Slow Cooker Cookbook 2023 [2023 ed.]

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TABLE OF CONTENTS INTRODUCTION ADVICE & METHODS ADVANTAGES OF SLOW COOKERS BREAKFAST Oatmeal cream Apple and walnut porridge Apple and cinnamon porridge Bacon and eggs scrambled Omelet of potatoes Oatmeal in a slow cooker Eggs made in France Benedict eggs Fruit crepes Apple frying Flavored pancakes Rolls with cinnamon Apple waffle Slow cooker cinnamon and honey muffins Egg with ham Banana pancakes with syrup Porridge with chocolate Camembert strudel STEWS & SOUPS Coconut and Red Lentil Soup Soup with carrots and coriander Spinach & Lentil Soup Potato and Leek Soup with Cream Beer with Beef Stew Basil and Tomato Soup Soup with butternut squash Split pea soup with ham Soup with cauliflower and Stilton Mushroom and Barley Stew

VEGETARIAN & VEGAN Delicious Broccoli Soup Soup with butternut squash Chickpea and Coconut Curry Black Peanut Stew Curry Lentil Stew Vegetable chili Stewed sweet potatoes Barley and Mushroom Stew Brown Rice Casserole Spanish Quinoa Stew FISH AND SEAFOOD White wine with Mussels Cod and Leek Pie Fish pie cooked slowly Salmon prepared slowly with asparagus Prawn curry Fish stew Prawn curry Fish stew cooked slowly Cod and Leek Pie Fish Cakes Spicy Fish Curry Salmon prepared slowly with fennel POULTRY Chicken with Coconut and Lime Honey and mustard chicken Chicken and Bacon Casserole Creamy Chicken and Leek Pie Chicken and mushroom stroganoff Slow cooker chicken stuffed with bacon and cheese Chicken and vegetable curry Chicken and mushroom stroganoff Chicken and bacon carbonara Chicken and vegetable paella

LAMB, BEEF, AND PORK Slow Cooker Pot Roast Lamb Curry Beef Stew Slow cooker pork stew Slow Cooker Pork Chops Pulled pork Slow Cooker Barbecue Ribs Lamb Shanks Lamb and potato stew Beef and Sweet Potato Stew Lamb and lentil stew Beef and Mushroom Stew Beef Bourguignon Pork and apples Slow Cooker Pork and Apple Casserole DESSERT Banoffee Pie Sticky Toffee Pudding Slow Cooker Bread and Butter Pudding Apple and Rhubarb Crumble Chocolate Fondue Pie with caramel Apple and Ginger Crumble Cinnamon and Orange Baked Rice Pudding Ginger bread Chocolate Fudge Cake CONCLUSION

Slow Cooker Cookbook 2023 Enjoy Delicious Slow Cooker Meals with your Friends and Family

Lisa Hiddleston Contents INTRODUCTION ADVICE & METHODS ADVANTAGES OF SLOW COOKERS BREAKFAST Oatmeal cream Apple and walnut porridge Apple and cinnamon porridge Bacon and eggs scrambled Omelet of potatoes

Oatmeal in a slow cooker Eggs made in France Benedict eggs Fruit crepes Apple frying Flavored pancakes Rolls with cinnamon Apple waffle Slow cooker cinnamon and honey muffins Egg with ham Banana pancakes with syrup Porridge with chocolate Camembert strudel STEWS & SOUPS Coconut and Red Lentil Soup Soup with carrots and coriander Spinach & Lentil Soup Potato and Leek Soup with Cream Beer with Beef Stew Basil and Tomato Soup Soup with butternut squash Split pea soup with ham Soup with cauliflower and Stilton Mushroom and Barley Stew VEGETARIAN & VEGAN Delicious Broccoli Soup Soup with butternut squash Chickpea and Coconut Curry Black Peanut Stew Curry Lentil Stew Vegetable chili Stewed sweet potatoes Barley and Mushroom Stew Brown Rice Casserole Spanish Quinoa Stew

FISH AND SEAFOOD White wine with Mussels Cod and Leek Pie Fish pie cooked slowly Salmon prepared slowly with asparagus Prawn curry Fish stew Prawn curry Fish stew cooked slowly Cod and Leek Pie Fish Cakes Spicy Fish Curry Salmon prepared slowly with fennel POULTRY Chicken with Coconut and Lime Honey and mustard chicken Chicken and Bacon Casserole Creamy Chicken and Leek Pie Chicken and mushroom stroganoff Slow cooker chicken stuffed with bacon and cheese Chicken and vegetable curry Chicken and mushroom stroganoff Chicken and bacon carbonara Chicken and vegetable paella LAMB, BEEF, AND PORK Slow Cooker Pot Roast Lamb Curry Beef Stew Slow cooker pork stew Slow Cooker Pork Chops Pulled pork Slow Cooker Barbecue Ribs Lamb Shanks Lamb and potato stew Beef and Sweet Potato Stew

Lamb and lentil stew Beef and Mushroom Stew Beef Bourguignon Pork and apples Slow Cooker Pork and Apple Casserole DESSERT Banoffee Pie Sticky Toffee Pudding Slow Cooker Bread and Butter Pudding Apple and Rhubarb Crumble Chocolate Fondue Pie with caramel Apple and Ginger Crumble Cinnamon and Orange Baked Rice Pudding Ginger bread Chocolate Fudge Cake CONCLUSION

Introduction Greetings from the slow cooking world! This book is the go to resource for British people who want to learn how for cooking slowly. It provides a wealth of knowledge on the newest slow cooker technology

as well as recipes and culinary advice to produce tasty, wholesome meals quickly. This cookbook offers something for everyone, from straightforward slow cooker recipes to more intricate meals. The fundamentals of slow cooking, the different types of slow cookers, and the benefits of slow cooking will all be covered. Additionally, a huge selection of recipes are available to accommodate all tastes and dietary needs. Therefore, this book is perfect you if you want for cooking great and healthy meals quickly. From selecting the ideal cooker to mastering the slow cooking techniques, we will walk you through the whole slow cooking process. We'll share our mouthwatering recipes with you and demonstrate how simple it is to make restaurant caliber dinners at home. Additionally, we'll offer advice on how to get the greatest results every time and maximize the use of your slow cooker.

Advice & Methods • For more flavor, pre soak your food in the slow cooker before cooking. • To make cleaning up easier, use a slow cooker liner. • To cut down on calories and fat, use low sodium items. • Play around with various herbs, spices, and seasonings to develop your own flavors. • Leave space in the slow cooker so that food can cook evenly. • To make sure food is cooked all the way through, use a meat thermometer. • To add flavor, sear raw beef in a hot skillet if a recipe asks for it. We anticipate that this book will help you quickly master the slow cooker and make tasty, wholesome meals with ease. Get your slow cooker ready, and let's start cooking!

