Slow Cooker recipes

beertons · 27-08-2012 2:41pm

Doing the chicken korma myself from the above list. Have to say, the house smells like it's located somewhere far away from Kildare, and the whiff when I take the lid off. Can't wait to tuck into this later.

Faith · 07-09-2012 11:42am

I'm buying a slow cooker soon, and want to cook beef brisket. I found a recipe online for cooking it in the oven. The important bit is:

Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.

Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.

Could I do that in a slow cooker instead? I've never used a slow cooker at all, so I'm a complete beginner. How long would I cook it for? These might be really stupid questions, but I'm looking for a result that is melt in the mouth beef, suitable for sandwiches and the like.

Could you do something like corned beef in a slow cooker too?

Padraig Mor · 07-09-2012 12:35pm

Should be OK for a slow cooker (make sure the brisket will fit in yours!) - you're probably talking cooking for 5 - 10 hours depending which heat setting you use.

Dizzyblonde · 07-09-2012 5:41pm

It would be fine Faith, and I'd imagine corned beef would be really good from the slow cooker too. I cooked a fillet of ham in mine lately and it was delicious. It kept its shape much better than it ever did when I boiled it.

Just remember that there's no evaporation in a slow cooker, and the meat renders a lot of liquid so the general rule is to use about half the amount of liquid the recipes suggests.

I'd give it 5 hours on high or 10 hours on low.

Kat1170 · 08-09-2012 10:44am

My sister boils* her ham and corned beef in her slow cooker. Covers them with water/stock and cooks for 8-10 hours. Comes out nice and moist.

*I know its not boiling, simmer might be a better term

Kali_Kalika · 08-09-2012 11:45pm

I cook ham and roast beef in my slow cooker all the time. The ham I just put directly in with a splash (yep, a splash, no fancy measuring here!) of water and simmer for the needed time (depending on size).

The roast beef I place into the cooker and crumble in half of a half of a beef stock cube around it, another splash of water, and many many shakes (about 10 beacuse I love it) of worcestershire sauce and then simmer for the needed time (depending on size).

If theres leftovers, pop them into the fridge and the next day to make sandwiches I pop the remaining ham or beef into the food processor and blend until fluffy and no big bits remain. Then mix that with a spoon or two of mayo (like you would for a tuna mayo sandwich) and I also add a dash of salt and pepper and more worcestershire sauce of course!!! The combo of the mayo and worcestershire sauce is amazing for some reason! You can also add in veggies (corn is the OH's fave) - I just add some iceberg lettuce to the sambo before I eat it - and tomato if I've nice ones in the house.

Faith · 15-09-2012 10:07am

Bought a slow cooker! \o/

Starting with brisket today, then I might try the pulled pork recipe from the cooking club. For years, I thought slow cookers were pointless, but now I'm excited to try it out!

Dizzyblonde · 15-09-2012 10:42am

Best of luck with it Faith. I love being able to prepare a dinner in the morning and just forget about it.
And pulled pork is amazing

Dizzyblonde · 15-09-2012 7:39pm

I made this beef curry in the slow cooker today and it was really good, the beef was extremely tender (I used rib)
http://www.bbc.co.uk/food/recipes/slow_cooker_beef_curry_13533

The only thing I'd add is a teaspoon or two of sugar to counteract the acidity in the tomatoes. I added some to the leftovers before freezing them.

annamcmahon · 15-09-2012 10:44pm

Do people find that they need to use curry recipes that are specifically for cooking in slow cookers? I've cooked a few curries in the slow cooker and they are always bland. The same dish will be beautiful if I cook it for 5 hours in the oven though.

Dizzyblonde · 16-09-2012 1:05pm

annamcmahon wrote: »

Do people find that they need to use curry recipes that are specifically for cooking in slow cookers? I've cooked a few curries in the slow cooker and they are always bland. The same dish will be beautiful if I cook it for 5 hours in the oven though.

I don't usually do curries in the slow cooker because I thought the same, that they'd be bland. That on wasn't it was delicious. Since I started using a lot less liquid in the slow cooker I find the dishes are much more flavoursome. I thicken the liquid before putting it in too because it doesn't reduce in the slow cooker.

Having said that, I always cook my chicken curry on the hob and wouldn't use the slow cooker for everything.

Spanish Eyes · 26-09-2012 6:33pm

Probably asked before but is it safe to leave the SC unattended all day while out at work say?

What's the worst that can happen? I think I'd be afraid to leave it all day if I wasn't there.

