How to get the most out of your slow cooker: 4 family favorites

If your biggest challenge is to be inspired on what to cook in your slow-cooker you are not on your own, I have you covered with a selection of delicious slow-cooker meals.

The slow cooker is such a diverse piece of kitchen equipment and a popular focus in our Family Cooking Club where members can experiment with and share recipes to make those after-school meals tasty and stress-free.

Beef goulash

(you can watch the Instagram reel ( here )

  • Sprinkle 550g of lean beef pieces with seasoned flour and brown well in a pan before putting them into your slow cooker.
  • Chop one medium white onion, mince one garlic clove, dice three large beef tomatoes and a red pepper and add into the slow cooker with the beef.
  • Squeeze in 1 tbsp of tomato puree and sprinkle in 1 tbsp of sweet paprika and ½ tbsp of smoked paprika.
  • Finally, pour in 300ml of beef stock.
  • Place the lid on and cook on high for four to five hours or low for eight to nine hours until the beef is tender.
  • Finish with a dollop of crème fraiche before serving some top notch food that is well worth the wait.

Manhattan cod stew

  • Chop one medium onion, half a head of broccoli and slice 300g of baby potatoes in half.
  • Add the onion, one bay leaf, a few sprigs of fresh thyme and chopped parsley to the slow cooker.
  • Squeeze in 1 tbsp of tomato puree and mix well.
  • Sprinkle in 2 tbsp of curry powder and 1 tsp of paprika.
  • Pour in 300ml of chicken stock, add in a tin of chopped tomatoes, then place the four cod fillets on top – make sure all the bones have been removed.
  • Season with salt and pepper.
  • Put on the lid and cook on high for three hours or low for seven hours.

Packed with veg marinara sauce

  • Prepare your veggies: peel and dice two red onions, one carrot, and half a butternut squash; peel and crush two garlic cloves; slice two celery stalks and half a leek; dice one red pepper and four beef tomatoes.
  • Add these to your slow cooker with a little knob of butter, season with salt and pepper then mix well.
  • Pour in a tablespoon of balsamic vinegar, a good sprinkle of oregano and season again with a little salt and pepper.
  • Give a good mix before pouring in 200g of passata and 400ml of vegetable stock.
  • Cover with the lid and cook on high for five hours or low for eight hours.
  • Check the squash with a knife to ensure that it’s soft and completely cooked through.
  • Add in a teaspoon of brown sugar and blitz with a stick blender until the sauce is lovely and smooth.

Honey, Apple and Pecan Ham

  • In a small bowl, mix 3 tbsp of honey and 1 tsp of Dijon mustard.
  • Score the fat of a 700g unsmoked bacon joint and pierce with five cloves.
  • Brush the ham joint with the honey and mustard mix, reserving some for serving later.
  • Place into the slow cooker along with 100g of pecan nuts and two sliced and cored apples.
  • Cook on high for four hours or low for seven hours.
  • Slice and serve with boiled cabbage and mash.

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