Slow Cooker RecipesCreamy Chicken (NEW)8 chicken drumsticks (skin removed) 1/2 - 1 chopped red

capsicum3 potatoes chopped into bite size 1 can of creamed corn1 can of Cream of Chicken soup 1 small can of coconut cream1/3 jar of mango chutney (that's all we had left, I'd go with a bit

more next time)1 heaped teaspoon of chicken stockChicken in bottom, add potatoes and capsicum, mix up the rest

together, then add to slow cooker. Cook on low for 8 hours (although ours went for about 10 hours and was still nice). As I said, it has a lot of sauce but it tastes so nice it's like a spicy soup

Mussaman CurryIf anybody is after a fantastic Mussaman Curry, try this one out

in a slow cooker. The whole family loved this and prep time was bugger all.

Ingredients1TBS peanut oil 2 large onions cut in wedges1 kg beef ( I used gravy beef) in 2-3 cm piecessome saltone tin of coconut cream1 cup of massaman paste 250 ml water4 cinnamon sticks 4 bay leaves6 waxy potatoes (red pontiac) peeled and diced in 2-3cm cubes3 TBS fish sauce 2 TBS palm sugar2 TBS tamarind paste 4 TBS peanuts crushed (optional)Handful of corianderHeat oil in pan and fry onions until brownTrim fat off meat and add to pan, season with salt and brown on

all sidesAdd currry paste and heat through until fragrant. Add 1/2 the

coconut cream and gently cook for 5 min.Put potatoes in slow cooker and pour pan mixture over the top.Add the water, remaining coconut cream, cinnamon sticks, bay

leaves and cook on LOW for 7-8 hours.In the last hour, season to taste and add fish sauce, palm sugar

and tamarind paste. I also threw in the crushed peanuts now.Cook some rice and serve with bought Roti's, excellent dinner.

Slow Cooker or In-the-Pot CurrySauce (Makes enough for about 6-7 serves)2 tablespoons fennel seeds 2 tablespoons cumin seeds2 tablespoons coriander seeds ½ tablespoon fenugreek seeds

½ tablespoon black peppercorns 1 or 2 cloves½ a cinnamon stick 2 cardamom podssalt and pepper to taste 5cm fresh ginger, peeled2 tennis-ball-sized red onions, peeled 10 cloves of garlic, peeled2 fresh red chillies, with seeds (or extra if you like your curry a

bit warmer)1 bunch fresh coriander 2 tablespoons butter2 x 400g tins chopped tomatoes 285ml stockPreheat oven to 170 degrees C. Dry fry fennel, cumin, coriander,

fenugreek, peppercorns, cloves, cinnamon and cardamom in medium fry pan until fragrant, then crush in a mortar and pestle.

Chop ginger, red onions, garlic, chillies and coriander roughly. Chuck them in a food processor with the ground spices and puree.

In a large casserole pan, fry the puree in the butter until it goes golden, stirring regularly. Add the tomatoes and stock. Bring to the boil, cover with kitchen foil and stick in the oven for 1 ½ to intensify the flavours. Remove the foil and continue to simmer on the stove until it thickens up (may not actually be required – check thickness when it comes out of the oven).

At this stage I split the sauce into 3 batches, freeze 2 of them and either cook the last one up on the stovetop for that night or stick it in the fridge so I can make it up in the slow cooker during the week. Up to the individual and the size of the family.

To turn the sauce into a full blown curry:Ingredients:Whatever combination of meat and veg you want – works really

well with lamb and potatoes, but chicken and beef also work. Could even try fish, seafood, or mixed veg. (I work on about 250g per person)

A few good dollops of natural yoghurtLime juice to tasteFresh mint and coriander to garnishMethod 1: StovetopBrown your meat or par boil any veggies, then whack them in a

casserole pot with the sauce. Cook for around an hour or until tender. Stir in the yoghurt and lime juice and garnish with the herbs (if you remember – I’m good at leaving them in the bottom of the fridge)

Method 2: SlowcookerJust as your leaving for work, bung the sauce, meat and veg into

the slowcooker and set it to slow. Listen to your tummy growl every time you remember that its

sitting there in your kitchen while you try to occupy yourself. Don’t forget to tell your workmates all about it, so they can feel hungry and insanely jealous too!

Give it a quick stir when you get home from work, and have a quick taste. Give it another stir every half hour or so until your ready to serve up.

Serving Suggestion:

Serve with a bit of basmati rice, lots of roti and plenty of good quality beer – ginger beer for the kids!

Spicy Lamb Curry 1 Tbsp vegetable oil 2.5 kg lamb forequarter chops, trimmed of

fat14 – 16 fresh curry leaves 2 tsp black mustard seeds1 medium onion, roughly chopped 2 cloves garlic, crushed2 Tbsp grated fresh ginger 2 Tbsp curry powder (we used

Alagappa’s)1 Tbsp tandoori paste 1 Tbsp ground cumin2 tsp garam masala 3 tsp chilli powder2 Tbsp lemon juice ½ cup water1 cup roughly chopped fresh corianderHeat oil in a large fry pan, cook lamb in batches until brown.

Place in slow cooker.In remaining oil, fry mustard seeds and curry leaves until seeds

begin to pop. Add onion and garlic and cook until onion is soft. Add dry spices and fry 1 – 2 minutes until spices are fragrant.

Add remaining ingredients except coriander to slow cooker and cook on HIGH 3 – 4 hours or LOW 6 – 8 hours.