Dizzyblonde · 26-09-2012 7:27pm

It's perfectly safe. I think you'd have to leave it for days before it would even dry out.

26-09-2012 7:32pm

I'd leave mine on low fine, I'd be reluctant on high. I've had recipes dry out after 6 hours on high. Your SC might differ though!

Dizzyblonde · 26-09-2012 7:38pm

^
Agreed - you wouldn't leave it on high all day.

kylith · 05-10-2012 11:00am

I chucked a ham hock, along with a glass of water, in my slow cooker the other day. Gave it about 10 hours on low (I set it going before I left for work). When it came to dinner time I could barely get it out of the pot because it was falling apart; even slow-cooker-food-hating OH couldn't get enough. The only thing I would do differently next time would be to use 2 ham hocks.

annamcmahon · 05-10-2012 11:21pm

That sounds lovely kylith. What did you serve it with?

DerekDGoldfish · 07-10-2012 5:01pm

EZ24GET wrote: »

I think this might work for you. It requires a little preliminary work but then you can just walk away for 6 to 10 hours. It freezes well and the flavors blend nicely in the slow cooker. Sorry its all in US measures but that's the world I live in.:)

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 yellow onion, finely chopped
Kosher salt and cracked black pepper
3 tablespoons tomato paste
1/2 teaspoon dried thyme

1/8 teaspoon ground nutmeg
1/2 cup dry red wine
2/3 cup heavy cream
Two 28-ounce cans crushed tomatoes
1 pound ground pork
1 pound ground sirloin ( Of course you can change this up to suit yourself)
Pasta, for serving

Directions
Heat the oil in a large skillet over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add tomato paste, thyme and nutmeg, keep cooking until vegetables have softened and started to brown, about 2 minutes. stir in wine to deglaze and get the bits and pieces from bottom of pan.

Carefully pour into your slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving.

Serve over pasta with crusty bread for soaking up the sauce yummy :pac:

Doing this at the moment with a few minor changes ( I can never leave everything completly alone) Using some worchester sauce, lemon juice,basil and a bay leaf. It smells great

kylith · 07-10-2012 8:24pm

annamcmahon wrote: »

That sounds lovely kylith. What did you serve it with?

Boiled spuds, steamed carrots, and parsley sauce. A proper Irish dinner, it was.

marko99 · 25-10-2012 10:25am

FWIW, Aldi have 6.5 litre slow cookers on special offer today for €22.99.

stevenmu · 30-10-2012 4:29pm

I did one of those cheap tesco ham joints they have for €5 over the weekend. I rubbed a bit of dijon mustard over the top and just threw it in on it's own, no water or anything for 6 hours. I turned out amazing, nicest ham I've ever had by far.

I've tried a few roasts with a splash of water and without, and so far I'm finding that the flavours are better without the water.

I am going to try that coke trick soon though, that sounds delicious.

frogstar · 31-10-2012 9:23pm

I have a question about slow cooked pork

For those who make it, where do you get the meat? I read it was a cheap cut but we had to order it (shoulder) from butcher. Is this normal, I thought we could just buy it there and then.

He gave us a big cut even though we said it was for two people, I was looking for a 1.5lb one but ours was 3.5 lb. It was 20euro too which I thought was expensive (maybe the size?). To be honest, my partner just took it and paid for it where I would have said we didnt want it that big and would have asked for I to b cut.

Anyway, it was fab for burgers, sandwiches and a stir fry over next few days so would do again. Do you all use shoulder or is there an alternative with same result?

Thanks

DerekDGoldfish · 31-10-2012 9:50pm

frogstar wrote: »

I have a question about slow cooked pork

For those who make it, where do you get the meat? I read it was a cheap cut but we had to order it (shoulder) from butcher. Is this normal, I thought we could just buy it there and then.

He gave us a big cut even though we said it was for two people, I was looking for a 1.5lb one but ours was 3.5 lb. It was 20euro too which I thought was expensive (maybe the size?). To be honest, my partner just took it and paid for it where I would have said we didnt want it that big and would have asked for I to b cut.

Anyway, it was fab for burgers, sandwiches and a stir fry over next few days so would do again. Do you all use shoulder or is there an alternative with same result?

Thanks

My local butcher (in rathmines) sell pork shoulder cut in large peices off the bone you can get whatever amount you want.

frogstar · 31-10-2012 9:53pm

That's what I thought. It mustnt be popular where I am in Meath so he orders it in. Pity he got us the biggest one possible!

