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Recipe File: Slowcooker
apple cake
This serves 8 to 10, and you'll need a bread or cake tin that fits in your slow cooker. This recipe is great for using up those odd apples languishing in the fruit bowl. No apples in the fruit bowl? Use whatever are cheapest at the greengrocer.
In a bowl, beat:
*2 cups sugar
*1 cup oil
*2 eggs
*2 teaspoons vanilla
Then stir in:
*2 cups peeled, chopped apples
Sift together:
*2 cups flour
*1 teaspoon salt
*1 teaspoon bicarb soda
*1/2 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
Add these dry ingredients to the apple mixture along with 1 cup chopped walnuts or pecans (optional). Stir well and pour into the greased and floured bread pan you chose. Grease a piece of foil and place over the top of the pan; place pan into slow cooker, cover, and bake on High 3 to 4 hours.
Let stand 5 minutes before you take the pan out of the slow cooker. Turn cake out onto a rack and allow to cool; then slice.
From the November 2012 Journal
In a bowl, beat:
*2 cups sugar
*1 cup oil
*2 eggs
*2 teaspoons vanilla
Then stir in:
*2 cups peeled, chopped apples
Sift together:
*2 cups flour
*1 teaspoon salt
*1 teaspoon bicarb soda
*1/2 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
Add these dry ingredients to the apple mixture along with 1 cup chopped walnuts or pecans (optional). Stir well and pour into the greased and floured bread pan you chose. Grease a piece of foil and place over the top of the pan; place pan into slow cooker, cover, and bake on High 3 to 4 hours.
Let stand 5 minutes before you take the pan out of the slow cooker. Turn cake out onto a rack and allow to cool; then slice.
From the November 2012 Journal
apple pudding
Ingredients:
4 cups bread cubes (white or wholemeal, cut into 1cm cubes)
1/2 cup butter, melted
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch salt
3/4 cup brown sugar, firmly packed
4 large cooking apples, peeled and diced
Method:
Mix bread cubes with melted butter, cinnamon, nutmeg, salt and brown sugar. Lightly butter the base and sides of the crock. Starting with the apple, arrange in alternate layers with the bread mix, finishing with a layer of bread cubes. Cover and cook on high for 11/2 to 21/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream.
Contributed by Cath Armstrong
4 cups bread cubes (white or wholemeal, cut into 1cm cubes)
1/2 cup butter, melted
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch salt
3/4 cup brown sugar, firmly packed
4 large cooking apples, peeled and diced
Method:
Mix bread cubes with melted butter, cinnamon, nutmeg, salt and brown sugar. Lightly butter the base and sides of the crock. Starting with the apple, arrange in alternate layers with the bread mix, finishing with a layer of bread cubes. Cover and cook on high for 11/2 to 21/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream.
Contributed by Cath Armstrong
baked apples
Ingredients:
8 large cooking apples
3 tsp butter
3/4 cup dates, chopped
1 1/2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp golden syrup
Method:
Grease the crock. Core the apples and place in the bottom of the crock. Combine the dates, brown sugar and cinnamon. Divide evenly between the apples, pushing gently down into the centre. Drizzle golden syrup over top of apples. Dot with butter. Pour 1/2 cup water around the apples. Cover and cook for 3 -4 hours on low, or until the apples are cooked and tender.
Contributed by Cath Armstrong
8 large cooking apples
3 tsp butter
3/4 cup dates, chopped
1 1/2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp golden syrup
Method:
Grease the crock. Core the apples and place in the bottom of the crock. Combine the dates, brown sugar and cinnamon. Divide evenly between the apples, pushing gently down into the centre. Drizzle golden syrup over top of apples. Dot with butter. Pour 1/2 cup water around the apples. Cover and cook for 3 -4 hours on low, or until the apples are cooked and tender.
Contributed by Cath Armstrong
baked egg custard
Ingredients:
2 eggs
2 tablespoons of sugar
2 cups milk (I use lite milk, sometimes fresh, sometimes long life)
half teaspoon vanilla
sprinkling of nutmeg
Method:
Beat eggs with sugar then add vanilla. Place in small casserole that will fit inside the big slow cooker, sprinkle with nutmeg. Place small casserole in large casserole and cover small one. Put 2 or 3 cups water (hot or cold) in the large slow cooker so that the small one is sitting in a bath. Put lid on large cooker. Cook on low for 6-8 hours. Don't try to cook it on high or you will have scrambled eggs !
Great to heat hot or cold. On its own or with stewed apples, tinned peaches etc.
Contributed by Pamela, 8th December 2010
2 eggs
2 tablespoons of sugar
2 cups milk (I use lite milk, sometimes fresh, sometimes long life)
half teaspoon vanilla
sprinkling of nutmeg
Method:
Beat eggs with sugar then add vanilla. Place in small casserole that will fit inside the big slow cooker, sprinkle with nutmeg. Place small casserole in large casserole and cover small one. Put 2 or 3 cups water (hot or cold) in the large slow cooker so that the small one is sitting in a bath. Put lid on large cooker. Cook on low for 6-8 hours. Don't try to cook it on high or you will have scrambled eggs !
Great to heat hot or cold. On its own or with stewed apples, tinned peaches etc.
Contributed by Pamela, 8th December 2010
bow tie beef soup
Ingredients:
500g chuck steak, cut into cubes
2 cans diced tomatoes with basil, garlic and oregano*
1 litre beef stock
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 large carrot, sliced thin
1 small onion, diced
1/4 tsp salt
1/4 tsp pepper
1 cup bow tie pasta, uncooked
Method:
Place the cubed beef into the crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour the stock into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and diced onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.
Serving Size: 8
Notes:
In a hurry then cook this soup on the high setting for 4 hours. Remember the additional time for the pasta cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.
*I use Aldi diced tomatoes with garlic and oregano
500g chuck steak, cut into cubes
2 cans diced tomatoes with basil, garlic and oregano*
1 litre beef stock
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 large carrot, sliced thin
1 small onion, diced
1/4 tsp salt
1/4 tsp pepper
1 cup bow tie pasta, uncooked
Method:
Place the cubed beef into the crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour the stock into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and diced onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.
Serving Size: 8
Notes:
In a hurry then cook this soup on the high setting for 4 hours. Remember the additional time for the pasta cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.
*I use Aldi diced tomatoes with garlic and oregano
bread & Butter pudding
Ingredients:
12 slices bread
2 cups milk
4 eggs
1/4 cup sugar
14 cup butter, melted
1/2 tsp vanilla extract
1/4 tsp nutmeg
1 cup sultanas
Method:
Cut the bread into 1cm cubes. Butter the base and sides of the crock and place the bread into the bottom. In a bowl, combine the next 6 items, beat until smooth. Add in the sultanas and pour over the bread. Stir gently. Cover and cook on low for 3 hours.
Contributed by Cath Armstrong
12 slices bread
2 cups milk
4 eggs
1/4 cup sugar
14 cup butter, melted
1/2 tsp vanilla extract
1/4 tsp nutmeg
1 cup sultanas
Method:
Cut the bread into 1cm cubes. Butter the base and sides of the crock and place the bread into the bottom. In a bowl, combine the next 6 items, beat until smooth. Add in the sultanas and pour over the bread. Stir gently. Cover and cook on low for 3 hours.
Contributed by Cath Armstrong
Bulk Sensational, Simple Homemade Pasta Sauce
Ingredients:
3 kg tomatoes, peeled and roughly chopped*
1/2 cup olive oil
3 tbsp crushed garlic
3 tbsp crushed basil
3 tbsp oregano
3 tsp salt
Method:
Heat the oil in the bottom of the crock pot and sauté the garlic until it is golden. Add the tomatoes, basil and oregano and stir. Put the lid on and cook on HIGH for 8 - 10 hours**. Stir. If the sauce is thick and rich, it is done. If not cook for another 30 minutes and stir again. Let the sauce cool. Use a stick blender or food processor to puree the sauce. Portion it into sterilised, saved jars, freezer containers or zip lock bags and freeze.***
This makes the equivalent of 4 jars of commercial pasta sauce. The cooking time will depend solely on your slow cooker. Newer slow cookers are actually very fast compared to the original models, so watch your sauce and when it reaches the consistency you like it's ready.
I use this sauce as the base for other pasta sauces, adding additional seasonings depending on the recipe. It also makes a lovely pizza sauce and is delicious with just a sprinkling of mozzarella and grated parmesan cheese.
Notes:
*Tomatoes - I use our home grown tomatoes so I know they are pesticide free (or as close to as I can get, I don't use chemicals on my garden) so I don't peel the tomatoes. I wash them then chop them roughly and cook them down. The skins are then softened during cooking and disappear once the sauce has been pureed.
**Cooking time will depend on the tomatoes - sometimes they are really juicy, sometimes not - and your slow cooker. Modern slow cookers actually cook a little faster than the older models. When the tomatoes have cooked down and the sauce is thick enough to stick to your spoon it is done.
***Storing: I bag in two cup lots in ziplock bags and freeze. You can bottle the sauce and process in a hot water bath if you prefer shelf safe storage.
3 kg tomatoes, peeled and roughly chopped*
1/2 cup olive oil
3 tbsp crushed garlic
3 tbsp crushed basil
3 tbsp oregano
3 tsp salt
Method:
Heat the oil in the bottom of the crock pot and sauté the garlic until it is golden. Add the tomatoes, basil and oregano and stir. Put the lid on and cook on HIGH for 8 - 10 hours**. Stir. If the sauce is thick and rich, it is done. If not cook for another 30 minutes and stir again. Let the sauce cool. Use a stick blender or food processor to puree the sauce. Portion it into sterilised, saved jars, freezer containers or zip lock bags and freeze.***
This makes the equivalent of 4 jars of commercial pasta sauce. The cooking time will depend solely on your slow cooker. Newer slow cookers are actually very fast compared to the original models, so watch your sauce and when it reaches the consistency you like it's ready.
I use this sauce as the base for other pasta sauces, adding additional seasonings depending on the recipe. It also makes a lovely pizza sauce and is delicious with just a sprinkling of mozzarella and grated parmesan cheese.
Notes:
*Tomatoes - I use our home grown tomatoes so I know they are pesticide free (or as close to as I can get, I don't use chemicals on my garden) so I don't peel the tomatoes. I wash them then chop them roughly and cook them down. The skins are then softened during cooking and disappear once the sauce has been pureed.
**Cooking time will depend on the tomatoes - sometimes they are really juicy, sometimes not - and your slow cooker. Modern slow cookers actually cook a little faster than the older models. When the tomatoes have cooked down and the sauce is thick enough to stick to your spoon it is done.
***Storing: I bag in two cup lots in ziplock bags and freeze. You can bottle the sauce and process in a hot water bath if you prefer shelf safe storage.
cath's crockpot chillie
Ingredients:
2 cans baked beans in tomato sauce
240g can tomato paste
400g can diced tomatoes
1kg mince, browned and drained
2 medium onions, coarsely chopped
1 cup diced celery
1 clove garlic, crushed
1 tsp cumin
1 tsp chilli powder (more or less to taste)
salt and pepper to taste
Method:
Put all ingredients in slow cooker in order listed. Stir gently to blend, being careful not to break up beans. Cover and cook on high for 5-6 hours or low 10 - 12 hours. Times will vary between slow cookers. Test after the minimum time to see if the meat is cooked and the sauce has thickened. Serve with rice and cornbread.
Contributed by Cath Armstrong
2 cans baked beans in tomato sauce
240g can tomato paste
400g can diced tomatoes
1kg mince, browned and drained
2 medium onions, coarsely chopped
1 cup diced celery
1 clove garlic, crushed
1 tsp cumin
1 tsp chilli powder (more or less to taste)
salt and pepper to taste
Method:
Put all ingredients in slow cooker in order listed. Stir gently to blend, being careful not to break up beans. Cover and cook on high for 5-6 hours or low 10 - 12 hours. Times will vary between slow cookers. Test after the minimum time to see if the meat is cooked and the sauce has thickened. Serve with rice and cornbread.
Contributed by Cath Armstrong
chicken alfredo roll-ups
Ingredients:
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown. Prepare fresh veggies or small side salad.
Variation:
If I'm in a hurry and don’t have time to make lasagne sheets, I use Mountain Bread. It's quick and easy and slightly healthier than pasta too. Just cut each piece of Mountain Bread in half, and follow the directions for delicious Chicken Alfredo Roll-Ups.
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown. Prepare fresh veggies or small side salad.
Variation:
If I'm in a hurry and don’t have time to make lasagne sheets, I use Mountain Bread. It's quick and easy and slightly healthier than pasta too. Just cut each piece of Mountain Bread in half, and follow the directions for delicious Chicken Alfredo Roll-Ups.
chicken curry
Ingredients:
2 - 3 chicken fillets diced and cooked, or use peel down
1 - 2 sticks of celery sliced
2 carrots sliced
1 cup of beans
1/2 a capsicum diced
4 medium potatoes peeled and cut into medium pieces
1/4 cup of sultanas
1 can of cream of chicken soup
3/4 can of water
1/2 teaspoon of curry powder - more if you like it hot
1/2 teaspoon groud ginger
dried onion, chives and garlic to taste ( use fresh if desired)
salt and pepper
Method:
Cook chicken and place in bottom of slow cooker. Add carrot, beans, celery capsicum, salt, pepper, onion, chives and garlic on top of chicken. Place potatoes on top of other vegies. In a separate bowl, mix soup, water, curry powder and ginger. Pour over ingredients in slow cooker, pushing potato under liquid. Add more water if needed until everything is just covered.
Cook on high for 4 - 6 hours until potato is soft. Add sultanas 1/2 hour before serving. Thicken with cornflour if needed just before eating.
Serve with rice. Yum !!!
Contributed by Wendy (Melbourne), 6th December 2010
2 - 3 chicken fillets diced and cooked, or use peel down
1 - 2 sticks of celery sliced
2 carrots sliced
1 cup of beans
1/2 a capsicum diced
4 medium potatoes peeled and cut into medium pieces
1/4 cup of sultanas
1 can of cream of chicken soup
3/4 can of water
1/2 teaspoon of curry powder - more if you like it hot
1/2 teaspoon groud ginger
dried onion, chives and garlic to taste ( use fresh if desired)
salt and pepper
Method:
Cook chicken and place in bottom of slow cooker. Add carrot, beans, celery capsicum, salt, pepper, onion, chives and garlic on top of chicken. Place potatoes on top of other vegies. In a separate bowl, mix soup, water, curry powder and ginger. Pour over ingredients in slow cooker, pushing potato under liquid. Add more water if needed until everything is just covered.
