Recipes for a slowcooker?

Question

Can anyone give me any recipes for a slowcooker. I need to put all ingredients in together at 6am so it would have to be at least an 8 hour cook on low with simple ingredients.

So many good recipes so far I am having trouble picking a best answer. The apple tart looks interesting too!

Answer 1

Here's a couple for you:
BEEF IN RED WINE AND ONIONS
Ingredients: 2 tbsp vegetable oil, 200 g unsmoked streaky bacon
(chopped), 1 chopped onion, 1 crushed clove of garlic (optional) 1 kg rump steak, 2 tbsp plain flour, 300 ml red wine, 1 bay leaf,12 small shallots, salt and freshly ground black pepper
Trim any excess fat off the steak and cut into 2 cm cubes. Heat the oil in a large pan and brown the meat on all sides. Transfer to the slow cooker bowl. Gently fry the bacon, chopped onion and garlic for about 2 – 3 minutes. Stir in the flour, then slowly add the red wine, and mix until well blended. Bring the boil, stirring continuously, and then add the bay leaf, onions and seasoning. Transfer also to the cooker bowl and mix well. Close the lid, select slow cooking time of around 8 hours . Serving suggestion:
Serve with new potatoes. If the gravy is too thin, transfer to a pan and thicken using a little cornflour. Serves around six people.


CHICKEN AND BACON CASSEROLE
Ingredients: 2 tbsp vegetable oil, 4 chicken portions, 2 rashers smoked
streaky bacon, 2 chopped onions, 1 crushed clove garlic (optional), 2
carrots (in 5 mm dice), 2 celery sticks (in 5 mm slices), 2 tbsp plain
flour, 450 ml chicken stock, 2 tbsp tomato purée, 1/2 tsp dried mixed herbs (optional), salt and freshly ground black pepper.

Heat the oil in a large pan and brown the chicken on all sides. Transfer to the slow cooker bowl. Add the bacon, onions, garlic, carrots and celery and gently fry for about 4 minutes. Stir in the flour and then gradually add the stock, tomato purée, mixed herbs and seasoning. Bring to the boil stirring continuously. Pour over the chicken. Close the lid, select slow
cooking of around 8 hours. Serving suggestion: Adjust seasoning after cooking and serve with new potatoes. If the sauce is too thin, transfer to a pan and thicken using a little cornflour. Serves around four people.

Enjoy!

Answer 2

1

Answer 3

Stoved Chicken (lovely)

you will need
butter, oil prefebly olive
4 or 6 chicken thighs
4 large potatoes
large onion
salt and pepper sprigs of thyme or dried will do or can do without
I added a couple of cloves of crushed garlic
some chicken stock ( i used chicken gravy granules not made too thick)
par boil spuds
take skin off chicken and fry to brown a little in some butter and oil.
grease a casserole dish(use the oil you fried the chicken in if there is any)
drain and slice pots about 1/4''thick
and line bottom of dish with half of them
then put a layer of the sliced onions salt and pepper
then the chicken,another layer of onion
finish with a layer of potatoes
mix the stock add the thyme and garlic and pour over to just below the last layer of pots.
cook on low oven 150 for two hours covered, take the lid or foil off and turn oven up to brown the top.
the slow cooking really brings out the flavour.... enjoy

Sorry ive just realised that this goes in the oven not slow cooker. But you can still cook it for hours. and its pretty nice

Answer 4

I cook my roast beef (eye round) in my slow cooker. I braise the beef first in the bottom of the cooker with a little oil and salt and pepper. Once all the sides are browned throw in some onion and celery and fill with water to the top of the piece of meat. Set on medium high and let cook for 2 or 3 hours. Don't let it run out of water, keep adding when needed. I also do my chili and all my soups in the cooker. (I can't give you my secret chili recipe) But you have to let it cook for a long time. I start it in the morning on a rainy Sat and by the afternoon everyone is happily eating warm yummy chili. THere are a lot of cook books out there, check it out.

