Slow Cooker Recipes

☼

SLOW COOKER RECIPES

collated from the

Simple Saving’s Forum

AUSSIE SLOW COOKER RECIPE THREAD

April 2008

All recipes have been included in good faith but have not been
individually tested by myself

This e-book has been collated individually by Carol H (Melbourne)

and not on behalf of Simple Savings

Contents

Breakfast: Pages 2-3

Main Courses

Beef: Pages 3 - 12

Chicken: Pages 12 - 19

Lamb: Pages 19 - 25

Sundries: Pages 26 - 27

Vegetables: Pages 28 - 32

Desserts: Pages 32- 34

Tips: Pages 35

Index: Pages 36 - 37

BREAKFAST

Deluxe Crockpot Oatmeal S & K ((Brissy))
(from an old cook book of Nanas)

3 C milk
1/4 C brown sugar
1 T butter, melted
1/4 tsp. salt
1/2 tsp. cinnamon
1 C cooking oats
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds
Makes 4 Cups (6-8 servings)
Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat. Cook 8 hours with older style crock pot 4hrs with newer crock pot. Stir before serving with extra milk.

Enjoy!

Porridge in a Slow Cooker Fiona B.
(originally posted in the Rolled Oats in Slow Cooker thread)

Ingredients
1 cup rolled oats
3 cups water
1 teaspoon salt
Method
Cover and cook on low for 8–9 hours
Nat W suggested these variations.
I do either Rolled oats or Rice for breakfast in the slow cooker every night.
Basically I follow the same recipe as Fiona's but alternate with Milk if I want a creamer result. I also throw in a handful of sultanas and a couple of good shakes of cinnamon. The sultanas rehydrate which I really like. I found putting the ingredients directly into the crock-pot would result in a bottom layer that was really cooked and a top layer with a lot of liquid. Seems my crock-pot is a little too aggressive.
Now I place approx a cup of water in the crock-pot, the ingredients into a normal dessert bowl and then stand it in the water. I also put either foil or a shower cap over the dessert bowl to help keep the moisture in. Turn it on low at 10pm and it's ready to eat straight from the bowl (which is very hot so be careful removing it) at 7am.
A cost saving method regarding the milk would be to put in milk power and water. Just mix it all well. I currently do that with DD formula and rolled oats with enough water to soften the oat and mix the power in.

BEEF RECIPES

Barbecue Beef Stew Rachel (In my Happy Place, NSW)
(from the 470 crock pot recipe book)

* 2 lbs. stew meat (1kg, I used round steak and it fell apart)
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes (normal size tin)
* 1 can (4 oz.) mushrooms (small size tin)
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Sauté onion, pepper and garlic in oil. Add salt, pepper, beef stock,
tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
I didn't add the cornstarch, so the sauce was runny, but it was very nice. Told the kids they would love it as it has bbq sauce as the flavour and they agreed!!

Beef and Carrot Ragout June (VIC)
(from Food ideas – August 06)

1/4 cup plain flour
1kg gravy beef, cubed
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves crushed
½ cup tomato paste1/4 cup red wine
1 cup beef stock
3 sprigs thyme (or dried)
3 large carrots, peeled roughly chopped
Cooked parpadelle pasta to serve. Looks like fat fettuccine but any would do.
Season flour with S & P, coat beef, shake off excess. Heat 1 tablespoon oil in frying pan, add ½ beef and cook 3-5 mins till browned. Put into slow cooker. Cook rest of beef and add.
Reduce pan heat to medium, add rest of oil and onion, cook 1-2 minutes, then add garlic and tomato paste. Cook 1 min, add wine, boil then simmer uncovered 5 mins till wine reduced by ½. Add stock, thyme, carrots. Bring to boil.
Pour over beef, stir to combine.
Cook HIGH for 4 hours or LOW 6 hours.
Season to taste and serve over pasta.
I have made this a few times and it is tasty. You could also have it with rice or mash etc.