Season to taste and sprinkle with fresh coriander. Serve with steamed basmati rice.

PINEAPPLE CHICKEN4 pieces of Maryland Chicken, skinned 1 large tin pineapple

(crushed or pieces)1 large tin whole peeled tomatoes 1 medium chopped onion1 tsp crushed garlic (optional) dash of sherry (optional) Shove all in, turn on low, walk away till the smell makes you eat

it! Can be cooked either overnight or all day.Chicken Casserole300-400g chicken breast chunks (9) 1 medium potato, diced

(1½) 1 carrot, diced (0) 1 large can corn (5) 1 can creamed corn (4½) ½ bunch of shallots, chopped roughly

(0)around 1 tblspn each of chopped ginger and garlic (0)chicken stock (I used 2-3 cubes and water to almost cover) (0)sherry, around ¼-½ cup Place everything into slow cooker and cook on high for 6-8

hours. To serve, top with finely shredded shallots and some extra soy sauce. Also add a tin of cream of chicken soup and / or milk (instead of stock) to make chowder with this recipe. 4 pts per serve without sherry or extra soup/milk.

Fruity Lamb Casserole

720g trim lamb, cubed 2 beef stock cubes 2 cups water 2 small onions 8 prunes, pitted and halved 1 tsp ground cinnamon 1 tsp ground ginger freshly ground black pepper Spray a large non stick pan with cooking spray. Cook meat

quickly until well browned. Dissolve stock cubes in water add to meat along with everything else. Bring to boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. Serves Six.

Slow cooker - dump it all in (if you don’t brown meat first) cook on low 8 hours (check your cooker instructions)

Herbed Pork Casserole (needs o/nite marinating) 60ml port 1 tsp garlic ½ tsp cracked black pepper 960 g lean pork cut into cubes ¾ cup seasoned flour 1½ tablespoons olive oil 2 chicken stock cubes 2 cups water 1 tsp ground cumin 1 tblspn soy sauce 1 tblspn oyster sauce 400g sweet potato peeled and cubed 2 tblspns fresh coriander chopped Combine port garlic and pepper. Pour over port and marinate

overnight. Preheat oven to 180C. Toss pork in seasoned flour Heat oil in large pan and add pork in batches cooking quickly until browned. Drain on absorbent paper. Place pork in 8 cup casserole dish. Dissolve stock cubes in water add cumin, soy and oyster sauce. Pour over pork. Cover and bake for 1 1/2 to 1 3/4 hours. Add sweet potato and return to the oven for 15 min (doesn’t seem long enough to me???) or until tender. Stir in the coriander. Serves 6. For slow cooker I would omit the browning (and therefore the seasoned flour) and cook 8 hours on low (check you instruction book).

Lamb Chops 4 bacon strips 4 lamb shoulder blade chops, trimmed 2¼ cups thinly sliced peeled potatoes 1 cup thinly sliced carrots ½ tsp dried rosemary, crushed ¼ tsp garlic powder ¼ tsp salt ¼ tsp pepper ¼ cup chopped onion 2 garlic cloves, minced 1 can condensed cream of mushroom soup, undiluted 1/3 cup milk 1 can sliced mushrooms, drained Wrap bacon around lamb chops; secure with toothpicks. Place in

a slow cooker. Cover and cook on high for 1- 1½ hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic. In a bowl, combine soup and milk; mix well. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender.

***TERINA’S COMMENT: I cooked this but diced the bacon up and added it to the mixture instead of wrapping it around the chops then throwing it away***

Lamb Shank Casserole lamb shanks (however many you are cooking for) 1 onion, coarsely chopped choice of vegies chopped 1 pk french onion soup salt & pepper to taste dash of tomato sauce dash of Worcestershire sauce approx 750ml of water Add onion, lamb shanks & vegies to slow cooker. Mix all other

ingredients together and pour over meat and veg. Cook on low for 8-9 hours and serve over mashed potato.

Steak, onion & tomato with gravy 1kg blade steak, cubed 2 onions, sliced 4 tomatoes, thickly sliced chopped basil and parsley seasoning to taste 2 tblspns gravy mix ½ cup water ½ cup red wine 1/3 cup tomato sauce 2 tblspns Worcestershire sauce. Layer meat, onion and tomatoes with herbs and seasonings in

dish. Whisk gravy mix with water, wine and sauces. Pour over meat and vegetables. I usually put in on auto for the day. Serve with mashed potatoes and other vegies of choice.

Veal Winter Warmer500g veal stew meat, cut into cubes 1/3 cup flour1 onion, chopped 3-4 large carrots, chopped2 tomatoes, chopped 2 cloves garlic, minced1 cup green olives, rinsed and chopped juice of 1 lemon½ tsp dry white wine ¾ cup chicken stock2 tblspns dried capers Coat the veal cubes with flour. Put the veal cubes, onion,

carrots, tomatoes, garlic, olives, lemon juice, rosemary, wine and chicken broth into the stoneware. Mix well. Cook on Low for 6 – 6½ hours. Add the capers just before serving.

Beef Casserole500g cheap steak, cubed 4 potatoes, peeled & cut into

quarters 2 carrots, peeled & cut into thick slices 1 large onion, finely

chopped 1 garlic clove, chopped thinly 1 can whole, peeled tomatoes 1 can Heinz Big Red tomato soupa dash of Worcestershire sauce a dash of white vinegar

Brown the steak in a frying pan until just brown. Place everything in the slow cooker, making sure everything is covered with liquid. Stick the lid on top and put the slow cooker on to auto. Cook for at least 6 hours, but 8 is best.

