Slow Cooker Thai Curry | Slow Cooker Vegetarian

Light coconut milk gives this Thai style slow cooker entree a touch of sweetness, which I find combines beautifully with the red curry paste, Yukon gold potatoes, cauliflower, chickpeas and chunks of butternut squash and other seasonal vegetables.

If you have a slow cooker and a programmable rice cooker that you can set to have the rice cooked and ready for when you get home, this model has a keep warm mode too, then delicious curry recipes such as this one are going to become regular treats in your house too.  

Cook on low for 6-7 hours

Slow Cooker Thai Curry | Slow Cooker Vegetarian

1 can (14 oz) light coconut milk
1/4 cup all-purpose flour
1-1/2 Tbsp red curry paste
1 large onion, chopped
4 small Yukon gold potatoes (8 oz), quartered
4 cups butternut squash cut to bite size cubes
4 cups cauliflower florets bite size
1 can (15 oz) chickpeas drained and rinsed
1 red bell pepper, cut into large pieces
1 cup frozen peas thawed (best added warmed through at the last minute)
3 cups cooked basmati rice
Garnish: fresh shredded cilantro

• Add coconut milk, flour and curry paste in the based of a 3-1/2 quart or larger slow-cooker and whisk to a smooth consistency.
• Stir in vegetables (except peas) and combine well to coat the vegetables in the liquid..
• Cover and cook on low 6 to 7 hours until vegetables are tender. 
• Stir in peas, cover and let sit 5 minutes. 
• Serve over rice; garnish with shredded cilantro.

Previous Post:  Slow Cooker Meat Loaf | Easy Crock Pot Recipes

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Slow Cooker Revolution

Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes!
 
Wow!  When I first saw this slow cooker cookbook and noticed it was done by "America's Test Kitchen", I was excited, I thought to myself, this won't be one of those dreadful 'dump a can of soup and run' types of slow cooker cookbooks - this would be worth checking out.


I was right!  The quick story of how the America's Test Kitchen cooks make this book, is inspiring.  They have delivered 200 recipes in this edition (and there is no Beef Stroganoff versions 1 through 10 either!)  They describe the book as: Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes!

It's so much more than a recipe book.  I have been cooking with a slow cooker for more than 20 years, but their combined skills and experience in the kitchen has come up with some ideas to build flavor in dishes that I would never have come up with on my own.  The best part is (other than they build flavor) they don't require the tedious step of get the pan dirty browning the onions, garlic and meat to do it.  Wait till you see how they do, it's ingenious!

Curious?  You bet!  Click on the picture in the box above and go have a look.

Also check out this page I made, dedicated to all things related to Slow Cooker Revolution - check out some of the tips, tricks and hints I've enjoyed learning from the book - and I tracked down some stunning recipe reviews for you too.

Bit of a different post from me today, but I hope you enjoy it!  Be sure to stop by Slow Cooker Revolution and check out the recipes! Enjoy!

Previous Post: Crock Pot Oatmeal | Slow Cooker Oatmeal Recipe | Easy Apple Nut and Spice

Crock Pot Oatmeal | Slow Cooker Oatmeal Recipe | Easy Apple Nut and Spice

A warming hot breakfast dish full of fruit and nuts the whole family will enjoy!

No one wants to get out of bed on a cold day, but the spice aroma of this welcoming breakfast wafting to them from the kitchen will make your family glad to come to the breakfast table!

This is an easy to make slow cooker recipe that's packed with taste and nutrition

Crock Pot Oatmeal - Easy Apple Nut and Spice

Cook on low for 7-9 hours
Serves 6-8

2 cups water
2 cups milk
1/4 cup brown sugar
1 Tbsp melted butter
pinch of salt
1/2 tsp cinnamon
1 cup steel cut oats (not quick cooking or instant)
1 cup peeled and chopped apple
1/2 cup chopped raisins (or cranberries)
1/2 cup chopped walnuts

Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray.
Combine all ingredients in the slow cooker and mix well.
Cover and cook on low for 7-9 hours or until oatmeal is tender.
Stir well before serving.
Serve with milk.  A great breakfast on a chilly day.


