The temperature is set to drop. For me that means it’s time to bring out the slow cooker. What I love is how such little effort brings such great rewards. This chicken casserole took minutes to prepare, hours to cook and then was devoured. Plus the house smells amazing when you get home.
So here is the recipe for you. This is totally something to make your own, use whatever you have in your store cupboards remembering to add a little liquid but not too much!
I served ours with extra veggies on the side (I have a broccoli addict of a child) and rice. My children love a slow cooker meal as it’s always so soft, easy to cut and chew.
I’ve decided to try out some new slow cooker recipes, so this week I’m going a bit experimental with our dinners. I’m expecting a few meals which aren’t that great and hoping for a few which will be little gems that we discover. I get a lot of my inspiration from Pinterest, so I hopped over to take a look for new recipes and saw a few slow cooker stuffed pepper recipes. My initial thought was “Really? You can do those in a slow cooker” and my next thought “Mmmm I love stuffed peppers”. I adapted the recipe and it worked really, well. Added bonus was it used up the leftover rice from our meal 2 nights ago.
Miss K was excited when she saw the pepper, she then took a bite and told me “Mummy I don’t like it”. Immediate heart sink moment for me. I always try not to react too much to these comments so responded with “Oh ok, well there isn’t anything else so you may have a hungry tummy, maybe try a few mouthfuls”. A few moments later I had a baby and 3 year old wolfing down their dinner and was told at the end “That was so yummy”. A 180 degree turnaround… I’ll take that.
This recipe is one you can so easily adapt to suit whatever you have in the fridge and storecupboard. Go on, experiment and share your pictures with me 🙂 Here is mine…
Slow cookers, they are right up there in my mind. If you can’t afford a personal chef then this has to be the next best thing. Throw food in them, press a button and come back to amazing smells and a meal all cooked.
Now I know it doesn’t take much time to cook up a bolognaise, but they really do taste great when the meat has been simmering all day. I tend to load up my slow cooker the night before, then pop it in the fridge and it’s all ready to go when I make my morning cuppa the next day.
This was my first attempt at slow cooked bolognaise, it was different to my usual saucepan cooked version but both equally tasty. I used super lean mince from my local butcher so it didn’t need browning before cooking. If your mince is not super lean I’d suggest you brown it, remove the oil then pop it in the slow cooker. Add in any veggies you like, this was just what we had around. I add beans into ours to make the meat go further and to reduce the glycaemic index of the meal.
Sorry no end photo as it was too tasty and I was too hungry 😉
Recipe (Serves 6):
3 cloves garlic
1 broccoli stalk (if you have it)
1 cup black eyed beans
1 tin chopped tomatoes
2 tbsp tomato puree
200ml red wine
1 tbsp balsamic vinegar
1 beef stock cube
dried mixed herbs
500g lean minced beef
Place the vegetables and beans in the slow cooker first, then add the chopped tomatoes, puree, water, wine, stock cube, pepper and herbs.
Place the beef on the top, cook on high for 6-8 hours. Enjoy with pasta and a large glass of red wine. Mmmmm.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.