Roast Chicken 1 x free range chook fresh garlic, minced fresh rosemary, chopped finely Rub garlic and rosemary both inside and outside of the chicken.

If desired, you can brown the chicken first, or put a couple of dobs of butter on the breast under the skin.

Spray crockpot and cook on High 3 - 4 hours or Low on 5 - 6 hours, depends on your crockpot. This creates about ¼ cup of its own juices which makes a lovely gravy to serve.

Pea & Ham Soup2-3 ham hocks bag of green split peaswater 2-3 tsps stock powdermixed herbsPlace ham hocks in slow cooker. Add green split peas. Fill the

slow cooker with water to the top. Add stock powder and mixed herbs. Cook for 6-8 hours, or overnight. Remove hocks and pull away meat. Chop and add to soup. Serve.

Apricot Chicken500-600g chicken (either breasts or thighs) 1 tin apricot nectar (440ml) 2/3 of a packet of french onion

soup 1 tblspn curry powder 1 tin apricots drained (440ml) Chop up chicken into the size pieces you prefer (chunks or

strips). Then throw everything into the slow cooker and stir so it is well mixed. Cook on low heat for about 8 hours. Serve with steamed rice and vegetables.

Herb & Garlic Lamb Shanks (for two) Two lamb shanks (the meaty ones) pkt of vegetable “Real

Stock” liquid (pre made) garlic herbs Fill the slow cooker about 1/3 with the veggie stock. Score the

outside of the lamb shanks and rub crushed garlic into them, sprinkle on some herbs and some salt, I just use mixed herbs from a jar, but fresh ones would be even better. Place the lamb shanks into the stock. Cook for either 8-9 hours on low or 4-5 hours on high.

Creamy Chicken 2 or 3 chicken breasts cut in halfSprinkle with a bit of salt pepper and paprika.

Mix half a cup of white wine, tin of cream of chicken soup and small tin of sliced mushies.

Pour over chicken then a bit more paprika on top. Cook on Auto for 6 hours. In the last half hour of cooking add half a carton of sour cream

and turn to high. Serve with rice and steamed veges.

CURRY 500g chuck steak, diced 1 large carrot, chopped 1 large potato, chopped half cauliflower, chopped 1 tin chopped tomatoes curry powder (1 tsp - or to suit

preferred taste) ¼ tsp cumin ¼ tsp coriander Place all ingredients in slow cooker. Add a little water, enough

so that ingredients are mostly covered. Cook for 6+ hours on Low. If thickening of sauce is required, I make a paste of cornflour and water and add it just before serving. Serve on bed of rice.

Crock-Pot Meatballs Meatballs:500g beef mince 250g Italian sausage 2 eggs ¼ cup of milk ½ cup dry breadcrumbs 3 tblspns grated parmesan cheese 1 crushed garlic clove salt and crushed black pepper In a bowl, beat eggs and add milk. Add beef and Italian sausage

& mix together. Add rest of ingredients and mix until combined. Shape the mixture into 2cm balls and place on a greased baking sheet. Bake at 180C for 15 minutes. Add to crock pot.

Sauce:1 tin chopped tomatoes 1 small tin tomato paste 1 small onion chopped ½ green capsicum, diced 1 cup beef stock ½ cup red wine 2 garlic cloves crushed 1 tblspn of oregano/basil/mixed

herbs 1 tsp sugar Mix all ingredients together and pour over the meatballs. Cover

and cook on Low for 4 - 5 hours. Serve with spaghetti & green salad.

Rosemary and Garlic Lamb potatoes cut into ¼ inch thick slices what ever other veges

you want lamb chops 1 tsp of salt ½ tsp coarsely ground black pepper 6 cloves garlic, peeled

and crushed

4 sprigs rosemary, chopped or 1 tsp dried 2 tblspns olive oil ½ cup white wine (I used jarred garlic, parsley instead of rosemary and a white

wine substitute which I will put at bottom. I actually added heaps of other veges too and they were delicious)

Layer potatoes and veges in bottom of slow cooker. Put oil in pan and brown roast on all sides for a few minutes. In a bowl mash salt, pepper, garlic and rosemary together with a fork to form a paste. Rub all over browned lamb. Add to slow cooker on top of veges. Pour the white wine or substitute on top. Place lid on and cook on auto for 8 hours...

WHITE WINE SUBSTITUTE (TO MAKE ½ CUP)½ cup cool water ½ tblspn white vinegar 1 tblspn sugar Now I wasn’t too sure about eating the veges that cooked in the

juices from this and the meat but they were the nicest I have ever had. Amount of meat and veges used depends on the size of your family. The rest is pretty much the same amount for any amount of meat and veges

Crock Pot Lemon Garlic Chicken 4 chicken breasts fillets 2 tsps oregano leaves ¼ tsp sea salt ¼ tsp crushed black pepper spray cooking oil ¼ cup chicken stock 4 tblspns fresh lemon juice 4 cloves garlic crushed ¼ cup white wine Wash chicken and dry on paper towels. Combine oregano, salt

and pepper in a small bowl. Sprinkle on the chicken and rub it into the chicken breasts. Fry the chicken breasts until browned with the spray cooking oil. Transfer the browned chicken to the crockpot. Combine the stock, lemon juice, wine, garlic and add to the crock pot. Cover and cook on High for 3 hours or on Low for 6 hours. We had this with green salad and rice, and it was gorgeous......