Previous Post: Slow Cooker Thai Chicken

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Slow Cooker Thai Chicken | Easy Slow Cooker Recipe

In the fresh fruit and vegetable section at my supermarket, beside the bunches of fresh cut herbs, they have a range of gourmet pastes available in tubes.  I find these fantastic value.  They have single herbs or spices in some, and range of flavor combinations that I have really enjoyed experimenting with.  My favorites are the Thai and Morrocan flavors.  If your supermarket doesn't stretch to such luxuries, check the spice isle in the supermaket for a good quality paste in a jar.  You will typically find green curry paste, red curry paste, yellow curry paste but you may find "korma", "mussman" or "rogan josh" paste mixes too, which will help you make a curry in a hurry!

The easiest way to freshen up the appearance of a slow cooked curry before serving is to add the colorful and fresh ingredients at the last, so they are just warmed through before serving.  For example with this recipe I add the peppers and peas 15-30 minutes before serving.  Add the chopped fresh herbs and lime wedges as a garnish.

Slow Cooker Thai Chicken


Cook on low for 5 to 6 hours or on high for 3 to 4 hours.

3/4 cup light coconut milk
2 Tbsp natural creamy reduced-fat peanut butter
1 Tbsp red curry paste
1 tsp grated ginger
1 1⁄2 lb boneless chicken thighs, cut into 1 1⁄2-in. pieces
2 red bell peppers, sliced 3⁄4 in. thick
1 large onion, sliced
1 lb rice noodles
1 cup frozen peas

1⁄4 cup fresh cilantro leaves (or any fresh green flat leaf herb you have to hand, mint, basil, parsley)
Lime wedges, for serving

1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers (if adding now) and onion.

2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

3. Twenty minutes before serving, cook the noodles according to package directions. Stir the peas (and any other fresh vegetables you're adding)  into the chicken mixture, and cook, covered, until heated through, about 15 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.

Previous Post: Slow Cooker Bread and Butter Pudding | Slow Cooker Dessert

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Slow Cooker Bread and Butter Pudding | Slow Cooker Dessert

Kitchen aromas abound with this recipe in your slow cooker!  Just as well it is easy to make, as your family will not doubt ask for a 'repeat performance' of this versatile, budget friendly recipe.  I think of this type of recipe as the ultimate comfort food - and as such we enjoy it all year around, serving cold when it's hot outside and serving hot when it's cold outside.


Slow Cooker Bread and Butter Pudding

Cook on low for 3-4 hours
Serves 4-6


4 to 6 slices of Spiced Fruit Bread, buttered, crusts removed, each slice cut into four pieces
2 cups milk
4 eggs
1/4 cup sugar
1/2 tspn Vanilla Essences
1/2 cup saltanas or mixed dried fruit
1/4 tspn nutmeg

• Place bread slices in crockpot.
• In a bowl place the milk, eggs, sugar and vanilla essence and beat until smooth. Pour over bread.
• Sprinkle over the saltantas and nutmeg.
• Cover and cook on low for 3-4 hours.

 Serve warm or chilled with cream and or icecream. The ultimate in comfort food!

Previous Post:  Slow Cooker Meat Loaf | Easy Crock Pot Recipes

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Slow Cooker Meat Loaf | Easy Crock Pot Recipes

If you don't have a slow cooker with a built in thermometer, then this handy thermometer can be added to the meat loaf before pop the lid on and start it cooking, and then when you come home you can see if it's up to temperature and therefore cooked.  A very handy tool as it is always reassuring to know for sure that your meal is cooked!

Slow Cooker Meat Loaf | Easy Crock Pot Recipes

Cook on high for 4 hours or on low for 8 to 10 hours.

3/4 cup spicy or regular ketchup
1 1/2 lbs lean ground beef
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/4 cup grated Parmesan
1 large egg
1 1/2 Tbsp Worcestershire sauce
2 tsp minced garlic
1 tsp salt
1/2 tsp ground pepper

Recipe Preparation

1. To ease removal of the meat loaf from the cooker, fold two 24-in.-long pieces of aluminum foil in half lengthwise, then in half lengthwise again. Place strips across each other, forming a "+" in bottom of a 3-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over the outside.

2. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well blended. Form into a 7 x 4 x 2-in. loaf. Place in cooker; spread top and sides of loaf with remaining 1/4 cup ketchup.

3. Cover and cook on high 4 hours or on low 8 to 10 hours, until a meat thermometer inserted in center of meat loaf registers 160°F.


Previous Post:  Chicken Legs A L'Orange | Easy Chicken Crock Pot Recipe

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Chicken Legs A L'Orange | Easy Chicken Crock Pot Recipe

The last third of the marmalade jar is some how not as apetising as the first third.

