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Slow Cooker Specials
Winter is the perfect time to bring out the slow cooker. They are perfect for cooking tasty, filling and cheap meals, just right for a freezing winter night.
These four recipes are all quick and easy, use pantry ingredients and take less than 10 minutes to prepare. Set the slow cooker and let it work its magic until it's time to serve dinner.
These four recipes are all quick and easy, use pantry ingredients and take less than 10 minutes to prepare. Set the slow cooker and let it work its magic until it's time to serve dinner.
Slow Cooker Goulash
Ingredients:
500g mince, browned and drained
1 onion, quartered
4-6 carrots, peeled and cut into pieces
1 green capsicum, seeded and diced
1 can diced tomatoes, with juices
2 tsp paprika
Pasta
Sour Cream for serving
Method:
Add the browned miince, onion, carrot pieces, diced green capsicum and diced tomatoes with juices to the slow cooker, stir in the paprika. Set slow cooker on low and cook for 8 hours.
Once the slow cooker is near the end of the cycle, make egg noodles or pasta noodles to serve with the goulash.
Mix a dollop or two of sour cream into each serving bowl.
Serve Goulash with sour cream over hot noodles.
500g mince, browned and drained
1 onion, quartered
4-6 carrots, peeled and cut into pieces
1 green capsicum, seeded and diced
1 can diced tomatoes, with juices
2 tsp paprika
Pasta
Sour Cream for serving
Method:
Add the browned miince, onion, carrot pieces, diced green capsicum and diced tomatoes with juices to the slow cooker, stir in the paprika. Set slow cooker on low and cook for 8 hours.
Once the slow cooker is near the end of the cycle, make egg noodles or pasta noodles to serve with the goulash.
Mix a dollop or two of sour cream into each serving bowl.
Serve Goulash with sour cream over hot noodles.
Sweet Potato & Chicken Curry
Ingredients:
1 can light coconut milk
3 tsp curry powder
1kg chicken thigh fillets
Salt and pepper, to taste
3 medium sweet potatoes, peeled and cubed
3 large carrots, peeled and cut into 2″ pieces
1 small onion, diced
Salt and pepper to taste
Method:
Whisk together the coconut milk and curry powder in the base of the slow cooker.
Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk.
Sprinkle a little salt and pepper over the top.
Set the slow cooker on low and cook for 8 hours.
Serve Slow Cooker Sweet Potato and Chicken Curry over steamed rice.
1 can light coconut milk
3 tsp curry powder
1kg chicken thigh fillets
Salt and pepper, to taste
3 medium sweet potatoes, peeled and cubed
3 large carrots, peeled and cut into 2″ pieces
1 small onion, diced
Salt and pepper to taste
Method:
Whisk together the coconut milk and curry powder in the base of the slow cooker.
Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk.
Sprinkle a little salt and pepper over the top.
Set the slow cooker on low and cook for 8 hours.
Serve Slow Cooker Sweet Potato and Chicken Curry over steamed rice.
5-Ingredient Slow Cooker Apricot Chicken
Ingredients:
500g chicken breast fillets, diced
1 cup apricot jam
1/4 cup french dressing
1 small onion, grated
1 tsp garlic powder
Salt and pepper to taste
Method:
Place the chicken in the base of the slow cooker.
In a small mixing bowl, combine the apricot jam, french dressing, grated onion and garlic. Pour over top of the chicken in the slow cooker. Set on low for 6 hours.
Prepare rice Season the cooked chicken with salt and pepper, to taste.
Serve Slow Cooker Apricot Chicken over steamed rice.
500g chicken breast fillets, diced
1 cup apricot jam
1/4 cup french dressing
1 small onion, grated
1 tsp garlic powder
Salt and pepper to taste
Method:
Place the chicken in the base of the slow cooker.
In a small mixing bowl, combine the apricot jam, french dressing, grated onion and garlic. Pour over top of the chicken in the slow cooker. Set on low for 6 hours.
Prepare rice Season the cooked chicken with salt and pepper, to taste.
Serve Slow Cooker Apricot Chicken over steamed rice.
Slow Cooker Refried Beans
Ingredients:
500g pinto beans
6 cups water
125g can green chilies (or use 1 fresh jalapeno if you want more heat!)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper to taste
Methods:
Add all of the ingredients to the slow cooker and set on low for 8 hours.
Once cooked, strain off some of the juices and add beans plus a little liquid to a stand mixer and mix on low for 2 minutes. Then mix on the second level for another 2 minutes, or until reach desired consistency. Add more liquid from the slow cooker if need be to reach desired consistency.
Serve refried beans as side dish for your favourite mexican food or wrapped up with some grated cheese. lettuce and tomatoe in a tortilla.
500g pinto beans
6 cups water
125g can green chilies (or use 1 fresh jalapeno if you want more heat!)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper to taste
Methods:
Add all of the ingredients to the slow cooker and set on low for 8 hours.
Once cooked, strain off some of the juices and add beans plus a little liquid to a stand mixer and mix on low for 2 minutes. Then mix on the second level for another 2 minutes, or until reach desired consistency. Add more liquid from the slow cooker if need be to reach desired consistency.
Serve refried beans as side dish for your favourite mexican food or wrapped up with some grated cheese. lettuce and tomatoe in a tortilla.