Crock Pot Wild Rice 1½ cups uncooked long-grained rice ½ cup uncooked wild rice 1 sachet French onion soup mix 4 cups of liquid (water, stock,

white 1 bunch spring onions, chopped wine…whichever)250g sliced mushrooms ¼ cup melted butter 1 tblspn fresh herbs or 1 tsp dried herbs Combine all ingredients in lightly greased slow cooker. Cover,

cook on HIGH for 3 hours

MEXICAN MEATBALLS 500g mince 1 egg

½ cup bread crumbs salt and pepper 2/3 cup chunky salsa 2/3 cup steak sauce Combine mince, egg, breadcrumbs, salt and pepper. Brown very

lightly in fry pan. Add meatballs to slow cooker pour over steak sauce and salsa

and mix very gently. Cook on low for 3-4 hours. We had these with mashed potato

and corn cobs but would also be great over rice

Mum's Lamb Stew 6-8 lamb chops 1 onion, chopped 2 carrots, chopped 3 potatoes, chopped 1 tblspn sugar salt and pepper ½ tsp mustard pinch curry powder pinch powdered ginger 2 tblspns tomato sauce 2 tblspns vinegar water Throw in and cook.

Ripper Curry 1kg chuck steak 2 onions, sliced 1 large tin of crushed tomatoes celery, sliced 1 cup of vegetable stock garlic salt & pepper 1 box of frozen spinach 3 dollops of tomato paste splash of wine splash of dry sherry The curry makers green pouch of Rogan Josh Simmer sauce

added after 6 hours (I got enough out for the kidlets ) then added this for about 2 hours. I made this up myself (I always do) so not sure of exact measurements of what I did

Pork Ribs in a Tangy BBQ sauce! ½ cup tomato sauce 2 tblspns sugar 2 tblspns Worcestershire sauce ¼ cup vinegar 1 clove garlic, minced 1 tsp ground mustard 1 tsp paprika 1/8 tsp black pepper ½ -1 tsp salt 1 tblspn canola oil 2 lbs pork spareribs Cut ribs into serving-size pieces; brown in a skillet in oil.

Combine vinegar, ketchup, sugar, garlic, mustard, salt, black pepper and Worcestershire sauce in the slow cooker.

Transfer the browned spareribs into slow cooker. Cover and cook on low for 4 to 6 hours or until tender. You can use beef spareribs also. The only thing I did different was to use a Canola Oil spray as opposed to the oil as pork ribs tend to have a bit of fat on them that renders out a little when browning.

Irish Stew 500g lean lamb, cubed 1 onion, cubed 2 potatoes, peeled and cubed 2 carrots, peeled and cubed 1 glass red wine 2 cups water 1 tblspn worcestershire sauce 1 tblspn mixed herbs 1 heaped tsp cornflour 1 packet/sachet of Gravox Lamb Roast with Rosemary gravy mix Chuck all the meat and veggies into a casserole or slow cooker.

In a mixing jug mix all the other ingredients together so they are blended. Pour over the meat and veggies. In a slow cooker cook on slow for 5 hours, or cook at 150C in the oven for at least 3 hours

Check half hour before serving: if it needs thickening use a teaspoon of cornflour blended with some of the liquid to thicken.

crock-pot Chicken Stroganoff Serves 46.5 points per serve600g boneless chicken breasts, cubed (12)250g sour light cream (6.5) 1 undiluted can cream of

mushroom soup (4)1 pkt french onion soup mix (1)Mix last 3 ingredients and pour over chicken in crockpot. Cook

on low 4 to 5 hours until tender. Serve with rice or noodles. Garnish with fresh parsley.

Chicken Jambalaya 2 chicken maryland pieces, skin removed 2 cans tomatoes 1 cup chicken stock 2 brown onions, chopped 1 green capsicum, chopped 4 cloves garlic, whole mixed herbs, dried chilli flakes and

black 240g risoni pepper to taste 100g pitted black olives Put all the above except the risoni and olives into the crockpot -

cook on high for 4-5 hours (or low for longer). Add risoni and olives - cook further 30 mins (this will absorb all the liquid). Before serving, stir the jambalaya - this will allow most of the chicken to come off the bones, so that you can remove the bones before serving! Very yummy! - without the olives - 4.5 points per serve. Depends on whether the olives are from brine or oil as to the points they add. Option - add 100g diced ham when adding the risoni. Serves 4.

Crock Pot Lasagne 450g ground beef 1 med. onion -- chopped

1 jar your favourite spaghetti sauce (approx. 700g) 1 container cottage cheese -- (340g) ½ cup grated parmesan

cheese 1 egg 340g lasagne noodles (no need to cook!) 1½ cups shredded mozzarella cheese -- reserve ½ cup Brown meat and onion. Drain. Add jar of spaghetti sauce and

simmer for 5 to 10 minutes. In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved ½ cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crockpot. Add *two* layers of uncooked lasagne noodles (you will need to break into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used.

Sprinkle reserved ½ cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours. Serves 6-8.

