If you thought winter meals were all about stodgy stews and heavy curries then think again. We’ve rounded up some tasty slow cooker recipes for you to try in your crock pot. Simply prepare the night before, flick the switch in the morning and sit down to a nutritious meal after a hard day at work. What could be easier?
- 500 grams beef mince
- 1 can whole peeled tomatoes
- 2 carrots, finely chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/4 cup dry white or red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and black pepper
- 300 grams spaghetti
- grated Parmesan, for serving
- Put the following into the crock pot and mix together: beef mince, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese sauce and sprinkle it with the Parmesan.
Soy-Glazed Chicken With Stir-Fried Vegetables
- 1/2 cup packed light brown sugar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon crushed red pepper
- 600-700 grams boneless, skinless chicken thighs (about 8)
- 1 cup long-grain white rice
- 1 tablespoon canola oil
- 1 ½ cups snow peas, trimmed
- 2 heads baby bok choy, leaves separated
- 1 red capsicum, sliced
- 4 spring onions, cut into 2-inch lengths
- 2 cloves garlic, thinly sliced
- black pepper
- In the crock pot mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large saucepan and boil until slightly reduced, 4 to 5 minutes.
- Heat the oil in a frying pan over medium-high heat. Add the snow peas, bok choy, capsicum, spring onions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.
BBQ Pork Hamburgers With Crunchy Coleslaw
- 1 kg boneless pork shoulder or rump, trimmed of excess fat
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 garlic clove, chopped
- salt and black pepper
- 1/2 cup plus 2 tablespoons cider vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon sugar
- 4 cups shredded cabbage
- 1 cup barbecue sauce
- 6 soft hamburger buns, split
- Place the pork in the crock pot and rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
- Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).
- Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, sugar, the remaining 2 tablespoons of vinegar, and ¼ teaspoon each salt and pepper. Add the shredded cabbage and toss to combine; cover and refrigerate until ready to serve.
- Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the hamburger buns with the coleslaw as a side.
Recipes courtesy of RealSimple.