Slow Cooker Recipes

Winter seems to be upon us and its my favourite time of year when it comes to cooking!! I like to put dinner into my slow cooker in the morning while getting the kids ready so the whole family can enjoy them together in the evening – you might be thinking, “how the hell do you have time for that?”… well making the time to throw a few easy ingredients into a pot in the morning means I have time to pack lunchboxes and help with homework in the afternoons so its a win-win! πŸ™‚ 

We’ve made it even easier for you by putting everything you need for the perfect family dinner right here:

Beef Ragu

Ingredients:

  • 2 tablespoons olive oil
  • 1kg beef chuck steak, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1 cup dry red wine – save the rest for later πŸ˜‰ 
  • 2 x 400g cans whole tomatoes in juice
  • 1 cup beef stock
  • 2 tablespoons 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

Method:

  • Step 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 your slow cooker.

  • Step 2

Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender.

  • Step 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.

  • Step 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.

Notes:

Once cooked, the ragu can be refrigerated in an airtight container for up to 3 days. To reheat, place ragu in a saucepan over medium-low heat. Cook, stirring occasionally for 20 minutes or until hot.


Slow Cooker Lemon Chicken

Ingredients:

  • 2 tablespoons plain flour
  • 6 chicken thigh cutlets
  • 1/4 cup olive oil
  • 1 brown onion, thinly sliced
  • 400g baby mushrooms
  • 1/2 cup chicken stock
  • 1 teaspoon lemon rind
  • 2 teaspoons finely chopped fresh tarragon leaves 
  • 1 1/2 tablespoons lemon juice
  • Mashed potatoes, to serve
  • Baby carrots, to serve
  • Steamed broccoli, to serve

Method:

  • Step 1

Place flour in a shallow plate and season with salt and pepper. Add chicken and toss to coat. Shake off excess. Reserve flour.

  • Step 2

Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken in 2 batches, for 4 minutes each or until well browned. Set aside on a plate.

  • Step 3

Discard oil and wipe pan clean. Heat remaining 1 tablespoon oil in same pan over medium-high heat. Cook onion and mushrooms, stirring for 5 minutes or until browned. Sprinkle over reserved seasoned flour. Cook, stirring, for 1 minute. Add chicken stock, rind and tarragon and stir to combine. Transfer to your slow cooker. Arrange chicken on top. Cover and cook on low for 4 hours. Stir in lemon juice and season.

  • Step 4

If you prefer a thicker sauce, set chicken aside. Strain sauce into a large frying pan. Bring to the boil over high heat. Boil for 3 minutes or until sauce thickens.

  • Step 5

Serve with mashed potatoes, baby carrots and steamed broccoli.


Creamy Coconut Beef and Pumpkin Curry

Ingredients:

  • 1 tablespoon peanut oil
  • 1 tablespoon finely chopped fresh ginger
  • 80g (1/3 cup) rogan josh curry paste
  • 1.5kg beef chuck steak, cut into 4cm pieces
  • 400g can chopped tomatoes
  • 250ml (1 cup) chicken stock
  • 1 sprig fresh curry leaves, plus extra, to serve
  • 600g peeled, deseeded pumpkin, cut into 3cm pieces
  • 1 tablespoon cornflour
  • 270ml can coconut cream
  • Steamed rice, to serve

Method:

  • Step 1

Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.

  • Step 2

Transfer the beef mixture to your slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.

  • Step 3

Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.

  • Step 4

Divide the curry among serving plates. Drizzle with some of the remaining coconut cream. Serve with rice and topped with extra curry leaves.

NOTES

Pour any remaining coconut cream into a small plastic container and cover with a lid. Use within 4 days or freeze for up to 3 months.


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