***TERINA’S COMMENT: I made this and, though yummy, I found it a bit dry. I would maybe add a tin of crushed tomatoes to the mince mixture and use a cheese sauce instead of the cottage cheese mixture. Also, I found 4 hours on HIGH was ample time. The edges start going brown if you cook it for too much long***

STEW AND DUMPLINGSStew:1 kg diced beef 4 potatoes, peeled and diced 2 carrots, peeled and sliced 1 onion, chopped ½ pkt french onion soup 1 cup of water (can add peas etc if desired) Put ingredients in slow cooker for approx 5 hours. Dumplings:1 cup self raising flour salt and pepper 1 tblspn butter milk Sift flour, salt and pepper. Rub in butter with fingertips. Add

milk till dough is wet with a knife (should be wetter than scone dough). Place spoonfuls on top of stew in slow cooker, and allow to cook for approx 30mins (don't lift to lid or they'll flop).

GRANDMA’S CHICKEN CASSEROLE1 kg chicken breast, cut into large chunks 1 tin cream of chicken soup ½ cup mayonnaise 1 tblspn curry powder ½ cup bread crumbs 1 cup grated cheese vegies – mushrooms, carrots & capsicum Cut up and place vegetables on the bottom of the crockpot and

cover with raw chicken pieces. Mix soup, mayonnaise and curry powder together and pour over chicken and vegies. Cover with breadcrumbs. Cover with grated cheese. Cook on high for 4-5hrs. Put in the over for 15 mins or so at the end to make the top go crispy.

‘Indonesian’ Slow Cooker Chicken 4 skinless chicken breasts 2 tblspn soy sauce 3 cloves garlic, crushed 1 tblspn grated fresh ginger root 2 tsps sesame oil ½ tsp cayenne pepper ¼ cup peanut butter In a small bowl, combine soy sauce, garlic, ginger, sesame oil

and cayenne pepper. Place chicken in the slow cooker. Spoon sauce mixture over the top of the chicken. Cover & cook on low heat setting for 6 hours or until chicken is tender & fully cooked. Remove chicken from slow cooker and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve. Serve with steamed or stir-fried veggies, and rice. Serves 4

LAMB CURRY WITH FRESH MINT750g boned, diced lamb 2 tsps grated ginger1 tsp turmeric 1 tsp cayenne pepper2 cups water 4 onions, sliced4 long green chillies, chopped ½ cup fresh mint½ cup fresh coriander 3 tblspns lemon juicePut lamb into the crockpot with ginger, turmeric, cayenne

pepper, water and onions. Cook for about 6 hours on low. Then in a food processor make a sort of paste from the chillies, mint, coriander and lemon juice. Add this to the crockpot, stir in and serve. You could also add yogurt right at the end. I've also made this with cheap lamb necks, forequarter chops and also lamb shanks. All are fine except that you have to cool it down and fiddle around taking the lamb off the bone, then reheat (you cool it so you don't burn your fingers).

Wendy’s chilli con carne1 large chopped onion garlic500g extra lean mince large tin of red kidney beans 420g can Heinz “Big Red” spicy tomato soup 420g can diced tomatoes chopped fresh corianderchilli (optional)Brown the onion, garlic and mince in a fry pan. Tip this, plus all

other ingredients except the fresh coriander into the crockpot and leave it on low all day. I get two meals out of this - one night with rice and vegies and the next night I put the leftovers on wholemeal pita bread, sprinkle with low fat cheese and serve with LOADS of salad.

***TERINA’S COMMENT: I made this and it was absolutely beautiful! I used a tin of regular tomato soup instead of the one suggested and served it with rice. I’ll never cook Chilli Con Carne the “normal” way again!***

CHICKEN RISONI

4 skinless chicken marylands 425g can chopped tomatoes1 onion, cut into chunks diced red & green capsicumdash of Tabasco sauce 1 chicken stock cube¼ cup water garlicchilli flakes risoniBrown the chicken and place in slow cooker with tomatoes,

onion, capsicum, sauce, stock cubes, water, garlic and chilli. Cook for 5-6 hours, then an hour before serving, add risoni and cook for a further hour. Pull the chicken off the bones before serving and stir through. In this case, the risoni would soak up most of the juices as it is cooking and there is no need for corn flour.

Lamb and Veggie Curry2kg lean lamb chops 4 peeled potatoes, chopped1 onion, chopped ½ cup watermixed Indian spices (ground coriander, ground cumin, ginger &

cardamom)or a jar of curry paste/cooking sauce chopped spinachchopped eggplantPut lamb chops into the slow cooker. Add potatoes, onion, water

and spices. Cook on “low” for 3 hours. Add spinach and eggplant. After 5 hours, turn off the slow cooker and removed the lamb and potato chunks. Take the meat off the bones. Skim off the fat from the remaining mixture in the slow cooker then puree it to make a mild curry "gravy". Return the meat and potatoes to the cooker in the gravy. This will serve 8-10.

Chicken Cacciatore #116-20 chicken drumsticks 2 large onions sliced4 crushed cloves of garlic 1 x 750mls of Italian cooking sauce20 pitted Kalamata olives 1 cup chicken stock½ cup white wine (which you can leave out if you've got the

kiddies)10 button mushrooms, quartered 2 tblspn crushed basil1 tblspn chopped rosemary 1 tblspn sugarPut chicken into bottom of slow cooker. Pour all other

ingredients on top. Put the lid on and cook on LOW for 8-10 hours or HIGH for 4-5 hours. Serve with rice. Serves 8.