Cook on high for 4 - 6 hours until potato is soft. Add sultanas 1/2 hour before serving. Thicken with cornflour if needed just before eating.
Serve with rice. Yum !!!
Contributed by Wendy (Melbourne), 6th December 2010
chicken & dumplings
This recipe is delicious as is or add vegetables to make a hearty, healthy meal. Use beans, corn, carrot, celery, onion or sweet potato to round the dish out.
Ingredients:
1kg chicken thigh fillets
4 cups chicken stock
¼ teaspoon pepper
1 cup plain wholemeal flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tbsp cold butter
½ cup buttermilk
Method:
Put the chicken in the slowcooker. Pour broth over it. Sprinkle with pepper. Cover and cook on low for 8 hours. Remove chicken and shred with two forks. Set aside. In a small bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles breadcrumbs. Stir in buttermilk until combined. Drop dough by tablespoons into broth mixture. Cover and cook on high for 30 minutes or until dumplings are done. Stir in chicken. Serves 6.
Contributed by Cath Armstrong
Ingredients:
1kg chicken thigh fillets
4 cups chicken stock
¼ teaspoon pepper
1 cup plain wholemeal flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tbsp cold butter
½ cup buttermilk
Method:
Put the chicken in the slowcooker. Pour broth over it. Sprinkle with pepper. Cover and cook on low for 8 hours. Remove chicken and shred with two forks. Set aside. In a small bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles breadcrumbs. Stir in buttermilk until combined. Drop dough by tablespoons into broth mixture. Cover and cook on high for 30 minutes or until dumplings are done. Stir in chicken. Serves 6.
Contributed by Cath Armstrong
chicken & chickpea curried rice
Ingredients:
3 cups of cooked chicken, shredded
1-1/2 cups uncooked rice
1-1/2 litres vegetable or chicken stock
1 can chickpeas, drained and rinsed
2/3 cup sultanas
1/2 cup slivered almonds
2 tsp curry powder
Method:
Put all ingredients in slow cooker and stir gently until combined.
Cook on LOW for 5 to 6 hours or until rice is tender.
Serve immediately.
Will serve 4 to 6.
From the July 2014 Journal
3 cups of cooked chicken, shredded
1-1/2 cups uncooked rice
1-1/2 litres vegetable or chicken stock
1 can chickpeas, drained and rinsed
2/3 cup sultanas
1/2 cup slivered almonds
2 tsp curry powder
Method:
Put all ingredients in slow cooker and stir gently until combined.
Cook on LOW for 5 to 6 hours or until rice is tender.
Serve immediately.
Will serve 4 to 6.
From the July 2014 Journal
chicken & mushrooms
Ingredients:
4 small chicken breast fillets
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
4 small chicken breast fillets
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
chicken & mushroom casserole
When the day is going to be busy, and I need to know that dinner will be ready no matter what time we end up eating, this is my go-to recipe. I've adapted it from a chicken casserole my mother used to make for us. She cooked it in the oven, I use my trusty slow cooker. The result is the same - a tasty and easy meal we all enjoy, that doesn't send the grocery budget into overdrive.
Ingredients:
2 cans cream of mushroom soup (bought or MOOed)
3 cups water
3 cups white rice (uncooked)
1 cup thinly sliced celery
2 chicken fillets, skin off and diced
2 cups frozen mixed vegetables
1 cup sliced mushrooms
1 tablespoon dried minced onion
Method:
Add the water and soup to slow cooker, stir until combined. Add the rest of the ingredients and stir again until well mixed. Cove and cook on a low setting for 6 to 8 hours or on high for 3 to 4 hours.
Contributed by Cath Armstrong
Ingredients:
2 cans cream of mushroom soup (bought or MOOed)
3 cups water
3 cups white rice (uncooked)
1 cup thinly sliced celery
2 chicken fillets, skin off and diced
2 cups frozen mixed vegetables
1 cup sliced mushrooms
1 tablespoon dried minced onion
Method:
Add the water and soup to slow cooker, stir until combined. Add the rest of the ingredients and stir again until well mixed. Cove and cook on a low setting for 6 to 8 hours or on high for 3 to 4 hours.
Contributed by Cath Armstrong
chicken teriyaki
Ingredients:
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Sesame seeds for garnish
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce over and sprinkle with sesame seeds if desired.
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Sesame seeds for garnish
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce over and sprinkle with sesame seeds if desired.
Chicken Taco Chilli
Ingredients
2 large chicken breast fillets
1 medium onion (finely diced)
1 large red capsicum (diced)
2 cans diced tomatoes
125g can diced green chilis
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
300g frozen corn
4 cloves of garlic (crushed)
1/2 cup chicken stock
1-1/2 tbsp ground cumin
1-1/2 tbsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 cup fresh coriander, finely chopped
Salt and pepper to taste
Method:
Combine onion, garlic, beans, capsicum, corn, diced tomatoes, diced chilis, chicken stock, cumin, chilli powder, onion powder, oregano, paprika, and salt and pepper in a crock pot. Mix well.
Add in chicken breasts, and spoon chili over the chicken to make sure it’s fully covered. Cover and cook on low for 8-10 hours or high for 4-6 hours.
Using two forks, shred chicken, and stir. Add in coriander and serve.
Serves 8
2 large chicken breast fillets
1 medium onion (finely diced)
1 large red capsicum (diced)
2 cans diced tomatoes
125g can diced green chilis
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
300g frozen corn
4 cloves of garlic (crushed)
1/2 cup chicken stock
1-1/2 tbsp ground cumin
1-1/2 tbsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 cup fresh coriander, finely chopped
Salt and pepper to taste
Method:
Combine onion, garlic, beans, capsicum, corn, diced tomatoes, diced chilis, chicken stock, cumin, chilli powder, onion powder, oregano, paprika, and salt and pepper in a crock pot. Mix well.
Add in chicken breasts, and spoon chili over the chicken to make sure it’s fully covered. Cover and cook on low for 8-10 hours or high for 4-6 hours.
Using two forks, shred chicken, and stir. Add in coriander and serve.
Serves 8
chicken vino
Ingredients:
1.5kg chicken thighs
125g fresh mushrooms
1 cup dry white wine
1 tsp Italian seasoning
salt and pepper to taste
Method:
Season chicken with salt and pepper, then brown in oil in heavy based fry pan over medium high heat. Place browned chicken in crockpot. In same skillet, add mushrooms and sauté over medium high heat until browned slightly. Add wine to skillet and scrape browned bits from bottom. Pour mushroom-wine mixture over chicken in crockpot and sprinkle Italian seasoning over the top. Cover and cook on low for 8 to 9 hours. Serve with rice.
From the September 2011 Journal
1.5kg chicken thighs
125g fresh mushrooms
1 cup dry white wine
1 tsp Italian seasoning
salt and pepper to taste
Method:
Season chicken with salt and pepper, then brown in oil in heavy based fry pan over medium high heat. Place browned chicken in crockpot. In same skillet, add mushrooms and sauté over medium high heat until browned slightly. Add wine to skillet and scrape browned bits from bottom. Pour mushroom-wine mixture over chicken in crockpot and sprinkle Italian seasoning over the top. Cover and cook on low for 8 to 9 hours. Serve with rice.
From the September 2011 Journal
chocolate fudge cake
Here's a cake that you don't need a separate bowl for - you bake it right in the crock of the slow cooker. When summer heat is turning you off baking, this slowcooker version of a moist chocolate cake will give you kitchen hero status with the family.
In a bowl, mix together:
* 1 cup brown sugar
* 1 cup flour
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon salt
Stir in:
* 1/2 cup milk
* 2 tablespoons melted butter or margarine
* 1 teaspoon vanilla
Spread this mixture over the well greased bottom of your slow cooker. Then, mix together:
* 3/4 cup brown sugar
* 1/4 cup unsweetened cocoa powder
Sprinkle this over the batter in the slow cooker. Next, boil 1 3/4 cups water and pour over the batter. Don't stir; just cover and cook on High 2 to 3 hours. A toothpick inserted will come out clean when it's done.
From the November 2012 Journal
In a bowl, mix together:
* 1 cup brown sugar
* 1 cup flour
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon salt
Stir in:
* 1/2 cup milk
* 2 tablespoons melted butter or margarine
* 1 teaspoon vanilla
Spread this mixture over the well greased bottom of your slow cooker. Then, mix together:
* 3/4 cup brown sugar
* 1/4 cup unsweetened cocoa powder
Sprinkle this over the batter in the slow cooker. Next, boil 1 3/4 cups water and pour over the batter. Don't stir; just cover and cook on High 2 to 3 hours. A toothpick inserted will come out clean when it's done.
From the November 2012 Journal
cinnamon beef stew
Adding cinnamon and vinegar to this stew really brings out the flavour
Ingredients:
3 tablespoons olive oil
3 1/2 pounds beef chuck, cut into 2-inch pieces
Salt and freshly ground pepper
1 large onion, diced
2 cloves garlic, very finely chopped
24 pearl onions, trimmed, or frozen pearl onions, thawed
1/2 cup dry red wine
1/4 cup red wine vinegar
800ml passata or tomato puree
1 bay leaf
1/2 tsp ground cinnamon
Method:
In a large, heavy fry pan, heat the oil over medium-high heat. Pat the beef dry with paper towels. Add the beef in batches, without crowding the pan. Brown the beef well on all sides, about 15 minutes per batch. With a slotted spoon, transfer the beef to a large slow cooker. Sprinkle with salt and pepper to taste. Add the diced onion to the fry pan and cook, stirring often, until softened, about 10 minutes. Stir in the garlic and cook for 1 minute more. Stir in the pearl onions, wine and vinegar. Bring the liquid to a simmer. Pour the mixture into the slow cooker. Add the tomato puree, bay leaf, and cinnamon and stir well. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Discard the bay leaf. Serve hot.
Contributed by Cath Armstrong
Ingredients:
3 tablespoons olive oil
3 1/2 pounds beef chuck, cut into 2-inch pieces
Salt and freshly ground pepper
1 large onion, diced
2 cloves garlic, very finely chopped
24 pearl onions, trimmed, or frozen pearl onions, thawed
1/2 cup dry red wine
1/4 cup red wine vinegar
800ml passata or tomato puree
1 bay leaf
1/2 tsp ground cinnamon
Method:
In a large, heavy fry pan, heat the oil over medium-high heat. Pat the beef dry with paper towels. Add the beef in batches, without crowding the pan. Brown the beef well on all sides, about 15 minutes per batch. With a slotted spoon, transfer the beef to a large slow cooker. Sprinkle with salt and pepper to taste. Add the diced onion to the fry pan and cook, stirring often, until softened, about 10 minutes. Stir in the garlic and cook for 1 minute more. Stir in the pearl onions, wine and vinegar. Bring the liquid to a simmer. Pour the mixture into the slow cooker. Add the tomato puree, bay leaf, and cinnamon and stir well. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Discard the bay leaf. Serve hot.
Contributed by Cath Armstrong
Classic Hungarian Goulash - Crockpot
Perfect comfort food for winter.
Ingredients:
1kg beef stew meat, cubed
1 cup diced onion
2 tbsp plain flour
2 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 can diced tomatoes, undrained
1 bay leaf
1 cup sour cream
hot cooked wide egg noodles
freshly chopped flat leaf parsley to garnish
Method:
Put the beef and onion in crockpot. In a bowl, stir together the flour, paprika, garlic powder, salt and pepper, then sprinkle into crockpot and gently stir to coat the beef well.
Pour the diced tomatoes into the crockpot, carefully distributing evenly over the beef, then add the bay leaf.
Cover and cook on LOW for 7 to 8 hours or until beef is fork tender.
Take bay leaf out and add sour cream to crockpot, stirring gently. Allow sour cream to get warm, then turn heat off and serve immediately. Don't let the mixture boil after adding the sour cream or it will curdle and separate and while it will still taste incredibly good, it will look awful.
Spoon over hot cooked wide egg noodles and sprinkle fresh parsley on top of each serving.
Will serve 6 to 8.
From the June 2013 Journal
Ingredients:
1kg beef stew meat, cubed
1 cup diced onion
2 tbsp plain flour
2 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 can diced tomatoes, undrained
1 bay leaf
1 cup sour cream
hot cooked wide egg noodles
freshly chopped flat leaf parsley to garnish
Method:
Put the beef and onion in crockpot. In a bowl, stir together the flour, paprika, garlic powder, salt and pepper, then sprinkle into crockpot and gently stir to coat the beef well.
Pour the diced tomatoes into the crockpot, carefully distributing evenly over the beef, then add the bay leaf.
Cover and cook on LOW for 7 to 8 hours or until beef is fork tender.
Take bay leaf out and add sour cream to crockpot, stirring gently. Allow sour cream to get warm, then turn heat off and serve immediately. Don't let the mixture boil after adding the sour cream or it will curdle and separate and while it will still taste incredibly good, it will look awful.
Spoon over hot cooked wide egg noodles and sprinkle fresh parsley on top of each serving.
Will serve 6 to 8.
From the June 2013 Journal
Corned Silverside with Balsamic Plum Gaze
Ingredients:
2 kg lean corned silverside
1/4 cup brown sugar
1 1/2 tbsp balsamic vinegar
3 fresh mint sprigs (don't be tempted to leave the mint out, it makes all the difference to the finished dish)
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, scrubbed and roughly cut into chunks
3 cups water
8 peppercorns (yes, I count them out!)
Balsamic Plum Glaze:
3/4 cup beef stock
1/4 cup plum jam
1 1/2 tablespoons Balsamic vinegar
3 teaspoons sugar
Method:
Place the meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into the slowcooker crock. Cover and cook on Low 10-12 hours or High 6-7 hours. To make the plum glaze place the stock, jam, vinegar and sugar into a small, non-stick pan (I use my milk pan). Cook over a medium heat until mixture has reduced to a syrup consistency. Remove the meat, cover with foil and allow to stand for 10 minutes before slicing. Serve meat slices with plum glaze.
Tip of the Day, 4 June 2013
2 kg lean corned silverside
1/4 cup brown sugar
1 1/2 tbsp balsamic vinegar
3 fresh mint sprigs (don't be tempted to leave the mint out, it makes all the difference to the finished dish)
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, scrubbed and roughly cut into chunks
3 cups water
8 peppercorns (yes, I count them out!)
Balsamic Plum Glaze:
3/4 cup beef stock
1/4 cup plum jam
1 1/2 tablespoons Balsamic vinegar
3 teaspoons sugar
Method:
Place the meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into the slowcooker crock. Cover and cook on Low 10-12 hours or High 6-7 hours. To make the plum glaze place the stock, jam, vinegar and sugar into a small, non-stick pan (I use my milk pan). Cook over a medium heat until mixture has reduced to a syrup consistency. Remove the meat, cover with foil and allow to stand for 10 minutes before slicing. Serve meat slices with plum glaze.
