Slow Cooker Lamb Shanks in Red Wine Sauce

A lovely rich slow cooked lamb recipe. Easy to prepare, but sure to impress!

Servings
4 servings

Ingredients

• 4 Lamb shanks
• 2 Celery sticks
• 1 Onion
• 1 Carrot
• 1 handful mushrooms
• 1 Beef stock cube
• 100ml Red wine
• 1 tablespoon Dark brown sugar
• 2 tablespoon Tomato puree
• teaspoon Salt and pepper
• 1 tablespoon Cornflour
• 1 Bay leaf

Directions

1. Lightly brown the lamb shanks in a little olive oil.
2. Dice your celery and onion, and slice your carrots and mushrooms.
3. Place your chopped veg in the slow cooker along with the bay leaf.
4. Position your lamb shanks on top and sprinkle with a good pinch of salt and pepper.
5. Dissolve your stock cube in 150ml or boiling water.
6. Add the wine to the stock and stir in the tomato puree until mixed well.
7. Pour your liquid over the lamb shanks into the slow cooker.
8. Cook on low for 8 hours.
9. After cooking is complete, carefully remove the lamb shanks and keep warm.
10. If you would prefer the sauce to be thicker at this point, pour it into a saucepan, add the cornflour and simmer, stirring all the time until you reach the desired consistamcy.

Delicious with some creamy mash!

Slow Cooker Apple Sauce

Making your own apple sauce in the slow cooker is so easy.


Ingredients

• 10 Large cooking apples
• 250ml Water
• 1 teaspoon Cinnamon
• 150 grams Sugar

Directions

1. Peel, core and chop your apples into rough chunks.
2. Add all the ingredients into the slow cooker and cook on low for 6-8 hours.
3. Serve straight away or pour into sterile spring top jars for storage.

Check back on your slow cooker every few hours to make sure your apple sauce isn’t drying out too much. If it is, just add a little water and stir it in.


It’s as easy as that!

Slow Cooker Chicken Tacos

Deliciously spicy and tangy, if you don't want to make your own spice mix - you could just cheat and buy a spice mix sachet!


Servings
8 servings


Ingredients

• 250ml Chicken stock
• 450 grams Chicken breasts
• 1 tablespoon Dried onions (minced)
• 1 tablespoon Chili powder
• 1/2 teaspoon Salt
• 1 teaspoon Cornflour
• 1/2 teaspoon Dried garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Red pepper flakes
• 1/4 teaspoon Beef gravy granules
• 1/4 teaspoon Dried oregano

Directions

1. Mix your dried ingredients together and dissolve into the chicken stock.
2. Place the chicken breasts in your slow cooker and pour over your spice mix.
3. Cover and cook on auto for 6 hours.
4. Shred the chicken with forks into small chunks and serve with tacos.

Easy Slow Cooker Ketchup

It's not just stews and casseroles that you can use your slow cooker for! This recipe for tomato ketchup is so easy, you'll wonder why you ever bought a bottle.

Ingredients

• 2 cans Tomato puree (roughly 800ml in total)
• 1 Small onion
• 1 Medium shallot
• 100ml Cider vinegar
• 75 grams Dark brown sugar
• 1/2 teaspoon Mustard powder
• 1/4 teaspoon Ground allspice
• 1/4 teaspoon Ground cinnamon
• 1/4 teaspoon Ground mace
• 1/4 teaspoon Ground ginger
• 1/4 teaspoon Ground cloves
• 1/4 teaspoon Ground red pepper flakes
• Salt and pepper

Directions

1. Add the tomato puree, onion and shallot to a food processor and blitz until smooth.
2. Next, add the vinegar, sugar, mustard, allspice, cinnamon, mace, ginger, cloves and pepper flakes and pulse until mixed.
3. Add the contents of the food processor into your slow cooker, being sure to scrape every last bit in!
4. Cook on high, with the lid on, for 2 1/2 hours.
5. Cook for a further 1/2 hour with the lid off, stirring occasionally.
6. Check the consistency. If you’re happy, switch your slow cooker off season to taste with salt and pepper. If you’d like your ketchup to be a bit thicker, leave it a further 15 minutes.
7. Leave the slow cooker to cool before scraping your ketchup into a large sterile glass jar.