Slow cooker shanks2 tblspns olive oil 1 tsp tomato paste1 tsp ground cumin 1 tsp chilli paste (optional)4 new "trim lamb" shanks, sometimes called Frenched lamb

shanks3 sprigs thyme 3 tblspns white wine 1½ cups beef stock 4 roma tomatoes, cut into small pieces2 cloves garlic, crushed salt and freshly ground black pepper

2 tblspns chopped parsley or chopped coriander leavesIn a small bowl, mix half the oil with the tomato paste, cumin

and chilli paste. Brush or rub the meat with this paste. On the stovetop, heat the remaining oil in a large pan and brown the meat for a few minutes. Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper. Transfer the mixture to your slow cooker. Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone. Do not lift the lid during cooking. Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad. (Alternatively, sprinkle with homemade gremolata before serving.) Serves 4

Crock pot chook1 frozen chook to fit your crock pot fresh cracked pepperdried herbs & spices to taste couple of small whole onionschopped vegetables of choice – potato, carrot, pumpkinTrim flap and neck from defrosted chicken. Pick out any

remaining feathers or quills. Rinse chicken thoroughly under cold water, paying particular attention to cavity, pat dry with kitchen paper inside & out. Hold chicken on end and sprinkle cracked black pepper and other herbs & spices into cavity. Arrange breast-up in crock pot, sprinkle more cracked black pepper and herbs & spices on top. Place onions & chopped veges around the sides. Turn crock pot on LOW setting and cook for 6-8 hours. Switch off crock pot, put some peas and/or beans in boiling water or microwave for 1-2 mins. Don't waste the juices in the bottom of the crock pot which are infused with flavour - pour over your chicken and veges.

Mexican Sausage CrockPot8 thick beef sausages 1 onion, diced1 red capsicum, julienned 450g can red kidney beans800g can chopped tomatoes 450g can corn kernelspkt taco seasoning mix 1 tsp sambal oelek or minced chilli 400mls water 1/3 cup cream1 tblspn olive oilFry diced onions and sambal oelek/minced chilli in olive oil until

onion is golden brown. Place sausages in crockpot and add all other ingredients except cream. Cook on low for 6-8 hours. Before serving, stir through cream. Can be served straight away but tastes better the next day.

Lamb & Kumara Curry 1/3 cup plain flour 1.2kg diced lamb 2 tblspns olive oil 500g kumara, peeled & cut into 3cm cubes 1 lge brown onion, cut into thin wedges 400g can chickpeas,

drained & rinsed 1 cup chicken stock 1/3 cup korma curry paste 2 tblspns finely chopped coriander leaves to serve

Coat lamb in flour. Heat oil in frypan over med-high heat. Brown lamb in batches for about 3 mins, turning, then transfer to slow cooker. Add vegies & chickpeas. Combine stock & curry paste. Pour into slow cooker and cover with lid. Cook on high for 4½ hrs, stirring every 1½ hrs. Top curry with coriander to serve.

Slow cooker leg of lamb1.5kg rolled leg of lamb ½ cup soy sauce 2 cloves garlic, minced 1 pkt French onion soup mix 5 cups water 1 large onion, sliced Combine all ingredients in a crock pot. Cook 8-10 hours on LOW.

Remove roast and let set 20 mins before carving. Slice thin. Serve with roast potatoes, corn on cob, peas & cauliflower/broccoli cheese.

Chicken Cacciatore #2 1kg chicken breast fillet 1 large tin of tomatoes 1 onion, diced 2 cloves garlic 1 cup Kalamata olives juice of 1 lemon lemon zest 4 rashers bacon, diced 2 tblspns tomato paste handful chopped parsley pepper to taste Chop the chicken into manageable bits, blend all ingredients in

the cooker so they are mixed thoroughly. Leave for roughly 6 hrs and serve with either creamy mash potatoes or rice.

Chicken Curry chicken breast fillets big tin cream of chicken soup 2 tblspns mayonnaise curry powder to taste 1 diced onion Put diced chicken in slow cooker, pour over soup, stir in

mayonnaise & curry powder, mix well. Cook on LOW 6-8 hours.

Lamb Shanks with Lentils 1 cup lentils (washed) 2 lamb shanks 2 cups beef stock 1 tin whole tomatoes 1 tblspn brown sugarfresh or dried herbs salt & pepper Put the rinsed lentils in bottom of crockpot. Add stock & sugar,

then shanks. Pour tomatoes over the top. Sprinkle with herbs, salt & pepper. Cook for 9 hours or so on LOW. Serves 2.

Portuguese feijoada (fesh-wah-da) 3 lge onions, diced 3 cloves garlic 1kg diced pork 1 jar plain pasta sauce

1 tin tomatoes 3 chorizo sausages, sliced into 2 cm slices 4 tins red kidney beans Brown onions & garlic. Add pork and brown to seal. Place in

crockpot with pasta sauce, tomatoes & sausages. Cook on LOW all day (about 9 hours). In the last half hour, add all drained beans. Serve with rice and crusty buttered bread.

APPLE PORK CHOPS 6 pork loin chops, well trimmed 6 apples, cored and thickly

sliced 1 tblspn lemon juice 2 tblspns Cooking oil ¼ cup brown sugar ¼ cup dried currants salt (as required) Brown chops in oil in skillet. Sprinkle with salt during browning.

Drain well then place into slow cooker. Combine remaining ingredients and pour over chops. Cover and cook on LOW for 7-9 hours.