Next time I'll pick one up in Dublin, i work in city centre so I'm sure one of the butchers will have some

Faith · 31-10-2012 10:16pm

I got pork shoulder in the supermarket a few weeks ago, a piece about 1.3kg. But that was in the UK; I've never looked in Ireland.

Dizzyblonde · 01-11-2012 12:00am

We have a good butcher's section in our local supermarket and the last time I did pulled pork the butcher recommended neck. It cost only around €7 for 2.5 kilos and it was really good.
I did have to give him a couple of days' notice to be sure he'd have it.

MissFlitworth · 01-11-2012 1:10am

The butchers I tend to buy pork shoulder at have them out on display and at a fixed price, between €11-€13 normally for over 2kg of meat. This would be in areas that would have lots of older people who eat cuts of meat that have fallen out of fashion (like around Meath Street in Dublin) or areas where lots of immigrants would do their shopping (like Moore street). My local butcher will cut me a pork shoulder if they have a piggy with the necessary parts in but I'd have to preorder to be sure and he tends to ask me if I'm sure I want a shoulder as 'its awful tough love if you don't cook it for ages' and charges around €20 for it

Toast4532 · 01-11-2012 11:26am

I have some pork shoulder that I got recently, and was going to cook a piece of it this weekend, I normally just roast pork, but I was thinking of cooking it in the slow cooker?

Are there any nice, tried and tested recipes for slow cooking it? Maybe a nice rub for the meat?

Would appreciate any help.

Raoul · 01-11-2012 12:21pm

I just usually rub it with

brown sugar
chinese five spice (lots)
chilli
paprika
garlic powder
onion powder

Then cook it in half a can of cider, there will be enough juice from the fat of the pork. Cook on low for 8 hours, take out, pull apart with two forks, put back in and cover it with a load of bbq sauce and heat it up.

I like to have it on a crusty roll with lettuce, and whatever salad you want. And with wedges.

I make my own. Cut potatoes into chips (I love the skin kept on) parboil potatoes, drain, shake around in the saucepan with a bit of oil. Then throw them on a baking tray and decide what type you want:
cover with curry powder or mexican spice or just simply rosemary and thyme. Depends what you are feeling like. Stick in the oven for around 20/25 min at about 220 degrees.

Toast4532 · 01-11-2012 1:48pm

Raoul wrote: »

I just usually rub it with

brown sugar
chinese five spice (lots)
chilli
paprika
garlic powder
onion powder

Then cook it in half a can of cider, there will be enough juice from the fat of the pork. Cook on low for 8 hours, take out, pull apart with two forks, put back in and cover it with a load of bbq sauce and heat it up.

I like to have it on a crusty roll with lettuce, and whatever salad you want. And with wedges.

I make my own. Cut potatoes into chips (I love the skin kept on) parboil potatoes, drain, shake around in the saucepan with a bit of oil. Then throw them on a baking tray and decide what type you want:
cover with curry powder or mexican spice or just simply rosemary and thyme. Depends what you are feeling like. Stick in the oven for around 20/25 min at about 220 degrees.

Thanks, I don't really like BBQ sauces though, I love more savoury, spicy rubs, nothing too hot though.

Sorry, I should have said in my original post, apologies.

frogstar · 01-11-2012 8:57pm

Raoul wrote: »

I just usually rub it with

Then cook it in half a can of cider, there will be enough juice from the fat of the pork. Cook on low for 8 hours, take out, pull apart with two forks, put back in and cover it with a load of bbq sauce and heat it up.

.

About this step, are you putting the meat back in the slow cooker with all the juices and then adding the BBQ sauce? Would there not be too much liquid at that stage? How long do you leave it?

I made a similar one a few weeks ago but did not do this step. It was lovely but maybe a little tough, this might be why!

Raoul · 01-11-2012 9:49pm

frogstar wrote: »

About this step, are you putting the meat back in the slow cooker with all the juices and then adding the BBQ sauce? Would there not be too much liquid at that stage? How long do you leave it?

I made a similar one a few weeks ago but did not do this step. It was lovely but maybe a little tough, this might be why!

Nah, I take the meat out, pull apart, throw out more or less all the juices and then pulled pork back in and bbq sauce all over it. Just heat it for like 30 min on medium/hot. Anything until its hot.

