Debbie Lee

1 Whole Chicken (1-1.5kgs)
40g Butter
Salt and Pepper to taste
1 Medium onion, finely chopped
4 tblsp Tomato Sauce
2 tblsp Vinegar
2 tblsp Mango Chutney, chopped
2.5ml French Mustard
1 tsp Caster Sugar
1 tblsp Worcestershire Sauce

Rub the inside of the cooking pot with a little of the butter. Wipe the chicken and season inside and out with a little salt and pepper. In a large pan, heat the remaining butter and brown the chicken all over. Transfer to SC. Add the onion to the butter remaining in the pan and cook for 2-3 minutes, without colouring. Add the remaining ingredients to the pan and bring to the boil. Pour over the chicken and cook for the recommended time, basting occasionally.

High 4.5-5 hours


Baked Stuffed Apples - Posted by Debbie Lee

15g butter
100g brown sugar
50g sultanas
4 medium cooking apples, cored
150ml Boiling Water

Grease the cooking pot with the butter. Run a sharp knife around the centre of each apple enough to score the skin. Mix together the sugar and sultanas and pack tightly into the apples. Stand each apple on a square of foil shaped to form a saucer. Arrange the apples and foil in the SC and pour in the boiling water. Cook for the recommended time. Cooking time for this recipe does depend to some extent on the variety of apple used.

High 2-3 hours. Auto 4-7 hours.

[Niliac]

Slow Cooker Lemon Chicken – Posted by Lucy

4 boneless skinless chicken breasts
Salt
Freshly cracked black pepper
3 cloves smashed garlic
1 cup long grain rice
1/4 cup freshly sqeezed lemon juice
2 1/4 cups chicken stock (I use a carton)

~ Season the chicken with the salt and pepper & place at the bottom of the slow cooker
~ Add garlic and rice
~ Combine the lemon juice and chicken stock and pour over the chicken.
~ Stir gently to combine
~ Cook on low for 8 hours

We have this served with steamed veggies........

Burmese Chicken – Posted by Wheatie

20g ghee
med onion chopped
1.5 tbs lemon grass, finely sliced
small red chilli, finely chopped
4 crushed garlic cloves
3 tsp grated ginger
1.5 tsp ground tumeric
.25 tsp ground cardamon
.5 tsp ground cinammon
.25 tsp ground ground cumin
.25 tsp ground ground coriander seeds
.25 tsp ground ginger
.5 tsp salt
.5 tsp cracked black pepper
1.5kg chicken breasts halved (but next time I might use thighs or chicken pieces)
1 cup chicken stock
chopped fresh coriander to serve.

Melt ghee in a non stick pan and cook onion over med heat until just soft. Stir in everything else but the chicken, stock and fresh coriander. Cook 1 minute or until fragrant.

Add the chicken to the pan and coat in the onion mixture and then pour it all into the slow cooker.

Add the stock. Cover and cook on high 1.5 hours then low 3 hours or alternatively on Auto for 5-6 hours. I thickened the sauce a bit with cornflour paste and served it with rice and sprinkled over the coriander. Yummy and it has a bit of a kick to it so I topped with a dollop of sour cream to calm things down a bit.

Chicken Curry – Posted by Lucy

4 chicken breasts, trimmed of skin and fat
2 tablespoons tandoori paste (I use the Sharwoods brand in a jar)
1 onion, chopped finely
1 jar of Taylor's Kahmiri Butter Chicken sauce
1 cup water

~ Slice the chicken breasts into chunky strips
~ Combine with tandoori paste
~ Place in slow cooker
~ Add finely chopped onions and the jar of butter chicken sauce
~ Add water and stir to combine
~ Cook on low for 6 hours

Serve with basmati rice and poppadums!

