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Slow Cooker recipes
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Made a very tasty and simple curry the other day.
6 chicken breasts
2 onions
1 punnet mushrooms
3 tablespoons red curry paste
1 can full coconut milk
1 can chopped tomatoes
0.75 can chickpeas
1 tablespoon tomato puree
Fry curry paste for a min and add roughly chopped onion and mushrooms. Fry for another couple of mins the add to the slow cooker.
Now add the diced chicken breasts and fry for a few mins. Then add to the slow cooker.
Then add the coconut milk and chopped tomatoes via the frying pan to take the residual flavours from the pan.
Add the chickpeas and puree and leave on high for around 3 hours. I usually do this late in the evening, then unplug and leave to cool in the crock pot over the night, which really transforms it.
Before unplugging it, if the sauce seems too thin (depending on the chopped tomatoes), ladle off as much as you can and reduce in a pan then return. I usually do this to some extent with most dishes as it intensifies the flavour too. Will probably try a veg version of this, only I've finished my frozen stock from this batch!
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I have pork chops in there at the moment. I fried them quickly to seal them, took them onto a plate and added diced turnip, carrot and sliced onions to the pan. Sauteed them until they started to soften, then stirred in a dessertspoon of flour. After a minute I stirred in a chicken stock cube mixed with a mugful of hot water and a couple of chopped tomatoes. I added salt, black pepper and a pinch of dried sage, put it into the slow cooker with the chops sitting on top and it's on low for the day.
I've made this before and it's really good
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Hey dizzyblond that sounds and looks good. I must give it a go.
I have large unsmoked ham fillet in the slow cooker at the moment. 3 cups of packed brown sugar and cup cranberry juice (only had raspberry and cranberry so that's what i used
). Finished with roast potatoes and roast butternut squash.
Will make a carbonara in the slow cooker tomorrow with the left overs!0 -
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i'm a big fan of anything to do with chicken thighs, by far the nicest tasting bit of the bird imho (unless you count the little oyster bit) and cheap as chips compared to breast.Aldi do a kilo of chicken thighs for about €2.50.
You might want to take the skins of these before cooking to reduce the calorie content of the meal.
i started out filleting them and using them as a substitute for wings when cooking buffalo wings at home, but i much prefer them now in just about any chicken dish. it can be a bit of work to get them filleted, but once you get the hang of it, it's pretty quick to do. if yu're squeamish, you can usually get a butcher to do it for you and they quite often won't even charge you. 0 -
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saw an interesting idea for making slow cooker meals even easier on lifehacker the oher day.
the idea is that you get some ziplock bags and put all the ingredients for a slow cooker meal into a bag and throw it into the freezer until you want to use it.
you can make up multiple different bags of meals and have them waiting in the freezer, so that when you get up to go to work, you just empty the frozen contents into the slow cooker and turn it on and when you come home it'll have defrosted and cooked to perfection and be ready to eat.
not actually tried it yet myself, but it sounds like a great idea to me. now i just need to think of what to actually make.
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saw an interesting idea for making slow cooker meals even easier on lifehacker the oher day.
the idea is that you get some ziplock bags and put all the ingredients for a slow cooker meal into a bag and throw it into the freezer until you want to use it.
you can make up multiple different bags of meals and have them waiting in the freezer, so that when you get up to go to work, you just empty the frozen contents into the slow cooker and turn it on and when you come home it'll have defrosted and cooked to perfection and be ready to eat.
not actually tried it yet myself, but it sounds like a great idea to me. now i just need to think of what to actually make.
It is not recommended to put frozen meat into a slow cooker.