EZ24GET · 02-11-2012 9:35pm

Som e one sent me a few Slow cooker/ crockpot recipes, thought I'd share. I know they are in U.S. measures but since this sort of thing is more or less to taste shouldn't be too hard to get a fair equivalency

Chicken Cacciotore in the slow cooker

ingredients:

1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces
14 1/2 ounce can crushed fire roasted tomatoes
1 cup sliced mushrooms
1 cup chopped onion
1 medium green Bell pepper cut into strips
2 cloves garlic, minced
1/4 cup dry red wine or chicken broth
1 tablespoon tomato paste
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all into 5 or 6 quart slow cooker. Stir well. Cover and cook for 4 to 5 hours
on HIGH or 6 to 7 hours on LOW. Serve over hot cooked penne pasta accompanied by garlic bread.
serves 4.

EZ24GET · 02-11-2012 9:45pm

Fruited Slo cooker Oatmeal

5 cups water
2 cups steel cut oatmeal - granular type
1 cup apple juice
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried apricots or mango
1/4 cup maple syrup
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
brown sugar or maple syrup
chopped toasted walnuts
milk

1. In a 31/2 or 4 quart slow cooker, combine water, oats. apple juice, cranberries,raisins,apricots or mango, maple syrup, cinnamon and salt.
2. Cover and cook on LOW setting for 6 hours or on HIGH for 3 hours.
3. Serve oatmeal with brown sugar or maple syrup, chopped nuts and milk, if desired.

EZ24GET · 02-11-2012 9:51pm

Creamy Onion Slow cooker Chicken (serves 4)

4 chicken breast halves
1/2 cup dairy sour cream (lowfat works)
1- 12 ounce can cream of mushroom soup
1 1/2 cups water
1 packet dry onion soup mix

1. Place thawed chicken in slow cooker.
2. In a bowl mix everything else. Pour over chicken in slow cooker to cover.
3, Cook on HIGH for 4 to 6 hours or on LOW for6 yo 8 hours.
Serve over wild rice or potatoes. May be doubled.

EZ24GET · 02-11-2012 9:58pm

Slow Cooker Pulled Chicken

2 pounds boneless skinless chicken thighs
1 cup barbecue sauce of your choice
1/2 cup chopped onions
1 teaspoon chili powder
1/2 teaspoon paprika or smoked paprika
1/2 teaspoon salt

Put all in slow cooker. Stir to coat well. Cook on HIGH for 3 hours or until chicken is very tender.
Remove from pot and shred chicken with a fork. Return to slow cooker and heat another 5 minutes. Turn to warm setting. Serve on sandwich buns.

EZ24GET · 02-11-2012 10:09pm

Fall vegetable Crock Pot Barley Soup

1 cup diced sweet onin
3 cloves garlic, roughly chopped
2 stalks celery, split and chopped
2 large carrots, peeled, cut into coins
1 sweet red Bell pepper, seeded and chopped
1 sweet potato, peeled and chopped into1/2 inch cubes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rubbed sage
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
2 cups vegetable broth2 cups water
1/2 cup Pearl Barley

1- 15.8 ounce can dark red kidney beans, drained and rinsed
1-15.8 ounce can Great Northern or any white canned beans, with their juices
3 tablespoons tomato paste or to taste

Put all ingredients except beans and tomato paste in crock pot. Set on HIGH and cook, covered for 4 to 6 hours.
Add beans and tomato paste. Mix well. Allow to heat an additional 10 minutes before serving.

RATM · 22-07-2013 12:40am

Just a quick question about slow cookers and cooking times, I bought a slow cooker (Tesco's own brand) and did a beef stew in it today which was delicious. I had it on high for just under 8 hours. Is 8 hours the standard cooking time on high ? Or would 8 hours on low have achieved the same level of tenderness in the meat ?

Also I put pot containing the leftovers into the fridge. If I microwave the leftovers will the meat lose its tenderness ? Or if I put the leftovers back in the slow cooker how long would it take to heat it up to a safe eating temperature if I set it to high.

Dizzyblonde · 22-07-2013 10:27am

The standard times for cooking in a slow cooker are 4-5 hours on high or 8-10 hours on low.
I use these times for beef stew and you can cut the meat with a spoon. Sometimes you'd cook for longer on either, say if you were making pulled pork ( there's a great recipe in the Cooking Club if you're interested). I've cooked fillets of ham in 5 hours on high.
I don't think microwaving would make the meat less tender, although I tend to heat stews in the oven, covered in tinfoil - or in a pot on the hob. I don't know how long it would take to reheat in the slow cooker.

Faith · 22-07-2013 11:54am

I've tried reheating in a slow cooker and it's glacially slow. Much better to do it in a pot on the stove.

RATM · 22-07-2013 12:02pm

Thanks for the info , will check out the cooking club recipe. Will reheat the left overs in the oven as I'm not sure how long it would take the slow cooker to get up to a safe temperature.

