Slow cooker recipes?

[lea8198]

I work full time and have 3 kids and finding time to look out for me is tough. Does anyone have any easy recipes for the slow cooker? Ideally syn free? Thanks xxx

 

[fatlassnomore]

I always make chilli & bolognese in the slow cooker but you're probably looking for things that are more creative! Subscribing to this thread so I can see replies!!!

 

[lea8198]

Oh really? I always do that in the wok! How do you do that slowly? I am desperate for some creative recipes

 

[timtim]

Hey there is a sticky at the top with loads of slow cooker recipes try there x

 

[bilsat]

Pete’s Chilli ConCarni ​

(Slow Cooker version)​

Serves: 4


Ingredients

1 large onion, finelychopped (s)(sff)
1 Red onion, finelychopped (s)(sff)
1 tsp “very lazy” garlic (sff)
1 tsp “very lazy” chilli (s)(sff)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 x 397g/14oz can chopped tomatoes (s)(sff)
284ml/½ pint Knorr “Rich Beef” stock
salt and ground black pepper
2x 410g Kidney Beans, drained & rinsed (s)(sff)
454g/1lb extra leanbeef mince (ff)
1 Carrot, finelychopped (s)(sff)
1 Celery, finelychopped (s)(sff)
Method
Pre-heat the slowcooker.
Cook the mince in afrying pan on high heat to remove any remaining fat and cook until brown,remove from the pan and set to one side.
Fry the onion, carrot,celery, gently over a low heat for 6-8 minutes, until softened and golden.Return the mince to the pan.
Add the garlic,chillies and all the spices and continue frying, stirring occasionally, for 2-3minutes. Add the canned tomatoes, tomato puree and stock. Stir well and bringto the boil. Reduce the heat and simmer gently for 20 minutes, until the liquidis slightly reduced.
Season with salt andpepper and add drained kidney beans. Pour into slow cooker and leave on “low”until you want to eat.
Serve hot with someplain boiled rice and a salad.



Pete’s Beef Stroganoff (slow cooker version)

Serves 4

Ingredients

1 Knorr “Dark Beef stockpot”
1 Knorr “Herb stockpot”
1 Chilli, deseeded & finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 pack of “Schultz garlic, mushrooms & cream sauce” (4.5/4=1.125 syns per person)
1 Tsp Sweet paprika
1Tbsp Worcester sauce
1 Tbsp Red wine vinegar
2 Onions, finely chopped (s) (sff)
2 Garlic cloves, squeezed through a garlic press (sff)
150g Button mushrooms, cut in half (s) (sff)
300mL hot water for stock
300g long grain rice (ff)
350ml skimmed milk (3 syn/4=0.75 syn per person)
450g extra lean casserole steak (ff)

Method

Place the beef into the freezer for 30 mins to stiffen it, remove & cut into thin strips, cook in a frying pan until the beef has browned.
Pre-heat the slow cooker.
Spray the frying pan with Fry Light , add the onion, chilli, garlic, Worcester sauce, mushrooms, paprika, red wine vinegar, herb stockpot & cook for 5 mins, make 300mL of beef stock using the hot water & stockpot, add to the pan.
In a small saucepan make up the sauce as per the instructions using the milk, bring to the boil & thicken, tip into the beef mixture, bring to the boil, reduce to a simmer, cook for 5 mins, tip contents into the slow cooker, set to “low” cook for at least 4 hrs.
When you are ready to the meal, make the rice as per instructions on the package.
Add the peas to the beef 5 mins before serving on a bed of the rice.