Please post your slow cooker recipes here- Thanks all!
CREAMY RICE PUDDING
yum yum yum. You can also make this with coconut milk for a different flavour x
Caribbean chicken (like sweet and sour) 1 onion 1 celery 1 carrot 150g mushrooms 1 red pepper 4 chicken breasts Half tin peach Half tin pineapple 3 tbsp corn flour 2 tsp paprika 1 tbsp soy sauce 1 tbsp Worcestershire sauce 4 tbsp vinegar 500ml boiling water. - Fry onions, celery, carrot, mushrooms, and pepper in a pan. - Add chicken and dry till seared. - Drain the tinned fruit retaining the juice, add fruit to the pan - to make the sauce, blend corn flour and paprika with soy sauce, Worcestershire sauce vinegar and the retained juice - add sauce to the pan with the boiling water and stir - add to slow cooker 8-10 low heat or 5-6 high heat Very tasty dish and kids loved it, the sauce was a tad watery so maybe cut down on the water a little.
You will need:
2 medium lamb shanks
Half a bottle of red wine (or meat stock if you are not happy to give your LO red wine -however the alcohol reduces once cooked)
Mixed vegetables - such as carrots, red onions, green beans, and peas.
Table spoon of plain flour.
Tea spoon of olive oil.
Spoon the flour over the lamb shanks, throw into a frying pan of the heated olive oil. Brown off the lamb for about 3-5 minutes. Turn off the heat.
Chop all the vegetables and place in the slow cooker, place the browned off lamb onto. Pour over the wine or stock, don't completely cover the lamb in liquid. Place the rosemary on top.
Turn the slow cooker onto high, and cook for about 6 hours.
Stir about every two hours - although this is not completely necessary, but I can't help myself.
The lamb will literally fall off the bone. I liquidised a few portions for Annabel and ate a few portions myself!! Yum, Yum.
This recipe is so easy - I found it on a fellow bloggers website, and it works so well. Its great for making a big batch of pulled meat (think shredded/pulled pork but using gammon) - I've used the meat for making quiche, carbonara and sandwiches, also perfect for cold cuts with salad, pickles etc. I'm sure the kids will enjoy it as much as the adults.
750g Unsmoked gammon joint (usually around £4)
1 tin of pineapple chunks in natural juice.
Place the gammon joint into the slow cooker, pour over the whole tin of pineapple including the juice. Pop the lid on and cook on high for 4-6 hours or low for 6-8 hours.
Once cooked remove the meat from the cooker and shred using two forks. Discard the fat and pineapple (don't be tempted to try the pineapple its salty and horrid but will have lightly sweetened the meat).
(I cooked my gammon joint for 4 hours on high and it was perfect - so definitely check after 4 hours, as 6 hours on high may be slightly too much.)
Ooh Lucy that sounds AMAZING I'm so going to try this. I'll let you know how I get one
Does any one have any summer recipes for their slow cooker? I tend to do stews, casseroles and beef joints in my slow cooker all of which I associate with winter and the cold. So my slow cooker doesnt get used all that much in our house from MArch to October? xx
'Summer Spanish Chicken'
-2-3 Chicken Breasts diced.
- A large red onion.
-A large red and a large green pepper.
-A tin of chopped tomatoes.
100-150mls of either chicken stock, red wine or a vegetable stock.
A tablespoon of oregano,.
A teaspoon of basil.
A splash of orange juice (or more if taste requires it).
Cut the vegetables and line the slow cooker pot, place the diced chicken on top. I didn't brown off, it will cook through.
Add the can of tomatoes then pour in the liquid so that the meat is not completely covered by the fluid.
Cook on high for about 3 hours, or on low for 5 or until the chicken is white (not pink) when cut.
We had this over a few nights, once with rice, once with pasta both worked well. It can be easily frozen, easily pureed or for those doing BLW just cut the chicken and veg into strips not chunks. I imagine it would taste nice with a salad or crusty bread serrved alfresco!!?? (for the adults)
(I have no idea why I called in Spanish Chicken but that was I named it when we served it)
Oooh the summer chicken sounds good - its nice to have something lighter for the summer - although its non stop rain here today (and most of the week!) which is rubbish. I'd definitely be interested in hearing some more summery recipes for the slow cooker. I'm doing the slow pulled gammon again today to make the carbonara and then tangle pie (a hairy bikers recipe)….yum yum!
I will give the spanish chicken a go thank you Nicola.
Lucy I tried your pulled gammon (and completely forgot it was in the slowcooker 12 hours later ) anyway despite the complete overcooking of it. We've all had some this week either in salads, sandwiches or just with some rice and veg for the girls and we've all loved it. Thank you xx
Aww so glad you liked it Emlowe - haha 12 hours….reallllly slow pulled gammon.
I used it to make tangle pie this week which was really yummy and would be a great one for littluns too as you can do everything in bite sized pieces.
(using pulled gammon from the slow cooker)
1 cooked chicken breast per adult being served/half per child
250g pulled gammon
3 cloves garlic
150 ml white wine
1 chicken stock cube
150ml hot water
2 tbsp plain flour
black pepper for seasoning
100g creme fraiche/yoghurt/quark
3 sheets filo pastry
sunflower oil for brushing
1. cook the onion and garlic, then add leek, and white wine, simmer until wine reduced. Add most of the hot water with the dissolved stock cube and cook for 5 minutes until leek is tender.
2. Chop up the chicken and gammon into small bite sized pieces, mix in a bowl with the flour and black pepper.
3. Add the leek/onion mix, the rest of the water, the creme fraiche and black pepper to the chicken/gammon and mix round until the meat is thoroughly coated in an unctuous sauce. Pour sauce into pie dish.
4. Layer the filo sheets on top of each other and cut into 9 rectangles. Take one rectangle at a time, brush with sunflower oil and scrunch up on top of pie dish until the whole thing is covered with a scrunched up filo top.
5. Bake for 30 mins at 180 and serve.
You will need (to make 4 adult portions):
-3-4 chicken breasts diced
-can of chopped tomatoes
-chopped red onion
-clove of garlic
-10 dried apricots, diced into small pieces
-can of chickpeas
-approx 250mls of chicken stock/baby friendly cooking stock
- tea spoon of ground cinnamon
- tea spoon of cummin
- tea spoon corriander
- tea spoon of ginger
-table spoon on tomato paste
-a handful of raisins (optional)
Put the chopped onion and garlic in the base of the slow cooker dish. Add a layer of the chickpeas, then the diced chicken. Cover with the tin of tomatoes and stock. Add all the herbs and stir gently.
Cook on medium for about 3 hours, or low for about 5 hours, until the chicken is white inside once cut.
About half way through cooking add the tomato paste and the apricots and give the ingredients a good stir.
About 30 minutes before finish, add the raisins if using.
Don't worry if you are going out and leaving the slow cooker to cook you can either add the paste and apricots about thirty minutes before completion or even at the start of cooking.
Serve on a bed of cous- cous with some fresh mint leaves. My little one loves cous- cous as she can grab at it easily with her hands and the spoon.