For hygiene reasons.0 -
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the only reason i know of (in general, not specific to slow cookers) to NOT cook foods from frozen would be the risk of them not being cooked through properly (i.e. cooked on the outside, but raw or still frozen in the middle), which isn't going to be any kind of an issue in a slow cooker that's been going for the best part of half a day.
we went to a farm shop just outside of ashbourne (new barn farm) so our little boy could see all their animals in their open farm. we got heaps of fresh organic veg and used it to make a meatless tomato based veg sauce in the slow cooker.
basically we just chopped a heap of tomatoes, some fresh herbs, onion, garlic, carrots, parsnips, celery, turnip, bell peppers, leeks and whatever else they had that looked good (can't even remember now, my brain is a bit fuzzy, but it doesn't matter really, just whatever you can get hold of) and added some tomato puree, stock pots and some dried mixed herbs and left it going on high for about 12 hours until everything was nice and mushy before giving it a quick blitz with a soup gun.
we've been keeping glass jars for a while from stuff we've bought in the shops, the ones with the pop-up lids (mayo, cooking sauces etc.) so you know if the contents are fresh when you first open them.
the trick to re-using the jars and the pop-up tops is to heat up the jars with some boiling hot water in the sink and then whilst they're still piping hot, add your hot sauce to the empty jars and put the lid on right away. as the sauce cools, the contents of the jar will shrink slightly creating enough of a vacuum to pull in the top of the lid again so you know it's got a good seal.
i'm not sure how long stuff like this should *officially* last, but we kept our last batch in a press and it was still fresh (i.e. lids popping when opened, no fur on top) a good 3 months later, so i suspect it would last considerably longer, so it's a great thing to do up a batch of.
we tried to keep ours simple and pack as much veg in as possible so we can make meals that will be good for our toddler as well as ourselves, but feel free to edit the ingredients to suit your own needs, adding a bit of chilli or different ingredients as they suit you.
right now, i've got a chicken roasting in ours, sitting on an onion trivet with a few cloves of garlic and lemon wedges in the bottom and a half a lemon up it's jacks and some butter on the skin and a good crack from a fancy pepper mill i found in superquinn. 0 -
the only reason i know of (in general, not specific to slow cookers) to NOT cook foods from frozen would be the risk of them not being cooked through properly (i.e. cooked on the outside, but raw or still frozen in the middle), which isn't going to be any kind of an issue in a slow cooker that's been going for the best part of half a day.
we went to a farm shop just outside of ashbourne (new barn farm) so our little boy could see all their animals in their open farm. we got heaps of fresh organic veg and used it to make a meatless tomato based veg sauce in the slow cooker.
basically we just chopped a heap of tomatoes, some fresh herbs, onion, garlic, carrots, parsnips, celery, turnip, bell peppers, leeks and whatever else they had that looked good (can't even remember now, my brain is a bit fuzzy, but it doesn't matter really, just whatever you can get hold of) and added some tomato puree, stock pots and some dried mixed herbs and left it going on high for about 12 hours until everything was nice and mushy before giving it a quick blitz with a soup gun.
we've been keeping glass jars for a while from stuff we've bought in the shops, the ones with the pop-up lids (mayo, cooking sauces etc.) so you know if the contents are fresh when you first open them.
the trick to re-using the jars and the pop-up tops is to heat up the jars with some boiling hot water in the sink and then whilst they're still piping hot, add your hot sauce to the empty jars and put the lid on right away. as the sauce cools, the contents of the jar will shrink slightly creating enough of a vacuum to pull in the top of the lid again so you know it's got a good seal.
i'm not sure how long stuff like this should *officially* last, but we kept our last batch in a press and it was still fresh (i.e. lids popping when opened, no fur on top) a good 3 months later, so i suspect it would last considerably longer, so it's a great thing to do up a batch of.
we tried to keep ours simple and pack as much veg in as possible so we can make meals that will be good for our toddler as well as ourselves, but feel free to edit the ingredients to suit your own needs, adding a bit of chilli or different ingredients as they suit you.
That is the most GENIUS thing I have ever heard ever. EVER! 0 -
i can't take credit for it unfortunately, my brother's wife's family is italian (living in Oz) and they've been doing it for years.That is the most GENIUS thing I have ever heard ever. EVER!
we started off doing freezer packs, but this is a lot easier as we don't have a huge freezer.0 -
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