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Slow Cooker Recipes

*Chicken Fajita (gf) (df)

Serves 4

Low 4-6 hours

High 3-4 hours

INGREDIENTS

0.5 x yellow pepper, sliced

0.5 x red pepper, sliced

0.5 x orange pepper, sliced

1 x onion, sliced

4 x chicken breasts

1 tbsp olive oil

Juice of 1 lime

1 x clove garlic, minced

2 tsp chili powder

1 tsp cumin

1 tsp dried oregano

0.5 tsp salt

1 x 200g tin of chopped tomatoes

To serve

Wholemeal tortillas or large lettuce leaves

Guacamole

Lime wedges (optional)

METHOD

In a large bowl add the garlic, chilli powder, cumin, oregano and salt. Mix well. Add the chicken breasts to the bowl. Turn the chicken breasts over so they are covered in the seasoning. Pour the lime juice over the chicken.

Add half of the peppers to your slow cooker.

Layer half of the onion on top of the pepper.

Place your chicken breasts on top.

Add the other half of the peppers and then onion. Pour over the tomatoes.

Cook for 4-6 hours on low or 3-4 hours on high. Check the chicken is cooked through before serving.

Turn the slow cooker off and take the chicken from it and allow to cool slightly. Slice or shred the chicken and add back into the slow cooker. Mix well with the onion and peppers. Add the mixture to either tortilla wraps or lettuce leaves before serving with the guacamole.


*Mushroom & Leek Risotto (gf) (df) (v) (vf)

Serves 4

Low 2-3 hours

High 1 hour

INGREDIENTS

2 tbsp olive oil

1 x leek, finely sliced

800ml vegetable stock

300g risotto rice

1 clove garlic, finely chopped or crushed

1 onion, finely chopped

250g chestnut mushrooms, sliced

80g Parmesan grated (optional)

METHOD

Heat the olive oil in a frying pan and fry the onion, leek and garlic for 5-6 minutes, or until soft.

Add the risotto rice (stirring well to coat the rice in the oil) and cook for 1-2 minutes, or until it becomes slightly translucent.

Add the rice mixture to the slow cooker and stir in the mushrooms and stock.

Cook on low for 2-3 hours, high for 1 hour, or until the rice is cooked and the stock has been absorbed. Keep an eye on the mixture as it cooks, if you need more liquid add in a splash of water or extra stock.

Stir in the Parmesan cheese and serve. Top tip: Add in extra veg (asparagus, spinach, kale, leeks etc) to up the nutrient value of the dish.


*Mixed Bean Chilli (gf) (df) (v) (vf)

Serves 4

Low 4-6 hours

High 2-3 hours

INGREDIENTS

2 x medium onions, thinly sliced

2 x garlic cloves, crushed

1 tbsp olive oil

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

150ml vegetable stock (made with low sodium stock cube)

400g can chopped tin tomatoes

400g can kidney beans (use those in chilli sauce for extra spice)

400g can mixed beans, drained To serve

50g brown rice


Method

Heat the oil in a large frying pan and add the onion and cook for 5 mins. Add the garlic, chilli flakes, cumin, coriander and cinnamon and cook for 1 min.

Add the onion mixture to your slow cooker. Stir in the stock, kidney beans, mixed beans and canned tomatoes.

Stir well before adding the lid and cooking on high for 2-3 hours or low for 4-6 hours.

Cook the rice as per the packet instructions before serving the Mixed Bean Chilli alongside the rice.

Top Tip: You can make extra and freeze for up to 3 months before cooking. Add the extra chilli to a date labelled freezer bag. Defrost thoroughly in the fridge before reheating in a saucepan over a medium heat. Ensure heated through thoroughly before serving.


*Sweet & Sour Pork (gf) (df)

Serves 4

Low 4-5 hours

High 2-3 hours

INGREDIENTS

4x pork fillet, cut into chunks

1 x onion, peeled and cut into wedges

1 x red pepper, deseeded and cut into chunks

Thumb-sized piece of fresh root ginger, peeled and finely sliced

1 x cinnamon stick or 1tsp ground cinnamon

227g can pineapple rings in pineapple juice (keep the juice), each ring cut into 8 pieces 230g can plum tomatoes

1 tbsp tomato ketchup

1 tbsp vinegar, or more, to taste

½ chicken stock cube

1 tsp flour or cornflour

2 tbsp soy sauce (or gluten free soy sauce)

To serve

200g dried egg noodles

METHOD

Add the onion, pepper, plum tomatoes, pineapple (including the juice) and pork to the slow cooker

Mix the remaining ingredients in a bowl and pour over the pork in the slow cooker.

Cook on low for 4-5 hours - check after 4 hours as the time depends on the size of the pork chunks. The pork should be tender and no longer pink in the middle. Cook on 2-3 hours on high – check after 2 hours to see if the pork is cooked.

Cook the noodles according to pack instructions and serve together.


*Chickpea Masala (gf) (df) (v) (vf)

Serves 4

Low 6-8 hours

High 3-4 hours

INGREDIENTS

2 x onions, thinly sliced

1 tbsp oil

2 x garlic cloves, crushed

Thumb size piece of ginger, grated

1 long green chilli (deseeded first if you like), finely chopped

2 tbsp medium curry powder

400g can chopped tomatoes

400g can chickpeas, drained

400g can mixed beans

200ml of water

2 x carrots, cut into chunks

1/2 tsp salt

100g young spinach leaves

Ground black pepper To serve

150g brown rice

METHOD

Heat the oil in a large frying pan and cook the onions for 5 minutes over a medium-high heat, or until softened and lightly browned, stirring occasionally.

