Your slow cooker recipes please

We’ve been cooking loads since getting this book. Highly recommended. <br />

1kg frozen mixed veg

1kg diced steak

1 tin kidney beans

1 tin canneloni beans

1 tin black peas

1 tin baked beans

2 diced onions

good splash of soy sauce

good splash or worcerstershire sauce

cook all day

eat.

Substitute anything you don't like for something you do.

eg onion out, celery in.

I am using the slow cooker a neighbour gave us for the 1st time right now. Attempting goulash (beef chunks, paprika, onion, tin of tomatoes etc) but not convinced it will be a better result than the pressure cooker which is the opposite philosophy of taking no time at all (and means you can be less planned).

Fried off onions, red wine, chorizo, then anything you have in!

That said, chicken and white beans of any variety go well with the above.

Toulouse sausages, onions, celery, carrots, haricot beans, puy lentils, bay leaves.

Lump of shoulder of pork, cooked all day then stripped, bunged in with onion, tinned tomatoes, tinned kidney beans and a couple of packets of Old El Paso chilli mix and simmer for another hour.

Serve with boiled rice, chips or tortilla wraps.

For me that ^^^ is very easy, hopefully it’s as easy as you want?

And you can add as much as you want - extra chilli powder, sweetcorn, peppers, whatever - it’s a chilli so the emphasis is on spice, not particular ingredients.

bored of lunch books +1

bored of lunch books +1

Yep, +2.

Personal faves:

Pork ribs: cook them in a can of (full fat) coke + glass of soy sauce + loads of ginger + loads of garlic + some chillies. 8 hours on low and the meat just falls off the bone.

French onion soup: slice at least 5-6 onions, add butter and cook on low for 6 hours or so until caramelised. This will make your house stink of onions, BTW. Add a litre of beef stock and cook for another couple of hours on low. Finish it off by pouring into bowls, floating a slice of French bread on top and grate cheese over, then grill until the cheese is melted.

Pulled pork: pork shoulder, can of beer, a bit of spice (cumin+paprika is good), season and cook on low for 8 hours. You might want to reduce the sauce before shredding the pork.

Most of the meat recipes I've tried are improved by browning the meat first, although obviously that does take away some of the appeal of just chucking everything in and leaving it to do its thing.

A Friday family favourite in the sandboy household.
https://www.bbcgoodfood.com/user/697298/recipe/slow-cooked-beef-madras
it’s quick to throw together and really delicious!

edit, You might need some spices if you’re not a curry cook.

this is also a super curry that I chuck in the slow cooker.

https://www.hokeystokey.com/peters-lamb-curry-8/

Kashmiri butter chicken is a favourite here;

https://recipes.frescocooks.com/en-GB/4878-slow-cooker-kashmiri-butter-chicken

Is the base recipe but I find that lentils actually work better than slow cooked chicken and I also omit the cream. I also don’t do it in dribs a drabs - wang the lot in one go at lunch time and allow it to simmer all afternoon.

This is a slow-cooker favourite in our house:

https://www.deliaonline.com/recipes/international/european/hungarian/braised-beef-goulash-with-smoked-pimenton

One thing I've got really into over the last year is using shin beef. Its absolutely perfect for slow cooking and ends up proper melt in the mouth

not convinced it will be a better result than the pressure cooker

Update following 8 hours of cooking yesterday. It wasn't much different. Pressure cooker still favoured method.

Beef shin works - caveman lolly pop! 

That looks awesome!

Heres another slow cooker favourite in our house

Chicken & ham casserole with mustardy dumplings

Most of the meat recipes I’ve tried are improved by browning the meat first, although obviously that does take away some of the appeal of just chucking everything in and leaving it to do its thing.

OI go a step further and coat the meat in seasoned flour before browning. With a bit of flour it helps things thicken up a bit as it cooks

Its definitely slow cooker weather innit?

^^^ I’m going to do that for dinner tomorrow night.
just had a look at the recipe and only need to get a ham hock from the butcher.

@sandboy - I tend to cut up some nice chunky gammon steaks instead of a ham hock. It’s just as good with either.

I also use a tin of condensed soup instead of the chicken stock then everything thickens up nicely in the slow cooker

After a very successful first time slow cooking it by Mrs Binners today, I’m definitely adding this to the list

Slow-cooker lamb's liver, bacon and onions recipe

She bunged a couple of chilli’s in to spice it up a bit and it was just what you need on a bloody freezing winter evening

@binners - cheers for the heads up.

I’m going to ride to the butcher’s first thing and get it cooking before work.

l’ve not had liver and bacon in years! That’s another one I’m going to try. It’s definitely the weather for slow cooking.

@sandboy - I’ve not had liver and bacon in years either.

Mrs Binners was shopping this morning and bumped into a mate who was buying liver to slow cook liver and bacon and she thought ‘I’ve not had liver and bacon in years’ so bought the same

It was bloody lovely!

@scruff9252 your recipe looks ace. Quick query, what style of lentils and how much to you swop for the chicken?

Ta.

Ideally not needing much prep as the whole idea of using it is time saving. “Throw it all in and ignore it for 6 hours” type stuff would be ideal.

There are loads of recipes online but many seems to require loads of ingredients and/or lots of prep time.

I'm not convinced that ever really works out, there's always more faff than just doing it on the stove because you have to do the high temperature step first to get the melanoidins, caramel, etc.

Any tomato based recipe like chili or spag boll does really well. Cook it on the hob as usual, but at breakfast time, then wang in the slow cooker on low. Or ASAP after work, then on high while you go for a ride.

You can also do the same but with a cheap joint of beef rather than mince, cook the beef in a pint of stock overnight on low, make your sauce, pour the stock into it, reduce rapidly on the hob for 20min, shred the beef, add the sauce, leave for another 8 hours on low.

Pulled pork, onions, pint of cider, pint of apple juice, soft brown sugar, stock cubes, chipotle, chili, bay, herbs. Drain the liquid into a pan and reduce to the consistency of gravy/ketchup. Shred the meat and mix with the sauce.

Ideally not needing much prep as the whole idea of using it is time saving. “Throw it all in and ignore it for 6 hours” type stuff would be ideal.

There are loads of recipes online but many seems to require loads of ingredients and/or lots of prep time.

For vegetarian recopies, it just gets used to cook chickpeas etc, it's slow enough that you can throw them in enough water dry, and by the morning they're evenly cooked. n.b. for most recipes you can't cook dried pulses in the sauce, you'll end up with a gelatinous mess. You have to cook, drain, then cook again.

It was a team effort with Miss sandboy (baker in da house) making the dumplings.

As they say, the proof is in the eating and I can confirm that it went down well. Cheers @binners!

Glad that went down well @sandboy. I love that recipe! Perfect for this weather

I’m doing another favourite tomorrow

Slow cooker chicken and chorizo casserole

Cookmarked.

We've tried slow cookers, but have problems with something making a very plasticky taste and aroma - is it the onions? Put's off the rest of the family.

How are you guys managing to avoid this?

susepic

Full Member

We’ve tried slow cookers, but have problems with something making a very plasticky taste and aroma – is it the onions? Put’s off the rest of the family.

How are you guys managing to avoid this?

This reminds me sticking a pizza in the oven forgetting about the polystyrene underneath

It never got completely finished off

"Recipe" is a strong word for how we go at the slow cooker. The ingredients are usually dictated by what needs using up - in it goes. For flavour - good stock, bay, black cardamom, mushroom, pepper, wine etc.

Beef shin is indeed splendid (as are beef ribs) and I don't even have a slow cooker.

I was expecting at least one mention of "wax 'n' bike chain".