Family & Home

Sumptuous slow cooker recipes

We spotted this great blog on slow cooker recipes on the Willow Brook Centre website, in association with Tesco; so we thought we’d share it here!

For the ultimate fuss-free cooking you can’t beat a slow cooker recipe, just chuck in all your ingredients, set the timer and off you go. Whether you’re looking for slow cooker chicken recipes, fragrant vegetarian tagines or even decadent slow cooker desserts, we have the perfect recipes for you.

Slow Cooker Beef Bourguignon

This classic French dish from the region of Burgundy is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Our easy slow cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal.

  • Ingredients
  • 1 tbsp olive oil
  • 600g casserole steak, cut into large chunks
  • 1 large onion, peeled and chopped
  • 6 rashers streaky bacon, roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 325g carrots, peeled and chopped
  • 300ml red wine
  • 250ml beef stock
  • 2 sprigs thyme
  • steamed cabbage, to serve
  • mashed potato, to serve
  1. Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.
  2. Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.
  3. Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
  4. Pour the vegetables and liquid over the beef in the slow cooker.
  5. Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with steamed cabbage and mashed potato.

Freezing and defrosting guidelines

Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


 

 

 

 

 

 

 

 

Slow Cooker Chicken Casserole

Cooked in a rich tomato sauce with sweet paprika and smoky chorizo, this easy slow cooker chicken casserole recipe is a perfect dish to feed the family. It’s cooked with butter beans, so all you need to serve it with is a little crusty bread for dunking.

  • Ingredients
  • 600g skinless, boneless chicken thigh fillets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked sweet paprika
  • 225g pack Spanish chorizo ring, sliced into rounds
  • 2 red onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp plain flour
  • pinch saffron (optional)
  • 2 chicken stock cubes, made up to 600ml
  • 70g tomato purée
  • 250g baby plum tomatoes
  • 3 celery sticks, cut into 3cm pieces
  • 2 x 400g tins butterbeans, rinsed and drained
  • large handful flat-leaf parsley, roughly chopped
  1. Set your slow cooker to medium. Coat the chicken in 1 tbsp olive oil and paprika. Season with salt and pepper and then set aside.
  2. Heat the remaining oil in a large frying pan on a medium-high heat and add the chorizo, cook for 3-4 mins. Turn the heat down to medium, add the onions and cook for a further 3-4 mins or until soft. Add the garlic and flour, cook for 1 min, then remove from the pan and set aside.
  3. Put the saffron (if using) in a small glass and pour over 2 tbsp boiling water to infuse.
  4. Heat the same frying pan used to cook the chorizo and onions on a medium-high heat. Add the chicken to the pan and brown on each side for 1 min or until golden.
  5. Add the chicken, chorizo and onions to the slow cooker. Pour over the stock and tomato puree. Add the baby plum tomatoes, celery and saffron-infused water (if using). Stir well to combine, cover with the lid and cook for 2.5-3 hrs or until the chicken is very tender.
  6. Add the butter beans, cover and cook for 15 mins. Divide the casserole into bowls and top with chopped parsley. Serve with grains such as couscous or quinoa, or crusty bread to dip.

Freezing and defrosting guidelines

Once the casserole has cooled completely, transfer it to a freezer-safe container, freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan until hot and bubbling, around 15-20 mins.


Slow Cooker Persian Chicken Stew

Fragrantly spiced with cinnamon and ground ginger, and cooked with dates for a lovely sweet taste, this simple slow cooker chicken recipe is excellent served up at a dinner party. Why not try swapping the chicken thighs for lamb shanks? Just prepare the recipe in the same way and cook for 3-4 hours longer, until the meat is falling off the bone.

  • Ingredients
  • 750g chicken thighs on the bone
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • 1 tbsp olive oil
  • 1 onion, peeled and sliced into rings
  • 25g walnut halves
  • 550g new potatoes, halved if large
  • 100g dried dates
  • 150ml chicken stock
  • 2 tbsp harissa paste
  • 150g natural yogurt
  • steamed greens, to serve
  1. Put the chicken thighs in a bowl and add the spices. Toss well to coat.
  2. Heat the olive oil in a frying pan and sauté the onion for 2 mins and then add the walnuts. Cook for another minute.
  3. Put the potatoes in a slow cooker. Add the chicken and then spoon in the sautéed onions and walnuts. Sprinkle over the dates and pour in the stock.
  4. Cook for 4½-5 hrs on a low heat, until the chicken is cooked through (with no pink meat showing).
  5. Meanwhile, stir the Harissa paste into the yogurt.
  6. Serve the chicken on a bed of steamed greens such as kale with the spiced yogurt on the side.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1 month. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


Vegetarian Aubergine And Olive Tagine

Flavoured with green olives, preserved lemon, harrisa paste and fragrant spices, this punchy vegetarian aubergine tagine recipe is perfect to enjoy with friends, and can be made in a slow cooker. Served with fluffy couscous and yogurt, it looks as stunning as it tastes. Why not try this slow cooker recipe today?

  • Ingredients
  • 3 tbsp olive oil
  • 2 large white onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp harissa paste
  • 700g baby aubergines
  • 30g preserved lemon paste (optional)
  • 700ml vegetable stock
  • 50g raisins
  • jar pitted green queen olives, drained
  • handful coriander, stalks finely chopped and leaves roughly chopped
  • couscous, cooked to pack instructions, to serve
  • Greek-style yogurt, to serve
  • toasted flaked almonds, to serve
  1. Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 mins, until very soft.
  2. Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 mins. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
  3. Stir the preserved lemon paste into the vegetable stock.Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2.5 hrs, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
  4. After 2-2.5 hrs, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous alongside and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.

Tip: When stirring the tagine throughout cooking, make sure you don’t break up the aubergines too much with your spoon as they are very soft and delicate.

Freezing and defrosting guidelines

Freeze tagine only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

 

For more recipes read the full article here.

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