Beef Burgundy Rachel (In my Happy Place, NSW)
(from the 470 Crockpot Recipe Book – with changes)

2 slices bacon -- chopped
2 pounds sirlointip or round steak -- cut in 1 inch cubes (2.2lbs = 1 kilo)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornflour
In large frypan cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon drippings.
Combine steak, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornflour (dissolved in 2 tablespoons water); cook on high 15 minutes. Serves 6.
NOTE: Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.

Tina M (Qld)
Rachel, your beef burgundy recipe was divine,
I added 2 tbspns tomato paste
1 tbspn sweet chilli sauce
2 chopped carrots and
2 chopped potatoes
1 cup beef stock.
It was a big hit. Thankyou

Beef Casserole Leisa H

1 kg oyster blade steak
2 onions
1 red capsicum (cut into strips)
fresh mushrooms
1 tablespoon brown sugar
1 400g tin Heinz tomato soup
2 tablespoons balsamic
vinegar
Chop steak into chunks, mix liquids, place all ingredients in crock pot. Cook approx 7-8 hours on low, stirring occasionally. If you need to thicken sauce at the end, mix a small paste of cornflour & water and add to stew.
This is delicious served with steaming hot veggies and so easy!!

Beef Casserole (2) Carol Dip (Melbourne)

500gm casserole steak, cubed
4 potatoes, peeled and quartered
2 carrots, peeled and thickly sliced
1 onion, finely chopped
1 clove garlic, crushed
1 can crushed tomatoes
1 can Heinz tomato soup
Dash of Worcestershire sauce
Dash of white vinegar
Brown steak. Add to slow cooker with rest of ingredients and cook 8 hours.

Beef Curry Lynda (Qld)
(Recipe from Sunbeam slow cooker booklet)

2kg diced chuck steak
1/2 cup flour
1/4 cup vegetable oil
2 large onions diced
2 cloves garlic crushed
1/4-1/3 cup curry paste
1/4 cup tomato paste
4 medium potatoes quartered
1 cup beef stock
sea salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook beef in batches until browned. Remove and place in slow cooker.
2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened. Add curry powder and cook until fragrant. Transfer to slow cooker with remaining ingredients
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Season to taste and serve with cooked basmati rice.

Beef Marrakesh Casserole Dianne (Western VIC)
(from the Weekly Times 11.7.07 submitted by Nikki Kent, Strathdownie)

This isn't exactly a slow cooker recipe, but I think it would convert really easily.
750g diced beef
plain flour, to dust meat
1 onion
1 large carrot
1 large potato
2 tspns crushed garlic
1 tbspn ground cumin
1 tbspn ground coriander
1 tbspn turmeric
1/4 tspn cinnamon
1 tin apricot nectar
1 cup beef stock
Dust beef with a little plain flour and place in a large casserole dish (or slow cooker).
Peel and dice vegetables and add to the dish with all spices.
Pour in nectar and stock and stir gently to combine.
Cover casserole and cook n a 200 degree oven for 1 1/2 -2 hours, or I guess in slow cooker on low for 6-8 hours.

Beef Pie Missy Moo Loo (Gold Coast, Qld)

The following is enough for 2 pies - I make 1 pie on the day I cook the meat and freeze the other half of the meat for a pie the following week.
1.5kg diced beef (I don't pre fry, coat with flour)
2 sheets pampas puff pastry
Massal beef stock powder
pepper to taste (optional)
Chuck the meat in the slow cooker
Cover with cold water
Add stock powder (allow 1 teaspoon per cup of water added)
Cook on high for an hour then on low for 7-8 hours.
Thaw 2 sheets of pastry, place one sheet in pre greased pie dish using a slotted spoon, spoon the cooked meat into the pie dish adding a bit more liquid if you choose. Put top sheet of pastry over the top, curl over the corners. Brush with egg or milk and put into oven. Cook until pastry golden brown (about 45 minutes moderate oven) . Serve with mash potato or chips and vegies on the side.