Answer 5

Something easy I do alot is spray my crock pot, or use a crock pot liner bag, then pour in a bag of baby carrots. They are already cut and peeled.(avail in your produce dept). Cut up 2 or 3 peeled potatoes in chunks. Drop those in the pot. Peel and chunk up a good sized onion (we like onion). Add that to the pot. If I have celery on hand I throw some of that in too. Then I take a 2-3 lb roast and lay it on top. I sprinkle an envelope of dry onion soup mix on both sides of the roast then pour a couple of cans of cream of mushroom soup on top. You dont need to add any water as plenty will cook out of the meat. No salt is needed either...there is plenty in the soup mix. I sort of scatter some of the onions on top too. You can do all of the veggie prep the night before so all you have to do in the morning is assemble it and leave it to cook. I usually leave at about 6am so I have it in the slow cooker from 6am on low til about 4pm when I have hubby turn it down to warm. That holds it and keeps it hot til I arrive home around 6pm. The roast is fall apart tender and makes its own gravy. YUM! Remember...dont take the lid off the pot while its cooking...it lets alot of heat out and will take your food alot longer to cook. Good Luck!

Answer 6

The first recipe I made up myself while in college. I put a lot of effort into this and it really is a good recipe with simple ingredients. If you don't like a certain veggie, take it out, if you like one that isn't listed, add your own. If you have canned or jarred veggies, those also work fine. If you want it vegetarian, take out the ham. The last time I made it, I used 16 oz. of Eckrich's Summer Sausage.

The bread pudding I found in the "Fix-It & Forget-It Cookbook -- Feasting With Your Slow Cooker" p. 237. I Have a 5 quart crockpot, so I have to double the recipe. My husband absolutely loves this! He always wants me to make it!!

I hope you are able to try these recipes. They really are wonderful. Have all your veggies chopped the night before and also do step #1 the night before. Then before you leave for work, you just throw everything in the crock and turn it on.
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Green Bean Chowder

INGREDIENTS:
* 2 cups ham; diced into bite size pieces
* 4 potatoes; diced into bite size pieces
* 4 cups total frozen vegies; (green beans, peas, carrots, etc.)
* 1 large onion; cut how you like
* garlic; how ever much you like
* 1 can cream of mushroom soup
* 4 TBSP milk
* 1 cup sour cream
* 1 cup water
* basil, oregano, salt, pepper, etc.
* 1 28oz. can diced tomatoes with juice

DIRECTIONS:
1. Mix mushroom soup, milk, sour cream, water, and spices in the crock.
2. Then mix in ham, potatoes, vegies, onion, and garlic. Put into crockpot. Pour can of tomatoes with juice on top of other ingredients.
3. Cook on low heat for about 6 - 7 hours.

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Bread Pudding

INGREDIENTS:
*8 slices cubed bread; I use cinnamon raison bread
*4 eggs
*2 cups milk
*1/4 cup sugar
*1/4 cup melted butter or margarine
*1/2 cup raisins (less if using raisin bread); try dried cherries if you like
*1/2 tsp cinnamon

Sauce:
*2 Tbsp butter or margarine
*2 Tbsp flour
*1 cup water
*3/4 cup sugar
*1 tsp vanilla; use cherry flavoring if you use dried cherries

DIRECTIONS:
1. Plave bread cubes in greased slow cooker.
2. Beat together eggs & milk. Stir in sugar, butter, raisins, & cinnamon. Pour over bread and stir.
3. Cover & cook on High 1 hour. Reduce heat to Low & cook 3 - 4 hours, or until thermometer reaches 160 deg.
4. Make sauce just before pudding is done. Begin by melting butter in saucepan. Stir in foour until smooth. Gradually add water, sugar, & vanilla. Bring to a boul. Cook, stirring constantly for 2 minutes, or until thickened.
5. Serve sauce over warm bread pudding.

Answer 7

take a frozen or a thawed out roast (beef or pork )and put in your crockpot and add your spices and some water and can also add potatoes and carrots right away if you wish. It will be done when you get home from work. I do this all the time . It is nice and tender.
also take thawd out pork chops and put in crockpot and dump mushroom soup over them and add just a little bit of milk to it. the pork chops are really tender when you take them out

Answer 8

A whole trout poached in milk with a splash of olive oil fresh basil and fenugreek, leave at around 80'c and flake from the bone onto a balsemic salad, (mixed leaves from tescos with paul newmans salad dressing)

Answer 9

Watch the food channel and watch 30 minute meals.

Answer 10

i just buy those slow cooker frozen meals...they are so yummy...it's like 5 min prep...and then they're ready when i get home from work...i just love them!