Slow baked Pork 1 boned leg or shoulder of pork, rind removed Few handfuls fresh herbs e.g. thyme, lemon thyme, rosemary,

oregano3-4 whole unpeeled garlic cloves ¼ cup water or chicken stocksalt & pepper to tasteIn the bottom of the cooker, place the herbs and garlic cloves.

Add the pork. You can brown it in a pan for a nice outer crust if desired. Add liquid and salt & pepper. Leave on AUTO for 8 hours (or HIGH for 1 and LOW for 6) and the meat will come apart in chunks. Remove the herb stalks and squeeze the garlic out of the skin to make a beautiful gravy to go over it. Serve with baked vegetables and the cooked crackling.

Chorizo, Chickpea and Potato Casserole 2 cups chicken stock pinch saffron 3 chorizos, scored & sliced 1 tblspn olive oil 2 onions, sliced 6 large potatoes, peeled & sliced 2 x 400g tin chickpeas, drained 4 red capsicums, roasted 2 tblspns chopped parsley Place chicken stock in a small saucepan along with a good pinch

of saffron. Gently warm. Remove and set aside. Place chorizo in a medium sized frypan and cook until chorizo starts to crisp. Remove and set aside. Add olive oil to the same pan. Add onion and cook until caramelised. Remove and set aside. Cook potatoes in batches until browned. Alternate layers of sausage, chickpeas, onions, and capsicum in a slow cooker. Pour over stock. Cook on Low for about 5 hours. Serve with crusty bread and a green salad.

Beef Curry

1kg cubed beef 1 tblspn curry powder (or to taste) 2 garlic cloves 1 cup raisins or sultanas 3 apples, peeled, cored & sliced 1-2 onions salt & pepper to taste 1 cup beef stockCoat meat in flour and curry powder (or just thicken with flour at

the end). Throw meat in slow cooker. Add the garlic, raisins, apples, onion, salt & pepper. Pour over water or stock. Stir and cover to cook on LOW for 8-10 hours. Add extra curry to taste toward the end, up to 1 tablespoon. Serve with hot rice

Mushroom Chicken 2 frozen chicken breasts 125g Philadelphia cream cheese 1 can cream of mushroom soup 50g butter ¾ cup Italian dressing 2 cups of water Put them all together in the slow cooker and cook for 2½ to 3

hours on HIGH. Serve it with pasta and veges.

Minestrone soup 300g diced bacon 2 small potatoes 2 celery stalks 2 carrots ½ onion 1 large can diced tomatoes 500g small pasta 2 beef stock cubes 1½ litres water 2 heaped tsps minced garlic Italian herbs, oregano & parsley Dice everything. Brown off onion & bacon, using a bit of olive

oil. Dissolve beef stock cubes in water. Place everything except the pasta in the slow cooker and put on AUTO for 9 hours. 15 mins before serving, cook pasta and mix in with soup.

BBQ chicken 500g whole chicken thigh fillets 1 tin crushed tomatoes 1 onion, finely diced 1 tblspn mustard powder 3 tblspns soy sauce 3 tblspns sherry or Worcestershire sauce 3 tblspns brown sugar 2 tblspns tomato paste Mix together all ingredients, except chicken. Put chicken in slow

cooker, then cover with sauce. Cook on LOW for 8 hours, or HIGH for 6 hours. Serve with rice and a side salad.

ROGAN JOSH500g rump steak, cubed ½ jar Rogan Josh Paste 1 onion, chopped 800g tin crushed tomatoes 250ml water Cook onion until softens. Brown meat slightly (roll in flour first if

preferred). Throw everything into slow cooker. Cook on HIGH for 4 hours (or LOW for 8). Serve with Jasmine rice.

SPANISH STYLE LAMB SHANKS 2 lamb shanks, French trimmed & cut in half 1 onion, chopped 1 carrot, sliced 2 stalks celery, sliced 1 tblspn ground paprika 2 tsps ground cumin 1 cinnamon stick 425g tins crushed tomatoes 1 cup chicken stock 1 tblspn honey 1 tblspn dried oregano juice of ½ an orange ¼ cup chopped parsley Spray a non-stick pan with cooking oil spray and brown lamb

shanks. In the bottom of a slow cooker, place chopped onion, carrot & celery. Place lamb shanks on top. Add remaining ingredients, stir and cook on LOW for 6-8 hours. Half an hour before serving, thicken juices with cornflour then turn temperature to HIGH. Serve.....This served 2 people so adjust accordingly.

Lamb Casserole with Mint Dumplings 500g lamb steaks 1 onion 2 sticks celery 425g tomatoes 1 cup hot water 1 beef stock cube Mint dumplings: 1 cup flour 2 tsps baking powder ½ tsp salt 50g butter ¼ cup water ¼ cup mint jelly Cut meat into 2 cm cubes. Peel and chop onion, chop celery.

Place meat, onion, celery, tomatoes, hot water, stock cube in crock-pot. Cover and cook on LOW for 8-10 hours. Arrange dumplings cut side up, over surface of meat 30 minutes before you are ready to serve. Cover crockpot and increase temp to high, cook for 30 mins or until dumplings are cooked.

Mint dumplings: Sift flour, baking powder & salt in to bowl, cut in butter until mixture resembles coarse crumbs. Mix in sufficient water to make a soft dough. Roll dough out on a lightly floured board to 5mm thick. Spread with mint jelly, roll up as for sponge roll and cut in to 2 cm slices.