Advantages of slow cookers

One of the most useful kitchen tools is the slow cooker. As slow cooking needs little work and time, it is ideal for people who are busy and don't have time to spend all day hunched over a stove. Slow cooker meals are more affordable than meals prepared using conventional methods since they consume less energy and less food. The long, slow cooking procedure helps preserve the natural nutrients and flavors of the food, making slow cooker dishes generally healthier than their high fat equivalents. What are you still holding out for? Let's start a meal!

BREAKFAST Oatmeal cream 10 minutes for preparing 8 hours for cooking Servings: 4 Ingredients: 150 g oats 1 liter of milk 2 tablespoons Butter, 2 tablespoons brown sugar Instructions: 1. In the slow cooker, combine the oats, milk, butter, and brown sugar. 2. For eight hours or until the oats are cooked and creamy, cover with a lid and cook at a low temperature. 3. To add a little flavor, serve hot with some fresh or dried fruit.

Benedict eggs with bacon 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 4 eggs 500 ml of cream 2 tablespoons Apple vinegar, 4 rye bread slices chopped smoked bacon, 50 grams 1 teaspoon finely minced parsley To taste, salt & pepper Instructions: 1. Cook the bacon in the slow cooker for two minutes at a low heat. 2. Slices of rye bread can be added after one more minute has passed. 3. Combine the eggs, cream, apple cider vinegar, parsley that has been minced, salt, and pepper in a bowl. 4. Stir the bacon and rye bread into the egg mixture before adding it to the slow cooker. 5. Cook the eggs thoroughly for 4 hours at a low temperature. 6. Serve hot with some parsley that has been chopped.

Apple and walnut porridge

10 minutes for preparing 6 hours for cooking Servings: 4 Ingredients: 250 g flakes of oats one liter of milk 2 chopped and peeled apples 2 tablespoons brown sugar 1 teaspoon Cinnamon, 1 tbsp. of butter 1cup of walnuts, chopped Instructions: 1. In the slow cooker, combine the oat flakes, milk, apples, brown sugar, cinnamon, butter, and chopped almonds. 2. Set the heat to low and cover with a lid. 3. The oats should be cooked and creamy after 6 hours of cooking. 4. With a sprinkle of cinnamon, serve hot.

Apple and cinnamon porridge 10 minutes for preparing 6 hours for cooking Servings: 4 Ingredients: 250 g flakes of oats 1 liter of milk

2 chopped and peeled apples 2 tablespoons brown sugar 1 teaspoon Cinnamon, 1 tbsp. of butter Instructions: 1. In the slow cooker, combine the oat flakes, milk, apples, brown sugar, cinnamon, and butter. 2. Set the heat to low and cover with a lid. 3. The oats should be cooked and creamy after 6 hours of cooking. 4. With a sprinkle of cinnamon, serve hot. 5.

Bacon and eggs scrambled 10 minutes for preparing 4 hours for cooking Servings: 2 Ingredients: 4 eggs 2 milk spoons chopped smoked bacon, 50 grams 1 tbsp. of butter 1 teaspoon finely minced parsley To taste, salt & pepper Instructions: 1. Cook the butter in the slow cooker for two minutes at a low temperature.

2. Cook for another minute after adding the bacon. 3. Combine the eggs, milk, parsley that has been chopped, and a little salt and pepper in a bowl. 4. Stir in the bacon before adding the egg mixture to the slow cooker. 5. Eggs should be thoroughly cooked after 4 hours of cooking at a low temperature. 6. With a little tomato sauce, serve hot. 7.

Omelet of potatoes 10 minutes for preparing 8 hours for cooking Servings: 4 Ingredients: 4 diced and peeled potatoes diced one medium onion 4 eggs 2 tablespoons milk, 1 teaspoon of oil To taste, salt & pepper Instructions: 1. Add some salt and pepper to the slow cooker along with the potatoes and onion. 2. For six hours or until the potatoes are soft, cover with a lid and simmer at a low temperature.

3. Combine the eggs, milk, and a little salt and pepper in a bowl. 4. Stir in the egg mixture before adding it to the potatoes in the slow cooker. 5. Cook the omelette for a further two hours, or until it is well done. 6. With a little tomato sauce, serve hot.

Oatmeal in a slow cooker 20 minutes for preparing 8 hours for cooking Servings: 4 Ingredients 150 g oats 1 liter of milk 100 grams of brown sugar 2 tablespoons Butter, Instructions: 1. In the slow cooker, combine the oats, milk, brown sugar, and butter. 2. Low heat is selected and the slow cooker is covered. 3. The oats should be cooked and creamy after 8 hours of cooking. 4. To add some flavor, serve hot with fresh or dried fruit.

Eggs made in France 10 minutes for preparing

4 hours for cooking Servings: two Ingredients: 2 eggs 2 milk spoons 1 tablespoon of butter 1 teaspoon finely minced parsley 2 rye bread slices To taste, salt & pepper Instructions: 1. In a bowl, combine the eggs, milk, parsley that has been chopped, and a little salt and pepper. 2. The rye bread slices should be placed on a slow cooker compatible baking tray that has been butter brushed. 3. Place a lid on the baking dish after pouring the egg mixture inside. 4. Cook the eggs thoroughly for 4 hours at a low temperature. 5. With a little tomato sauce, serve hot.

Benedict eggs 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 4 eggs

500 ml of cream Apple vinegar, 2 tablespoons 4 rye bread slices 40 g of butter 1 teaspoon finely minced parsley To taste, salt & pepper Instructions: 1. Cook the butter in the slow cooker for two minutes at a low temperature. 2. Slices of rye bread can be added after one more minute has passed. 3. Combine the eggs, cream, apple vinegar, parsley that has been minced, salt, and pepper in a bowl. 4. Add the rye bread after pouring the egg mixture into the slow cooker. 5. Cook the eggs thoroughly for 4 hours at a low temperature. 6. Serve hot with a garnish of parsley that has been chopped. 7. Brownie stacks 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 1 kg of flour 2 tablespoons Cocoa powder, 1 teaspoon baking powder, 2 tablespoons brown sugar

1 teaspoon baking soda, 2 eggs 30 ml of milk 2 tablespoons Oil, 1 teaspoon of vanilla Instructions: 1. Mix together the dry ingredients (flour, cocoa, baking powder, sugar, and baking soda). 2. Combine the eggs, milk, oil, and vanilla in a separate bowl. 3. Mix the dry ingredient mixture with the egg mixture until the batter is smooth. 4. The pancakes should be thoroughly cooked after 4 hours of cooking at a low temperature after adding the batter to the slow cooker. 5. With a little maple syrup, serve hot.