Beef Stroganoff Ren

1/4 cup butter
700g braising steak, cut into cubes
2 onions, finely chopped
300ml (1 1/2 cups) beef stock
100g mushrooms, thickly sliced
1 teaspoon mixed dried herbs
1 tablespoon tomato paste
1 tablespoon wholegrain mustard
2/3 cup sour cream
Heat butter in a saucepan and cook onions for 5 minutes, stirring occasionally, without browning
Season the flour with salt & pepper, then toss the meat in the flour, shaking off any excess
Add the meat to the onions and cook, stirring occasionally, until browned
Stir in the stock, mushrooms, herbs, tomato paste and mustard. Bring just to the boil then transfer to the slow cooker.
Cover and cook on low for 7 -10 hours
Just before serving swirl the sour cream on top

Bombay Curry ~Julie~

1 kilo beef or lamb diced
2 onions chopped
2 cloves garlic crushed
2 green chillies chopped
1tblspn grated ginger
1 1/2 tspn turmeric
1 tspn cumin
1 tbspn coriander
1 tspn chilli powder
salt & pepper to taste
400gr can chopped tomatoes
1 cup coconut milk
brown meat, onion and garlic in large pan with oil. cook til just soft. remove from pan. add spices and stir til just heated through. return meat to pan and stir until well covered with spices. stir in tomatoes and pour into the slow cooker. cook on low for around 5 hrs then stir in coconut milk. cook for another hour or so until the sauce has thickened.
usually served with rice or mashed potato and greens.

Corned Silverside Carol Dip (Melbourne)

1 piece of corned silverside
1 cup sugar
1 cup white vinegar
2 bay leaves
Put all ingredients in slow cooker and fill with water. Cook 6-8 hours. (This was good!)

Crockpot Minestrone Recipe S & K ((Brissy))
(My Nan’s old recipe)

It was also advised it could be adapted for chicken by using shredded chicken instead of beef, chicken broth instead of beef, and passata can be substituted for the canned tomatoes if preferred.
1 small onion, chopped
1 lb ground beef
2 large carrots, peeled and chopped
3 cloves garlic, minced
2 8-oz. cans kidney beans, drained
2 14 oz cans beef broth
2 14 oz organic diced tomatoes, undrained
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
2 cups cooked shell macaroni
1/4 cup grated parmesan cheese
Sauté the ground beef in some vegetable oil and drain very well. Next combine all the ingredients into the Crockpot and stir well. Cook on high for 5 hours but before finished, add in macaroni during last 30 minutes or hour. Use parmesan cheese to top as needed.

Freezer Beef Stroganoff Zenie (Victoria)

This is yummy and no browning!Great favourite in our family!
1 kg blade steak cut into cubes
2 onions chopped
425 can of tomato soup
small can of mushrooms in butter
1 dessertspoon pre mixed mustard (jar)
dash of Worcestershire sauce
1 tab brown sugar
salt and pepper to taste.
3/4 cup sour cream (put in just before serving)
Place all into crock pot on low for 6 -7 hours
Freezes well.

Ginger Ale Pot Roast Debbie Eustace (SS Staff)
(from the Flylady site)

It is so easy to make and tastes brilliant. The best part is you don't even have to thaw the meat beforehand!
1 small frozen rolled rib roast
1 sachet mushroom cup of soup
2 tablespoons gravy powder (e.g. Gravox)
1 can Ginger Ale
Place frozen roast in crock-pot. Mix mushroom soup and gravy powder in a bowl and pour in ginger ale mixing as you pour. When combined pour over rib roast. Cover and cook on low for 6 - 8 hours.
For a "sweeter" tasting roast you can use cola instead of ginger ale.

