Have You Heard? SLOW COOKER RECIPES Is Your Best Bet To Grow

Slow cooking recipes

Creamy Chicken (NEW)

8 chicken legs (without skin) 1/2 - 1 chopped red pepper
3 canned potatoes in a tin size 1 can of corn cream
1 can of chicken soup cream 1 small can of coconut cream
1/3 jug of mango chutney (that's all we had left, I'd like to go with a little more next time)
1 heaping teaspoon of chicken broth
Chicken in the bottom, add the potatoes and the pepper, mix the rest and then add to the slow cooker. Cook over low heat for 8 hours (although ours lasted approximately 10 hours and was still fine). Like I said, it has a lot of sauce but it tastes so good that it's like a spicy soup.

Mussaman Curry

If someone is looking for a fantastic Mussaman curry, try this in a slow cooker. The whole family loved this and the preparation time was everything.
The ingredients
1 tablespoon of peanut oil 2 large onions cut into wedges
1 kg of meat (I used meat with sauce) in pieces of 2-3 cm
A little salt a can of coconut cream
1 cup of pasta massaman 250 ml of water
4 cinnamon sticks 4 bay leaves
6 waxy potatoes (red Pontiac) peeled and cut into 2-3 cm cubes
Fish sauce 3 TBS 2 palm sugar TBS
Tamarind paste 2 TBS 4 ground TBS peanuts (optional)
Handful of coriander
Heat the oil in a pan and fry the onions until golden brown.
Remove the fat from the meat and add to the pan, season with salt and brown on all sides
Add the curry paste and heat until fragrant. Add 1/2 the coconut cream and cook gently for 5 min.
Put the potatoes in the slow cooker and pour the saucepan mixture over it.
Add the water, the remaining coconut cream, the cinnamon sticks, the bay leaves and cook at LOW for 7-8 hours.
In the last hour, season to taste and add the fish sauce, palm sugar, and tamarind paste. I also threw in the crushed peanuts now.
Cook a little rice and serve with the excellent Roti's dinner purchased.

Slow cooker or curry pot

Salsa (does enough for approximately 6-7 services)
2 tablespoons of fennel seeds 2 tablespoons of cumin seeds
2 tablespoons coriander seeds 1/2 tablespoon fenugreek seeds
½ tablespoon of black peppercorns 1 or 2 cloves
½ a cinnamon stick 2 cardamom pods
Salt and pepper to taste 5cm fresh ginger, peeled.
2 red onions the size of a tennis ball, peeled 10 cloves of garlic, peeled
2 fresh red chilies, with seeds (or extra if you like your curry a little hotter)
1 bunch fresh cilantro 2 tablespoons butter
2 x 400g of chopped tomato cans 285ml of broth
Preheat the oven to 170 degrees C. Dry the fennel, cumin, coriander, fenugreek, peppercorns, cloves, cinnamon and cardamom in a medium skillet until fragrant, then crush in a mortar and pestle .
Chop the ginger, red onions, garlic, chilies and cilantro approximately. Throw them in a food processor with the ground spices and mashed potatoes.
In a large saucepan, fry the puree in the butter until it turns golden, stirring regularly. Add the tomatoes and the broth. Bring to a boil, cover with paper towels and stick in the oven for 1 ½ to intensify the flavors. Remove the foil and continue to simmer on the stove until it thickens (not really necessary, check the thickness when it comes out of the oven).
At this stage, I divide the sauce into 3 batches, freeze 2 of them and cook the last one on the stove for that night or I put it in the fridge so I can do it in the slow cooker during the week. Up to the individual and the size of the family.

To turn the sauce into a complete curry:

Ingredients:

Whatever the combination of meat and vegetables you want, it works very well with lamb and potatoes, but chicken and meat also work. I could even try mixed fish, seafood or vegetables. (I work at about 250g per person)
A few spoonfuls of plain yogurt.
Lime juice to taste.
Fresh mint and cilantro to decorate.

Method 1: Stovetop

Brown the meat or boil the vegetables together, then whisk them in a saucepan. Cook for about an hour or until tender. Add the yogurt and lemon juice and garnish with the herbs (if you remember, I'm good to leave them at the bottom of the refrigerator)

Method 2: Slowcooker

As you go to work, place the sauce, meat and vegetables in the slow cooker and adjust to slow.
Listen to the growl of your belly every time you remember sitting there in your kitchen while you try to occupy yourself. Do not forget to tell your co-workers everything, so they too feel hungry and incredibly jealous! 
Give him a quick fuss when you get home from work and try quickly. Dal

Fry the mustard seeds and the curry leaves until the seeds begin to sprout. Add the onion and garlic and cook until the onion is soft. Add the dried spices and fry for 1 to 2 minutes until the spices are fragrant.
Add the remaining ingredients, except cilantro, to the slow cooker and cook on HIGH 3 to 4 hours or LOW 6 to 8 hours.
Season to taste and sprinkle with fresh cilantro. Serve with steamed basmati rice.