Fruit crepes 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 1 kg of flour 2 eggs 200 ml milk baking soda, one teaspoon 2 tbsp oil 1 teaspoon of vanilla 1 cup of fruit, either fresh or dried

Instructions: 1. In a bowl, combine the flour, eggs, milk, baking soda, oil, and vanilla. Stir until the batter is well combined. 2. Pour the batter into the slow cooker, then cook the crepes for 4 hours at a low temperature, or until they are thoroughly cooked. 3. With a cup of fresh or dried fruit, serve hot.

Apple frying 10 minutes for preparing 2 hours for cooking Servings: 4 Ingredients: 200 g flour 2 eggs 200 ml milk baking soda, one teaspoon 2 tbsp oil 4 apples, finely cut after being peeled. Instructions: 1. In a bowl, combine the flour, eggs, milk, baking soda, and oil. Stir until the batter is smooth. 2. Along with the thinly sliced apples, pour the batter into the slow cooker. 3. Set the heat to low and cover with a lid.

4. Cook the pancakes for two hours or until they are well done. 5. To give your pancakes an extra flavor boost, serve warm with maple syrup or fresh fruit jam!

Flavored pancakes 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 200 g flour 2 eggs 200 ml milk 2 tablespoons Oil one teaspoon baking soda, 1 teaspoon of vanilla extract Instructions: 1. In a bowl, combine the flour, eggs, milk, oil, baking soda, and vanilla extract. Stir until the batter is well combined. 2. Fill the slow cooker with the batter. 3. Set the heat to low and cover with a lid. 4. Cook pancakes for 4 hours, or until both sides are thoroughly done. 5. To give your pancakes an extra flavor boost, serve warm with maple syrup or fresh fruit jam!

Rolls with cinnamon

10 minutes for preparing 8 hours for cooking Servings: 4 Ingredients: 200 g flour 2 eggs 50 ml of milk 50 g of soft butter. 1 teaspoon of vanilla extract 100 g caster sugar, two teaspoons of ground cinnamon Instructions: 1. In a bowl, combine the flour, eggs, milk, soft butter, and vanilla essence. Stir until the mixture is well combined. 2. Fill the slow cooker with the batter. 3. Combine the caster sugar and cinnamon powder in a separate bowl. 4. The cinnamon rolls should be thoroughly cooked on both sides, then spread this mixture evenly over the batter in the slow cooker and simmer at a low temperature for 8 hours. 1. 5 . Serve warm cinnamon rolls with maple syrup or fresh fruit jam to add even more flavor.

Apple waffle 10 minutes for preparing 6 hours for cooking Servings: 4

Ingredients: 200 g flour 2 eggs 200 ml milk one teaspoon baking soda, 2 tbsp oil 4 diced and peeled apples 1 teaspoon of ground cinnamon Instructions: 1. In a bowl, combine the flour, eggs, milk, baking soda, oil, and diced apples. Stir until the mixture is well combined. 2. Fill the slow cooker with the batter. 3. The batter in the slow cooker should be lightly dusted with cinnamon spice. 2. 4 . The waffles should be well cooked on both sides after 6 hours of low temperature cooking under a lid. 3. 5 . To give your waffles an extra flavor boost, serve them warm with maple syrup or fresh fruit jam.

Slow cooker cinnamon and honey muffins 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 175 g of flour

1 teaspoon baking powder, 1 teaspoon baking soda, 2 tbsp. of honey 1 teaspoon Cinnamon, 2 eggs 200 ml milk, 2 tablespoons Oil, Instructions: 1. To make a smooth batter, combine the flour, baking powder, baking soda, honey, cinnamon, eggs, milk, and oil in a bowl. 2. The muffins should be well cooked after 4 hours of baking at a low temperature after pouring the batter into the slow cooker. 3. Warm up and serve with some honey and cinnamon.

Egg with ham 10 minutes for preparing 4 hours for cooking Servings: 2 Ingredients: 4 eggs 2 tablespoons Milk, 50 g cooked ham dice 1 tbsp. of butter 1 teaspoon finely minced parsley To taste, salt & pepper Instructions:

1. Cook the butter in the slow cooker for two minutes at a low temperature. 2. Cook for one more minute after adding the ham. 3. Combine the eggs, milk, parsley that has been chopped, and a little salt and pepper in a bowl. 4. Stir in the ham before adding the egg mixture to the slow cooker. 5. Cook the eggs thoroughly for 4 hours at a low temperature. 6. With a little tomato sauce, serve hot.

Banana pancakes with syrup 10 minutes for preparing 4 hours for cooking Servings: 4 Ingredients: 200 g flour, 2 eggs 200 ml milk 2 tablespoons Brown sugar, 1 teaspoon of baking soda 2 tablespoons Oil 1 banana, ripe, mashed Instructions: 1. In a bowl, combine the flour, eggs, milk, brown sugar, baking soda, oil, and mashed banana. Stir until a homogeneous mixture forms. 2. The pancakes should be thoroughly cooked after 4 hours of cooking

at a low temperature after adding the batter to the slow cooker. 3. With a little maple syrup, serve hot.

Porridge with chocolate 10 minutes for preparing 6 hours for cooking Servings: 4 Ingredients: 250 g flakes of oats one liter of milk 2 tablespoons Cocoa powder, 2 tablespoons brown sugar 1 teaspoon of vanilla 2 tbsp. butter Chopped 50 g of dark chocolate Instructions: 1. In the slow cooker, combine the oat flakes, milk, chocolate powder, brown sugar, vanilla, and butter. 2. For six hours or until the oats are cooked through and creamy, cover with a lid and cook at a low temperature. 3. Add the chopped dark chocolate to the mixture halfway through cooking. 4. Serve warm, adding some fresh cream or maple syrup for flavor.

Camembert strudel 10 minutes for preparing

4 hours for cooking Servings: 4 Ingredients: 200 g 00 gram flour 2 eggs 200 ml milk 2 tablespoons Oil 100 g of cheese, grated 1 teaspoon finely minced parsley Instructions: 1. In a bowl, combine the flour, eggs, milk, and oil. Stir until the batter is smooth. 2. Fill the slow cooker with the batter. 3. Over the batter in the slow cooker, sprinkle grated cheese and chopped parsley. 1. 4 . Cook the strudel at a low temperature for 4 hours, covered, or until it is well cooked on both sides. 2. 5 . For a flavor boost, serve your strudel warm with maple syrup or fresh fruit jam!

STEWS & SOUPS Coconut and Red Lentil Soup 10 minutes for preparing 7 hours for cooking. 4 6 Servings

Ingredient: 1 large, chopped onion 2 finely chopped garlic cloves 200 g washed red lentils 1 teaspoon cumin, ground 400 ml of coconut milk Instructions: 1. In the slow cooker, combine all the ingredients except the coconut milk. Mix everything together by stirring. 2. Vegetables should be soft and lentils should be cooked thoroughly after 7 hours of low temperature cooking under cover. 3. Remove from the heat and add in the coconut milk. Then, using a hand blender, puree the mixture until it is smooth before serving with any desired croutons or crusty toast.