Glazed Corned Beef Belinda O
(from the Ronson slow cooker instruction booklet)

2.5 - 3kg corned beef (I usually use around 2kg)
4 cloves
2 bay leaves
1 large onion sliced
3 strips orange peel
Glaze
1 tablespoon Dijon mustard (I prefer seeded)
1/2 cup orange juice
2 tablespoons honey
Place bay leaves, onion, orange peel, cloves and water in the slow cooker and mix well. Add corned beef with the fat side up. Cover and cook on 1 (Low) for 10-12 hours or on 2 (High) for 5-6 hours or until tender. Remove meat from the broth. Score (cut) the top of the corned beef in criss-cross diamond or triangle shapes. Insert extra cloves into the centre of each diamond if desired. (I've never done the cutting or extra cloves - shows how well I read the recipe!)
Place corned beef in a baking dish. Mix glaze ingredients together until smooth and blended. Spoon glaze over the corned beef. Bake at 200 C for 20-30 mins, basting occasionally with glaze. Serve hot or cold.

Japanese Curry Michelle (Four Boots Farm, QLD)

1kg gravy beef cut into chunks
potatoes and carrots cut into chunks
any other vegies you want
1 pack S&B Golden Curry mix (from Asian food stores)
water to cover
Chuck it all in together, turn the cooker on and go to work for the day.
Yummy - has a sweetish taste to it. I use the mild version of curry mix (it looks like blocks of chocolate when opened) because I don’t like spicy foods. Everyone loves this, even fussy DS11

Hungarian Goulash Julie

1 kilo round or chuck steak (any cheap cut will do), cubed
2 tbspn flour
1/2 tspn paprika
3 tspn thyme
1 bay leaf
1/4 cup chopped fresh parsley
1 beef stock cube
pinch pepper & salt
2 fresh basil leaves, chopped finely
1 clove garlic, crushed
1 onion, chopped
1 cup canned chopped tomatoes
1 cup sour cream
Coat the steak in flour. Brown the steak, onions & garlic in a frypan with a little butter. When nicely browned, put in the slow cooker and add all remaining ingredients, except the sour cream. Stir well. Cover and cook on low setting for around 6 to 8 hours or on high setting for around 5 to 6 hours. Auto setting should be about 6 to 7 hours. About 1/2 hour before serving, thoroughly stir in the sour cream. Mum used to serve this with mashed potatoes, honeyed carrots and green beans.

Lazy Lasagne Wendy H (Tmba Qld)

~~Meat Sauce~~
-2 cloves garlic crushed
-1x400g can diced tomatoes in juice
-1x30g pkt tomato or tomato and onion soup
-800g minced lean beef
-1/4 cup tomato paste
-1 tsp each of basil and oregano
-2 tsp instant beef stock (I used vegie stock as it was all I had)
-1 cup hot water
-250g lasagna sheets
~~Topping~~
-2 tsp corn flour
-1 large egg
-3/4 cup milk
-1 cup grated tasty cheese
-Paprika
Method:
-Turn slow cooker on HIGH to preheat and coat bowl with non-stick spray
-Place all meat sauce ingredients in bowl and mix well to combine
-Place all topping ingredients in a separate bowl and mix well to combine
-Spread 1/3 meat sauce on bottom of bowl and top with ½ lasagna. Repeat. Finish with last 1/3 of meat sauce then top with Topping mix and sprinkle with Paprika.
-Turn slow cooker to LOW and cook for 8-9hrs. Serve with green salad and garlic bread.

Maple Glazed Corned Beef in Crock Pot S & K ((Brissy))

Piece corn beef
cloves
1/2 cup. Maple syrup
Put corn beef in crock-pot with enough water to cover, cook until done.
Place meat in a baking dish and stud with cloves.
Pour maple syrup over it, and roast at 180 degrees, for 25 mins., basting with more syrup.
Delish;]

Roast Beef Jenny O

*I cook about a 1.5-2kg piece of Blade or topside into the pot (stab a few holes in with a knife)
* Mix a 1/2 cup of Tomato sauce with 1/2 cup of Worcestershire sauce, pour over roast
*sprinkle over dried garlic granules’ to your taste
* place 2 bay leaves in pot
*leave to cook for at least 6 hours in slow cooker or until done
This tastes so nice the flavours go through the meat and it is just yummy.

Rump Steak and Veg Casserole Lisa R