Slow Cooker/CrockPot sites:

http://crockpot.recipedb.com/lister.php?page=crockpot&where=title&value=s&comp=likehttp://search.aol.com.au/cat.adp?id=8133&layer=&from=subcswww.tastycrockpotrecipes.nethttp://southernfood.about.com/library/crock/blcpidx.htmhttp://www-2.cs.cmu.edu/~mjw/recipes/crockpot/www.justslowcooking.comwww.crockpot.com

Conversions from normal ovens to slow cookers:15 to 30 minutes in oven - 1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW in slow cooker35 to 45 minutes in oven 2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow cooker50 minutes to 3 hours in oven 4 to 5 hours on HIGH or 8 to 18 hours on LOW in slow cooker1 frozen chook to fit your crock potFresh cracked pepperDried herbs / spices to taste.Couple of small whole onionsChopped vegetables of choice - potato / carrot / pumpkinTrim flap and neck from your defrosted chook, feed to the dog

(or throw in bin / save for soup if you don't have one)Pick out any remaining feathers / quillsRinse chook thoroughly under cold water, paying particular

attention to cavity, pat dry with kitchen paper (including internally)

Hold chook on end and sprinkle cracked black pepper and other herbs / spices into cavity

Arrange chook breast-up in crock pot, sprinkle more cracked black pepper and herbs / spices on top

Chuck onions / chopped veges around the sidesTurn on crock pot on low setting and go to workCome home from work to house that smells of delicious cooked

chook and a dog drooling at back door.Switch off crock pot, chuck some peas / beans in boiling water or

microwave for 1-2min and serve dinner. Don't waste the juices in the bottom of the crock pot which are

infused with pepper / herbs / etc - pour over your chicken and veges.

PS: If your morning routine can't afford the 15 minutes preparation time, do it the night before and put loaded crock pot in the fridge over night. Whip it out in the morning (the crock-pot that is - you don't have time for anything else, remember?) and set it on low before heading off for work.

ALL DAY MACARONI & CHEESE225g macaroni, cooked & drained 450g grated cheese375ml can evaporated skim milk 1½ cups milk2 eggs 1 tsp salt½ tsp black pepperPlace the cooked macaroni in a slow cooker that has been

sprayed with non-stick cooking spray. Add remaining ingredients, except 125g grated cheese, mix well. Sprinkle with remaining cheese, cover & cook on LOW setting 5-6 hours or until firm and golden around edges.

Eoin's Slow Cooked Lamb ChopsChef: Eoin CameronEoin Cameron is breakfast presenter on 720 ABC Perth and

foodie.A blast from the past... You know you want to cook these...Serves 4Preparation Time: 5 hoursYou need:8 large lamb forequarter chops1 brown onion chopped1 large carrot diced1 level dessertspoon sugar1 teaspoon curry powder1 teaspoon ginger1 teaspoon mustardHalf a teaspoon mixed spice2 tablespoons vinegar2 tablespoons tomato sauceSalt and pepperHalf a cup waterBung the lot into your slow cooker for at least 5 hours.If you don't have a slow cooker, a covered casserole in a very

low oven will do the trick.Serve with mashed spuds and peas or beans. It'll take you

straight back to 1955.

Baked Lamb with TomatoChef: Annie LearmonthDegree of difficulty: MediumYou need:1 kg baby lamb chops 2 onions1 clove garlic1 tsp salt¾ cup Olive OilFreshly ground Pepper2 ½ canned Tomatoes2 tablespoon Tomato Pastejuice of ½ lemonchopped oregano and parsleyPreheat oven 170C. Heat some olive oil in pan and add chopped

onions. Sweat till transparent, add garlic and give 2 minutes.

Remove from pan. Brown lamb chops till brown, add onion mixture, canned tomatoes ½ chopped oregano and parsley and season. Mix the tomato paste with water about 200mls, add to lamb with about 250mls beef stock. Scallop potato and arrange on top of dish with seasoning and the rest of the oregano and parsley. With a spoon put some pressure on the potatoes to allow some juice to go over the potatoes so they don’t dry out. Lid on and simmer slowly in low oven for 1 to 1 ½. Take lid off and let brown for the last ½ hour. Check for seasoning to make final adjustments Serve on a bed of cooked rice.

American Style Chicken (Crockpot)Chef: Sandra from Balhannah4 chicken pieces (this can be greatly varied if using wings, etc)Cooking oilPre-brown chicken with oil in frying pan. (This step is optional.)Barbecue Sauce:2 tablespoons wine vinegar (or ordinary white vinegar) 1 tablespoon soy sauce1½ tablespoons cornflour 1 tablespoon worcestershire sauce 2 tablespoons caster sugar2 tablespoons tomato sauce 2 cloves garlic, crushed Dash of Tabasco sauce½ cup waterIf not pre-browning chicken, place pieces in pre-heated (on

High ) crockpot.Blend together (with a whisk) cornflour and other sauce

ingredients, and pour over chicken pieces. Cover and cook on High for 30 mins, then turn to Low and cook a

further 4 hours or so (if left longer the meat just falls off the bone more).

Remove the chicken from the pot carefully (will now be very tender) and whisk in, if necessary, more cornflour (mixed to a paste with a little cold water).

Serve chicken pieces on top of rice, with sauce poured over.This recipe can be doubled or trebled, but do not increase the

original 1/2 cup of water.