Kathy's Delicious Whole Slow Cooked Chicken – Posted by Sarah

INGREDIENTS:
* 1 (#13) whole chicken, skin removed
* 1/2 cup chicken broth
* 1/3 cup soy sauce
* 1/3 cup olive oil
* 1/4 cup honey
* 1 teaspoon Worcestershire sauce
* 2 teaspoons balsamic vinegar
* 2 teaspoons lemon juice
* 1 teaspoon sesame oil
* 2 tablespoons minced garlic

DIRECTIONS:

1. Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
2. In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
3. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
4. Pull apart & serve over jasmine rice.

(I only had a #9 chicken so had to make do with that).

Slow-cooked lamb shanks – Posted by Kelly

Perfect for a hearty winter meal.

ingredients
6 lamb shanks
1 onion, chopped finely
2 carrots, chopped finely
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 bay leaf
500ml (2 cups) wine
750ml (3 cups) beef stock
60g butter
2 tablespoons plain flour
250ml (1 cup) hot milk
salt
pepper
1 cup parsley, finely chopped

method
Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C oven for 30 minutes and then turn the heat down to 150C and cook for a further 1 1/2 to 2 hours.
Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley. Set aside.
Take the meat off the lamb shanks and cut into cubes. Pour the parsley sauce over the lamb shanks and serve with Colcannon.

OR

Serves 4-6
You need:
1 tablespoon oil
2-3 lamb shanks
1 large onion, peeled and diced
500g dry soup mix (available from most supermarkets)
1/2 cup tomato paste or 1 can chopped tomatoes
1/4 cup Worcestershire sauce
3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips,
turnips, corn, celery, capsicum
3 litres stock
1 tablespoon dried mixed herbs
Salt and pepper

Method: Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side.
Put shanks in the slow cooker and add remaining ingredients.
Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Using tongs or a fork, remove meat from bones and coarsely chop or shred. Remove bones from soup.
Add herbs. Taste and season, adding more tomato paste and Worcestershire, if required.
If time permits, refrigerate soup so any fat that sets on the surface can easily be removed. The flavour will only improve when soup is reheated as required.
Tip: Add diced fresh or canned tomatoes. Add parsley stems for added flavour. If left whole they are easy to remove before serving. Substitute soup mix with brown or white rice, pasta or baked beans.

Braised Beef with Beer – Posted by Caddie

Its so yummy and makes enough for 2 families.
1 Tablespoon extra virgin olive oil
2kg chuck or other stewing steak,diced.
30g unsalted butter
4 medium onions,thinly sliced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
2 thick slices bread,crusts removed
2 tablespoons wholegrain mustard
2 bay leaves
800ml(31/4 cups) dark beer.Like stout.

Basically fry meat in batches for 3-4 minutes, remove and set aside.
melt butter in same pan, saute onions add sugar to caremilse.
Stir in vinegar and cook 1-2min until evaporated.
Spread bread with mustard, tear into 3 equal peices.
Place half of meat in slowcooker, top with bread and onion, bayleafs.
finish with remaining meat.
Pour 2 cups of beer in same pan that you sauted onions and bring to boil, pour on top of meat, do the same again until meat is just covered.
Cover with baking paper and replace lid.
I then put slowcooker on auto for the day/afternoon.
If you want to do this in oven, preheat oven to 140degrees and cook 3 hrs.

My hubby loves it and its like a dish they’d cook in the old days.

Spaghetti Bolognaise – Posted by Debbie Lee

Ingredients
15ml cooking oil
2 onions, finely chopped
1 clove crushed garlic
700g mince meat
396g can chopped tomatoes
140g Tomato Puree
300ml beef stock
100g button mushrooms, chopped
2tsp dried basil
1 bay leaf
1 boquet garni
2 tblsp dried mixed peppers

Heat oil in a pan. Add the onion and garlic and fry lightly. Add the beef and brown. Stir in the remaining ingredients and bring to the boil. Trasfer to the SC and cook for the recommended time. Remove the bay leaf and bouquet garni.

High - 3-4 hours. Auto 6-8 hours.

