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Slow Cooker Butter Chicken****Ingredients:**- 800g chicken thigh fillets, cubed- 1 brown onion, diced- 3 garlic cloves, ...
09/08/2026

Slow Cooker Butter Chicken**

**Ingredients:**
- 800g chicken thigh fillets, cubed
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 1 thumb ginger, grated
- 2 tbsp butter chicken paste
- 1 tin crushed tomatoes
- 1 tsp garam masala
- 165ml coconut cream
- 30g butter
- Salt, to taste
- Fresh coriander, to garnish

**Method:**
Tip the chicken, onion, garlic, ginger, butter chicken paste, crushed tomatoes and garam masala into the slow cooker, giving it a good stir so the chicken is well coated in the spiced mixture. Pop the lid on and let it cook on low for five to six hours, or on high for around three, until the chicken has turned soft and the sauce has developed a deep, rich colour. Swirl through the coconut cream and butter near the end, allowing them to melt into a silky, luxurious sauce. Garnish with coriander and spoon over warm rice or naan to serve.

Crockpot Chicken Noodle SoupA cozy, hands-off classic — just dump it in, let it cook, and enjoy a warm bowl of comfort.S...
09/08/2026

Crockpot Chicken Noodle Soup

A cozy, hands-off classic — just dump it in, let it cook, and enjoy a warm bowl of comfort.

Servings: 6

Ingredients

1.5 pounds boneless, skinless chicken breasts

2 cups egg noodles

6 cups chicken broth

2 carrots, sliced

3 celery stalks, chopped

1 yellow onion, diced

3 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt

0.5 teaspoon black pepper

Method

Place the chicken breasts in the crockpot and add the carrots, celery, onion, and garlic on top. Pour in the chicken broth and season with thyme, parsley, salt, and black pepper. Stir gently, then cover and cook on LOW for 8 hours or on HIGH for 3–4 hours until the chicken is very tender. Shred the chicken directly in the pot using two forks, then stir in the egg noodles. Cover again and cook on HIGH for about 20 minutes until the noodles are soft and cooked through. Serve hot

Slow Cooker Pea and Ham Soup**Ingredients:**- 1 ham hock- 400g split peas, rinsed- 1 onion, chopped- 2 carrots, chopped-...
09/08/2026

Slow Cooker Pea and Ham Soup
**Ingredients:**
- 1 ham hock
- 400g split peas, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 2 garlic cloves, crushed
- 1.5 litres water or light stock
- 1 bay leaf
- Black pepper, to taste
- Crusty bread, to serve
**Method:**
Settle the ham hock into the slow cooker along with the split peas, onion, carrots, celery and garlic, then top up with the water or stock and tuck in the bay leaf. Pop the lid on and let it cook gently on low for 8 hours, or on high for around 4 hours until the peas have broken down and the ham is falling apart. Remove the hock, pull the meat away from the bone and shred it before stirring it back through the soup. Finish with a good grind of black pepper and serve warm with crusty bread on the side.

Slow Cooker Butter Chicken**Ingredients:**- 700g chicken thigh fillets, cubed- 1 onion, diced- 3 garlic cloves, crushed-...
08/08/2026

Slow Cooker Butter Chicken

**Ingredients:**
- 700g chicken thigh fillets, cubed
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 thumb ginger, grated
- 3 tbsp butter chicken paste
- 400g tin crushed tomatoes
- 200ml coconut cream
- 1 tbsp tomato paste
- 1 tsp brown sugar
- Fresh coriander, to serve

**Method:**
Tip the chicken, onion, garlic, ginger, butter chicken paste, crushed tomatoes, tomato paste and brown sugar into the slow cooker, giving it all a good stir so the chicken is well coated. Cover and cook on low for 7 hours, or on high for 4, until the chicken is fall-apart tender and the sauce has developed a deep, rich flavour. Pour in the coconut cream during the last fifteen minutes, stirring gently until the sauce turns silky and warmed through. Scatter with fresh coriander and dish up with steamed rice or warm naan alongside.

Slow Cooker Fried Rice**Ingredients:**- 2 cups jasmine rice, uncooked- 3 cups chicken stock- 2 chicken breasts, diced- 1...
08/08/2026

Slow Cooker Fried Rice

**Ingredients:**

- 2 cups jasmine rice, uncooked

- 3 cups chicken stock

- 2 chicken breasts, diced

- 1 cup frozen peas and carrots

- 1 onion, diced

- 2 garlic cloves, crushed

- 3 tbsp soy sauce

- 1 tbsp oyster sauce

- 1 tsp sesame oil

- 2 eggs, beaten

- Spring onions, to serve

**Method:**

Simply add the rice, stock, chicken, peas and carrots, onion, garlic, soy sauce and oyster sauce into the slow cooker, stirring well to combine. Cover and cook on low for three hours, or until the rice is tender and has soaked up the liquid. Push the mixture to one side, pour in the beaten eggs and let them cook through for a few minutes before stirring everything back together. Drizzle over the sesame oil, scatter with spring onions and serve hot straight from the pot.