This will keep in the fridge for a while. But once opened, it’s best to eat within 2 months.

Slow Cooker Beef with Red Wine and Shallots

A lovely rich slow cooker beef recipe. Perfect comfort food for cold winter evenings.

Servings
6 servings

Ingredients

• 1 kilogram Braising steak (Or any stewing beef)
• 200 grams Streaky bacon (unsmoked)
• 1 Onion
• 1 Clove of garlic
• 2 tablespoon Plain flour
• 300ml Red wine
• 1 Bay leaf
• 12 Shallots
• 1 Carrot
• Salt and pepper

Directions

1. Peel and chop the onion and carrot, peel and crush the garlic.
2. Trim any fat from the beef and cut into generous bite-sized chunks.
3. Chop the bacon into strips.
4. Put a pan on a medium high heat and brown the beef in a little oil. Then transfer to your slow cooker.
5. In the same pan, fry off the bacon, carrot and onions until the onions have softened and the bacon starts to turn golden.
6. Add the flour and red wine to your pan and mix well.
7. Bring to a slow simmer and then add the bay leaf, shallots with a pinch of salt and pepper.
8. Carefully add the contents of the pan to the slow cooker and give it a good mix.
9. Cook on low for around 8 hours.

Slow Cooker Pork Fajitas

This recipe for slow cooker pork fajitas requires minimal prep and is a great social way of cooking for larger groups.

Servings
9 servings


Ingredients

• 1 kilogram Pork loin
• 2 Medium onions
• 400ml BBQ sauce
• 150ml Salsa
• 1 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 2 grams Green peppers
• 1/2 teaspoon Salt

Directions

1. Thinly slice one of your onions.
2. Add your pork to the slow cooker and place your sliced onion on top.
3. In a bowl, mix the BBQ sauce, salsa, chili powder and cumin.
4. Pour the mixture into your slow cooker, over the pork and onion.
5. Cook on low for 8 hours.
6. After cooking, remove the pork onto a board and shred using 2 forks.
7. Slice your other onion, and chop your peppers into strips.
8. Return the pork to the slow cooker, adding your chopped veg and salt stir well.
9. Turn your slow cooker up to it’s high heat setting, cover and cook for a further 30 minutes.

Perfect served it’s own on soft warm tortillas. Optionally, you could also dish up some grated cheese and guacamole or sour cream.


This recipe would also make a great sandwich filling.

Slow Cooker Chocolate Fudge Cake

This chocolate fudge cake recipe works best in slow cookers that are 4 litres or larger. Be careful not to overcook.

Servings
8 servings

Ingredients

Cake Mix

• 1 cup flour
• 1/4 Sugar
• 1/2 cup Brown sugar
• 3 tablespoon Cocoa
• 2 teaspoon Baking powder
• Salt
• 1/2 cup Milk
• 3 tablespoon Vegetable oil
• 1 teaspoon Vanilla extract

Batter Mix

• 3/4 cup Brown sugar
• 2 tablespoon Cocoa
• 1-3/4 cups Hot water

Directions

1. Spray the pot in your slow cooker with some cooking spray (similar to the 1 cal frying spray)
2. In a large mixing bowl, add the flour, 1/2 cup brown sugar, sugar, 3 tablespoons cocoa, baking powder and a dash of salt and stir well.
3. Gradually add the milk, cooking oil and vanilla, stirring all the time to combine well.
4. Pour this mixture into your slow cooker.
5. In another bowl, add 3/4 cups brown sugar and 2 tablespoons cocoa.
6. Add enough hot water to mix these ingredients together until smooth.
7. Pour this batter over the top of your cake mix – but do not stir it in.
8. Cover and cook on high for 1:45 to 2 hours.
9. Check with a skewer after 1:30, insering it into the centre of your cake – when it comes out nearly clean, remove the pot from your slow cooker and leave to rest.

Don’t leave it until the skewer comes out completely clean – there is a lot of residual heat in the pot that will complete the cooking process.

Slow Cooker Chicken Tikka Masala

This recipe is one of the easiest we've seen to make the UK's favourite curry - the chicken tikka masala.