This recipe came about one morning when I found a nearly finished jar lerking in the corner of the pantry.

Chicken Legs A L'Orange is now a family favorite - luckily, so is our family's most favorite brand of marmalade, so we always have the essential ingredient on hand! 

Chicken Legs A L'Orange

Serves 4-6

Cook on low for 5 to 7 hours

4-6 chicken legs

1 cup orange juice
3-4 Tbsp marmalade

3 sticks of celery

1 small onion finely chopped

1 large green bell pepper (capsicum) chopped

4oz/100g mushrooms sliced

1 tsp dried parsley

freshly ground salt and pepper to taste

1 Tbsp cornstarch/cornflour to thicken juices before serving

Combine all ingredient except cornstarch into the slow cooker.

Cover and cook on low for 5 to 7 hours.

Check chicken juices are running clear then thicken sauce by adding 3 tablespoons of cooking liquid to a jug with 2 tablespoon of cornstarch, stir until smooth, add to slow cooker, turn to high for 15-30 minutes until thickened.

Serve over rice, couscous or creamy mashed potatoes with either salad or steamed seasonal vegetables.

Previous Post: Poach Salmon | Slow Cooker Salmon | How To Poach Salmon

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Poached Salmon | Slow Cooker Salmon | How To Poach Salmon | Slowcooked Salmon

I love salmon.  Until I found this recipe, I had only ever eaten it in restaurants.  I really enjoy the delicate flavors, and find it goes really well with the creamy cheesy sauce from a layered potato bake (scolloped potatoes or something similar).  However, it goes equally well teamed with steamed brocolli or brocolini and snake beans - and when served over rice, can be a nice light meal.

If you have not tried to cook salmon this way before, you are in for a treat!  You don't to turn it when cooking in the slow cooker, but you will need a decent fish spatula to get it out of the slow cooker in one piece when you are ready to serve.

Poached Salmon

3-4 servings - allow 150g per person for a main course serving

Cook on low for 4 hours

¾ Cup dry white wine

½ small red onion cut into wedges

1 lemon, sliced

2 sprigs dill

about 500g salmon fillet, pin bones removed

Add the first four ingredients to the crock pot.

Cut the salmon into serving sized pieces and arrange on top of the other ingredients.

Cover and cook on ow for 4 hours.
Serve over rice, creamy mashed potatoes or a potato bake, and steamed greens and seasonal vegetables.

Previous Post: White Bean and Vegetable Soup | Slow Cooker Soup

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White Bean and Vegetable Soup | Slow Cooker Soup | Slow Cooker Vegetarian Recipes

This hearty soup is substantial enough to ward off chills, will form the basis of a meal in the depths of winter, yet it is still light and colourful enough to enjoy through spring or even summer.

For such a simple soup, the ingredient list looks rather long, but don't be put off – after 5-10 minutes preparation, you can forget about it until it is time to serve!  Aah... my favorite kind of easy slow cooker recipe!

If you are lucky enough to have a breadmaker and a slow cooker, then cooking meals in the cooler months gets a whole lot easier, doesn't it!  I love my slow cooker, and his best friend, the breadmaker - especially during soup season!

White Bean and Vegetable Soup

Serves 6-8

Cooks on High for 6-8 hours

2 cups dried haricot beans

4 cups boiling water

2 tsp instant chicken stock powder

1 x 14oz can diced tomatoes in juice

1-2 Tsp olive oil

3-4 bacon, chopped (optional!)

1 medium onion, finely diced

2 ribs of celery, thinly sliced

1 medium carrot, peeled and diced

1 Tsp dried garlic

½ tsp dried thyme

½ tsp dried basil

salt and pepper to taste

chopped fresh parsley or cilantro to serve

• Place the beans and about 8 cups of hot water in the slow cooker bowl and leave to soak over night.
• The next morning drain and rinse the beans and return them to the slow cooker bowl. Add the boiling water, chicken stock and diced tomatoes in juice.
• Heat 1 tablespoon of oil in a large frypan. Stir in the chopped bacon and cook for 3-4 minutes, stirring occasionally. Transfer to slow cooker when lightly cooked.
• Scramble fry the vegetables until softened and beginning to brown. Transfer to slow cooker once cooked.
• Stir in the the dried garlic, thyme and basil. Cover and cook on High for 6-8 hours.
• Season to taste and serving piping hot in large bowls sprinkled with chopped parsley.