Tip of the Day, 4 June 2013
Country Chicken with Rice
Ingredients:
2 cups mushrooms, sliced
2 large onions, diced
1/2 cup celery, sliced
1 medium garlic clove, crushed
500g skinless chicken thigh fillets, cut into bite-size pieces
1 tbsp plain flour
1/4 cups chicken stock
1 1/2 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 tins diced tomatoes
1/4 cup sultanas
2 cups cooked brown rice
Method:
Add mushrooms, onion, celery and garlic in a large frypan coated with cooking spray and sauté until vegetables are tender- about 5 minutes. Place vegetables in slow cooker and add chicken. In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add the seasonings, crushed tomatoes and sultanas, and stir in. Cover and cook on low for 5 hours. Check chicken, if it's not cooked continue cooking, checking every 30 minutes. To serve spoon over cooked rice.
Contributed by Catherine, North Bayswater, 16th June 2010
2 cups mushrooms, sliced
2 large onions, diced
1/2 cup celery, sliced
1 medium garlic clove, crushed
500g skinless chicken thigh fillets, cut into bite-size pieces
1 tbsp plain flour
1/4 cups chicken stock
1 1/2 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 tins diced tomatoes
1/4 cup sultanas
2 cups cooked brown rice
Method:
Add mushrooms, onion, celery and garlic in a large frypan coated with cooking spray and sauté until vegetables are tender- about 5 minutes. Place vegetables in slow cooker and add chicken. In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add the seasonings, crushed tomatoes and sultanas, and stir in. Cover and cook on low for 5 hours. Check chicken, if it's not cooked continue cooking, checking every 30 minutes. To serve spoon over cooked rice.
Contributed by Catherine, North Bayswater, 16th June 2010
Creamy Rice Pudding
Ingredients:
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put it all together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little exra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Contributed by Cath Armstrong
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put it all together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little exra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Contributed by Cath Armstrong
Crockpot Beef Curry
Ingredients:
750g stewing steak or gravy beef
2 onions
2 carrots
2 tsp curry powder
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp chutney
1-1/2 cups beef stock
1 tbsp cornflour
Method:
Peel the vegetables. Dice the onion and slice the carrot into rings. Trim all visible fat from the meat. Put all the ingredients and stir well to combine. Cook on 4 -5 hours on HIGH or 8 hours on LOW. Mix the cornflour with a little cold water to make a paste. Stir into the curry and cook a further 10 minutes until sauce thickens. Serve with steamed rice.
From the April 2014 Journal
750g stewing steak or gravy beef
2 onions
2 carrots
2 tsp curry powder
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp chutney
1-1/2 cups beef stock
1 tbsp cornflour
Method:
Peel the vegetables. Dice the onion and slice the carrot into rings. Trim all visible fat from the meat. Put all the ingredients and stir well to combine. Cook on 4 -5 hours on HIGH or 8 hours on LOW. Mix the cornflour with a little cold water to make a paste. Stir into the curry and cook a further 10 minutes until sauce thickens. Serve with steamed rice.
From the April 2014 Journal
Crock Pot Bean Soup
Ingredients:
8 cups water
2 cups diced lean cooked ham
1 onion, finely chopped
1 tsp. salt
250g dried Navy beans
1 cup finely chopped celery
2 tbsp finely chopped parsley
1/4 tsp pepper
Method:
In a large pot, bring water to a boil. Add beans (picked through), and boil gently 2 minutes. Turn off heat and let stand covered 1 hour. Pour all including water, into a slow cooker. Add remaining ingredients. Cover and cook on high 6-7 hours until beans are very soft.
Contributed by Cath Armstrong
8 cups water
2 cups diced lean cooked ham
1 onion, finely chopped
1 tsp. salt
250g dried Navy beans
1 cup finely chopped celery
2 tbsp finely chopped parsley
1/4 tsp pepper
Method:
In a large pot, bring water to a boil. Add beans (picked through), and boil gently 2 minutes. Turn off heat and let stand covered 1 hour. Pour all including water, into a slow cooker. Add remaining ingredients. Cover and cook on high 6-7 hours until beans are very soft.
Contributed by Cath Armstrong
Crockpot Beef Pot Roast
Ingredients:
2kg beef roast
1 can cream of mushroom soup*
1 pkt French onion soup mix
1/2 cup water
6 small red potatoes, scrubbed
3 large carrots, halved
salt and pepper
oil for frying
Method:
Heat a small amount of oil in cast iron or heavy based frying pan. Season meat with salt and pepper and add to fry pan. Brown over medium heat, turning to brown all sides of roast. Remove roast to platter and turn heat to low. In the same pan mix together soup, dry onion soup mix, and water. Stir to mix and get browned bits off bottom. Pour 1/2 mixture from fry pan into crockpot, place lay roast on top. Pour remaining mixture from over the top of roast. Arrange potatoes and carrots around the roast in crockpot. Cover and cook on low for 6 to 8 hours or until roast falls apart and potatoes are tender.
*Note: Substitute 375ml light evaporated milk and 200g finely sliced mushrooms for the can of soup if desired.
From the September 2011 Journal
2kg beef roast
1 can cream of mushroom soup*
1 pkt French onion soup mix
1/2 cup water
6 small red potatoes, scrubbed
3 large carrots, halved
salt and pepper
oil for frying
Method:
Heat a small amount of oil in cast iron or heavy based frying pan. Season meat with salt and pepper and add to fry pan. Brown over medium heat, turning to brown all sides of roast. Remove roast to platter and turn heat to low. In the same pan mix together soup, dry onion soup mix, and water. Stir to mix and get browned bits off bottom. Pour 1/2 mixture from fry pan into crockpot, place lay roast on top. Pour remaining mixture from over the top of roast. Arrange potatoes and carrots around the roast in crockpot. Cover and cook on low for 6 to 8 hours or until roast falls apart and potatoes are tender.
*Note: Substitute 375ml light evaporated milk and 200g finely sliced mushrooms for the can of soup if desired.
From the September 2011 Journal
Crockpot Caramel Sauce Recipe
Ingredients:
2 cans condensed milk (or one quantity of MOO condensed milk)
4 screw top preserving jars
Method:
Pour condensed milk equally into the four jars, leaving 3cm of space at the top of each jar.
Screw lids on VERY tight. Place jars in slow cooker, then fill slow cooker with warm water until jars are fully submerged, with about an extra 3cm of water above the jar lids. Cook on LOW for 9 hours.
After 9 hours, carefully remove jars with tongs {they’ll be HOT}, and allow to cool for 30 minutes.
After jars have cooled, remove lids, grab some apple slices, and start dipping into your delicious caramel sauce!
2 cans condensed milk (or one quantity of MOO condensed milk)
4 screw top preserving jars
Method:
Pour condensed milk equally into the four jars, leaving 3cm of space at the top of each jar.
Screw lids on VERY tight. Place jars in slow cooker, then fill slow cooker with warm water until jars are fully submerged, with about an extra 3cm of water above the jar lids. Cook on LOW for 9 hours.
After 9 hours, carefully remove jars with tongs {they’ll be HOT}, and allow to cool for 30 minutes.
After jars have cooled, remove lids, grab some apple slices, and start dipping into your delicious caramel sauce!
Crockpot Chicken & Dumplings
My family loves this recipe and it is very cheap, especially if you use MOO cream of chicken soup and Bisquick. You can add other vegetables to it to bulk it up. I have added sweet potato chunks, zucchini, beans (green and white), peas, corn, capsicum, baby yellow squash - whatever you have. I've also used spring onion and leek instead of brown onion with success.
Ingredients:
2 chicken breast fillets, skin off
2 cans of cream of chicken soup*
2 cups chicken stock
1 chicken stock cube
4 large carrots, peeled and sliced into 2cm chunks
8 celery stalks, sliced into 2cm chunks
1 large onion, diced
1 tbsp dried parsley
2 cups Bisquick**
Method:
Put the chicken fillets into the slowcooker. No need to dice them, they will shred easily once they are cooked. Add the cream of chicken soup and the stock. Crumble the stock cube over the top, sprinkle with the parsley and cook on high for 2 - 3 hours, until the chicken is cooked through and fork tender. Use a fork to shred the chicken into small pieces. Add the prepared vegetables and cook another hour.
During this time make your dumplings. Put the 2 cups Bisquick into a bowl. Stir in 1 cup cold water with a fork. Using a teaspoon, take a small spoonful of the dough and drop into the crockpot. Continue until you've used all the dough. Cook a further 30 minutes to an hour, or until the vegetables are cooked to your liking.
*I use Cath's MOO Tinned Cream of Chicken Soup, it's cheaper and I control the ingredients.
**I use the MOO Bisquick recipe found here, again it's cheaper and I
Contributed by Anne in Melbourne, 27th September 2013
Ingredients:
2 chicken breast fillets, skin off
2 cans of cream of chicken soup*
2 cups chicken stock
1 chicken stock cube
4 large carrots, peeled and sliced into 2cm chunks
8 celery stalks, sliced into 2cm chunks
1 large onion, diced
1 tbsp dried parsley
2 cups Bisquick**
Method:
Put the chicken fillets into the slowcooker. No need to dice them, they will shred easily once they are cooked. Add the cream of chicken soup and the stock. Crumble the stock cube over the top, sprinkle with the parsley and cook on high for 2 - 3 hours, until the chicken is cooked through and fork tender. Use a fork to shred the chicken into small pieces. Add the prepared vegetables and cook another hour.
During this time make your dumplings. Put the 2 cups Bisquick into a bowl. Stir in 1 cup cold water with a fork. Using a teaspoon, take a small spoonful of the dough and drop into the crockpot. Continue until you've used all the dough. Cook a further 30 minutes to an hour, or until the vegetables are cooked to your liking.
*I use Cath's MOO Tinned Cream of Chicken Soup, it's cheaper and I control the ingredients.
**I use the MOO Bisquick recipe found here, again it's cheaper and I
Contributed by Anne in Melbourne, 27th September 2013
Crockpot Ham and Broccoli Casserole
Crockpots aren't just for winter, they are great in summer too, to avoid using the oven and heating up the house.
Ingredients:
500g pkt frozen broccoli, thawed and drained
3 cups cubed ham
1 can condensed cream of mushroom soup, undiluted
200g jar cream cheese
1 cup milk
1 cup uncooked rice
1 celery rib, chopped
1 small onion, chopped
Method:
Combine the broccoli, ham, soup, cheese sauce, milk, rice, celery and onion into the slow cooker. Cover and cook on the low setting for 4 to 5 hours or until rice is tender. Makes approximately 4 servings.
Ingredients:
500g pkt frozen broccoli, thawed and drained
3 cups cubed ham
1 can condensed cream of mushroom soup, undiluted
200g jar cream cheese
1 cup milk
1 cup uncooked rice
1 celery rib, chopped
1 small onion, chopped
Method:
Combine the broccoli, ham, soup, cheese sauce, milk, rice, celery and onion into the slow cooker. Cover and cook on the low setting for 4 to 5 hours or until rice is tender. Makes approximately 4 servings.
Crockpot Herbes De Provence Beef Bourguigon
Ingredients:
2kg beef chuck roast, cubed
1/4 cup olive oil
6 carrots, cut into 2.5cm chunks
2 medium onions, diced
2 cans beef broth
2 cups dry red wine
180g tub tomato paste
1 tsp Herbes de Provence (or mixture of fennel/basil/rosemary/thyme)
250g fresh whole button mushrooms, quartered
12 small pearl onions, peeled
1/4 cup plain flour
1/4 cup butter, at room temperature
salt and black pepper to taste
Boiled gold or new potatoes for serving, optional
Method:
In a large heavy fry pan, over medium-high heat, add the oil and cubed beef and quickly brown the beef, then add the beef to the crockpot, scraping out the browned bits and oil into the crockpot along with the beef. Add the remaining ingredients EXCEPT flour and butter and salt and pepper.
Cover and cook on LOW for 8 to 9 hours.
Before serving, in a bowl mix the flour into the butter with a fork to make a paste, then stir into the mixture in the crockpot; turn heat to high and bring up to a boil, stir until thickened, then turn crockpot off.
Serve over boiled potatoes.
From the March 2013 Journal
2kg beef chuck roast, cubed
1/4 cup olive oil
6 carrots, cut into 2.5cm chunks
2 medium onions, diced
2 cans beef broth
2 cups dry red wine
180g tub tomato paste
1 tsp Herbes de Provence (or mixture of fennel/basil/rosemary/thyme)
250g fresh whole button mushrooms, quartered
12 small pearl onions, peeled
1/4 cup plain flour
1/4 cup butter, at room temperature
salt and black pepper to taste
Boiled gold or new potatoes for serving, optional
Method:
In a large heavy fry pan, over medium-high heat, add the oil and cubed beef and quickly brown the beef, then add the beef to the crockpot, scraping out the browned bits and oil into the crockpot along with the beef. Add the remaining ingredients EXCEPT flour and butter and salt and pepper.
Cover and cook on LOW for 8 to 9 hours.
Before serving, in a bowl mix the flour into the butter with a fork to make a paste, then stir into the mixture in the crockpot; turn heat to high and bring up to a boil, stir until thickened, then turn crockpot off.
Serve over boiled potatoes.
From the March 2013 Journal
Crock Pot Honey-Garlic Chicken
Ingredients
4 chicken thighs, skin off
4 garlic cloves, crushed
1/3 cup honey
1/2 cup tomato sauce
1/2 cup soy sauce
1/2 tsp dried oregano
2 tbsp fresh parsley
1/2 tbsp toasted sesame seeds
Method:
Arrange chicken thighs so they cover the bottom of your slow cooker; set aside. In a mixing bowl, combine garlic, honey, tomato sauce, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Cover and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH (test the chicken is thoroughly cooked - if it's not, cook a further 15 minutes and check again. Continue cooking until chicken is cooked through).
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
4 chicken thighs, skin off
4 garlic cloves, crushed
1/3 cup honey
1/2 cup tomato sauce
1/2 cup soy sauce
1/2 tsp dried oregano
2 tbsp fresh parsley
1/2 tbsp toasted sesame seeds
Method:
Arrange chicken thighs so they cover the bottom of your slow cooker; set aside. In a mixing bowl, combine garlic, honey, tomato sauce, soy sauce, oregano and parsley; whisk until thoroughly combined.
Pour the sauce over the chicken thighs.
Cover and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH (test the chicken is thoroughly cooked - if it's not, cook a further 15 minutes and check again. Continue cooking until chicken is cooked through).