Soup with carrots and coriander 10 minutes for preparing 6 hours for cooking 4 6 Servings Ingredient: 500 g sliced and peeled carrots 1 large, chopped onion 2 finely chopped garlic cloves 1.25 liters of vegetable stock A few freshly chopped coriander leaves Instructions: 1. With the exception of the coriander leaves, combine all the ingredients in the slow cooker. Mix everything together by stirring.

2. Vegetables should be soft after 6 hours of cooking on low with the cover on. 3. When ready to serve, remove from the heat, mix in the coriander leaves, and then puree with a hand blender until smooth. You may also serve this dish with croutons or crusty bread.

Spinach & Lentil Soup 10 minutes for preparing 7 hours for cooking. 4 6 Servings Ingredient: 100 g washed red lentils 500 grams of freshly washed and finely cut spinach 1 large, chopped onion 2 finely chopped garlic cloves 1 teaspoon powdered cumin 1 teaspoon of powdered smoked paprika 1 tbsp Olive oil, Instructions: 1. Except for the olive oil, put all the ingredients in the slow cooker. Mix everything together by stirring. 2. Cook covered for seven hours on low, or until veggies are soft and lentils are well cooked. 3. After being taken off the heat, add the olive oil and whisk. Next, use a hand blender to puree the mixture until it is smooth.

Potato and Leek Soup with Cream 10 minutes for preparing 4 hours for cooking 4 6 Servings

Ingredient 500 g sliced leeks 1 big, cubed potato 2 finely chopped garlic cloves 1.25 liters of vegetable stock 150 ml cream To taste, salt and pepper Instructions: 1. Except for the cream, put all the ingredients in the slow cooker. Mix everything together by stirring. 2. Potatoes should be soft after 4 hours of cooking on low with the cover on. 3. After removing from the heat, puree the soup in a hand blender until smooth. If required, add the soup back to the slow cooker and whisk in the cream, making sure to stir it through evenly before serving.

Beer with Beef Stew 10 minutes for preparing 8 hours for cooking 4 Servings Ingredient: 500 g beef, diced 2 roughly chopped onions 2 peeled and sliced carrots 1 large, sliced and trimmed leek 400 ml of stout or black ale 400 ml of beef stock 1 bay leaf 1 teaspoon of Worcestershire sauce

Instructions: 1. Stir all the ingredients together in the slow cooker after adding them. 2. When the beef is tender, simmer it on low for 8 hours with the cover on. 3. As preferred, serve with mashed potatoes or crusty toast.

Basil and Tomato Soup 10 minutes for preparing 6 hours for cooking 4 6 Servings Ingredient: 1 large, chopped onion 2 finely chopped garlic cloves 2 tablespoons Tomato puree, 500 g chopped fresh tomatoes 1.25 liters of vegetable stock A few leaves of fresh basil Instructions: 1. Everything save the basil leaves should be put in the slow cooker. Mix everything together by stirring. 2. Vegetables should be soft after 6 hours of cooking on low with the cover on. 3. Serve with crusty bread or croutons as desired after being removed from the heat and being mixed with the basil leaves.

Soup with butternut squash 10 minutes for preparing 6 hours for cooking Servings 4 6 Ingredient:

1 large, peeled, seeded, and cubed butternut squash 1 large, chopped onion 2 finely chopped garlic cloves 1.25 liters of vegetable stock Instructions: 1. The slow cooker should include all the ingredients. Mix everything together by stirring. 2. Squash should be soft after 6 hours of cooking on low with the cover on. 3. Before serving, remove from the heat and use a hand blender to puree the mixture until it is smooth. Crunchy bread or croutons are optional.

Split pea soup with ham 10 minutes for preparing 8 hours for cooking 4 Servings Ingredient: 500 grams of chopped ham hock 150 g washed split peas 1 large, chopped onion 2 finely chopped garlic cloves 1.25 liters of vegetable stock Instructions: 1. The slow cooker should include all the ingredients. Mix everything together by stirring. 2. Until the ham is fully cooked and the peas are soft, simmer on low for 8 hours with the cover on.

3. Before serving, remove from the heat and use a hand blender to puree the mixture until it is smooth. Crunchy bread or croutons are optional.

Soup with cauliflower and Stilton 10 minutes for preparing 7 hours for cooking. 4 6 Servings Ingredient: 1 large cauliflower that has been cut up into florets 2 chopped onions 2 finely chopped garlic cloves 120 grams of crumbled Stilton cheese 1.25 liters of vegetable stock Instructions: 1. Including the Stilton cheese, add all the ingredients to the slow cooker. Mix everything together by stirring. 2. Vegetables should be soft after 6 hours of cooking on low with the cover on. 3. Remove from the heat, stir in the Stilton cheese, and then puree with a hand blender until smooth before serving with any additional preferred toppings, like as croutons or crusty toast.

Mushroom and Barley Stew

10 minutes for preparing 8 hours for cooking 4 Servings Ingredient: 1 large, chopped onion 2 finely chopped garlic cloves 200 grams of washed pearl barley 400 grams of chopped mushrooms 1.25 liters of vegetable stock Instructions: 1. The slow cooker should include all the ingredients. Mix everything together by stirring. 2. Until vegetables are soft and barley is cooked through, simmer covered on low for 8 hours. 3. As preferred, serve with mashed potatoes.

VEGETARIAN & VEGAN Delicious Broccoli Soup 10 minutes for preparing 6 hours for cooking 8 servings Ingredient: • 2 chopped onions • 4 minced garlic cloves • Two huge heads of chopped broccoli

• • • • • • •

One 400 gram can of coconut milk 950 ml, or 4 cups, of vegetable stock 1 teaspoon of nutmeg, ground 1 teaspoon of turmeric powder 2 tbsp. nutritional yeast 2 tablespoons Lemon juice, Taste tested salt and pepper

Instructions: 1. In a large slow cooker, combine the chopped broccoli, minced garlic, and onions. 2. Add the vegetable stock and coconut milk. Add the nutritional yeast, ground nutmeg, ground turmeric, lemon juice, salt, and pepper to the mixture. All of the ingredients should be thoroughly mixed. 3. Cook on low for six hours or high for three hours with a lid on. 4. To make the soup smooth and creamy, puree it in a regular blender or with an immersion blender. 5. Sprinkle nutritional yeast on top before serving, and enjoy!