 Enjoy with crusty warm rolls or grainy bread fresh from the breadmaker.

Previous Post: Chilli Con Carne | Easy Crock Pot Recipe | Slow Cooker Ground Beef Recipe

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Chilli Con Carne | Easy Crock Pot Recipe | Slow Cooker Ground Beef Recipe

The aroma in the kitchen that this easy crock pot recipe makes while it is cooking is just amazing - your family will know they are in for a yummy dinner when they get home and smell this cooking!

If the younger members of the household are not used to spices yet, leave the chili out, taste it before serving, to see if you can boost the amount of cumin in the dish - you can add more cumin right before serving.  The cumin gives this dish a more exotic Moroccan flavor - yummy!

If you have a large slow cooker - big enough to be able to double this recipe - then go right ahead.  This recipe freezes and reheats for fast dinners extremely well.  Using frozen portions of double-batch cooked slower cooker recipes is much cheaper than a takeaway and great for those nights when dinner needs to be done in a flash.

Soon to be a new family favorite!  Enjoy!

Chilli Con Carne

Serves 6

Cook on low for 8 hours

1 Tbsp olive oil

1 large brown onion, chopped finely

4 cloves garlic, crushed

1-½ lbs ground beef

1 tsp ground cumin

2 tsp dried oregano

½ tsp prepared chilli

1 cup beef stock

½ cup tomato paste

28oz canned crushed tomatoes and juice

30oz red kidney beans, drained and rinsed

½ cup fresh cilantro leaves, shredded (for garnish)

• Heat oil in a large skillet and scramble fry the garlic and onion.
• Add the beef, cumin, oregano and chilli, scramble fry until meat is browned.
• Pour into slow cooker, add stock, paste, tomatoes and juice, cover and cook on low for 8 hours.
• Add beans, cook on high until hot - approx 30 minutes. Check seasonings.
• To serve, add the cilantro garnish and serve with sour cream, taco chips or warmed tortillas or rice, and a salad.

Previous Post: Lentil and Bacon Soup | Slow Cooker Soup

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Lentil and Bacon Soup | Slow Cooker Soup

Simmer - a cooking mode unique to Cuisinart.  So essential for developing taste and flavor gently, especially important when making soups and stews like this winter warmer soup using lentils and bacon.

This Cuisinart slow cooker will simmer away all day, unattended, so you can come home to the most flavorful, tasty, nutritious soups and stews - the food of winter!

I love using lentils in my slow cooker, they don't need any pre-soaking or pre-cooking, and they are a great source of protein. To make this vegetarian friendly, leave out the bacon and add your favorite seasonings to add flavor.

Lentil and Bacon Soup

Serves 6

Cook on low for 6 to 8 hours

4 rashes of bacon, de-rind and chop

2 onions, peeled and chopped

2 carrots, peeled and sliced

2 celery sticks, sliced

5 cups water or chicken or vegetable stock

1 Tbsp tomato paste

2 tsp dried mixed herbs

1-½ cups lentils

Add all ingredients to slow cooker, cover and cook on low for 6 to 8 hours.

You can either serve as is, with a grainy bread, or use an immersion blender stick to thicken all or just some of the soup, or cool slightly and use a blender to process it to a smooth consistency.

Enjoy!

Previous Post: Slow Cooker Chicken Hot Pot

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Slow Cooker Chicken Hot Pot | Slow Cooker Chicken Recipes

The best thing about this time of year is being able to enjoy hearty, soul warming winter foods like this delicious Chicken Hot Pot.

Chicken and vegetables simmer slowly in a mild mustard and herb sauce. The bacon adds flavor and keeps the chicken moist.

There is nothing better than setting this going in the morning, knowing that you are coming home to a warm and aroma filled house, and a really yummy dinner, at the end of a long cold day.

This Cuisinart programmable 4 quart slow cooker will cook your dinner and keep it warm for you until you are ready to serve.  It's like an extra pair of hands in the the kitchen!  And when it's time to tidy up at the end of the meal, the Cuisinart's retractable cord stows itself for easy handling and storage - what a great idea!