Pineapple chicken

4 pieces of Maryland chicken, peeled 1 large pineapple tin (crushed or in pieces)
1 large can of whole peeled tomatoes 1 medium chopped onion
1 teaspoon chopped garlic (optional) pinch of sherry (optional)
Push it all, turn it on, and stay away until the smell makes you eat it. You can cook during the night or all day.

Chicken casserole

300-400 g of chicken breast pieces (9) 1 medium potato, cut into cubes (1½)
1 carrot, cut into cubes (0) 1 large can of corn (5)
1 can of corn cream (4½) ½ bunch of shallots, chopped approximately (0)
about 1 tablespoon of chopped ginger and garlic (0)
Chicken broth (I used 2-3 cubes and water almost to cover) (0)
Sherry, about ¼-½ cup
Place everything in the slow cooker and cook over high heat for 6-8 hours. To serve, cover with finely grated shallots and a little extra soy sauce. Also add a can of chicken soup cream and / or milk (instead of broth) to make a soup with this recipe. 4 pts per service without sherry or soup / extra milk.

Fruity lamb casserole

720 g of lamb, cubed 2 cubes of broth
2 cups of water 2 small onions
8 prunes, chopped and cut in half 1 teaspoon ground cinnamon
1 teaspoon ground ginger freshly ground black pepper
Spray a large nonstick skillet with cooking spray. Cook the meat quickly until it is well browned. Dissolve the broth cubes in water, add to the meat along with everything else. Boil it Reduce heat, cover and simmer for 1 hour or until meat is tender. Serve six.
Slow cooker: get rid of everything (if you do not brown the meat first) simmer for 8 hours (see pot instructions)

Pork casserole with herbs (needs o / nite marinate)
60 ml of 1 teaspoon of garlic
½ teaspoon of cracked black pepper 960 g of lean pork cut into cubes
Cup of seasoned flour 1½ tablespoons of olive oil
2 cubes of broth 2 cups of water
1 teaspoon ground cumin 1 tablespoon soy sauce
1 tablespoon oyster sauce 400 g peeled and cubed sweet potatoes
2 tablespoons chopped fresh coriander

Combine garlic and pepper from the port. Pour over the port and let marinate overnight. Preheat the oven to 180C. Mix the pork in seasoned flour Heat the oil in a large skillet and add the pork in cooking batches quickly until golden brown. Drain on absorbent paper. Place the pork in an 8-cup casserole dish. Dissolve cubes of broth in water add cumin, soy and oyster sauce. Pour over the pig. Cover and bake for 1 1/2 to 1 3/4 hours. Add the sweet potato and return to the oven for 15 minutes (does not it seem long enough?) Or until tender. Stir in the cilantro. Servings 6. For the slow cooker, it would omit the browning (and, therefore, the seasoned flour) and cook for 8 hours at low temperature (see the instruction manual).

Lamb Chops

4 bacon strips 4 lamb shoulder chops, cut out
2/4 cups thinly sliced peeled potatoes 1 cup thinly sliced carrots
½ teaspoon dried rosemary, crushed ¼ teaspoon garlic powder
¼ teaspoon of a salt ¼ teaspoon of pepper
¼ cup chopped onion 2 cloves of garlic, chopped
1 can of condensed mushroom cream, undiluted
1/3 cup of milk 1 can of sliced mushrooms, drained
Wrap the bacon around the lamb chops; Secure with toothpicks. Place in a slow cooker. Cover and cook over high heat for 1 hour and a half. Remove the chops; Discard the chopsticks and the bacon. Drain the liquid from the slow cooker. Add the potatoes and carrots; cover with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion, and garlic. In a bowl, combine soup and milk; mix well. Add the mushrooms. Pour over the chops. Cover and simmer for 4-6 hours or until meat and vegetables are tender.

 I cooked this but I cut the bacon into cubes and added it to the mix instead of wrapping it around the chops and then throwing it away.

Lamb casserole

leg of lamb (for many you cook)
1 thick chopped onion of chopped vegetables
1 pk French onion soup salt and pepper to taste
pinch of tomato sauce pinch of Worcestershire sauce
Approx 750ml of a