Lamb Hotpot with Potato Dumplings – Posted by Bon

2 tbs plain flour
1kg diced lamb
1/4 cup olive oil
4 rashers rindless bacon, chopped
1 lg brown onion, finely chopped
2 garlic cloves, crushed
2 tbs tomato paste
400g can diced tomatoes
1 cup beef stock
2 cups mixed frozen vegies

POTATO DUMPLINGS
350g desiree potatoes
50g butter, chopped
2/3 cup milk
1 1/4 cups self raising flour, sifted
1 1/4 cups tasty cheese, grated
1/4 cup flat leaf parsley, chopped

Preheat oven to 160 deg. Place flour, salt and pepper in a snap lock bag. Add lamb and shake to coat. Heat 1 tbs oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes until browned. Transfer to a bowl. Repeat with remaining lamb. (I would probably leave out this step if using SC)
Add remaining oil, bacon, onion and garlic to saucepan. Cook, stirring, for 5 minutes or until onion is soft. Add tom paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
(If using the SC I would probably avoid all this and just chuck everything together)
Transfer hotpot to a ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes. (In my SC instruction book it says 1-3 hrs in the oven = 8-10 hrs on low in the SC, so I am thinking cook it for 8 hrs)

make potato dumplings
Cut potatoes into large pieces. Place in shallow, heatproof microwave safe dish. Cover and microwave on high for 6-7 minutes until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
Remove hotpot from oven. Stir in frozen veg. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions and roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temp to 200 degrees. Bake hotpot uncovered for 25-30 minutes until dumplings are golden. Serve.

My SC book says 30 mins = 4 hrs on low or 2 on high. So what do you think?

Beef Stroganoff – Posted by Cailin

Makes 4 servings

1 1/2 pounds top round steak, cut into bite sized strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1 cube beef bouillon
1/4 cup wine
1 tablespoon all-purpose flour
1/4 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
3/4 cup sour cream
1/2 cup chopped fresh parsley (I just dumped in some dry parsley, I also added some paprika too)

Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Than add the onion, soup, mushrooms and bouillon. In a separate small bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley. Serve over hot, buttered noodles.

Italian Chicken and Potatoes – Posted by *Jo*

2 boneless, skinless chicken breasts
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning
1/2 cup grated Parmesan or Romano cheese
4 potatoes, peeled and cut into wedges

Place chicken in bottom of slow cooker. Sprinkle with half of the Italian dressing, spices and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices and cheese. Cook on low for 6-8 hours.

My SC is a 3.5L, if you have a 5L you may need to double the ingredients.

Lasagne (serves 6) – Posted by Debbie Lee
Ingredients
225g Lasagne
25 g butter
1 onion, finely chopped
1 clove of garlic, crushed
550g mince
2 tsp oregano
salt to taste
Ground pepper to taste
4 tblsp tomato paste

4 tblsp cheese sauce:
25g butter
25g flour
300ml milk
100g grated cheese
Parmesan cheese for topping

Grease the inside of the SC and preg-heat on high. Boil the lasagne sheets in lightly salted water for 4-5 minutes to soften, then dry with kitchen paper. Heat the butter in a large pan and gently saute' the onion and the garlic until transparent. Add the mince and oregano and cook for a further 3-4 minutes, stirring well. Season with the salt and pepper and add the cheese. Arrange a layer of mince mixture in the SC, followed by a layer of pasta, then cheese sauce. Continue doing this, finishing with a layer of cheese .
Sprinkle parmesan cheese over the top and cook on low for 4-6 hours.

[Trillian]

Quail Recipes - posted by Cailin
(suitable for poussin or any small fowl)
8 Quail [cut up]
1 c Flour
1/2 c Peanut oil
2 Can Cream of chicken soup
2 Can Cream of celery soup
2 Can Chicken broth
1/2 c White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 c Parmesan cheese

Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

Quails
Flour
Salt and pepper
Oil
Fresh mushrooms; sliced
Chopped onion
1 Can (13.75-oz) bouillon
1/2 Can Water

Flour, salt and pepper birds. Brown in small amount of oil in iron skillet. Remove to slow cooker, breast down. In same skillet, sauté mushrooms and onions lightly. Add bouillon and water. Pour over birds and cook 30 minutes on high or 4-6 hours on low. Serve over rice.