Soup with butternut squash 10 minutes for preparing 4 hours for cooking . 8 servings Ingredient: • 2 chopped onions • 4 minced garlic cloves

• • • • • • • •

2 large cubed and peeled butternut squash One 400 gram can of coconut milk 950 ml, or 4 cups, of vegetable stock 2 tablespoons of cumin powder 1 teaspoon of cinnamon powder 1 teaspoon of nutmeg, ground 2 tablespoons Maple syrup, Taste tested salt and pepper

Instructions: 1. In a sizable slow cooker, add the minced garlic, chopped onions, and cubed butternut squash. 2. Add the vegetable stock and coconut milk. Add salt, pepper, maple syrup, ground cumin, ground cinnamon, and ground nutmeg to the mixture. All of the ingredients should be thoroughly mixed. 3. Cook on low for four hours or high for two hours with a lid on. 4. To make the soup smooth and creamy, puree it in a regular blender or with an immersion blender. 5. Enjoy the dish after adding some ground cinnamon to it!

Chickpea and Coconut Curry 10 minutes for preparing 6 hours for cooking 8 servings Ingredient: • 2 chopped onions

• • • • • • • • • •

4 minced garlic cloves 2 tablespoons Curry powder, 2 tablespoons of cumin powder 1 teaspoon of coriander powder 2 cans (each weighing 400 g) of rinsed and drained chickpeas 2 big, peeled, and chopped carrots One 400 gram can of coconut milk 500 ml Vegetable stock,. 2 tablespoons Lemon juice, Taste tested salt and pepper

Instructions: 1. In a sizable slow cooker, combine the minced garlic, curry powder, ground cumin, and ground coriander. To blend, stir. 2. Add the diced carrots, coconut milk, and vegetable stock to the mixture along with the drained and rinsed chickpeas. All of the ingredients should be thoroughly mixed. 3. Cook on low for six hours or high for three hours with a lid on. 4. Add the lemon juice and salt and pepper to taste after the curry has finished cooking. 5. Serve with naan bread or cooked basmati rice, and take pleasure in!

Black Peanut Stew 10 minutes for preparing 8 hours for cooking 8 servings Ingredient: • 2 chopped onions • 4 minced garlic cloves • 1 chopped red bell pepper

• 2 cans (each weighing 400 grams) of rinsed and drained black beans • One 400 gram can of tomato paste • 3 teaspoons Peanut butter, • 2 tablespoons of cumin powder • 1 teaspoon of coriander powder • 1/2 tsp. smoked paprika • Vegetable stock, 500 ml. Instructions: 1. In a sizable slow cooker, combine the minced garlic, diced red bell pepper, and chopped onions. To blend, stir. Add the tomato paste, peanut butter, rinsed and dried black beans, and seasonings to the mixture. Once the vegetable stock has been added, add it all together while stirring. 2. Cook on low for 8 hours or high for 4 hours with a lid on. 3. Enjoy served with quinoa or brown rice!

Curry Lentil Stew 10 minutes for preparing 6 hours for cooking 8 servings Ingredient: • • • • • • •

2 chopped onions 4 minced garlic cloves 2 tablespoons Curry powder, 2 teaspoons Coriander powder, 1 teaspoon of ginger root powder 1 teaspoon of turmeric 2 cans (each weighing 400 g) of washed and drained red lentils

• 2 big, peeled, and chopped carrots • One 400 gram can of tomato paste • Vegetable stock, 500 ml. • Instructions: 1. In a sizable slow cooker, combine the chopped onions, minced garlic, curry powder, coriander powder, ground ginger, and turmeric. To blend, stir. 2. To the mixture, add the red lentils, sliced carrots, tomato paste, and vegetable stock after draining and rinsing them. All of the ingredients should be thoroughly mixed. 3. Cook on low for six hours or high for three hours with a lid on. 4. Serve with naan bread or cooked basmati rice, and take pleasure in!

Vegetable chili 10 minutes for preparing 8 hours for cooking 8 servings Ingredient: • 2 chopped onions • 4 minced garlic cloves • 2 cans (each weighing 400 grams) of washed and drained kidney beans • 2 cans (each weighing 400 grams) of rinsed and drained black beans • 2 drained, 400 gram cans of corn • One 400 gram can of tomato paste • 2 teaspoons Chili powder,

• 2 tablespoons of cumin powder • 1 tsp. smoked paprika • Vegetable stock, 500 ml. Instructions: 1. In a sizable slow cooker, combine the minced garlic, onions, and rinsed and drained beans. 2. Add the tomato paste, chili powder, ground cumin, and smoked paprika to the mixture along with the drained corn. Once the vegetable stock has been added, add it all together while stirring. 3. Cook on low for 8 hours or high for 4 hours with a lid on. 4. Enjoy! Serve with warmed quinoa, tortilla chips, or rice.

Stewed sweet potatoes 10 minutes for preparing 8 hours for cooking 8 servings Ingredient: • • • • • • • • •

2 chopped onions 4 minced garlic cloves 2 cans (each weighing 400 grams) of rinsed and drained black beans Two big sweet potatoes, diced and peeled One 400 gram can of tomato paste Smoked paprika, 2 teaspoons 2 tablespoons of cumin powder 2 tablespoons Maple syrup, 500 ml.Vegetable stock,

Instructions: 1. In a sizable slow cooker, add the minced garlic, drained, rinsed beans, and chopped onions.

2. Add the tomato paste, smoked paprika, cumin, and maple syrup to the mixture along with the diced sweet potatoes. Once the vegetable stock has been added, add it all together while stirring. 3. Cook on low for 8 hours or high for 4 hours with a lid on. 4. Enjoy with brown rice that has been cooked.

Barley and Mushroom Stew 10 minutes for preparing 8 hours for cooking 8 servings Ingredient: • • • • • • • • •

2 chopped onions 4 minced garlic cloves 2 cans of white beans, each weighing 400 grams, drained and rinsed Pearl barley, 2 cups (350 g) 2 cups (250 g) of sliced mushrooms One 400 gram can of tomato paste 2 teaspoons Smoked paprika, 2 tablespoons of cumin powder 500 ml.Vegetable stock,

Instructions: 1. In a sizable slow cooker, add the minced garlic, drained, rinsed beans, and chopped onions. 2. Pearl barley, diced mushrooms, tomato paste, smoked paprika, and ground cumin should all be added to the mixture. Once the vegetable stock has been added, add it all together while stirring.

3. Cook on low for 8 hours or high for 4 hours with a lid on. 4. Enjoy! Serve with prepared quinoa or farro.

Brown Rice Casserole 10 minutes for preparing 6 hours for cooking 8 servings Ingredient: • • • • • • • •

2 chopped onions 4 minced garlic cloves 350 grams (two cups) of brown rice 2 cans (each weighing 400 grams) of rinsed and drained black beans One 400 gram can of tomato paste 2 tablespoons Smoked paprika, 2 tablespoons of cumin powder 500 ml.Vegetable stock,

Instructions: 1. In a sizable slow cooker, add the chopped onions, minced garlic, brown rice, and rinsed and drained beans. 2. To the mixture, add tomato paste, smoked paprika, and ground cumin. Once the vegetable stock has been added, add it all together while stirring. 3. Cook on low for six hours or high for three hours with a lid on. 4. Enjoy! Serve with prepared quinoa or farro.