Add the garlic and ginger to the onions and cook for a further minute, stirring.

Sprinkle over the curry powder and cook for a few seconds, stirring constantly so the powder does not stick to the bottom of the pan. Add to the slow cooker.

Add the remaining ingredients (apart from the spinach leaves) to the slow cooker and mix well.

Cook on low for 6–8 hours and high for 3–4 hours (or until the vegetables and pulses are very tender and the sauce is thick).

When the curry is ready add in the spinach. Cook for a further 3–5 minutes, or until the spinach has started to wilt.

Cook the rice as per the packet instructions before serving the Masala alongside the rice. Top Tip: You can make extra and freeze for up to 3 months before cooking. Add the extra masala to a date labelled freezer bag. Defrost thoroughly in the fridge before reheating in a saucepan over a medium heat. Ensure heated through thoroughly before serving.


Mint Lamb Kofta (df) (gf)

Serves 4

Low 6-8 hours

High 3-4 hours

INGREDIENTS

1 medium onion, finely chopped

2 garlic cloves, crushed

450g minced lamb

1 lemon, grated zest (you can cut the lemon into quarters afterwards to be served with the koftas)

1 tsp ground cumin

1 tsp ground coriander

½ tsp hot chilli powder

¼ tsp ground cinnamon

20g fresh mint leaves, finely chopped

Pinch of salt and pepper To serve

Mixed salad of tomatoes, cucumber, lettuce leaves and avocado

Optional mint yogurt dip – mix 2 heaped tbsp of plain or Greek yogurt and 2 heaped tbsp of chopped mint leaves together in a bowl and serve.

METHOD

Add all ingredients to a bowl and mix well. Form the mixture into approx. 20 balls.

Add all of the kofta balls to a slow cooker (they can be placed on top of each other). Cover and cook for 3-4 hours on high or 6-8 hours on low. Ensure the koftas are cooked thoroughly before serving with the mixed salad and optional mint and yogurt dip.

Top tip: You can make extra kofta balls and freeze them for up to 1 month before cooking. To freeze place on a lined baking tray and place in freezer until the koftas are frozen. Once frozen you can remove from the tray and add to a date labelled freezer bag. Defrost thoroughly in the fridge before cooking.


*Spinach & Halloumi Pearl Barley (v)

Serves 4

Low 5-6 hours

High 3-4 hours

INGREDIENTS

1 x onion, chopped finely

2 x cloves garlic, chopped finely

300g pearl barley

600 ml vegetable stock

75g spinach, chopped finely

40g halloumi cut in small pieces

Pepper to season

METHOD

Place the onion, garlic, pearl barley and vegetable stock in the slow cooker.

Cook on low for 5-6 hours or high for 3-4 hour, keeping an eye on the pot at the end of cooking to check for sticking.

Ten minutes before serving the pearl barley cook the halloumi under a medium grill. 3. Once cooked, turn off the slow cooker and remove the lid. Stir the spinach and halloumi through the pearl barley.

Season with pepper and serve.

Top Tip: This is perfect served hot or cold so makes a great 'make ahead lunch'.

You can serve on it’s own or with a mixed salad.


*Teriyaki Beef (df) (gf)

Serves 4

Low 7-9 hours

High 5-6 hours

INGREDIENTS

25g root ginger, peeled and finely grated

3 x garlic cloves, crushed

4 tbsp dark soy sauce (or gluten free soy sauce

250ml cold water + 2 x tbsp cold water

50g sultanas

½ tsp dried chiili flakes

2 x red onions, chunks

1 tsp Chinese five spice powder

4 x thick slices of braising steak, trimmed of any hard fat

2 tbsp cornflour

Pepper To serve

3 x spring onions, sliced

Approx 150g brown rice or 200g noodles (cooked as per packet instructions)

1 x red pepper, diced

1 handful of sesame seeds

METHOD

Add the ginger, garlic, soy sauce, 250ml of water, chilli flakes and sultanas to a saucepan over a medium heat. Bring to the boil and cook for 2-3 minutes.

Blitz the mixture in a food processor (or use a hand blender) until it is as smooth as you can get it and add to the slow cooker.

Add the onions and Chinese five spice powder on top of the mixture. Add the steak on top and season well with pepper. Turn the beef over a few times so they are coated in the mixture.

Cover with the lid and cook on high for 5-6 hours or low for 7-9 hours.

Ten minutes before you are ready to serve – mix the cornflour with the 2 tbsp of cold water. Quickly remove the lid of the slow cooker and pour the cornflour mixture in. Gentle stir the sauce whilst avoiding breaking up the pieces of steak too much. Try to do this quickly to reduce the amount of heat being lost. Add the lid back on and cook for a further 10 minutes until the sauce starts to thicken.

Serve the beef with rice or noodles. Sprinkle the spring onion and diced red pepper on top before serving.

Top tip: You can make extra and freeze for up to 3 months before cooking. Add the extra beef to a date labelled freezer bag. Defrost thoroughly in the fridge before reheating in a saucepan over a medium heat. Ensure heated through thoroughly before serving.





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