Teriyaki Poussin
Serves 4
Preparation time 5 Minutes
Cooking time Cook on high 3-5 hours

Ingredients:
4 Poussin, about 450g/1lb each
Salt & Pepper
225g canned pineapple chunks, reserving juice
Few sprigs of fresh coriander
150mls teriyaki sauce
2 TBSP Honey
Fresh coriander sprigs and spring onion tassels, to garnish
Cooked white and wild rice, to serve.

1. Preheat the slow cooker on high. Lightly rinse or wipe the Poussins and season the cavities. Drain the pineapple, reserving the juice and stuff the pineapple chunks into the Poussin cavities together with a few sprigs of coriander. Place in the SC.
2. Blend the canned juice with the teriyaki sauce and honey (or mix IMO LOL) and bring to the boil and pour over Poussins (or just poor over Poussins LOL). Cover with lid and cook on high for 3 to 5 hours. Remove from the pot and serve garnished with coriander sprigs and spring onion tassels and with the freshly cooked rice. For a thicker sauce bring the liquid to boil l and stir in 1 tbs cornflour blended with 2 tbs water, cook, stirring until thickened!

Curried Sausages - posted by Debbie Lee
1kg sausages, sliced (do it when semi-frozen cos it's easier... Cailin tip!).
3-4 medium carrots, sliced
2 small onions/1 large, sliced
2 pkts of Continental Curried Sausages
1 tblsp curry powder
4 tblsp of tomato sauce
1 1/4 cup of water

Pop the sausages in the SC and cover with sliced carrots and onion. Combine remaining ingredients (note that only half the amount of water is required than the packet mix says... so 2 pkts of curried sausage mix would normally be 2 1/2 cups but you only need 1 1/4). I add a little curry powder because I find the packet mixes to not be all that "curry" so it's up to you if you want to add it. Also doesn't hurt to add a little extra tomato sauce.
I cooked mine on Auto (will be ready by 6-7pm) but you could probably cook it on high for 5 hours or low for 8-10 hours (depending on your SC).
Serve with mashed potato.

Easy Roast Beef - posted by Cailin
Beef roasting piece
Sachet French Onion Soup Mix
2 Tablespoons Gravy Powder
Beef Stock Cube
Water

Trim excess fat off beef piece. Blade or topside or rolled all work well.
Place beef portion in CP.
Sprinkle over Soup mix and gravy powder.
Crumble a beef stock cube over then pour a cup of water over the lot.
Leave on high for the day, especially if frozen. (I'd personally do it on low)
If your meat isn't too fatty, You can add two to three tablespoons of flour dissolved in 1 cup of cold water, then turn the CP up to high and stir or whisk until thickened for a tasty gravy. If you find you still have too much liquid and it is too watery, add some more flour and water or gravy powder. You can also add another sachet of soup mix if it isn't very flavoursome.


Chicken with Mushrooms - posted by *Michelle*
2 tablespoons of oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks
1 cup whilte wine
2 cups chicken stock
2 teaspoons cracked black peper
1 teasoon of salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons of plain flour
3/4 cup of cream
3/4 cup sour cream

1. Heat oil in non-stick pan. Add chicken in batches and cook over a medium heat until lighty browned. Place chicken in the removable crockery pot.
2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cober with lid and cook on low for 8-10 hours or high 4-5 hours.
3. Stir in belnded flour, crream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.

This will serve 8ppl.
I used 1kg of chicken breast fillets cut into pieces.
I also didn't add the lemon thyme as i forgot to buy any.
I kept everything the same as my SC is a large one i was going to half everything but changed my mind.