After last nights beef stew I think I'm a slow cooking convert=)

the beer revolu · 22-07-2013 12:21pm

I don't use a slow cooker but I reheat stews in the microwave all the time with no negative results (sometimes from frozen). Better to not use full power - a lower setting for longer give a more even heat.

stevenmu · 22-07-2013 12:28pm

I've microwaved slow cooker stew and it's fine. Like The Beer Revolu suggests, it's better not to use full power or you might burn some bits while others are still cold. It also helps to brake it into stages, heat for a minute or two then stir it up, then heat again.

annamcmahon · 22-07-2013 8:34pm

RATM wrote: »

Just a quick question about slow cookers and cooking times, I bought a slow cooker (Tesco's own brand) and did a beef stew in it today which was delicious. I had it on high for just under 8 hours. Is 8 hours the standard cooking time on high ? Or would 8 hours on low have achieved the same level of tenderness in the meat ?

Also I put pot containing the leftovers into the fridge. If I microwave the leftovers will the meat lose its tenderness ? Or if I put the leftovers back in the slow cooker how long would it take to heat it up to a safe eating temperature if I set it to high.

I have the tesco one and find I need to cook things for 8hrs on high. I only use the low setting to warm leftovers. I leave it for hours again if it's a saucy dish but put it in the oven if it isn't

RATM · 23-07-2013 11:34am

annamcmahon wrote: »

I have the tesco one and find I need to cook things for 8hrs on high. I only use the low setting to warm leftovers. I leave it for hours again if it's a saucy dish but put it in the oven if it isn't

Thanks for that, I had thought myself that the Tesco ones might not be as powerful as other versions so thanks for confirming it

kylith · 24-07-2013 9:52am

I'm going to try cooking bread in mine later today. Will let ye know how it turns out.

vibe666 · 27-07-2013 10:47am

kylith wrote: »

I'm going to try cooking bread in mine later today. Will let ye know how it turns out.

how did that work out in the end?

kylith · 01-08-2013 10:15am

vibe666 wrote: »

how did that work out in the end?

Haven't had a chance to do it yet; the slow cooker had to be quarantined after it was discovered that someone hadn't cleaned the rice out of it after the last time it was used, leading to ickyness like you wouldn't believe. Will pop up some pics as soon as I get a chance to try the bread.

Toast4532 · 24-08-2013 5:12pm

Hi guys,

I have this recipe for Lamb stew, am hoping to try it in the slow cooker, any idea how long I should cook it for?

This is the recipe.

Lamb Stew
Ingredients

Diced lamb (enough for two people)
2-3 Shoulder lamb chops
Tin of tomatoes (chopped or plum is fine)
Some sweet baby/cherry tomatoes
Carrots
Celery
Potatoes
Onions
Garlic
Port (optional)
Olive oil
Salt/pepper/oregano/basil/thyme/rosemary

1) Browned some lamb chops in a frying pan and then put them into the pot, then threw some chopped onions into the pan the lamb was in and put in some port with them, then threw that on top of the chops along with some carrots and spuds.

2) Mixed up chopped tomatoes, dried basil, beef stock pot, dried oregano, salt and pepper into a jug and mixed it up and poured it into the pot, along with some boiling water also put some port into the pan after the tomatoes etc. and after a minute or two in the pan I poured it on top of the spuds etc.

3) Leave everything to simmer for about two to two and a half hours and then serve.

Deise Musashi · 24-08-2013 6:00pm

I tend to go four hours on high, eight to ten on low setting, for beef and venison stews.

Put the stew together and allow yourself enough time, try the meat for tenderness after a couple of hours, if it's done set the cooker to warm and wait for dinner time.
Not done enough yet, leave it crack on for another while and check again.

Slow cookers lose very little moisture during cooking so no worries about drying out, or sticking stuff to the bottom of the crock pot. You may want to thicken your stew/sauce at the end of cooking and the cooker will not reduce the liquid.

My beef stew is nearly done as I type.
I usually either remove and thicken (by reduction) the liquid separately, or this time I'll make a roux and thicken a few ladles fulls of the liquids in the saucepan, before tipping all the saucepan contents back in to the slow cooker to thicken the whole lot.

I prefer to use a blonde roux or a beure manie, but not cooking the flour in the beure manie leaves a cereal taste I'm not mad about. The butter and any melted collagen type stuff in the meat gives a lovely mouthfeel and flavour to the stew, bit of crusty bread for dipping.......

Best of luck with your recipe, let us know how it goes.

Slow Cooker recipes

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