Servings
4 servings

Ingredients

• Vegetable oil
• 250 grams Butter
• 2 Onions
• 4 tablespoon Tikka Masala Curry Paste
• 2 Red Peppers
• 4 Chicken breasts
• 400 grams Chopped tomatoes (1 tin)
• 4 tablespoon Tomato puree
• 2 tablespoon Mango Chutney
• 150ml Double cream
• 150ml Natural yoghurt
• Fresh Coriander (optional)

Directions

1. Roughly chop your onions and peppers.
2. Cut your Chicken breasts into cubes.
3. Put a high-sided frying pan on a medium high heat and add the butter with a little oil.
4. Gently fry the onions with a pinch of salt until soft
5. Add the peppers and curry paste to the pan and cook for a further 5 mintes.
6. Take the pan off the heat and add the chicken to the pan, stirring to coat well with the paste. Add the tomatoes and 100ml water and mix well. There is no need to cook the chicken all the way through at this point.
7. Add the contents of the pan to your slow cooker and cook on auto for 4 hours.
8. Remove the lid and add the mango chutney, cream and yoghurt, stirring well.
9. Just before serving, sprinkle over some roughly chopped fresh coriander (this is optional).

Great served with fluffy white basmati rice, with some lemon wedges for squeezing.

Slow Cooker Spicy Lamb Stew

A really full flavoured slow cooker lamb stew, great served with rice or couscous.


Servings
4 servings


Ingredients

• 500 grams Stewing Lamb
• 1/4 cup Plain flour
• 1 Medium onion
• 2 Cloves of garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground cinnamon
• 1 Medium carrot
• 1 can Chopped tomatoes (400g)
• 1 Lamb stock cube
• 1 Lemon

Directions

1. Roughly chop your onion and carrot, and finely chop or crush the garlic.
2. Mix the lamb stock cube with roughly 250ml boiling water.
3. Trim any fat from the lamb and cut into bite sized pieces.
4. Place the flour into a large freezer bag along with a dash of salt and pepper. Add the lamb and shake to coat evenly.
5. Put a frying pan on a medium high heat and add a lug of olive oil.
6. Add the lamb and the onions to the pan and fry until the lamb is browned all over.
7. Add the contents of the pan to your slow cooker and stir in all your other ingredients.
8. Cook on out for 6 – 8 hours.

Slow Cooker Sausage and Onion Casserole

A highly adaptable recipe and perfect comfort food.


Servings
4 servings


Ingredients

• 1 tablespoon Olive Oil
• 8 Pork sausages
• 2 Medium onions
• 2 tablespoon Plain flour
• 300ml Chicken or Beef stock
• 2 tablespoon Chutney (Your choice!)
• 1 tablespoon Worcestershire sauce
• Pepper

Directions

1. Heat a pan on a medium-high heat and add a lug of olive oil.
2. Brown your sausages and add them to the slow cooker.
3. Finely chop your onions.
4. Turn down the heat slightly, add a little more oil and fry your onions for a few minutes until lightly coloured.
5. Add the flour to the pan and continue to cook for a couple of minutes.
6. Add your choice of stock slowly, stirring all the time to prevent any lumps forming.
7. Bring the heat back up and bring your sauce up to a slow boil, stirring all the time until it starts to thicken.
8. Remove from the heat and stir in your chutney, Worcestershire sauce and a pinch of pepper.
9. Add the sauce to the slow cooker and cook on auto for 6 hours.

Perfect served with some creamy mash.


This recipe is so versatile. By changing the type of sausages, chutney or stock you can completely change the dish. Have fun experimenting!

Slow Cooker Asian Ginger Beef

If you enjoy chinese and asian food, you will love this. A deliciously hearty beef broth, with an asian twist. The liquid you add is your choice, so experiment with different types and leave a comment to us know which you enjoyed the most!