Crockpot Pot Roast****Ingredients:**- 1.5kg beef chuck roast- 4 potatoes, quartered- 3 carrots, chopped- 1 brown onion, ...
08/08/2026

Crockpot Pot Roast**

**Ingredients:**
- 1.5kg beef chuck roast
- 4 potatoes, quartered
- 3 carrots, chopped
- 1 brown onion, sliced
- 3 garlic cloves, crushed
- 1 beef stock cube + 500ml water
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- Salt and pepper, to taste

**Method:**
Start by browning the beef in a hot pan for a few minutes on each side to build up some colour and flavour, then settle it into the crockpot surrounded by the potatoes, carrots and onion. Combine the stock, Worcestershire sauce, tomato paste, garlic and rosemary in a jug, then pour this over the beef and vegetables. Pop the lid on and cook on low for eight hours, or on high for five, until the meat pulls apart effortlessly with a fork. Season to taste, then slice or shred the beef and serve with the tender veggies and juices spooned over.

Slow-Cooker Sweet and Sour Chicken**Serves:** 6-7 | **Cook Time:** 7–8 hrs (Low)---**Ingredients**- 600g boneless chicke...
07/08/2026

Slow-Cooker Sweet and Sour Chicken

**Serves:** 6-7 | **Cook Time:** 7–8 hrs (Low)

---

**Ingredients**

- 600g boneless chicken thighs, cut into chunks
- 1 red pepper, chopped
- 1 tin (227g) pineapple chunks in juice
- 3 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp garlic granules
- 1 tsp cornflour mixed with 2 tbsp cold water

---

**Method**

Add chicken, peppers, and pineapple with its juice into the slow cooker. Mix ketchup, soy sauce, vinegar, sugar, and garlic granules together, then pour over the chicken. Cover and cook on low for 7–8 hours until tender. Stir in the cornflour slurry in the final 20 minutes to thicken the sauce beautifully. Serve over fluffy steamed rice.

Slow Cooker Liver and Onions**Ingredients:**- 500g lamb's liver, sliced- 2 tbsp plain flour- 2 brown onions, sliced- 2 t...
07/08/2026

Slow Cooker Liver and Onions

**Ingredients:**

- 500g lamb's liver, sliced

- 2 tbsp plain flour

- 2 brown onions, sliced

- 2 tbsp olive oil

- 1 beef stock cube + 300ml water

- 1 tbsp Worcestershire sauce

- 1 tsp dried thyme

- 1 tbsp tomato paste

- Salt and pepper, to taste

- Mashed potato, to serve

**Method:**

Simply toss the liver slices in flour seasoned with salt and pepper, then quickly brown in a hot pan with a little olive oil for extra flavour. Transfer the liver into the slow cooker along with the sliced onions. Mix the stock, Worcestershire sauce, thyme and tomato paste together, then pour over the top. Cover and cook on low for 7 to 8 hours, or on high for 4 hours until the liver is tender and the onions have turned soft and sweet. Serve hot spooned over creamy mashed potato, with the rich gravy poured generously over the top.

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Slow Cooker Greek Beef Stifado**Ingredients:**- 700g braising beef, cubed- 500g baby shallots, peeled- 3 garlic cloves, ...
07/08/2026

Slow Cooker Greek Beef Stifado

**Ingredients:**
- 700g braising beef, cubed
- 500g baby shallots, peeled
- 3 garlic cloves, crushed
- 1 tin chopped tomatoes
- 2 tbsp red wine vinegar
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground allspice
- 1 tbsp tomato purée
- 100ml red wine
- Salt and pepper, to taste

**Method:**
Tumble the beef, shallots and garlic into the slow cooker, then add the chopped tomatoes, tomato purée, red wine, vinegar, cinnamon stick, bay leaves and allspice, stirring gently so everything mingles together. Cover with the lid and let it cook on low for eight hours, or on high for five, until the beef has turned wonderfully tender and the shallots have softened into the rich, fragrant sauce. Remove the cinnamon stick and bay leaves before serving, season with salt and pepper, and spoon over rice or crusty bread to soak up the sauce.

Slow Cooker Pepper Steak**Ingredients:**- 600g beef strips (rump or sirloin)- 2 peppers (red and green), sliced- 1 onion...
07/08/2026

Slow Cooker Pepper Steak

**Ingredients:**
- 600g beef strips (rump or sirloin)
- 2 peppers (red and green), sliced
- 1 onion, sliced
- 2 garlic cloves, crushed
- 3 tbsp soy sauce
- 1 beef stock cube + 200ml water
- 1 tbsp tomato purée
- 1 tsp black pepper, freshly ground
- 1 tbsp cornflour mixed with water

**Method:**
Tumble the beef strips into the slow cooker along with the peppers, onion and garlic. In a jug, stir together the soy sauce, stock, tomato purée and black pepper, then pour this over the beef, mixing gently to coat everything. Cover and cook on low for 8 hours, or on high for 4 hours until the beef is fork-tender and the vegetables have softened nicely. Blend in the cornflour mixture during the final fifteen minutes to give the sauce a rich, glossy finish. Serve hot, spooned generously over steamed rice or noodles.

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