Spanish Quinoa Stew 10 minutes for preparing 6 hours for cooking 8 servings Ingredient: • 2 chopped onions • 4 minced garlic cloves • 350g or 2 cups of quinoa • 2 cans (each weighing 400 grams) of washed and drained kidney beans • One 400 gram can of tomato paste • 2 teaspoons Chili powder, • 2 tablespoons of cumin powder • 2 teaspoons Smoked paprika, • 500 ml.Vegetable stock, Instructions: 1. In a sizable slow cooker, add the chopped onions, minced garlic, quinoa, and rinsed and drained beans. 2. Combine the tomato paste with the chili powder, cumin, ground, and smoked paprika. Once the vegetable stock has been added, add it all together while stirring. 3. Cook on low for six hours or high for three hours with a lid on. 4. Serve with tortilla chips or cooked brown rice, and take pleasure in!

FISH AND SEAFOOD

White wine with Mussels 5 minutes for preparing 2 hours for cooking 4 servings Ingredients: • • • • • • •

kg of mussels 3 tablespoons Olive oil 1 finely chopped onion 2 minced garlic cloves White wine, 150 ml. 2 teaspoons freshly chopped parsley Freshly ground black pepper and salt

Instructions: 1. The mussels should be put in the slow cooker. 2. Over a moderate heat, warm the oil in a medium saucepan. 3. After adding, sauté the onion and garlic for 3–4 minutes, or until tender. 4. Bring to a boil after adding the white wine. 5. Over the mussels in the slow cooker, pour the mixture. 6. 2 hours on low heat with a cover. 7. With freshly chopped parsley, serve hot.

Cod and Leek Pie 10 minutes for Preparing 4 hours for cooking

Servings: 4 FISH & SEAFOOD Fish pie cooked slowly 10 minutes for Preparing 2 hours for cooking Servings: 4 6 Ingredients: 500 g White fish fillets 500 grams of peeled and cubed potatoes 1 chopped onion Fish supply of 250 ml Double cream, 150 ml. 1/2 tsp. dried herbs mixture 2 teaspoons freshly chopped parsley Butter, 25g 75g grated Cheddar cheese 2 teaspoons of unbleached flour Pepper and salt Instructions: 1. The fish fillets should be put in the slow cooker. 2. Add the potatoes, onion, cream, parsley, herbs, and fish stock. 3. Add salt and pepper to taste. 4. 2 hours on low heat with a cover. 5. Oven: Preheat to 200°C/Gas 6. 6. In a medium saucepan over low heat, melt the butter. 7. Stir for one minute after adding the flour. 8. As the sauce thickens, gradually incorporate the cream and fish stock from the slow cooker while constantly stirring. 9. Over the fish and veggies in the slow cooker, pour the sauce. 10. Sprinkle the grated cheese over top. 11. Place the baking sheet with the slow cooker inside the preheated oven. 12. The pie should be golden brown and the cheese should have melted after 20 minutes of baking.

13. Serve warm. Salmon prepared slowly with asparagus 5 minutes for preparing 2 hours for cooking 4 servings Ingredients: 500 g of salmon fillets 200g spears of asparagus 1 finely chopped onion 3 tablespoons Olive oil 2 minced garlic cloves Lemon juice, 2 teaspoons White wine, 2 teaspoons Freshly ground black pepper and salt Instructions: 1. The salmon fillets should be put in the slow cooker. 2. Arrange the asparagus spears with the onion, white wine, olive oil, garlic, and lemon juice. 3. Add salt and freshly ground black pepper to taste. 4. 2 hours on low heat with a cover. 5. Serve warm.

Fish pie cooked slowly 10 minutes for Preparing 2 hours for cooking Servings: 4 6 Ingredients: • • •

500 g White fish fillets, 500 grams of peeled and cubed potatoes 1 chopped onion

• • • • • • • •

Fish supply of 250 ml 150 ml.Double cream, 1/2 tsp. dried herbs mixture 2 teaspoons freshly chopped parsley Butter, 25g 75g grated Cheddar cheese 2 teaspoons of unbleached flour Pepper and salt

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

The fish fillets should be put in the slow cooker. Add the potatoes, onion, cream, parsley, herbs, and fish stock. Add salt and pepper to taste. 2 hours on low heat with a cover. Oven: Preheat to 200°C/Gas 6. In a medium saucepan over low heat, melt the butter. Stir for one minute after adding the flour. As the sauce thickens, gradually incorporate the cream and fish stock from the slow cooker while constantly stirring. 9. Over the fish and veggies in the slow cooker, pour the sauce. 10. Sprinkle the grated cheese over top. 11. Place the baking sheet with the slow cooker inside the preheated oven. 12. The pie should be golden brown and the cheese should have melted after 20 minutes of baking. 13. Serve warm.

Salmon prepared slowly with asparagus 5 minutes for preparing 2 hours for cooking 4 servings Ingredients:

• • • • • • • •

500 g of salmon fillets 200g spears of asparagus 1 finely chopped onion 3 tablespoons Olive oil 2 minced garlic cloves 2 teaspoons Lemon juice, 2 teaspoons White wine, Freshly ground black pepper and salt

Instructions: 1. The salmon fillets should be put in the slow cooker. 2. Arrange the asparagus spears with the onion, white wine, olive oil, garlic, and lemon juice. 3. Add salt and freshly ground black pepper to taste. 4. 2 hours on low heat with a cover. 5. Serve warm.

Prawn curry 10 minutes for Preparing 2 hours for cooking 4 servings Ingredients: • • • • • • • • • •

500g king prawns, uncooked 2 tablespoons Olive oil 1 chopped onion 2 minced garlic cloves 1 tsp. curry powder 1/2 teaspoon cumin powder 1/2 tsp. coriander powder 400 g of canned, diced tomatoes Fish supply of 250 ml A teaspoon of honey

•

2 tablespoons of freshly chopped coriander

Instructions: 1. Over medium heat, warm the oil in a big pot. 2. After adding, sauté the onion and garlic for 3–4 minutes, or until tender. 3. Cook for one minute after adding the curry powder, cumin, and ground coriander. 4. Bring to a boil the tomatoes, fish stock, and honey. 5. Add the prawns after pouring the mixture into the slow cooker. 6. 2 hours on low heat with a cover. 7. Coriander should be freshly chopped and served hot.