Remove lid and transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
Crockpot Sweet Mustard Glazed Ham
Ingredients:
3kg ham
1/2 cup brown sugar, packed
1 tbsp Dijon mustard
3 tbsp orange juice
1 tbsp cold water
1 tbsp cornflour
Method:
Place ham in crockpot. In separate bowl, mix together brown sugar, mustard, and orange juice. Pour mixture over ham, put cover on crockpot, and cook on HIGH for 1 hour. urn crockpot down to LOW temperature and cook for 6 to 7 hours. Remove ham from crockpot and keep warm, and turn crockpot to HIGH. Mix cold water and cornflour in small bowl until cornflour is dissolved. Whisk cornflour mixture into drippings in crockpot, cook until sauce begins to thicken, whisking several times. Serve ham with thickened glaze spooned over slices.
3kg ham
1/2 cup brown sugar, packed
1 tbsp Dijon mustard
3 tbsp orange juice
1 tbsp cold water
1 tbsp cornflour
Method:
Place ham in crockpot. In separate bowl, mix together brown sugar, mustard, and orange juice. Pour mixture over ham, put cover on crockpot, and cook on HIGH for 1 hour. urn crockpot down to LOW temperature and cook for 6 to 7 hours. Remove ham from crockpot and keep warm, and turn crockpot to HIGH. Mix cold water and cornflour in small bowl until cornflour is dissolved. Whisk cornflour mixture into drippings in crockpot, cook until sauce begins to thicken, whisking several times. Serve ham with thickened glaze spooned over slices.
curried beef
Ingredients:
Ikg stewing steak (gravy/ chuck), cut into 4 cm cubes
2 medium onions cut into large cubes
3 tbsp flour
1 ½ tsp salt
½ tsp pepper
¼ tsp garlic powder
1 ½ tsp curry powder
425 ml tomato sauce
2 tbsp ketchup manis
2 tsp beef stock powder
½ tsp sugar
Method:
Combine the first 7 ingredients in a 3. 5 litre slow cooker. Stir well making sure all meat is coated in flour. Stir the remaining 4 ingredients in bowl. Pour over the top. Cover and cool on Low for 8 -10 hours or on High for 4 – 5 hours. Makes 6 cups.
Ikg stewing steak (gravy/ chuck), cut into 4 cm cubes
2 medium onions cut into large cubes
3 tbsp flour
1 ½ tsp salt
½ tsp pepper
¼ tsp garlic powder
1 ½ tsp curry powder
425 ml tomato sauce
2 tbsp ketchup manis
2 tsp beef stock powder
½ tsp sugar
Method:
Combine the first 7 ingredients in a 3. 5 litre slow cooker. Stir well making sure all meat is coated in flour. Stir the remaining 4 ingredients in bowl. Pour over the top. Cover and cool on Low for 8 -10 hours or on High for 4 – 5 hours. Makes 6 cups.
Easy Beef & Bean Chilli
Ingredients:
500g minced beef
1 tbsp chilli powder
1 can diced tomatoes
2 cans kidney beans, drained and rinsed
1 cup water
Method:
Turn crockpot to high. Heat a heavy based fry pan and brown minced beef, stirring frequently to break up clumps. Drain. Add chilli powder, tomatoes, beans and water, stir to combine. Turn crockpot to LOW and pour the meat mixture into the crock. Cover and cook on LOW for 6 to 8 hours. Serve with fresh chopped toppings like green capsicum, onion, tomatoes, and a dollop of sour cream with parsley.
From the September 2011 Journal
500g minced beef
1 tbsp chilli powder
1 can diced tomatoes
2 cans kidney beans, drained and rinsed
1 cup water
Method:
Turn crockpot to high. Heat a heavy based fry pan and brown minced beef, stirring frequently to break up clumps. Drain. Add chilli powder, tomatoes, beans and water, stir to combine. Turn crockpot to LOW and pour the meat mixture into the crock. Cover and cook on LOW for 6 to 8 hours. Serve with fresh chopped toppings like green capsicum, onion, tomatoes, and a dollop of sour cream with parsley.
From the September 2011 Journal
easy chicken stew
Ingredients:
2kg Maryland pieces
2 cans diced tomatoes
1/2 tsp mixed herbs
1 clove garlic, crushed
Method:
Place chicken pieces in slow cooker. Combine diced tomatoes, herbs and garlic and pour over chicken pieces. Cook on low 6 - 8 hours or until chicken is cooked through. Serve over rice.
2kg Maryland pieces
2 cans diced tomatoes
1/2 tsp mixed herbs
1 clove garlic, crushed
Method:
Place chicken pieces in slow cooker. Combine diced tomatoes, herbs and garlic and pour over chicken pieces. Cook on low 6 - 8 hours or until chicken is cooked through. Serve over rice.
Beef, Barley and Cabbage Stew
Ingredients:
1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 cups water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled
Method:
Spray the cooker with a non-stick cooking spray.
Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.
Pour the water over the meat and vegetables.
Add in the leek, cabbage, barley and stock cubes.
Bring the cooker to high pressure quickly.
Cook 15 minutes then allow the pressure to drop on its own.
Break up the potatoes in a large bowl.
Ladle the stew over the potatoes just before serving.
Three beef stock cubes may be used in the place of the vegetable stock if you prefer. To save time you can brown frozen meat after defrosting for 30 minutes.
1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 cups water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled
Method:
Spray the cooker with a non-stick cooking spray.
Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.
Pour the water over the meat and vegetables.
Add in the leek, cabbage, barley and stock cubes.
Bring the cooker to high pressure quickly.
Cook 15 minutes then allow the pressure to drop on its own.
Break up the potatoes in a large bowl.
Ladle the stew over the potatoes just before serving.
Three beef stock cubes may be used in the place of the vegetable stock if you prefer. To save time you can brown frozen meat after defrosting for 30 minutes.
Easy French Onion Soup
Ingredients:
4 large brown onions
2 litres good beef broth (homemade or canned)
2 baguettes
1/2 cup grated havarti cheese
1/2 cup grated mozzarella cheese
Method:
Slice onions and add to crockpot with beef broth. Cook on low eight hours. To serve, slice baguettes and grill on one side. Mix cheeses and divide between sliced bread. Return to oven until cheese has melted and is golden. Float one or two slices of bread in each bowl of soup.
Contributed by Debbie, Balranald, 6th June 2010
4 large brown onions
2 litres good beef broth (homemade or canned)
2 baguettes
1/2 cup grated havarti cheese
1/2 cup grated mozzarella cheese
Method:
Slice onions and add to crockpot with beef broth. Cook on low eight hours. To serve, slice baguettes and grill on one side. Mix cheeses and divide between sliced bread. Return to oven until cheese has melted and is golden. Float one or two slices of bread in each bowl of soup.
Contributed by Debbie, Balranald, 6th June 2010
Easy Spaghetti and Meatballs
Ingredients:
500g mince
1 egg
1/2 tsp Italian herbs
2 x 750ml jars passata
1 onion, chopped
1 clove garlic, crushed
1/2 cup water
Method:
Beat herbs and egg together. Add to mince, mixing in well. Take teaspoonfuls of meat and roll into meatballs. Put meatballs, passata, onion, garlic, and water into crockpot. Cover and cook on LOW for 6 to 7 hours. Cook favourite pasta according to directions on package. Serve pasta with hot spaghetti sauce and meatballs with Parmesan cheese on top if desired.
From the March 2011 Cheapskates Journal
500g mince
1 egg
1/2 tsp Italian herbs
2 x 750ml jars passata
1 onion, chopped
1 clove garlic, crushed
1/2 cup water
Method:
Beat herbs and egg together. Add to mince, mixing in well. Take teaspoonfuls of meat and roll into meatballs. Put meatballs, passata, onion, garlic, and water into crockpot. Cover and cook on LOW for 6 to 7 hours. Cook favourite pasta according to directions on package. Serve pasta with hot spaghetti sauce and meatballs with Parmesan cheese on top if desired.
From the March 2011 Cheapskates Journal
Fabulous Mac and Cheese
This is a crockpot recipe, put it on in the morning and it will be ready for lunch. The actual cooking time will depend on the age and size of your crockpot. Older units cook slower than the newer models and of course if your slow cooker is one of the larger models then again cooking time will change. Check after 4 hours, if the mac'n'cheese has set it is ready. If not keep cooking, checking at 15 minute intervals.
Ingredients:
250g elbow macaroni, cooked and drained
125g cheddar cheese, shredded
375ml can skim evaporated milk
1 1/2 cups skim milk
2 eggs
1 tsp salt
1/2 tsp black pepper
Method:
Spray the inside of a slow cooker with cooking spray. Add the cooked macaroni and the remaining ingredients, excluding 1 cup of the cheese, mix well. Next, sprinkle the remaining cup of cheese over the top of the casserole. Cover and cook on low setting for about 5 to 6 hours or until the mixture appears firm. Do not stir until the mac and cheese has finished cooking.
Contributed by Cath Armstrong
Ingredients:
250g elbow macaroni, cooked and drained
125g cheddar cheese, shredded
375ml can skim evaporated milk
1 1/2 cups skim milk
2 eggs
1 tsp salt
1/2 tsp black pepper
Method:
Spray the inside of a slow cooker with cooking spray. Add the cooked macaroni and the remaining ingredients, excluding 1 cup of the cheese, mix well. Next, sprinkle the remaining cup of cheese over the top of the casserole. Cover and cook on low setting for about 5 to 6 hours or until the mixture appears firm. Do not stir until the mac and cheese has finished cooking.
Contributed by Cath Armstrong
Guinness Beef Stew
Ingredients:
1kg new red potatoes, scrubbed and cut in half
4 carrots, chopped coarse
2 celery stalks, chopped coarse
2 bay leaves
1.5kg stew beef, cubed
1/2 cup plain flour, season with salt and pepper
3 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 cups beef stock
250g fresh whole mushrooms cut in half
1 jar tomato sauce
1 envelope French onion soup mix
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tsp dried basil
1 tsp salt
375ml Guinness (or other very dark beer)
Method:
Put the potatoes, carrots, celery, and bay leaves in the crockpot.
Put the stew beef in a paper bag and add the flour that has been seasoned with salt and pepper; shake the bag to coat the beef.
In a large fry pan, add the olive oil, heat over medium-high heat, and brown the coated beef stew meat in the skillet, removing as it cooks, and set aside. (Do this in batches so you don't overcrowd the pan.)
When beef is all browned, add onion and garlic to the same pan and cook for 1 minute, then pour in the beef broth and let cook for 1 more minute, scraping the browned bits off the bottom of the skillet.
Now put the browned beef in the crockpot, along with the onion/garlic/broth mixture from the skillet. Add the mushrooms, tomato sauce, onion soup mix, and all seasonings, stir gently.
Pour in the Guinness, then cover the crockpot, set heat to LOW, and cook for 7 to 8 hours.
Serve in big bowls with crusty bread alongside.
Serves 4 to 6.
From the May 2013 Journal
1kg new red potatoes, scrubbed and cut in half
4 carrots, chopped coarse
2 celery stalks, chopped coarse
2 bay leaves
1.5kg stew beef, cubed
1/2 cup plain flour, season with salt and pepper
3 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 cups beef stock
250g fresh whole mushrooms cut in half
1 jar tomato sauce
1 envelope French onion soup mix
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tsp dried basil
1 tsp salt
375ml Guinness (or other very dark beer)
Method:
Put the potatoes, carrots, celery, and bay leaves in the crockpot.
Put the stew beef in a paper bag and add the flour that has been seasoned with salt and pepper; shake the bag to coat the beef.
In a large fry pan, add the olive oil, heat over medium-high heat, and brown the coated beef stew meat in the skillet, removing as it cooks, and set aside. (Do this in batches so you don't overcrowd the pan.)
When beef is all browned, add onion and garlic to the same pan and cook for 1 minute, then pour in the beef broth and let cook for 1 more minute, scraping the browned bits off the bottom of the skillet.
Now put the browned beef in the crockpot, along with the onion/garlic/broth mixture from the skillet. Add the mushrooms, tomato sauce, onion soup mix, and all seasonings, stir gently.
Pour in the Guinness, then cover the crockpot, set heat to LOW, and cook for 7 to 8 hours.
Serve in big bowls with crusty bread alongside.
Serves 4 to 6.
From the May 2013 Journal
Indonesian Style Chicken
Ingredients:
6 - 8 chicken thighs on the bone
3 tablespoons soy sauce
4 - 6 cloves crushed garlic
2 tablespoons grated ginger
3 teaspoons sesame oil
1/2 teaspoons crushed chilli
1/3 cup peanut butter
1/2 cup coconut milk
Method:
Mix the soy sauce, garlic, ginger, oil and chilli in the bowl of the slowcooker and stir to combine. Add chicken thighs and baste with sauce. Cook on high for 8 - 10 hours, depending on size of chicken thighs. Chicken should be tender and almost falling off the bone.
Remove chicken from slowcooker (keep warm). Stir peanut butter into juices in slow cooker until smooth then stir in the coconut milk. Return chicken to slowcooker and heat through. Serve over steamed rice.
Contributed by Cath Armstrong
6 - 8 chicken thighs on the bone
3 tablespoons soy sauce
4 - 6 cloves crushed garlic
2 tablespoons grated ginger
3 teaspoons sesame oil
1/2 teaspoons crushed chilli
1/3 cup peanut butter
1/2 cup coconut milk
Method:
Mix the soy sauce, garlic, ginger, oil and chilli in the bowl of the slowcooker and stir to combine. Add chicken thighs and baste with sauce. Cook on high for 8 - 10 hours, depending on size of chicken thighs. Chicken should be tender and almost falling off the bone.
Remove chicken from slowcooker (keep warm). Stir peanut butter into juices in slow cooker until smooth then stir in the coconut milk. Return chicken to slowcooker and heat through. Serve over steamed rice.
Contributed by Cath Armstrong
Italian Sausage Casserole
Ingredients:
3 Italian sausages, sliced
2 410g cans Italian tomatoes
4 red potatoes, peeled and diced
1 225g can of corn kernels
Salt & pepper to taste
Dried basil
500g pasta spirals
Method:
Combine all ingredients in slow cooker. Cook for 8 hours on low. When you are ready to serve, cook pasta according to directions on packet. Drain well, stir through sauce and serve.
Contributed by Cath Armstrong
3 Italian sausages, sliced
2 410g cans Italian tomatoes
4 red potatoes, peeled and diced
1 225g can of corn kernels
Salt & pepper to taste
Dried basil
500g pasta spirals
Method:
Combine all ingredients in slow cooker. Cook for 8 hours on low. When you are ready to serve, cook pasta according to directions on packet. Drain well, stir through sauce and serve.
