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

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

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

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

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

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