Servings
6 servings


Ingredients

• 700 grams Braising steak (or any stewing beef)
• 4 Carrots
• 1 Sweet red pepper
• 2 handfuls Sugar snap peas
• 2 Cloves of garlic
• 400ml Your choice of liquid (For example Ale, red wine)
• 1 tablespoon Soy sauce
• 6 Spring onions
• 1 teaspoon Sesame oil
• Fresh ginger
• 1 tablespoon Beef gravy granules
• 1 tablespoon Corn flour
• 1/4 teaspoon Black and Red pepper

Directions

1. Peel the carrots and chop into generous sized chunks and slice the pepper into finger sized strips.
2. Roughly chop the spring onions and mince or crush the garlic and ginger.
3. Slice the beef into finger sized chunks.
4. Add a little sesame oil to a pan and place it on a medium heat. Add the beef to the pan and sprinkle with the black and red pepper. Cook lightly until browned all over.
5. Add the beef to the slow cooker along with the carrots, pepper slices, and spring onions.
6. Put the pan back on the heat and add your choice of liquid (we prefer something like a light ale).
7. Add the soy sauce, gravy granules, garlic and ginger to the pan. Bring the liquid to a light simmer and scrape the bottom of the pan to de-glaze.
8. Pour the liquid into the slow cooker and give it a quick mix.
9. Cook on low for 8 hours.
10. 30 minutes before the end of cooking, add the cornflour and stir it in.
11. When cooking has finished, add the sugar snap peas and serve with fluffy white rice.

Slow Cooker Lamb Rogan Josh

This slow cooker lamb curry uses lamb shanks and the meat will just fall off the bone - delicious!

Servings
2 servings

Ingredients

• 200ml Soured cream
• 1 tablespoon Plain flour
• 2 tablespoon Cornflour
• 1/2 teaspoon Chili powder
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground ginger
• 2 Chicken stock cubes
• 4 Cardamon pods
• 400 grams Chopped tomatoes
• Ground nutmeg
• 3 Lamb shanks
• 300 grams Carrots
• 300 grams New potatoes
• 250 grams Button mushrooms (optional)

Directions

1. Slice your onions and carrots.
2. Get 2 bowls. In one, mix 4 tablespoons of water with the cornflour to make a paste. In the other, mix the soured cream with the plain flour.
3. In a saucepan, mix the chili powder, cardamon, coriander, stock cubes, ginger, tomatoes, nutmeg with 250ml of water and season to taste with salt and pepper. Bring to the boil.
4. Add the cornflour paste to the saucepan and stir constantly, keeping the mixture simmering for 2 minutes, then remove from the heat.
5. Stir in the soured cream and flour mixture.
6. Place the onions in the bottom of your slow cooker and lay the lamb shanks on top.
7. Pour your tomato mixture over the lamb and arrange the carrots, potatoes and mushrooms on top.
8. Cook on low for 8 hours.

Slow Cooker Pork and Mushroom Casserole

A little bit more work is required for this slow cooker pork recipe, but it's still quite an easy one. Double concentrated stock is made by using a stock cube, and just adding half the water.


Servings
4 servings


Ingredients

• 700 grams Pork (lean)
• 225 grams Closed cup mushrooms
• 400 grams Chopped tomatoes
• 1 Large red onion
• 1 Green pepper
• 2 tablespoon Plain flour
• 2 tablespoon Tomato puree
• 300ml White wine
• 150ml Veg stock (double concentrated)
• 1 teaspoon Dried sage
• Olive Oil
• Salt and pepper

Directions

1. Finely slice the onion into rings, slice the pepper into finger sized strips, rinse and slice the mushrooms.
2. Trim any excess fat from the pork and cut into thumb sized pieces.
3. Brown the pork in a little olive oil for around 5 minutes – make sure the pork is browned on all sides.
4. Pour the meat and any pan juices into the slow cooker.
5. Add a little more oil to the pan and fry the onions for about 4 minutes, until softened.
6. Add the flour to the onions and stir to cook through.
7. Once mixed, gradually add the wine and stock, stirring all the time to avoid any lumps forming.
8. Pour the entire contents of the pan along with the mushrooms, chopped tomatoes, tomato puree and sage in to the slow cooker and give it a good stir.
9. Cook on auto for 6 hours.

Slow Cooker Mediterranean Lamb Shanks

No chopping required in this really simple slow cooker lamb recipe!