Lamb Curry - posted by Bon

1kg Diced Lamb
2 tsp fenugreek seeds
2 tsp mustard seeds
1 tsp curry powder
2 cardamom pods (or about 8 cardamom seeds)
1 tsp chilli powder (or to suit taste)
1 tsp cayenne pepper (optional - this makes it hot)
2 tsp turmeric
2 tsp cumin powder
1 cinnamon stick
salt
1 onion, diced
garlic to suit taste
About 1 cup of water

Saute onion and garlic lightly, add all the spices except curry powder and toss over heat for about 1 minute. Add the lamb and brown in the spices. Put it all in the SC, add the water and curry powder, stir to combine and cook on low for 8 hours. You may need to add more or less water. You can skip the sauteing onion and garlic and browning the lamb stage but I recommend heating the spices as it brings out all the flavours. Serve with naan bread or pappadums and natural yoghurt.

Ryn's Lamb - Originally posted by Ryn
600g Diced lamb/quorn
Mushrooms, chopped into quarters
2 carrots, sliced
1 onion, diced and fried
Rosemary
2 cubes of oxo stock (lamb or vegetarian)
1 cup rice (or finely sliced fried potatoes, as I originally intended)

I also added 2 1/2 cups of water - not sure if the lamb version will need that much but the vege one did.

I just whacked all of this except the rice into the SC with a cup of water for 3 hours, then when I came home it was looking dry so added the rice along with another cup of water, went out again, came back 2 hours later and added another half-cup of water, left it another hour then served with steamed vegetables. There's enough there to serve 4-5 of my portions, or 6-8 book portions.

Pepper and red kidney bean rice - posted by Cailin

Serves 4-6
Prep Time 10 mins plus 20 mins soaking
Cooking Time on high 4-5 hours
Auto Cook 6-8 hours

Ingredients
1tbsp dried shiitake mushrooms
1 tbsp groundnut oil
4 shallots, peeled and cut into wedges (the onion shallots not the spring onion shallots)
2-4 garlic cloves, peeled and chopped
1-2 birds eye chillies, deseeded, chopped
156g easy cook brown rice, rinsed
1 lemon grass stalk, outer leaves discarded, chopped
2 kaffir lime leaves, crumbled if dried
2 small red peppers, deseeded and chopped
600ml vegetable stock
1 tbsp light soy sauce
2tsp thai fish sauce
1 tsp honey
200 g can red kidney beans, drained and rinsed
225g sliced button mushrooms
1tbsp chopped fresh coriander
green salad to serve.

1. Preheat slow cooker on high while preparing the ingredients. Soak the dried mushrooms in almost boiling water for 20 minutes, drain reserving the liquor. Heat the oil in a pan and sauté the shallots, garlic and chillies for 3 minutes. Add the rice, lemon grass kaffir lime leaves, red pepper, stock, soy and fish sauces, reserved soaked mushrooms and their liquor and honey. Bring to the boil. Pour into the cooking pot and cook for 3 hours.
2. Add the kidney beans and button mushrooms and continue to cook for 1 to 2 hours. Sprinkle with coriander and serve with a green salad.

ENJOY!

Vegetable Goulash - Posted by Cailin

Serves 4
Prep Time 30 mins
Cooking time on low 6-8 hours
Auto (8-12) (this doesn't make sense to me...)

Ingredients:

1 tbsp olive oil
1 large onion, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
3 celery stalks, trimmed and sliced
3 medium carrots, peeled and slices
1 small butternut squash, or 2 acorn squash peeled and diced
300 g new potatoes scrubbed
225 g cauliflower florets
1 tbsp hot paprika
1 tbsp flour
410 g can cannellini beans drained
600ml tomato juice
150ml vegetable stock
1 tsp dried thyme
1/2- 1 tsp caraway seeds
salt and freshly ground black pepper
thyme sprigs to garnish
Roasted vine tomatoes, crusty bread and soured cream to serve


1. Preheat the slow cooker on high. Heat the oil in a frying pan and sauté the onion, garlic and celery for 3 minutes. Add the remaining vegetables, sprinkle in the paprika and flour and continue to sauté for 5 more minutes. Place in the cooking pot and stir in the beans.
2. Blend the tomato juice with the stock and bring to the boil. Stir in the dried thyme, caraway seeds and seasoning, then pour over the vegetables in the pot. Cover, reduce the temperature to low and cook for 6 to 8 hours. Garnish with thyme sprigs and serve with roasted vine tomatoes, crusty bread and soured cream.