Contributed by Cath Armstrong
Layered Ratatouille
Ingredients:
2 onions, peeled and sliced in 1cm rings
1 eggplant, washed and sliced in 1cm rings
4 zucchini, washed and sliced in 1cm rings
2 garlic cloves, crushed
2 green capsicum, cut in 1cm strips
6 large ripe tomatoes, cut in 1cm thick wedges
1 tsp dried basil
2 tsp salt
1/4 tsp black pepper
2 tbsp fresh flat leaf parsley, chopped
1/4 cup olive oil
Method:
Get out your slow cooker.
Put half the vegetables in the slow cooker in the order listed: onion, eggplant, zucchini, garlic, capsicum, and tomatoes.
Repeat the same layers.
Evenly sprinkle the basil, salt, pepper and parsley over the top, then drizzle the olive oil evenly over all.
Cover and cook on LOW for 7 to 8 hours or until all vegetables are very tender.
You have several options for serving.
Spoon it directly out of the crockpot, hot, as a side dish, being careful to maintain the layers to show off how pretty they are.
Remove to a large bowl and chop it up into a coarse texture and serve as a side or a spread.
Or put the mixture in a food processor and pulse it until you get a finer texture and serve as a dip or spread.
From the July 2014 Journal
2 onions, peeled and sliced in 1cm rings
1 eggplant, washed and sliced in 1cm rings
4 zucchini, washed and sliced in 1cm rings
2 garlic cloves, crushed
2 green capsicum, cut in 1cm strips
6 large ripe tomatoes, cut in 1cm thick wedges
1 tsp dried basil
2 tsp salt
1/4 tsp black pepper
2 tbsp fresh flat leaf parsley, chopped
1/4 cup olive oil
Method:
Get out your slow cooker.
Put half the vegetables in the slow cooker in the order listed: onion, eggplant, zucchini, garlic, capsicum, and tomatoes.
Repeat the same layers.
Evenly sprinkle the basil, salt, pepper and parsley over the top, then drizzle the olive oil evenly over all.
Cover and cook on LOW for 7 to 8 hours or until all vegetables are very tender.
You have several options for serving.
Spoon it directly out of the crockpot, hot, as a side dish, being careful to maintain the layers to show off how pretty they are.
Remove to a large bowl and chop it up into a coarse texture and serve as a side or a spread.
Or put the mixture in a food processor and pulse it until you get a finer texture and serve as a dip or spread.
From the July 2014 Journal
Lazy Cook's Lasagne
This lasagne is great for freezing, for those nights when you are in a hurry or can't be bothered cooking. It reheats beautifully in the microwave.
Ingredients:
2 cloves garlic, chopped
400g can diced tomatoes
1 pkt French onion soup mix
500g lean beef mince
¼ cup tomato paste
1 tsp each dried basil and oregano
2 tsp beef stock powder
1 cup hot water
250g dried lasagne sheets, broken to fit your slow cooker
Topping:
2 tsp cornflour
1 large egg
200ml cottage cheese
1 cup grated tasty cheese
Paprika
Method:
Turn the slow cooker on to High to preheat. Coat the bowl with non stick spray. Place garlic and tomatoes with juice into food processor and whizz to break up tomatoes. Add the soup mix, mince, tomato paste, herbs, stock and water, and process until well combined. This can be done with a fork if you don't have a food processor. Spread one third of the meat mixture evenly over the bottom of the slow cooker, place half the lasagne noodles over the meat. Repeat the layering using half the remaining meat mixture, top with remaining lasagne sheets then cover with the remaining meat mixture. To make the topping, mix together the cornflour, egg, cottage cheese and cheese. Pour this over everything in the slow cooker and sprinkle with the paprika. Turn the slow cooker to Low and cook for 8 - 9 hours.
Contributed by Cheryl McKenzie, 18th July 2010
Ingredients:
2 cloves garlic, chopped
400g can diced tomatoes
1 pkt French onion soup mix
500g lean beef mince
¼ cup tomato paste
1 tsp each dried basil and oregano
2 tsp beef stock powder
1 cup hot water
250g dried lasagne sheets, broken to fit your slow cooker
Topping:
2 tsp cornflour
1 large egg
200ml cottage cheese
1 cup grated tasty cheese
Paprika
Method:
Turn the slow cooker on to High to preheat. Coat the bowl with non stick spray. Place garlic and tomatoes with juice into food processor and whizz to break up tomatoes. Add the soup mix, mince, tomato paste, herbs, stock and water, and process until well combined. This can be done with a fork if you don't have a food processor. Spread one third of the meat mixture evenly over the bottom of the slow cooker, place half the lasagne noodles over the meat. Repeat the layering using half the remaining meat mixture, top with remaining lasagne sheets then cover with the remaining meat mixture. To make the topping, mix together the cornflour, egg, cottage cheese and cheese. Pour this over everything in the slow cooker and sprinkle with the paprika. Turn the slow cooker to Low and cook for 8 - 9 hours.
Contributed by Cheryl McKenzie, 18th July 2010
Light and Creamy Broccoli Soup
Ingredients:
1kg fresh broccoli, chopped
1 tbsp unsalted margarine
Water
2 cups milk*
200g cream cheese, cubed
Method:
Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, cover and continue cooking 20 minutes or until the cheese has completely melted into the soup.
Serving Size: 6
Notes:
If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.
*You can use low fat milk and cream cheese if you want to.
1kg fresh broccoli, chopped
1 tbsp unsalted margarine
Water
2 cups milk*
200g cream cheese, cubed
Method:
Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, cover and continue cooking 20 minutes or until the cheese has completely melted into the soup.
Serving Size: 6
Notes:
If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.
*You can use low fat milk and cream cheese if you want to.
minestrone
Ingredients:
2 tablespoons vegetable oil
750g stewing beef (chuck or gravy beef)
1 cup chopped celery
¾ cup chopped onion
2 tablespoons chopped parsley
1 clove garlic
1 tablespoon pepper
1 tablespoon salt
½ teaspoon oregano, crushed
2 cans tomato sauce
1 litre of water
1 cup broken spaghetti
1 ½ cups sliced zucchini
2 cups frozen peas, partially thawed
Method:
Heat oil in a large frypan. Add meat and brown on all sides. Push meat to the side, put celery, onion, parsley and garlic into pan and cook until celery is tender. Add seasonings and tomato sauce, stir to mix contents of frypan. Turn mixture into slow cooker. Add water and stir. Cover and cook on low 8 to 10 hours. Add spaghetti, zucchini and peas, stir. Cover and cook on High 30 – 45 minutes. Makes about 10 – 12 servings.
2 tablespoons vegetable oil
750g stewing beef (chuck or gravy beef)
1 cup chopped celery
¾ cup chopped onion
2 tablespoons chopped parsley
1 clove garlic
1 tablespoon pepper
1 tablespoon salt
½ teaspoon oregano, crushed
2 cans tomato sauce
1 litre of water
1 cup broken spaghetti
1 ½ cups sliced zucchini
2 cups frozen peas, partially thawed
Method:
Heat oil in a large frypan. Add meat and brown on all sides. Push meat to the side, put celery, onion, parsley and garlic into pan and cook until celery is tender. Add seasonings and tomato sauce, stir to mix contents of frypan. Turn mixture into slow cooker. Add water and stir. Cover and cook on low 8 to 10 hours. Add spaghetti, zucchini and peas, stir. Cover and cook on High 30 – 45 minutes. Makes about 10 – 12 servings.
mushroom & chicken soup
Ingredients:
1 can cream of mushroom soup
1/4 cup water
2 skinless chicken fillets, halved and then cut into 1cm dice
1/2 tsp salt
1/4 tsp pepper
500g fresh mushrooms, sliced
1 large carrot, cut into dice
2 stalks of celery, sliced
1/2 tsp garlic powder
Method:
Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavours together.
Cover and cook on the low temperature setting 7 hours.
Serving Size: 4
Notes:
Any type of mushrooms can be used just be sure they are fresh not canned. If you really like mushrooms double the amount. No extra cooking time will be needed.
1 can cream of mushroom soup
1/4 cup water
2 skinless chicken fillets, halved and then cut into 1cm dice
1/2 tsp salt
1/4 tsp pepper
500g fresh mushrooms, sliced
1 large carrot, cut into dice
2 stalks of celery, sliced
1/2 tsp garlic powder
Method:
Place the soup into the crock pot.
Add the water and stir to combine well.
Salt and pepper the chicken cubes then add them to the crock pot.
Place the mushrooms, carrots and celery into the mixture.
Sprinkle in the garlic powder and stir to incorporate all the flavours together.
Cover and cook on the low temperature setting 7 hours.
Serving Size: 4
Notes:
Any type of mushrooms can be used just be sure they are fresh not canned. If you really like mushrooms double the amount. No extra cooking time will be needed.
Orange Marmalade Chicken and Sweet Potatoes
Ingredients:
4 sweet potatoes, cleaned and coarse cut
6 chicken thighs, skin off
1 cup orange marmalade
1/2 cup chicken stock
salt and pepper to taste
Ingredients:
Put prepared sweet potatoes in crockpot. Arrange chicken thighs on top of sweet potatoes, sprinkle with salt and pepper. Mix orange marmalade and chicken stock together in separate bowl, then pour over the chicken. Set crockpot to LOW and cook covered for 6 to 8 hours. Spoon sauce over top of chicken when serving.
From the March 2011 Cheapskates Journal
4 sweet potatoes, cleaned and coarse cut
6 chicken thighs, skin off
1 cup orange marmalade
1/2 cup chicken stock
salt and pepper to taste
Ingredients:
Put prepared sweet potatoes in crockpot. Arrange chicken thighs on top of sweet potatoes, sprinkle with salt and pepper. Mix orange marmalade and chicken stock together in separate bowl, then pour over the chicken. Set crockpot to LOW and cook covered for 6 to 8 hours. Spoon sauce over top of chicken when serving.
From the March 2011 Cheapskates Journal
Oriental Chicken Noodle Soup
Ingredients:
500g chicken thighs, boneless and skinless
500g baby carrots cut in half
1 stalk celery, chopped
250g can bamboo shoots, sliced and drained
250g can water chestnuts, sliced and drained
1 packet oriental flavored 2 minute noodles mix
1.5l chicken stock
1 cup frozen sugar snap peas, thawed
2 spring onions, chopped
Method:
Place the chicken thighs into the bottom of a crockpot. Layer the carrots, celery, bamboo shoots and water chestnuts in that order. Sprinkle the oriental seasoning packet from the two minute noodles. Pour in the stock but do not stir. Cover and cook on low for 7 to 8 hours. Remove the chicken from the crock pot and carefully shred it with two forks. Return the chicken to the crock pot and stir to combine. Break the two minute noodles into the mixture. Add the sugar snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender. Sprinkle in the green onion just before serving.
Note: Using chicken thighs is important when it comes to crockpot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavour of the soup better than chicken breasts.
Contributed by Cath Armstrong
500g chicken thighs, boneless and skinless
500g baby carrots cut in half
1 stalk celery, chopped
250g can bamboo shoots, sliced and drained
250g can water chestnuts, sliced and drained
1 packet oriental flavored 2 minute noodles mix
1.5l chicken stock
1 cup frozen sugar snap peas, thawed
2 spring onions, chopped
Method:
Place the chicken thighs into the bottom of a crockpot. Layer the carrots, celery, bamboo shoots and water chestnuts in that order. Sprinkle the oriental seasoning packet from the two minute noodles. Pour in the stock but do not stir. Cover and cook on low for 7 to 8 hours. Remove the chicken from the crock pot and carefully shred it with two forks. Return the chicken to the crock pot and stir to combine. Break the two minute noodles into the mixture. Add the sugar snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender. Sprinkle in the green onion just before serving.
Note: Using chicken thighs is important when it comes to crockpot cooking. They keep their shape better and remain moist during the long cooking time. They also enhance the flavour of the soup better than chicken breasts.
Contributed by Cath Armstrong
Pearl Barley Chicken Soup
Ingredients:
500g pearl barley
1 small, whole boiling chicken*
2 carrots, diced
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the crock pot.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.**
Return to the chicken meat to the crock pot.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6
Notes:
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
*A No. 8 or No. 10 chicken is ideal and they can often be bought very cheaply from butchers in twin packs.
**Use the bones and skin to make stock after you've made the soup.
500g pearl barley
1 small, whole boiling chicken*
2 carrots, diced
2 stalks celery, sliced
2 tbsp parsley, chopped
Water
Method:
Place the barley in the crock pot.
Add the chicken.
Place the carrots and celery on top of the chicken.
Sprinkle the parsley over the top of the other ingredients.
Cover just over the top of the ingredients with water.
Cover the crock pot and cook on low 5 hours.
Remove the chicken from the crock pot.
Use forks to remove the chicken meat from the bones.
Discard the bones and any skin.**
Return to the chicken meat to the crock pot.
Cover and continue cooking on low 1 hour or until the barley is soft.
Serving Size: 6
Notes:
Pearl barley is processed by removing the hull and bran. This type of barley is used more often in cooking because it cooks much faster than regular barley. This type of barley can be found in most supermarkets.
*A No. 8 or No. 10 chicken is ideal and they can often be bought very cheaply from butchers in twin packs.
**Use the bones and skin to make stock after you've made the soup.
Peppered Beef Stew
Ingredients:
2 - 2.5kg gravy beef or stewing steak, cut into bite sized chunks
1/4 to 1/2 cup crushed black peppercorns
2 large onions, roughly diced
1 tin diced tomatoes
1 red capsicum, roughly diced
1kg small red potatoes, scrubbed
2 large carrots, cut into chunks
2 celery stalks, sliced
1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried dill
1 tbsp celery seed
1 tbsp rock salt
1 tsp caraway seed, optional
Water to cover
Method:
Get out your slow cooker.
Put the cubed beef in a bowl, add the crushed peppercorns and toss until well coated.
Put all ingredients in the crockpot, (in the order listed), pour in just enough water to cover the ingredients.
Cover the crockpot, set temperature to LOW, and cook for 8 to 9 hours, stirring twice during the cooking time.
Serves 6 to 8.
From the July 2014 Journal
2 - 2.5kg gravy beef or stewing steak, cut into bite sized chunks
1/4 to 1/2 cup crushed black peppercorns
2 large onions, roughly diced
1 tin diced tomatoes
1 red capsicum, roughly diced
1kg small red potatoes, scrubbed
2 large carrots, cut into chunks
2 celery stalks, sliced
1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried dill
1 tbsp celery seed
1 tbsp rock salt
1 tsp caraway seed, optional
Water to cover
Method:
Get out your slow cooker.