Servings
4 servings

Ingredients

• 4 Lamb shanks
• 800 grams Chopped tomatoes (2 tins)
• 400 grams Condensed tomato soup (1 tin)
• 2 Scoops of mixed sun dried tomatoes and olives
• 1 jar Roast red pepper pesto
• 250ml Chicken stock

Directions

1. Put a pan on a medium high heat and brown the lamb shanks on all sides in some olive oil.
2. Add the lamb shanks and all your other ingredients with a pinch of salt and pepper to your slow cooker and stir well.
3. Cook on auto for 8 hours.

Great served with a creamy mash.

Slow Cooker Syrup Sponge Pudding

Delicious served with custard or cream, this slow cooker version of syrup sponge pudding is sure to be a family favourite.

Servings
4 servings


Ingredients

• Butter
• 4 tablespoon Golden Syrup
• 100 grams Self raising flour
• 50 grams Caster sugar
• 50 grams Shredded suet
• 1 Medium egg
• 2 tablespoon Milk
• Salt

Directions

1. Preheat the slow cooker on low while you make the sponge mixture.
2. Grease a 600ml pudding bowl and add the syrup to the bottom.
3. In a separate bowl, mix the flour, a pinch of salt, and sugar.
4. Add the suet and use your fingers to lightly rub the mixture together.
5. Beat the egg and mix with the milk.
6. Gradually pour the wet ingredients to your dry ingredients, stirring all the time until completely smooth.
7. Pour the mixture over the syrup and cover the bowl with a layer of parchment paper and then a layer of foil.
8. Don’t wrap the bowl too tightly on top – leave enough room for the sponge to rise. Secure around the edge of the bowl (just pinch the edges of the foil around the lip of the bowl)
9. Carefully lower the pudding bowl into your slow cooker and pour in enough water to come up about half way up the pudding bowl’s sides.
10. Cover the slow cooker and cook on low for 3-4 hours.
11. To check if your syrup sponge is cooked, lightly press the top – it should spring back.

Slow Cooker Pulled Pork

This will melt in your mouth. Great served over nachos with cheese, or as a hot pork baguette.


Servings
8 none


Ingredients

• 1.8 kilogram Pork shoulder
• 2 tablespoon Oil
• 2 Onions
• 2 Shallots
• 4 Cloves of garlic
• 2 tablespoon Chili powder
• 2 tablespoon Ground Coriander
• 3 Bay leaves
• 50ml Tomato Paste
• 1 can Tomato Sauce (approx 400g)
• 2 tablespoon Brown sugar
• 2 tablespoon Worcestershire sauce

Directions

1. Chop your onions, crush the garlic and thinly slice your shallots.
2. Put a pan on a high heat.
3. Season the pork generously with salt and pepper and brown on all sides in the hot pan, then add to your slow cooker.
4. In the same pan, turn down the heat and add the onions, chili powder, coriander and bay leaves for about 5 minutes.
5. Add the tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar to the pan.
6. Bring to the boil, making sure you scrape any caramelised pieces from the bottom of the pan.
7. Add your sauce to the slow cooker and cook on low for 8 hours.
8. Transfer the pork from the slow cooker to a board and cover lightly with foil.
9. While your pork is resting, transfer the sauce from the slow cooker into a large wide saucepan and boil on a high heat until it has reduced to roughly 3 cups of liquid. Discard the bay leaves at this point.
10. Now, using 2 forks, shred the pork and add it to your sauce.

Slow Cooker Pork Shoulder

Such a simple recipe, it barely needs instructions!


Servings
6 servings


Ingredients

• 2 kilogram Pork shoulder
• 400 grams Dry pinto beans
• 2 cans Green chillies
• 2 teaspoon Chilli powder
• 2 tablespoon Cumin
• 2 tablespoon Salt
• 2 tablespoon Oregano
• 4 Garlic cloves

Directions

1. Most pork shoulders are roughly just under 2 kilos. But if you are cooking a smaller piece, simply adjust your ingredient volumes accordingly.
2. As an optional step, you may want to seal your meat first in a hot pan with a little oil.
3. Season well and add your pork shoulder to your slow cooker.
4. Add all your other ingredients to the slow cooker. You can adjust the amount of chillies you add, depending on how spicy you like it.
5. Cook on auto for 6-8 hours.