Fish stew 10 minutes for Preparing 3 hours for cooking 4 servings Ingredients: • • • • • • • • • • • •

500 g White fish fillets 2 tablespoons Olive oil 2 chopped onions 2 minced garlic cloves 2 sliced carrots 2 cubed potatoes 400 g of canned, diced tomatoes 500 ml stock of fish Two bay leaves. 1/2 tsp. dry thyme. 2 teaspoons freshly chopped parsley Pepper and salt

Instructions:

1. Over medium heat, warm the oil in a big pot. 2. After adding them, sauté the onions and garlic for 3–4 minutes, or until tender. 3. Cook the potatoes and carrots for 5 minutes after adding them. 4. Bring to a boil after adding the tomatoes, fish stock, bay leaves, and thyme. 5. Add the fish fillets and pour the mixture into the slow cooker. 6. 3 hours on low heat with a cover. 7. With freshly chopped parsley, serve hot.

Prawn curry 10 minutes for Preparing 2 hours for cooking 4 servings Ingredients: 500g king prawns, uncooked 2 tablespoons Olive oil 1 chopped onion 2 minced garlic cloves 1 tsp. curry powder 1/2 teaspoon cumin powder 1/2 tsp. coriander powder 400 g of canned, diced tomatoes Fish supply of 250 ml A teaspoon of honey 2 tablespoons of freshly chopped coriander Instructions: 1. Over medium heat, warm the oil in a big pot. 2. After adding, sauté the onion and garlic for 3–4 minutes, or until tender. 3. Cook for one minute after adding the curry powder, cumin, and ground coriander.

4. Bring to a boil the tomatoes, fish stock, and honey. 5. Add the prawns after pouring the mixture into the slow cooker. 6. 2 hours on low heat with a cover. 7. Coriander should be freshly chopped and served hot.

Fish stew cooked slowly 10 minutes for Preparing 3 hours for cooking 4 servings Ingredients: 500 g White fish fillets 2 tablespoons Olive oil 2 chopped onions 2 minced garlic cloves 2 sliced carrots 2 cubed potatoes 400 g of canned, diced tomatoes 500 ml stock of fish Two bay leaves. 1/2 tsp. dry thyme. 2 teaspoons freshly chopped parsley Pepper and salt Instructions: 1. Over medium heat, warm the oil in a big pot. 2. After adding them, sauté the onions and garlic for 3–4 minutes, or until tender. 3. Cook the potatoes and carrots for 5 minutes after adding them. 4. Bring to a boil after adding the tomatoes, fish stock, bay leaves, and thyme. 5. Add the fish fillets and pour the mixture into the slow cooker. 6. 3 hours on low heat with a cover. 7. With freshly chopped parsley, serve hot. White wine with Mussels in a Slow Cooker

5 minutes for preparing 2 hours for cooking 4 servings Ingredients: 1.kg of mussels 3 tablespoons Olive oil 1 finely chopped onion 2 minced garlic cloves White wine, 150 ml. 2 teaspoons freshly chopped parsley Freshly ground black pepper and salt Instructions: 1. The mussels should be put in the slow cooker. 2. Over a moderate heat, warm the oil in a medium saucepan. 3. After adding, sauté the onion and garlic for 3–4 minutes, or until tender. 4. Bring to a boil after adding the white wine. 5. Over the mussels in the slow cooker, pour the mixture. 6. 2 hours on low heat with a cover. 7. With freshly chopped parsley, serve hot.

Cod and Leek Pie 10 minutes for Preparing 4 hours for cooking 4 servings Ingredients: 500 gram fillets of cod • 2 finely sliced leeks • 2 tablespoons Olive oil • 2 minced garlic cloves • 200 ml supply of fish • Double cream, 200 ml. • 2 teaspoons freshly chopped parsley

• • • •

Butter, 25g 75g grated Cheddar cheese 2 teaspoons of unbleached flour Pepper and salt

Instructions: 1. Cod fillets should be placed in the slow cooker. 2. Include the leeks, cream, parsley, fish stock, olive oil, garlic, and parsley. 3. Add salt and pepper to taste. 4. For four hours, cook on low with a cover. 5. Oven: Preheat to 200°C/Gas 6. 6. In a medium saucepan over low heat, melt the butter. 7. Stir for one minute after adding the flour. 8. As the sauce thickens, gradually incorporate the cream and fish stock from the slow cooker while constantly stirring. 9. Over the fish and veggies in the slow cooker, pour the sauce. 10. Sprinkle the grated cheese over top. 11. Place the baking sheet with the slow cooker inside the preheated oven. 12. The pie should be golden brown and the cheese should have melted after 20 minutes of baking. 13. Serve warm.

Fish Cakes 10 minutes for Preparing 3 hours for cooking 4 servings Ingredients: • • •

500 g White fish fillets 2 cubed potatoes 2 tablespoons Olive oil

• • • • • • •

1 finely chopped onion 2 minced garlic cloves 2 teaspoons freshly chopped parsley 2 teaspoons of unbleached flour 2 beaten eggs Two teaspoons of breadcrumbs Pepper and salt

Instructions: 1. In the slow cooker, put the fish fillets and potatoes. 2. Over a moderate heat, warm the oil in a medium saucepan. 3. After adding, sauté the onion and garlic for 3–4 minutes, or until tender. 4. After one minute, add the parsley. 5. Over the fish and potatoes in the slow cooker, pour the mixture. 6. 3 hours on low heat with a cover. 7. Oven: Preheat to 200°C/Gas 6. 8. Use a fork to mix the fish and potatoes together in a big bowl. 9. Season with salt and pepper and incorporate the flour, eggs, and breadcrumbs. 10. Combining thoroughly after mixing. 11. Create cakes by dividing the mixture into 8 equal sections. 12. The cakes should bake for 20 minutes, or until golden brown, on a prepared baking sheet. 13. Serve warm.

Spicy Fish Curry 10 minutes for Preparing 2 hours for cooking 4 servings Ingredients: • •

500 g White fish fillets 2 tablespoons Olive oil

• • • • • • • • • •

2 chopped onions 2 minced garlic cloves Curry powder, two tablespoons 2 teaspoons freshly chopped ginger 1 teaspoon cumin powder 1 teaspoon of coriander powder 400 g of canned, diced tomatoes Fish supply of 250 ml 2 tablespoons of freshly chopped coriander Pepper and salt

Instructions: 1. Over medium heat, warm the oil in a big pot. 2. After adding them, sauté the onions and garlic for 3–4 minutes, or until tender. 3. Cook for one minute after adding the curry powder, ginger, cumin, and ground coriander. 4. Bring to a boil the tomatoes and fish stock. 5. Add the fish fillets and pour the mixture into the slow cooker. 6. 2 hours on low heat with a cover. 7. Coriander should be freshly chopped and served hot.