Put the cubed beef in a bowl, add the crushed peppercorns and toss until well coated.
Put all ingredients in the crockpot, (in the order listed), pour in just enough water to cover the ingredients.
Cover the crockpot, set temperature to LOW, and cook for 8 to 9 hours, stirring twice during the cooking time.
Serves 6 to 8.
From the July 2014 Journal
Pucker-Up Chicken
Ingredients:
1.5kg chicken drummies (drumstick looking part of wings)
1 cups honey
1/2 cup soy sauce
1/2 cup tomato sauce
1/2 tsp Tabasco (or to taste)
1/4 cup vegetable oil
Method:
Cook drummies in a hot non-stick fry pan until browned all over, about 10 minutes.Put browned chicken drummies in slow cooker. In separate bowl, mix together honey, soy sauce, tomato sauce, Tabasco and oil, then pour over drummies. Cover crockpot and turn heat to LOW and cook for 4 to 5 hours. Remove from crockpot to platter and serve hot. This makes a full meal when served alongside potato salad or other hearty side dish.
From the March 2011 Cheapskates Journal
1.5kg chicken drummies (drumstick looking part of wings)
1 cups honey
1/2 cup soy sauce
1/2 cup tomato sauce
1/2 tsp Tabasco (or to taste)
1/4 cup vegetable oil
Method:
Cook drummies in a hot non-stick fry pan until browned all over, about 10 minutes.Put browned chicken drummies in slow cooker. In separate bowl, mix together honey, soy sauce, tomato sauce, Tabasco and oil, then pour over drummies. Cover crockpot and turn heat to LOW and cook for 4 to 5 hours. Remove from crockpot to platter and serve hot. This makes a full meal when served alongside potato salad or other hearty side dish.
From the March 2011 Cheapskates Journal
Slow Cooker Cabbage Rolls
Ingredients:
10 cabbage leaves
½ cup uncooked rice
1 egg, beaten
¼ cup water or vegetable stock
1 onion, grated
2 cloves garlic, crushed
1 tsp salt
½ tsp pepper
500g mince
Sauce:
500g tomato based pasta sauce (use your favourite flavour)
2 tbsp honey
2 tbsp apple cider vinegar
2 tsp Worcestershire sauce
Method:
Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. Combine rice, egg, liquid, onion, garlic, mince, salt, and seasonings in large bowl. Place ¼ cup meat mixture in centre of leaf and roll up like a burrito. Place seam side down in slow cooker. Mix all sauce ingredients together and pour over rolls. Cook on LOW 8 hours in slow cooker.
Notes: If you have the time, you can freeze cabbage, then thaw and skip the boiling part. The leaves need to be soft and pliable enough to roll.
Contributed by Cath Armstrong
10 cabbage leaves
½ cup uncooked rice
1 egg, beaten
¼ cup water or vegetable stock
1 onion, grated
2 cloves garlic, crushed
1 tsp salt
½ tsp pepper
500g mince
Sauce:
500g tomato based pasta sauce (use your favourite flavour)
2 tbsp honey
2 tbsp apple cider vinegar
2 tsp Worcestershire sauce
Method:
Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. Combine rice, egg, liquid, onion, garlic, mince, salt, and seasonings in large bowl. Place ¼ cup meat mixture in centre of leaf and roll up like a burrito. Place seam side down in slow cooker. Mix all sauce ingredients together and pour over rolls. Cook on LOW 8 hours in slow cooker.
Notes: If you have the time, you can freeze cabbage, then thaw and skip the boiling part. The leaves need to be soft and pliable enough to roll.
Contributed by Cath Armstrong
Slow Cooker Red Wine Beef Roast
Ingredients:
1.5kg beef roast
Salt and pepper to taste
1/4 cup red wine
2 tsp crushed garlic
2 tsp chives
1.5kg baby red potatoes
1 cup beef broth
Method:
Place the beef roast into the base of the slow cooker and season with salt and pepper.
Chop the chives.
Pour the red wine, minced garlic and chopped chives over the beef roast. Nestle the baby potatoes around the beef roast and then pour in 1 cup beef broth.
Set the slow cooker on low and cook for 8 hours
1.5kg beef roast
Salt and pepper to taste
1/4 cup red wine
2 tsp crushed garlic
2 tsp chives
1.5kg baby red potatoes
1 cup beef broth
Method:
Place the beef roast into the base of the slow cooker and season with salt and pepper.
Chop the chives.
Pour the red wine, minced garlic and chopped chives over the beef roast. Nestle the baby potatoes around the beef roast and then pour in 1 cup beef broth.
Set the slow cooker on low and cook for 8 hours
Rich Pasta Vegetable Soup
Ingredients:
2 litres beef stock (or water and stock cubes)
400g can diced tomatoes
1 carrot
2 sticks celery
1 large onion
1 parsnip
2 cups water
1 clove garlic, crushed
1/8 tsp black pepper
1 1/2 cups penne noodles, uncooked
Method:
Dice carrot, celery, onion and parsnip. Add all ingredients except the penne pasta to the slow cooker. Cover and cook on low 8 - 9 hours. Add pasta, cover and cook a further 30 minutes until noodles are tender. Garnish with parsley and Parmesan cheese if desired and serve hot with crusty bread for a filling meal.
From the March 2011 Cheapskates Journal
2 litres beef stock (or water and stock cubes)
400g can diced tomatoes
1 carrot
2 sticks celery
1 large onion
1 parsnip
2 cups water
1 clove garlic, crushed
1/8 tsp black pepper
1 1/2 cups penne noodles, uncooked
Method:
Dice carrot, celery, onion and parsnip. Add all ingredients except the penne pasta to the slow cooker. Cover and cook on low 8 - 9 hours. Add pasta, cover and cook a further 30 minutes until noodles are tender. Garnish with parsley and Parmesan cheese if desired and serve hot with crusty bread for a filling meal.
From the March 2011 Cheapskates Journal
Sensational, Simple Homemade Pasta Sauce
Ingredients:
800g tin diced tomatoes (or whole tomatoes you have sliced through with a knife)
3 tbsp olive oil
2 tsp crushed garlic
2 tsp crushed basil
2 tsp oregano
1 tsp salt
Method:
Heat the oil in the bottom of the crock pot and saute the garlic until it is golden. Add the tomatoes, basil and oregano and stir. Put the lid on and cook on HIGH for 4 hours. Stir. If the sauce is thick and rich, it is done. If not cook for another 30 minutes and stir again. Let the sauce cool and then portion it into saved jars, freezer containers or zip lock bags and freeze.
This makes the equivalent of 1 jar of commercial pasta sauce. If your slow cooker is large enough, you can triple or quadruple the recipe, extending the cooking time by up to two hours. The cooking time will depend solely on your slow cooker. Newer slow cookers are actually very fast compared to the original models, so watch your sauce and when it reaches the consistency you like it's ready.
Contributed by Cath Armstrong
800g tin diced tomatoes (or whole tomatoes you have sliced through with a knife)
3 tbsp olive oil
2 tsp crushed garlic
2 tsp crushed basil
2 tsp oregano
1 tsp salt
Method:
Heat the oil in the bottom of the crock pot and saute the garlic until it is golden. Add the tomatoes, basil and oregano and stir. Put the lid on and cook on HIGH for 4 hours. Stir. If the sauce is thick and rich, it is done. If not cook for another 30 minutes and stir again. Let the sauce cool and then portion it into saved jars, freezer containers or zip lock bags and freeze.
This makes the equivalent of 1 jar of commercial pasta sauce. If your slow cooker is large enough, you can triple or quadruple the recipe, extending the cooking time by up to two hours. The cooking time will depend solely on your slow cooker. Newer slow cookers are actually very fast compared to the original models, so watch your sauce and when it reaches the consistency you like it's ready.
Contributed by Cath Armstrong
Slow Cooker Asian Shredded Beef
Ingredients:
1kg chuck steak
Salt and pepper to taste
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
1 tsp ground ginger
1/2 tsp chilli
1 cup rice
Method:
1. Place the steak into the base of the slow cooker and season with salt and pepper.
2. In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper.
3. Pour the sauce over the beef in the slow cooker.
4. Set the slow cooker on low and cook for 8 hours. Once finished cooking,shred the beef with 2 forks and mix into the sauce.
5. Cook the rice, as directed.
6. Serve Slow Cooker Asian Shredded Beef over rice.
1kg chuck steak
Salt and pepper to taste
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
1 tsp ground ginger
1/2 tsp chilli
1 cup rice
Method:
1. Place the steak into the base of the slow cooker and season with salt and pepper.
2. In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper.
3. Pour the sauce over the beef in the slow cooker.
4. Set the slow cooker on low and cook for 8 hours. Once finished cooking,shred the beef with 2 forks and mix into the sauce.
5. Cook the rice, as directed.
6. Serve Slow Cooker Asian Shredded Beef over rice.
Slow Cooker Chicken & Mushrooms
4 small chicken breast fillets
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
Slow Cooker Chicken Teriyaki
Ingredients:
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce if desired.
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce if desired.
Slow Cooked Chinese Chicken
Ingredients:
1 whole No. 20 size chicken
1/4 cup low soy sauce
1/4 cup orange marmalade
2 tablespoons tomato sauce
2 heaped teaspoons crushed garlic
1 onion, finely sliced
Method:
Rinse the chicken inside and out and pat dry with paper towel. Remove the fat from the cavity and any you can get from under the skin. Combine soy sauce, marmalade, tomato sauce, garlic and onion in the bowl of slowcooker. Stir to combine. Place chicken in slowcooker and baste with sauce. Cook on high for 8 - 10 hours, until chicken is cooked through and starting to fall off the bone. Serve over steamed rice.
Contributed by Cath Armstrong
1 whole No. 20 size chicken
1/4 cup low soy sauce
1/4 cup orange marmalade
2 tablespoons tomato sauce
2 heaped teaspoons crushed garlic
1 onion, finely sliced
Method:
Rinse the chicken inside and out and pat dry with paper towel. Remove the fat from the cavity and any you can get from under the skin. Combine soy sauce, marmalade, tomato sauce, garlic and onion in the bowl of slowcooker. Stir to combine. Place chicken in slowcooker and baste with sauce. Cook on high for 8 - 10 hours, until chicken is cooked through and starting to fall off the bone. Serve over steamed rice.
Contributed by Cath Armstrong
Slow Cooker Apricot Chicken
Ingredients:
3 chicken breasts, skin off and diced
1 cup apricot jam
1/4 cup french dressing
2 tbsp minced, dried onion (or 1 small onion, finely diced
1 tsp garlic powder
Method:
Place the chicken in the base of the slow cooker.
In a small mixing bowl, combine the apricot jam, french dressing, minced onion and garlic. Pour over top of the chicken in the slow cooker. Cook on LOW for 6 hours.
Serve over steamed rice.
Contributed by Cath Armstrong
3 chicken breasts, skin off and diced
1 cup apricot jam
1/4 cup french dressing
2 tbsp minced, dried onion (or 1 small onion, finely diced
1 tsp garlic powder
Method:
Place the chicken in the base of the slow cooker.
In a small mixing bowl, combine the apricot jam, french dressing, minced onion and garlic. Pour over top of the chicken in the slow cooker. Cook on LOW for 6 hours.
Serve over steamed rice.
Contributed by Cath Armstrong
Slow Cooker BBQ Meatballs
Ingredients:
375ml sweet chilli sauce
1 cup apricot jam
2 teaspoons Dijon mustard
500g meatballs, cooked
Method:
Combine chilli sauce, apricot jam and mustard in slow cooker; stir well. Cover and cook on high while preparing meatballs. Add cooked meatballs to sauce in slow cooker. Stir well to coat, cover and cook on Low for 6 - 8 hours. Serve meatballs over steamed rice or in hotdog rolls as subs.
375ml sweet chilli sauce
1 cup apricot jam
2 teaspoons Dijon mustard
500g meatballs, cooked
Method:
Combine chilli sauce, apricot jam and mustard in slow cooker; stir well. Cover and cook on high while preparing meatballs. Add cooked meatballs to sauce in slow cooker. Stir well to coat, cover and cook on Low for 6 - 8 hours. Serve meatballs over steamed rice or in hotdog rolls as subs.
Slow Cooker Chicken Cacciatore
Ingredients:
2kg chicken pieces
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 stalk celery, finely sliced
1 red capsicum, de-seeded and cut into thin strips
1 cup dry white wine or water
2 tins diced tomatoes
1 tsp dried Oregano
1/4 cup fresh finely chopped parsley
1 cup olives, pitted
Method:
Remove the skin and trim any fat from each of the chicken pieces. Heat the oil in a large frying pan over medium heat and brown the chicken pieces well on both sides, about 4 minutes per side. Remove the chicken pieces to the crock pot. Add the onions, capsicum, garlic and celery to the crock pot. Add the wine to the frying pan and cook over high heat, scraping up the browned bits from the bottom until the wine has reduced by half.
Pour the reduced wine into the crockpot and add the tomatoes, oregano and parsley. Cook on LOW for 8 hours. Remove lid turn the crock pot to HIGH and cook a further hour to help it thicken. Add the olives, cook a few minutes until they have heated through.
From the April 2013 Journal
2kg chicken pieces
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 stalk celery, finely sliced
1 red capsicum, de-seeded and cut into thin strips
1 cup dry white wine or water
2 tins diced tomatoes
1 tsp dried Oregano
1/4 cup fresh finely chopped parsley
1 cup olives, pitted
Method:
Remove the skin and trim any fat from each of the chicken pieces. Heat the oil in a large frying pan over medium heat and brown the chicken pieces well on both sides, about 4 minutes per side. Remove the chicken pieces to the crock pot. Add the onions, capsicum, garlic and celery to the crock pot. Add the wine to the frying pan and cook over high heat, scraping up the browned bits from the bottom until the wine has reduced by half.
Pour the reduced wine into the crockpot and add the tomatoes, oregano and parsley. Cook on LOW for 8 hours. Remove lid turn the crock pot to HIGH and cook a further hour to help it thicken. Add the olives, cook a few minutes until they have heated through.
From the April 2013 Journal
Slow Cooker Chicken Tacos
Ingredients:
415g can diced tomatoes
180g tomato paste
3 tbsp taco seasoning
500g chicken breast fillets
500g chicken thigh fillets
8 flour tortillas
Toppings:
salsa
grated cheese
sour cream
avocado
Method:
Whisk together the diced tomatoes with their juices and the tomato
paste in the base of the slow cooker. Stir in the taco seasoning.
Add the chicken to sauce and spoon the sauce over the top. Set the slow cooker on low and cook for 8 hours.
Slice and prepare avocado.