Beef Stew with Apple Dumplings - posted by Trish

5 lb Stew beef; 1 1/2" cubes
1/2 c Flour
3 Beef bouillon cubes; crush
1/2 ts Pepper
2 c Onions; sliced
2 Garlic cloves; minced
1/2 c Beef broth
3/4 c Apple juice
2 tb Vinegar
1 ts Thyme
1 ts Curry

Dumplings:

1 c Applesauce
2 Eggs; well beaten
2 ts Parsley; chopped
2 c Flour
2 ts Baking powder
1 ts Salt


Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth, apple juice, vinegar, thyme and curry in removable liner. Place liner in base. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes.

To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.

Chicken Noodle Soup - posted by Christy
4 cups chicken stock
2 carrots chopped
2 potatoes chopped
2/3 cup frozen corn
1 broccoli head chopped
1/4 onion chopped
2 tsp parsley or 1 handful chopped fresh parsley
2 cloves garlic
salt & pepper
2 chicken breasts chopped/or 1/2 roast chook
100gm pasta noodles broken up

I put the stock, veges, garlic, spices all in the slow cooker on high for 2 hours and then add in the chicken for another hour on low and then the pasta for the last 30 minutes. Really nice when your crook & don't feel like cooking if you use the roast chook its so easy. Also if your in WW its only like 3 points a serve.

Sweet and Sour Pork - posted by Tamara

Marinade for Pork.
2 tbsp Soya Sauce
1 tbsp brown sugar
1 tbsp Dry Sherry (cheap $6 bottle from Liquorland)

Ingredients :
1 Onion, finely chopped
2 cloves garlic crushed (or 2tsp crushed garlic)
1 tin of pineapple (keep JUICE)
1 Red Capsicum Sliced
1 Green Capsicum Sliced
I Stick Celery Chopped
(and any more asian style vegies, eg. Bok Choy, Snow Peas...)
500g-1kg Cubed Pork (depending on how much meat you like)

Sauce :

1 tbsp Corn Flour
2 tbsp soya sauce
2 tbsp honey
1 tbsp brown vinegar/sherry
pinch ground cinnamon
left over marinade.

Directions :

Put Meat and Marinade together into container and store in fridge whilst preparing vegies. This will tenderise the meat aswell as give it extra flavour and lock in some of the juices.
Prepare vegies and chuck into a bowl. KEEP PINEAPPLE SEPERATE along with its juice.
After 20mins, take our Pork from fridge and add to SC. If some of the marinade gets in, don't stress as you will need some liquid in there.
Add the vegies (NOT THE PINEAPPLE)
Add the sauce but keep the PINEAPPLE AND JUICE OUT.
Turn onto Auto cook for about 6-8hours, even Low for a bit longer.

(If you are having Bok Choy with it, add it when you do the following last step as Bok Choy is best cooked for less time.)

When it has an hour to go, add Pineapple pieces and Juice and stir through. Cook for a further 1hour on LOW setting as not to make pineapple mushy.

Serve with Rice or Noodles.

[Trillian]

#6 recipes

Rogan Josh Recipe - posted by Tamara

800g Diced Lamb
4 Cloves Garlic, crushed
1 Large Red Onion, chopped finely (I just use brown)
3 Red Chillis finely chopped
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground clove
2 tsp ground ginger
1 cinnamon stick
1 tin of canned tomatoes
400g tomato puree
1 cup plain yoghurt.

Basically cook onion and all the spices together in pan, add Lamb once spices become aromatic with tomatoes.
Cook for about an hour on stove top. (so I am guessing about 3-4hours on high)
Whisk in Yoghurt just before serving.