A slow cooker is an essential item in the kitchen. Whether you’re a seasoned chef or an amateur cooker, a slow cooker (also known as a crock pot) will definitely make your life easier.

Here are some of our favorite slow cooker recipes your family will love:

1. Honey garlic chicken & veggies 
Source: Damn Delicious

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tbsp chopped fresh parsley leaves
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper

Directions:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.
  3. Add green beans during the last 30 minutes of cooking time.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

For more information, visit Damn Delicious’ website.

2. Beef ragu
Source: taste.com.au

Ingredients: 

  • 2 tbsp olive oil
  • 1kg beef chuck steak, cut into 4cm pieces (see note)
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1 cup dry red wine
  • 2 x 400g cans cherry tomatoes in juice
  • 1 cup Massel beef stock
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • Cooked curly fettuccine, to serve
  • Grated parmesan, to serve
  • Fresh flat-leaf parsley leaves, chopped, to serve
  • Salt, to season

Directions:

  1. Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
  2. Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender.
  3. Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid.
  4. Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.

For more information, visit taste.com.au.

3. Chicken casserole
Source: BBC

Ingredients:

  • Knob of butter
  • ½ tbsp rapeseed or olive oil
  • 1 large onion finely chopped
  • 1 ½ tbsp flour
  • 650g boneless, skinless chicken thigh fillets
  • 3 garlic cloves, crushed
  • 400g baby new potatoes , halved
  • 2 sticks celery , diced
  • 2 carrots , diced
  • 250g mushrooms, quartered
  • 15g dried porcini mushroom, soaked in 50ml boiling water
  • 500ml stock made with 2 very low salt chicken stock cubes
  • 2 tsp Dijon mustard, plus extra to serve
  • 2 bay leaves

Directions:

  1. Heat the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it.
  2. Add the garlic and chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
  3. Transfer to your slow cooker, along with the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir.
  4. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.

For more information, hit up BBC Good Food’s website.

4. Pork fillet with apples
Source: BBC

Ingredients:

  • ½ tbsp rapeseed oil
  • 500g porkfillet, sliced into medallions
  • 1 medium onion, finely chopped
  • 3 eating apples
  • 150ml low-salt chicken stock
  • 1 tbsp Dijon mustard
  • 4 sage leaves, finely sliced
  • 2 tbsp half-fat crème fraîche

Directions:

  1. Heat the slow cooker. Heat the oil in a large frying pan, fry the pork medallions on each side for 2 mins until they pick up a little colour.
  2. Fry the onion for a few mins, then add the stock and mustard to the pan and stir. Tip the pork and sauce into the slow cooker.
  3. Core and cut the apples into quarters, add them to the pot with the sage. Season with black pepper.
  4. Cook on Low for 4 hours or until the meat is tender, then stir in the crème fraîche.

For more information, hit up BBC Good Food’s website.

5. Beef & broccoli
Source: My Fussy Eater

Ingredients:

  • 500g / 1 lb casserole beef steak or flank steak
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 400ml / 1.5 cups beef stock (I use low sodium stock)
  • 60ml / 0.25 cup soy sauce (I use low sodium soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp cornflour or cornstarch
  • 250g / 9oz chopped broccoli
  • boiled rice
  • chopped spring onions and sesame seeds

Directions:

  1. Add the beef, onion, garlic, beef stock, soy sauce, sesame oil, brown sugar and honey to the slow cooker and mix. Pop on the lid and cook on low for 4 – 5 hours (or on high for 3 hours).
  2. Use a ladle to remove about 2 large spoons of the liquid from the slow cooker into a small bowl. Add the cornflour to the bowl and whisk with a fork until there are no lumps. Pour this mixture back into the slow cooker, mix well and continue to cook for another 30 – 40 minutes until the sauce thickens.
  3. Steam the broccoli (use a steamer or cook in the microwave) and then add it to the slow cooker and mix.
    Serve immediately with boiled rice and garnish with chopped spring onions and sesame seeds.

For more information, look up My Fussy Eaters’ website.

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