17/10/2026
Slow Cooker Recipes
Slow Cooker Savoury Mince
**Ingredients:**
- 500g beef mince
- 1 onion, diced
- 2 carrots, grated
- 2 garlic cloves, crushed
- 150g frozen peas
- 400g can chopped tomatoes
- 300ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 tsp mixed herbs
**Method:**
Put the mince, onion, carrots, and garlic into the slow cooker. Break up the mince with a spoon. Add the chopped tomatoes, stock, Worcestershire sauce, tomato purée, and mixed herbs. Stir it all together. Cover and cook on low for six hours, until the mince is tender and the gravy turns rich. Stir in the peas and cook for ten more minutes. Serve it warm with mashed potato or toast.
**Slow Cooker Golden Syrup Dumplings**
**Ingredients:**
- 150g self-raising flour
- 50g cold butter, cubed
- 1 tbsp caster sugar
- 100ml milk
- 150g golden syrup
- 50g brown sugar
- 25g butter
- 400ml boiling water
- Custard, to serve
**Method:**
Rub the flour, cold butter, and caster sugar together with your fingers until crumbly. Stir in the milk to make a soft dough, then roll it into small balls. Put the golden syrup, brown sugar, butter, and boiling water into the slow cooker and stir. Drop the dough balls into the syrup. Cover and cook on high for two hours, until the dumplings are fluffy and the sauce is sticky. Serve it warm with custard.
**Slow Cooker Hearty Beef Vegetable Casserole**
**Ingredients:**
- 800g braising steak, cubed
- 2 carrots, chopped
- 1 parsnip, chopped
- 2 potatoes, cubed
- 1 onion, diced
- 200g mushrooms, halved
- 400g can chopped tomatoes
- 400ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
**Method:**
Put the beef, carrots, parsnip, potatoes, onion, and mushrooms into the slow cooker. Add the chopped tomatoes, stock, Worcestershire sauce, and thyme. Stir it all together. Cover and cook on low for eight hours, until the beef is very tender and the vegetables are soft. Stir once more before serving. Add salt and pepper if you like. Serve it warm with crusty bread.
**Slow Cooker Supercharged Satay Chicken**
**Ingredients:**
- 700g chicken thigh fillets, diced
- 4 tbsp crunchy peanut butter
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 200ml coconut milk
- 1 red pepper, sliced
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 tbsp lime juice
- Crushed peanuts and coriander, to serve
**Method:**
Put the chicken, pepper, garlic, and ginger into the slow cooker. Add the peanut butter, soy sauce, sweet chilli sauce, coconut milk, and lime juice. Stir until the chicken is well coated. Cover and cook on low for six hours, until the chicken is soft and the sauce turns thick and creamy. Stir once more before serving. Sprinkle peanuts and coriander on top. Serve it warm with rice.
**Slow Cooker Japanese Curry**
**Ingredients:**
- 600g chicken thigh fillets, diced
- 1 onion, sliced
- 2 carrots, chopped
- 2 potatoes, cubed
- 1 apple, grated
- 500ml chicken stock
- 4 blocks Japanese curry roux
- 1 tbsp soy sauce
**Method:**
Put the chicken, onion, carrots, potatoes, and apple into the slow cooker. Pour in the stock. Cover and cook on low for six hours, until the chicken and vegetables are soft. Add the curry roux and soy sauce. Stir well until the roux melts into a thick sauce. Cover and cook for fifteen more minutes. Serve it warm with steamed rice.
**Slow Cooker Tomato Pesto Chicken**
**Ingredients:**
- 4 chicken breasts
- 3 tbsp green pesto
- 400g can chopped tomatoes
- 2 garlic cloves, crushed
- 100g sundried tomatoes, chopped
- 125g mozzarella, torn
- Fresh basil, to serve
**Method:**
Put the chicken into the slow cooker. Add the pesto, chopped tomatoes, garlic, and sundried tomatoes. Stir until the chicken is well coated. Cover and cook on low for five hours, until the chicken is tender. Scatter the mozzarella on top. Cover again and cook for ten more minutes, until the cheese melts. Sprinkle basil on top. Serve it warm with pasta or crusty bread.