Once cooked, pull apart the chicken with 2 forks.
Scoop the chicken mixture into the tortillas.
Add toppings of cheese, sour cream and avocado.
415g can diced tomatoes
180g tomato paste
3 tbsp taco seasoning
500g chicken breast fillets
500g chicken thigh fillets
8 flour tortillas
Toppings:
salsa
grated cheese
sour cream
avocado
Method:
Whisk together the diced tomatoes with their juices and the tomato
paste in the base of the slow cooker. Stir in the taco seasoning.
Add the chicken to sauce and spoon the sauce over the top. Set the slow cooker on low and cook for 8 hours.
Slice and prepare avocado.
Once cooked, pull apart the chicken with 2 forks.
Scoop the chicken mixture into the tortillas.
Add toppings of cheese, sour cream and avocado.
Slow Cooker French Onion & Bacon Potato Bake
Ingredients:
6 medium potatoes, peeled and sliced into 1cm thick slices
2 onions, sliced
6 rashes of bacon, diced
300mL sour cream
1 pkt French Onion soup mix
250g grated cheese
Method:
Mix the sour cream and soup mix. Fry the bacon until cooked but not crisp. Spray the base of the slow cooker with cooking spray. Layer the potatoes and sliced onion in the base. Sprinkle with the bacon. Pour over the sour cream mixture. Top with cheese and cook on high for 4 hours with a tea towel under the lid.
6 medium potatoes, peeled and sliced into 1cm thick slices
2 onions, sliced
6 rashes of bacon, diced
300mL sour cream
1 pkt French Onion soup mix
250g grated cheese
Method:
Mix the sour cream and soup mix. Fry the bacon until cooked but not crisp. Spray the base of the slow cooker with cooking spray. Layer the potatoes and sliced onion in the base. Sprinkle with the bacon. Pour over the sour cream mixture. Top with cheese and cook on high for 4 hours with a tea towel under the lid.
Slow Cooker Fruit Mince
Ingredients:
500g apples, cored and cut into small dice (no need to peel)
250g shredded suet
1kg mixed fruit
250g glace peel, finely chopped
350g dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g slivered almonds
4 tsp mixed ground spice
½ tsp cinnamon
1/2 tsp nutmeg
150ml brandy
Method:
Combine everything except the brandy in a 6 litre slow cooker. Cook on low for 8 - 10 hours until fruit is very soft. Don't worry if the mixture seems to be very runny and swimming in fat - it should look like that. It's the suet. Sit the crock of mincemeat on the sink with a tea towel over it to cool completely. As the fruit mince cools the suet will coat the fruit and it will thicken. Pour in the brandy and stir. Spoon the mincemeat into hot sterilised jars and seal. As the mincemeat cools it will form a layer of fat on top - this is fine, it is supposed to do this. The fat will help to preserve the mincemeat. Mincemeat prepared this way will keep in a cool, dark cupboard indefinitely but I guarantee you won't need to worry about keeping it that long.
This is the fruit mince I use in mince pies and tarts and it can be used straight away, but it does get better with age. If you can wait about six weeks before you use it, you'll be thrilled with the results. The fruit mince will be rich and flavourful and oh so much nicer than anything you can buy.
Contributed by Cath Armstrong
500g apples, cored and cut into small dice (no need to peel)
250g shredded suet
1kg mixed fruit
250g glace peel, finely chopped
350g dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g slivered almonds
4 tsp mixed ground spice
½ tsp cinnamon
1/2 tsp nutmeg
150ml brandy
Method:
Combine everything except the brandy in a 6 litre slow cooker. Cook on low for 8 - 10 hours until fruit is very soft. Don't worry if the mixture seems to be very runny and swimming in fat - it should look like that. It's the suet. Sit the crock of mincemeat on the sink with a tea towel over it to cool completely. As the fruit mince cools the suet will coat the fruit and it will thicken. Pour in the brandy and stir. Spoon the mincemeat into hot sterilised jars and seal. As the mincemeat cools it will form a layer of fat on top - this is fine, it is supposed to do this. The fat will help to preserve the mincemeat. Mincemeat prepared this way will keep in a cool, dark cupboard indefinitely but I guarantee you won't need to worry about keeping it that long.
This is the fruit mince I use in mince pies and tarts and it can be used straight away, but it does get better with age. If you can wait about six weeks before you use it, you'll be thrilled with the results. The fruit mince will be rich and flavourful and oh so much nicer than anything you can buy.
Contributed by Cath Armstrong
Slow Cooker Irish Stew
Ingredients:
2 large onions, sliced
1kg lamb neck pieces
2 tsp mixed dried herbs
salt and pepper
2 - 3 large potatoes, peeled and sliced
2 carrots, peeled and sliced
2 cups chicken stock
1 tbsp chopped parsley to garnish
Method:
Put a quarter of the sliced onions in slow cooker and place lamb on top. Sprinkle with herbs and season well. Combine remaining onions and veggies and place on lamb. Pour over stock and cook for 5-1/2 hours on high. Garnish stew with freshly chopped parsley.
Contributed by Elizabeth Stevenson, 13th November 2017
2 large onions, sliced
1kg lamb neck pieces
2 tsp mixed dried herbs
salt and pepper
2 - 3 large potatoes, peeled and sliced
2 carrots, peeled and sliced
2 cups chicken stock
1 tbsp chopped parsley to garnish
Method:
Put a quarter of the sliced onions in slow cooker and place lamb on top. Sprinkle with herbs and season well. Combine remaining onions and veggies and place on lamb. Pour over stock and cook for 5-1/2 hours on high. Garnish stew with freshly chopped parsley.
Contributed by Elizabeth Stevenson, 13th November 2017
Slow Cooker Lamb Shanks
Ingredients:
2 lamb shanks (or equivalent in lamb meat - is good for tougher pieces)
800 - 1000mls of Coke a Cola
1 packet of French onion soup
2 medium carrots, 1
1/4 butternut pumpkin
1/2 sweet potato
1 cup corn kernels
1 cup peas
Method:
Mix coke and soup mix. Place lamb shanks in slow cooker, pour over coke mixture. Cook in slow cooker for 4 hours. After three hours add vegetables. At the end, I pulled the shank out , took all of the meat off, and put it back with 3 teaspoons of cornflour to thicken sauce. The meat went surprisingly far - and with the veg and the liquid - I ended up having 10 meals!!! It is sweet and rich, but not overwhelming.
Contributed by Karyn, 7th April 2010
2 lamb shanks (or equivalent in lamb meat - is good for tougher pieces)
800 - 1000mls of Coke a Cola
1 packet of French onion soup
2 medium carrots, 1
1/4 butternut pumpkin
1/2 sweet potato
1 cup corn kernels
1 cup peas
Method:
Mix coke and soup mix. Place lamb shanks in slow cooker, pour over coke mixture. Cook in slow cooker for 4 hours. After three hours add vegetables. At the end, I pulled the shank out , took all of the meat off, and put it back with 3 teaspoons of cornflour to thicken sauce. The meat went surprisingly far - and with the veg and the liquid - I ended up having 10 meals!!! It is sweet and rich, but not overwhelming.
Contributed by Karyn, 7th April 2010
Slow Cooker Lemon Garlic Chicken
Ingredients:
4 small chicken breast fillets
1 small onion
1 cup chicken stock
1/4 cup lemon juice
2 tsp minced garlic
2 tsp dried thyme
Method:
Slice the small onion. In a mixing bowl, whisk together the chicken stock, lemon juice, minced garlic and dried thyme.
Place the chicken fillets and sliced onion in the base of the slow cooker and pour the lemon juice mixture over the chicken.
Set on low and cook for 6 - 8 hours (check after six hours - the cooking time will depend entirely on how slow/fast your slow cooker cooks). Once cooked, spoon chicken out whole, or shred into the sauce. Strain before serving.
4 small chicken breast fillets
1 small onion
1 cup chicken stock
1/4 cup lemon juice
2 tsp minced garlic
2 tsp dried thyme
Method:
Slice the small onion. In a mixing bowl, whisk together the chicken stock, lemon juice, minced garlic and dried thyme.
Place the chicken fillets and sliced onion in the base of the slow cooker and pour the lemon juice mixture over the chicken.
Set on low and cook for 6 - 8 hours (check after six hours - the cooking time will depend entirely on how slow/fast your slow cooker cooks). Once cooked, spoon chicken out whole, or shred into the sauce. Strain before serving.
Slow Cooker Lentil Mex Chilli
Ingredients:
1kg dried lentils, rinsed and sorted
6 cups water, boiled
5 garlic cloves, crushed
1 large onion, diced
2 tbsp cumin
2 tbsp chili powder
1 tbsp dried basil
2 cans diced tomatoes
180g tomato paste
500g frozen corn kernels, thawed
Method:
Boil the 6 cups water in a saucepan, and then pour into the crockpot set on HIGH. Add the lentils to the crockpot, stir, then add the remaining ingredients and stir again to combine. Cover and cook on HIGH heat for 15 minutes, then turn heat down to LOW and cook for 6 to 7 hours. You can add more water if it gets too thick. Serves 6 to 8.
From the July 2013 Journal
1kg dried lentils, rinsed and sorted
6 cups water, boiled
5 garlic cloves, crushed
1 large onion, diced
2 tbsp cumin
2 tbsp chili powder
1 tbsp dried basil
2 cans diced tomatoes
180g tomato paste
500g frozen corn kernels, thawed
Method:
Boil the 6 cups water in a saucepan, and then pour into the crockpot set on HIGH. Add the lentils to the crockpot, stir, then add the remaining ingredients and stir again to combine. Cover and cook on HIGH heat for 15 minutes, then turn heat down to LOW and cook for 6 to 7 hours. You can add more water if it gets too thick. Serves 6 to 8.
From the July 2013 Journal
Slow Cooker Pavlova
Ingredients:
6 egg whites
1-1/4 cups caster sugar
2 tsp cornflour
1 tsp vanilla
1 tsp white vinegar
Method:
Line a 3.5 litre slow cooker with baking paper.
Beat egg whites in clean, dry bowl until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
Continue beating until meringue is thick and glossy and all sugar is dissolved
Add cornflour, vinegar and vanilla and whisk until just combined
Pour meringue into slow cooker bowl and gently spread into a circle. Cover top of crock with a tea towel. Put the lid on.
Cook on LOW for 1 to 1-1/2 hours or until done. Turn off slow cooker. Leave in slow cooker until completely cold.
6 egg whites
1-1/4 cups caster sugar
2 tsp cornflour
1 tsp vanilla
1 tsp white vinegar
Method:
Line a 3.5 litre slow cooker with baking paper.
Beat egg whites in clean, dry bowl until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
Continue beating until meringue is thick and glossy and all sugar is dissolved
Add cornflour, vinegar and vanilla and whisk until just combined
Pour meringue into slow cooker bowl and gently spread into a circle. Cover top of crock with a tea towel. Put the lid on.
Cook on LOW for 1 to 1-1/2 hours or until done. Turn off slow cooker. Leave in slow cooker until completely cold.
Slow Cooker Pot Roast
Ingredients:
2kg beef roast
200g mushrooms, sliced
2 cups milk
2 tbsp plain flour
1 large onion, diced
1/2 cup water
6 small red potatoes, scrubbed
oil for frying
Method:
Put oil in heavy based fry pan, Season meat with salt and pepper and brown over medium heat, turning to brown all sides of roast. Remove roast to platter and turn heat to low under skillet. Add diced onion and mushrooms and saute until clear. Mix milk and plain flour together. Add to fry pan with onion and mushrooms and water, stirring constantly until sauce thickens and the meat brownings have been scraped off the bottom of the pan. Pour half the mixture into the crock, place the meat on top and pour remaining sauce over the roast. Arrange potatoes around meat. Cover and cook for 6 - 8 hours or until roast is fork tender and potatoes are cooked through.
From the March 2011 Cheapskates Journal
2kg beef roast
200g mushrooms, sliced
2 cups milk
2 tbsp plain flour
1 large onion, diced
1/2 cup water
6 small red potatoes, scrubbed
oil for frying
Method:
Put oil in heavy based fry pan, Season meat with salt and pepper and brown over medium heat, turning to brown all sides of roast. Remove roast to platter and turn heat to low under skillet. Add diced onion and mushrooms and saute until clear. Mix milk and plain flour together. Add to fry pan with onion and mushrooms and water, stirring constantly until sauce thickens and the meat brownings have been scraped off the bottom of the pan. Pour half the mixture into the crock, place the meat on top and pour remaining sauce over the roast. Arrange potatoes around meat. Cover and cook for 6 - 8 hours or until roast is fork tender and potatoes are cooked through.
From the March 2011 Cheapskates Journal
Slow Cooker Roast Lamb with a Difference
Ingredients:
1 leg of lam
Olive oil
Lemon juice
Rosemary
Parsley
Oregano
Garlic
Salt and pepper
Beef stock
Method:
Cut slits in the top of the lamb, rub a mixture of a little olive oil, lemon juice and rind, rosemary, parsley, oregano, garlic and salt and pepper. Brown all over in a large fry pan, then put in a slow cooker on a bed of vegies (recipe said potatoes but i didn't have any, so used onions, carrots and pumpkin). Add 1 cup of beef stock around lamb, not over it. Cook on low for 8 hours. I served it with couscous and green beans, the meat was delicious.
Contributed by Kaye, 9th April 2010
1 leg of lam
Olive oil
Lemon juice
Rosemary
Parsley
Oregano
Garlic
Salt and pepper
Beef stock
Method:
Cut slits in the top of the lamb, rub a mixture of a little olive oil, lemon juice and rind, rosemary, parsley, oregano, garlic and salt and pepper. Brown all over in a large fry pan, then put in a slow cooker on a bed of vegies (recipe said potatoes but i didn't have any, so used onions, carrots and pumpkin). Add 1 cup of beef stock around lamb, not over it. Cook on low for 8 hours. I served it with couscous and green beans, the meat was delicious.
Contributed by Kaye, 9th April 2010
Slow cooker Chicken Curry
Ingredients:
1 medium onion chopped
2 chicken breast fillets, skin removed and cut into cubes
4 large carrots cut into thick slices
2 large tomatoes, roughly chopped
1 can coconut cream
1/2 cup chicken stock
2 tbsps curry powder
1 tsp salt
1 cup fresh or frozen peas
Method:
Place all ingredients except peas into the slow cooker and stir. Cook on LOW for 8 hours. Add the peas 30 minutes before serving. Serve over steamed rice.