Pork can be quite fatty so check your slow cooker towards the end of cooking and skim off any fat sitting on top.


Serve with beans and tortillas after removing bones.


This recipe was given to us by @Treatise on twitter.

Slow Cooker Chicken Curry

This is such an easy recipe, and because it is slow cooked it doesn't require any marinading.

Servings
5 servings

Ingredients

• 5 Potatoes
• 1 Green pepper
• 400 grams Chopped tomatoes
• 1 Onion
• 1 1/2 teaspoon Crushed chillies
• 2 kilogram Chicken thighs
• 1 tablespoon Ground Coriander
• 1 1/2 teaspoon Paprika
• Fresh ginger
• Salt
• 1/2 teaspoon Turmeric
• 1/4 Cinnamon
• 1/8 Ground cloves
• 250ml Chicken stock

Directions

1. Peel the potatoes and chop them into chunks
2. Chop the onion and green pepper
3. Place your chopped veg in the bottom of your slow cooker and layer the chicken on top.
4. Combine the chopped tomatoes, coriander, paprika, ginger, chilli, turmeric, cinnamon and cloves, stir in chicken stock and season with salt to your taste.
5. Pour into your slow cooker, covering the chicken.
6. Cook on auto for 6-8 hours.

Serve with rice.

Slow Cooker Lamb Hot-Pot

This recipe cooks the meat on the bone, maximising the succulence and giving a wonderful flavour.

Servings
4 servings


Ingredients

• 3 tablespoon Plain flour
• 8 Lamb chops
• 50 grams Butter
• 2 Onions
• 800 grams Potatoes
• 2 teaspoon Thyme leaves
• 1 tablespoon Worcestershire sauce
• 500ml Lamb stock

Directions

1. This recipe does ask you to transfer your pot into a conventional oven, so please check your unit’s guidelines to make sure it is oven proof.
2. Peel and finely slice your potatoes then cover them with cold water to stop them from going brown.
3. Finely slice your onions.
4. Place the lamb chops in to a large freezer bag, add the flour and shake to coat evenly.
5. Place a frying pan on a high heat and add the butter.
6. Brown the floured lamb chops for 3-4 minutes on each side.
7. Meanwhile, add a third of the potatoes, onions and thyme into your slow cooker and spread out evenly.
8. Arrange the meat on top, adding any juices from the pan as well.
9. Mix the Worcestershire sauce with the stock and add to the pot.
10. Add the remaining onions and thyme and cook on low for 6 hours.
11. After 6 hours, arrange the remaining potatoes on top of the dish and cook on low for a further hour.
12. Pre-heat your oven on it’s highest setting.
13. Melt some butter and use it to brush the potatoes.
14. Transfer the dish to the oven and cook for 30 minutes or until the potatoes are golden.

Serve with beans.

Slow Cooker Hunters Chicken

A classic chicken recipe, perfect every time in your slow cooker

Servings
6 servings


Ingredients

• 1.5 kilogram Chicken thighs (On or off the bone)
• 1 pinch Cinnamon
• 2 Garlic cloves
• 1 Green pepper
• 2 Small onions
• 2 Celery stalks
• 100 grams Button mushrooms
• 1/4 Dry sherry
• 200 grams Chopped tomatoes
• 3 tablespoon Plain flour
• 3 tablespoon Water

Directions

1. Spread the chicken out on a board and season with salt, pepper and a pinch of cinnamon.
2. Chop your green pepper and celery and peel and chop your garlic and onions.
3. Add the chopped vegetables to the bottom of the slow cooker.
4. Add the chicken pieces on top of the veg.
5. Slice the mushrooms and add these to the top of your slow cooker.
6. Pour in the sherry and chopped tomatoes and give your slow cooker a little stir.
7. Cook on auto for 5-6 hours.
8. Remove chicken from the slow cooker in to a bowl and cover with foil to keep warm.
9. Add the flour to another bowl and gradually pour the water in, stirring all the time until you have a smooth paste.
10. Add this to the slow cooker and stir it in thoroughly.
11. Add the chicken back to the slow cooker and cook on high for another 20 minutes.

Serve with rice or noodles.