Chicken Hot Pot

Serves 6

Cook on low for 8-½ to 10 hours or on high for 4-½ to 5-½ hours

6 chicken thighs, skinless, boneless, trimmed of all fat

1lb (450g) potatoes, peeled and diced into 2cm cubes

1lb (450g) pumpkin, peeled, de-seeded and diced into 3cm cubes

3 Tbsp flour

½ tsp onion salt

1½ tsp dried thyme

6 rashers streaky bacon

¾ C chicken stock

1½ Tbsp dijon mustard

1½ Tbsp tomato paste

chopped fresh thyme to garnish

• Toss pumpkin and potato in flour in a plastic bag, tip into slow cooker.
• Sprinkle onion salt and thyme over vegetables.
• Wrap a bacon rasher around each piece of chicken and arrange chicken on top of vegetables in the slow cooker.
• In a small bowl, combine chicken stock, mustard and tomato puree, spoon evenly over chicken.
• Cover and cook on low for 8-½ to 10 hours or on high for 4-½ to 5-½ hours.

Garnish with thyme and serve with seasonal green vegetables and mash or a crusty bread.

Enjoy!

Previous Post: Satay Pork Meat Balls | Slow Cooker Pork Recipes

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Slow Cooker Soup | Curry Pumpkin and Kumara Soup

The quantity of curry powder produces a wonderful, warming curry flavour that blends well with the vegetables - this is one of my favourite pumpkin soups for sure, because of the curry! The split peas cooked in cold water to start just 'mush' into the mix and are not able to be seen or tasted, they are added to stretch the food budget, and sneak in some extra nutrition!
Curry Pumpkin and Kumara Soup


Serves 6-8
Cook on high for 3 hours

1lb / 500g pumpkin, peeled and de-seeded, chopped to 1 cm dice
1lb / 500g kumara (sweet potato), peeled and chopped to 1 cm dice
2 large onions, peeled and finely chopped
1 cup dried yellow split peas
5 cups cold water
1 Tbsp dried chicken stock powder
1 Tbsp dried garlic granules (or 3 cloves garlic peeled and crushed)
1 Tbsp hot curry powder (use less or use a mild curry if serving to children)

As soon as you know you are going to make this soup, get the slow cooker out, combine the stock, dried yellow peas and the COLD water in the slow cooker and turn it on.

Add the vegetables, cover and cook on high for 3 hours.

It's ready when you can see the contents is mashable. Add about a tablespoon of butter, and use a potato masher, whisk or immersion blender to mash the soup. If it is too thick, thin with hot water, milk, coconut milk or warm chicken stock. (Coconut milk will quieten the curry flavour down if you've been a bit generous!)

My family like it thick, served as is, in a lovely big bowl, like this one, with a huge grind of freshly cracked pepper on top, and a grainy bread or roll.

Previous Post: Satay Pork Meat Balls | Slow Cooker Pork Recipes | Easy Slow Cooker Recipe

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Satay Pork Meat Balls | Slow Cooker Pork Recipes | Easy Slow Cooker Recipe

Mix and make the meat balls and the mix and pour over the sauce, cover and set to cook and when you get the crazy end of the day, the hard part of dinner is ready and waiting!

What a pleasure it is to own a slow cooker!  Especially one as smart at this one!  Its 5-quart capacity works great for medium-size families or when gathering with friends.

The easy to program control panel has two cooking modes - high, low, and keep the all important keep warm function. When the cook time ends, it automatically shifts to "warm" for up to two hours, so dinner stays hot and ready to serve without overcooking.  Oh yes, clean up is a snap too, the insert and glass lid are dishwasher safe.  Check out the rest of the DeLonghi 5 Quart's features here.

Satay Pork Meat Balls

Serves 4 to 6

Cook on low for 6 to 7 hours or on high for 3 to 3-½ hours

1-1/2 lb (700g) pork mince

1 C soft breadcrumbs

3 Tbsp peanut butter

2 Tbsp soy sauce

2 Tbsp sweet chilli sauce

Sauce

3 Tbsp peanut butter

1 Tbsp minced ginger

½ - ¾ tsp prepared chilli

1 Tbsp soy sauce

¾ C light coconut cream

• Mix the meat ball ingredients together and form into 32 balls and place into slow cooker.
• Mix the sauce ingredients in a bowl and drizzle over the meat balls.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 3-½ hours.
• Sprinkle with chives and serve on rice with naan and a salad or steamed asian green vegetables.

 Enjoy!

Previous Post: Crock Pot Corned Beef

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!