1 medium onion chopped
2 chicken breast fillets, skin removed and cut into cubes
4 large carrots cut into thick slices
2 large tomatoes, roughly chopped
1 can coconut cream
1/2 cup chicken stock
2 tbsps curry powder
1 tsp salt
1 cup fresh or frozen peas
Method:
Place all ingredients except peas into the slow cooker and stir. Cook on LOW for 8 hours. Add the peas 30 minutes before serving. Serve over steamed rice.
Slow Cooker Spaghetti Sauce
Ingredients:
1 jar pasta sauce
1 can diced tomatoes
1 can tomato paste
1 can condensed tomato soup
250g spicy sausage, chopped into fine pieces (use your favourite sausage, sometimes I use chorizo or even kransky, it depends what's in the fridge)
250g mince
2 onions, chopped
1 small green capsicum, diced
3 cloves garlic, crushed
basil
oregano
Italian seasoning
Salt and pepper to taste
Method:
In a slow cooker, combine diced tomatoes, tomato paste, and tomato sauce. Set slow cooker to High. Place mince and sausage in a large, deep frying pan. Cook over a medium heat until browned, drain. Crumble browned meat finely, add onions, capsicum, and garlic until onions are translucent. Transfer to the slow cooker. Season with herbs and spices to taste. Cover, and cook on low for no less than 7 hours. Remember, the longer it cooks, the better it will taste! If you need more sauce, or need more liquid, add another jar of store pasta sauce, or can of tomato soup … NEVER add water!!!)
Contributed by Cath Armstrong
1 jar pasta sauce
1 can diced tomatoes
1 can tomato paste
1 can condensed tomato soup
250g spicy sausage, chopped into fine pieces (use your favourite sausage, sometimes I use chorizo or even kransky, it depends what's in the fridge)
250g mince
2 onions, chopped
1 small green capsicum, diced
3 cloves garlic, crushed
basil
oregano
Italian seasoning
Salt and pepper to taste
Method:
In a slow cooker, combine diced tomatoes, tomato paste, and tomato sauce. Set slow cooker to High. Place mince and sausage in a large, deep frying pan. Cook over a medium heat until browned, drain. Crumble browned meat finely, add onions, capsicum, and garlic until onions are translucent. Transfer to the slow cooker. Season with herbs and spices to taste. Cover, and cook on low for no less than 7 hours. Remember, the longer it cooks, the better it will taste! If you need more sauce, or need more liquid, add another jar of store pasta sauce, or can of tomato soup … NEVER add water!!!)
Contributed by Cath Armstrong
Slow Cooker Spicy Salsa Shredded Beef Tacos
Ingredients:
1kg blade roast
1 tsp garlic powder
1 tsp ground cumin a
400g jar spicy salsa, enough to cover the roast
1 large or 2 small chillies, seeded and diced (or not seeded if you want more heat)
Salt and pepper, to taste
8 to 10 soft taco size corn tortillas
Sour cream
1 avocado, diced
Method:
Place the roast into the base of the slow cooker and sprinkle the garlic powder and ground cumin on top. Pour the salsa over the meat. Add the diced chillies on top. Season with a little salt and pepper. Cook on LOW for 8 hours. Once the cooking time is complete, shred the meat with two forks and remove from the slow cooker with slotted spoon when ready to serve. Serve on corn tortillas, topped with diced avocado and sour cream.
1kg blade roast
1 tsp garlic powder
1 tsp ground cumin a
400g jar spicy salsa, enough to cover the roast
1 large or 2 small chillies, seeded and diced (or not seeded if you want more heat)
Salt and pepper, to taste
8 to 10 soft taco size corn tortillas
Sour cream
1 avocado, diced
Method:
Place the roast into the base of the slow cooker and sprinkle the garlic powder and ground cumin on top. Pour the salsa over the meat. Add the diced chillies on top. Season with a little salt and pepper. Cook on LOW for 8 hours. Once the cooking time is complete, shred the meat with two forks and remove from the slow cooker with slotted spoon when ready to serve. Serve on corn tortillas, topped with diced avocado and sour cream.
Slow cooker Corned Beef
I am so glad for my slowcooker. It's very old, from the 1970's, a lovely shade of beige with pictures of onions and capsicums on it. The inside is a very dark brown. It's only small, about 3 litres but it does a great job of so many things.
My favourite thing in the slowcooker is corned beef.
Ingredients:
1.5kg corned beef
1 dessertspoon dry mustard
1 dessertspoon brown sugar
1/4 cup brown vinegar
4 or 5 fresh mint leaves
Method:
Rinse the meat off and trim most of the fat. Leave a thin layer, about 1/4 inch thick. Place in the slowcooker and cover with cool water. Add the dry mustard, brown sugar, brown vinegar and mint leaves.
Cook on low 7 - 8 hours or until a knife goes through the centre easily. Turn off the heat, remove the crock from the outer and cool the meat in the brine in the fridge. This keeps the meat moist and delicious.
It is easier to slice if it is cold. Thin slices for sandwiches, thicker slices for dinner with cabbage and white sauce.
Little Granny Allan, 8th December 2010
My favourite thing in the slowcooker is corned beef.
Ingredients:
1.5kg corned beef
1 dessertspoon dry mustard
1 dessertspoon brown sugar
1/4 cup brown vinegar
4 or 5 fresh mint leaves
Method:
Rinse the meat off and trim most of the fat. Leave a thin layer, about 1/4 inch thick. Place in the slowcooker and cover with cool water. Add the dry mustard, brown sugar, brown vinegar and mint leaves.
Cook on low 7 - 8 hours or until a knife goes through the centre easily. Turn off the heat, remove the crock from the outer and cool the meat in the brine in the fridge. This keeps the meat moist and delicious.
It is easier to slice if it is cold. Thin slices for sandwiches, thicker slices for dinner with cabbage and white sauce.
Little Granny Allan, 8th December 2010
Slow cooker Rice Custard
Ingredients:
2 tbsp rice
pinch salt
600mls water
3 eggs
3 tbsp sugar
3 cups milk
1/2 tsp vanilla
30g butter
grated nutmeg
1/2 cup raisins
Method:
Wash rice, cook in boiling salted water for 20 minutes. Drain well and put into greased bowl or heatproof dish that will sit in crockpot. Beat eggs with sugar, add remaining ingredients. Stir into rice. Cover bowl with foil or a small plate. Pour 1 cup of hot water into crockpot, add bowl of rice custard. Cover and cook on Low for 6 to 8 hours. Serve warm
Notes: I make this rice custard all the time. I use sultanas, not raisins, or leave them out all together. I also use low fat milk and if the eggs are small I put an extra one in. Do not try cooking this on high or it will curdle and the eggs will be like scrambled eggs.
Contributed by Pamela
2 tbsp rice
pinch salt
600mls water
3 eggs
3 tbsp sugar
3 cups milk
1/2 tsp vanilla
30g butter
grated nutmeg
1/2 cup raisins
Method:
Wash rice, cook in boiling salted water for 20 minutes. Drain well and put into greased bowl or heatproof dish that will sit in crockpot. Beat eggs with sugar, add remaining ingredients. Stir into rice. Cover bowl with foil or a small plate. Pour 1 cup of hot water into crockpot, add bowl of rice custard. Cover and cook on Low for 6 to 8 hours. Serve warm
Notes: I make this rice custard all the time. I use sultanas, not raisins, or leave them out all together. I also use low fat milk and if the eggs are small I put an extra one in. Do not try cooking this on high or it will curdle and the eggs will be like scrambled eggs.
Contributed by Pamela
Slow cooker Steamed Jam Pudding
Here's the recipe for the steamed jam pudding, its dead easy and I also use the same recipe for a golden syrup pudding, instead of the jam and fruit I put 1/2 cup golden syrup in the bottom of the basin.
1. Grease a pudding bowl really well, then put in 1/3 cup raspberry jam and if you have them a handful of raspberries, I use frozen ones if you don't have them it doesn't matter.
2. Beat together 125 gm butter with 1/2 cup sugar until pale and creamy, add 2 eggs one at a time.
3. Fold in 1 1/2 cups self raising flour alternately with 2/3 cup milk, spoon mixture over jam.
4. Using a piece of baking paper make a fold down the centre and do the same with a piece of foil.
5. Cover basin with baking paper then foil and tie securely with kitchen string. Put in large slow cooker for 2 1/2 - 3 hours with about 3 cups boiling water.
While I'm making the batter I turn the slow cooker on to high and put the boiling water in to give it a head start. You can just leave it and it takes care of itself and you don't have to worry about it boiling dry. If you like golden syrup use 1/2 cup of it instead of the jam and do exactly the same, it all works out fine.
Contributed by Chrisd, 10th August 2011
1. Grease a pudding bowl really well, then put in 1/3 cup raspberry jam and if you have them a handful of raspberries, I use frozen ones if you don't have them it doesn't matter.
2. Beat together 125 gm butter with 1/2 cup sugar until pale and creamy, add 2 eggs one at a time.
3. Fold in 1 1/2 cups self raising flour alternately with 2/3 cup milk, spoon mixture over jam.
4. Using a piece of baking paper make a fold down the centre and do the same with a piece of foil.
5. Cover basin with baking paper then foil and tie securely with kitchen string. Put in large slow cooker for 2 1/2 - 3 hours with about 3 cups boiling water.
While I'm making the batter I turn the slow cooker on to high and put the boiling water in to give it a head start. You can just leave it and it takes care of itself and you don't have to worry about it boiling dry. If you like golden syrup use 1/2 cup of it instead of the jam and do exactly the same, it all works out fine.
Contributed by Chrisd, 10th August 2011
Sweet Chilli Drumsticks
Ingredients:
375ml bottle sweet chilli sauce
1/4 cup lemon juice
1/4 cup molasses
1 tbsp Worcestershire sauce
2 tbsp salsa
2 tsp chilli powder
2 tsp garlic powder
Salt and pepper, to taste
1.5kg chicken drumsticks
Method:
Combine all ingredients except drumsticks. Place chicken in base of slow cooker. Pour sauce over the top. Cover and cook on low six to eight hours, testing chicken after six hours. Serve with steamed broccoli and brown rice.
Contributed by Catherine, North Bayswater, 16th June 2010
375ml bottle sweet chilli sauce
1/4 cup lemon juice
1/4 cup molasses
1 tbsp Worcestershire sauce
2 tbsp salsa
2 tsp chilli powder
2 tsp garlic powder
Salt and pepper, to taste
1.5kg chicken drumsticks
Method:
Combine all ingredients except drumsticks. Place chicken in base of slow cooker. Pour sauce over the top. Cover and cook on low six to eight hours, testing chicken after six hours. Serve with steamed broccoli and brown rice.
Contributed by Catherine, North Bayswater, 16th June 2010
taco soup
Ingredients:
1 400g can chopped tomatoes
1 500g jar passata
1 can kidney beans
500g corn kernels
1 packet taco seasoning mix
Method:
Spray crockpot with cooking spray. Combine all ingredients in crock and cook on low 6 - 8 hours. To serve ladle into bowl, add a dollop of sour cream and a sprinkle of chopped spring onion. Serve with corn bread, to dip, on the side. Can be cooked on stove top, 30 minutes over medium heat.
Contributed by Cath Armstrong
1 400g can chopped tomatoes
1 500g jar passata
1 can kidney beans
500g corn kernels
1 packet taco seasoning mix
Method:
Spray crockpot with cooking spray. Combine all ingredients in crock and cook on low 6 - 8 hours. To serve ladle into bowl, add a dollop of sour cream and a sprinkle of chopped spring onion. Serve with corn bread, to dip, on the side. Can be cooked on stove top, 30 minutes over medium heat.
Contributed by Cath Armstrong
teriyaki steak
Ingredients:
1 kg steak
1 cup soy sauce
2 teaspoons ground ginger
1/4 cup olive oil
2 tablespoons sugar
2 or 3 cloves garlic, crushed
Method:
Cut the steak into 5mm thick slices. It is easier to do this if the meat is partially frozen. Combine remaining ingredients in bowl of slow cooker and stir until the sugar is dissolved. Add the meat to the slow cooker and stir. Make sure meat has been covered by sauce. Cover and cook on low heat for 8 hours or until the meat is tender and the sauce has thickened. Serve with steamed or fried rice.
Contributed by Cath Armstrong
1 kg steak
1 cup soy sauce
2 teaspoons ground ginger
1/4 cup olive oil
2 tablespoons sugar
2 or 3 cloves garlic, crushed
Method:
Cut the steak into 5mm thick slices. It is easier to do this if the meat is partially frozen. Combine remaining ingredients in bowl of slow cooker and stir until the sugar is dissolved. Add the meat to the slow cooker and stir. Make sure meat has been covered by sauce. Cover and cook on low heat for 8 hours or until the meat is tender and the sauce has thickened. Serve with steamed or fried rice.
Contributed by Cath Armstrong
tuna casserole
This is a great way to use up stale potato chips or crackers.
Ingredients:
2 185g cans tuna in water, drained and flaked
1 can cream of celery soup
4 hard-boiled eggs, roughly chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 tsp pepper
1 1/2 cups crushed potato chips or cracker crumbs
Method:
Spray the inside of the slow cooker with cooking spray. Set aside 1/4 cup of the crushed potato chips or cracker crumbs. Combine the remaining ingredients in the slow cooker. Top with the remaining chips. Cover and cook on a low setting for 5 to 8 hours.
Contributed by Cath Armstrong
Ingredients:
2 185g cans tuna in water, drained and flaked
1 can cream of celery soup
4 hard-boiled eggs, roughly chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 tsp pepper
1 1/2 cups crushed potato chips or cracker crumbs
Method:
Spray the inside of the slow cooker with cooking spray. Set aside 1/4 cup of the crushed potato chips or cracker crumbs. Combine the remaining ingredients in the slow cooker. Top with the remaining chips. Cover and cook on a low setting for 5 to 8 hours.
Contributed by Cath Armstrong
very easy beef curry
Ingredients:
1 kg diced beef
2 onions
1/3 cup curry powder
1/4 tsp chilli powder (optional)
2 cloves garlic, crushed
6 tsp tomato paste
410g tin condensed tomato soup
3/4 cup beef stock
1 tsp salt
Method:
Place all ingredients into slow cooker.
Stir well to combine.
cook on low 6 -8 hours.
Serve with rice.
Contributed by Elizabeth Stevenson, 13th November 2017
1 kg diced beef
2 onions
1/3 cup curry powder
1/4 tsp chilli powder (optional)
2 cloves garlic, crushed
6 tsp tomato paste
410g tin condensed tomato soup
3/4 cup beef stock
1 tsp salt
Method:
Place all ingredients into slow cooker.
Stir well to combine.
cook on low 6 -8 hours.
Serve with rice.
Contributed by Elizabeth Stevenson, 13th November 2017