Salmon prepared slowly with fennel 5 minutes for preparing 2 hours for cooking 4 servings Ingredients: • • • • • • •

500 g of salmon fillets Two sliced fennel bulbs 2 tablespoons Olive oil 2 minced garlic cloves Lemon juice, 2 teaspoons White wine, 2 teaspoons Freshly ground black pepper and salt

Instructions: 1. The salmon fillets should be put in the slow cooker. 2. Fennel, olive oil, garlic, lemon juice, and white wine should all be added. 3. Add salt and freshly ground black pepper to taste. 4. 2 hours on low heat with a cover. 5. Serve warm. Seafood stew cooked slowly 10 minutes for Preparing 3 hours for cooking 4 servings Ingredients: 500 g White fish fillets King prawns, 250 g, raw 2 tablespoons Olive oil 2 chopped onions 2 minced garlic cloves 2 sliced carrots 2 cubed potatoes 400 g of canned, diced tomatoes 500 ml stock of fish Two bay leaves. 1/2 tsp. dry thyme. 2 teaspoons freshly chopped parsley Pepper and salt Instructions: 1. Over medium heat, warm the oil in a big pot. 2. After adding them, sauté the onions and garlic for 3–4 minutes, or until tender. 3. Cook the potatoes and carrots for 5 minutes after adding them. 4. Bring to a boil after adding the tomatoes, fish stock, bay leaves, and thyme. 5. The fish fillets and prawns should be added after pouring the mixture into the slow cooker.

6. 3 hours on low heat with a cover. 7. With freshly chopped parsley, serve hot.

POULTRY Chicken with Coconut and Lime 10 minutes to prepare 6 hours for cooking 4 servings Ingredients: • 4 chunked, skinless, boneless chicken breasts • 1 onion, diced • 2 tablespoons of lime juice • 2 teaspoons of olive oil • 2 cloves of garlic, coarsely chopped • 250 ml Coconut milk,. • Two tablespoons of freshly chopped coriander Instructions: 1. Add the chicken to the hot oil in a big skillet. Cook to a golden brown color. 2. Insert the chicken into the crockpot. 3. Include the onion and garlic to the skillet and heat until they are tender. 4. Add the coconut milk and lime juice to the slow cooker along with the onion. 5. Cook the slow cooker on low heat for 6 hours with the lid on.

6. Remove the slow cooker's lid, then top with the coriander. 7. Accompany with mashed potatoes or cooked rice. 8. Enjoy!

Honey and mustard chicken 10 minutes for Preparing 6 hours for cooking 4 servings Ingredient: • • • • • • • •

Four skinless, boneless chicken breasts 2 tablespoons olive oil 2 finely minced garlic cloves 1 diced onion 2 tablespoons honey, 2 teaspoons whole grain mustard Worcestershire sauce, 2 tablespoons 2 tablespoons of freshly chopped parsley

Instructions: 1. The chicken is added to the hot oil in a big skillet. Cook to a golden brown color. 2. Enter the slow cooker with the chicken. 3. Cook the onion and garlic in the skillet until they are tender. 4. Add the honey, mustard, and Worcestershire sauce to the onion in

the slow cooker. 5. Cook for six hours on low heat with the lid on the slow cooker. 6. Remove the slow cooker's lid, then top with some parsley. 7. Serve with mashed potatoes or cooked rice. 8. Enjoy!

Chicken and Bacon Casserole 15 minutes for preparing 8 hours for cooking 4 servings Ingredient: • • • • • • • • • • •

4 chunked, skinless, boneless chicken breasts 2 tablespoons olive oil 4 rashers of diced streaky bacon 2 finely minced garlic cloves 1 diced onion 2 sliced carrots 2 diced potatoes 2 tablespoons of pureed tomato 200 ml of chicken broth 2 tablespoons Worcestershire sauce, Two tablespoons of freshly chopped parsley

Instructions: 1. The chicken is added to the hot oil in a big skillet. Cook to a golden brown color.

2. Enter the slow cooker with the chicken. 3. To the skillet, add the bacon, garlic, onion, carrots, and potatoes. Cook until tender. 4. Add the tomato puree, stock, and Worcestershire sauce to the slow cooker along with the vegetables. 5. Cook for eight hours on low heat with the lid on the slow cooker. 6. Remove the slow cooker's lid, then top with some parsley. 7. Serve with mashed potatoes or cooked rice. 8. Enjoy!

Creamy Chicken and Leek Pie 25 minutes for preparing 2 hours for cooking 4 servings Ingredient: • • • • • • • • • •

4 chunked, skinless, boneless chicken breasts 2 tablespoons olive oil 2 finely minced garlic cloves 1 diced onion 2 sliced leeks 2 tablespoons of all purpose flour 200 ml of chicken broth 2 tablespoons Double cream Two tablespoons of freshly chopped parsley Ready made shortcrust pastry weighing 300g

Instructions: 1. The chicken is added to the hot oil in a big skillet. Cook to a golden brown color. 2. Enter the slow cooker with the chicken. 3. Leeks, garlic, and onion should all be added to the skillet and cooked until tender. 4. Add the flour, stock, cream, and parsley to the slow cooker after adding the vegetables. 5. The pastry should be divided into four equal pieces and placed on top of the slow cooker. 6. Cook for two hours on low heat with the lid on the slow cooker. 7. Remove the slow cooker's lid before serving. 8. Enjoy!

Chicken and mushroom stroganoff 15 minutes for preparing 6 hours for cooking 4 servings Ingredient: • • • • • •

4 chunked, skinless, boneless chicken breasts 2 tablespoons olive oil 2 finely minced garlic cloves 1 diced onion 250 g of chopped mushrooms 2 tablespoons of pureed tomato

• • • • •

250 ml Vegetable stock Worcestershire sauce, 2 tablespoons 2 tablespoons Double cream Two tablespoons of freshly chopped parsley 2 tablespoons cornstarch

Instructions: 1. In an enormous skillet, warm the olive oil. Cook the chicken after being added until golden. 2. Enter the slow cooker with the chicken. 3. The mushrooms, onion, and garlic should all be added to the skillet and cooked until tender. 4. Add the tomato puree, stock, Worcestershire sauce, and cream to the onion and mushroom mixture that has been transferred to the slow cooker. 5. Cook for six hours on low heat with the lid on the slow cooker. 6. Remove the slow cooker's lid, then toss in the parsley. 7. Make a paste out of the cornflour and a little cold water, then stir it into the slow cooker. 8. 15 more minutes of cooking is required to thicken the sauce. 9. Serve with mashed potatoes or cooked rice. 10.

Enjoy!

Slow cooker chicken stuffed with bacon and cheese

20 minutes for preparing 4 hours for cooking 4 servings Ingredient: • • • • • • • •

Four skinless, boneless chicken breasts 4 rashers of diced streaky bacon 2 tablespoons olive oil 2 finely minced garlic cloves 1 diced onion 100 grams of grated cheddar cheese 2 teaspoons whole grain mustard Two tablespoons of freshly chopped parsley

Instructions: 1. The bacon is added to a big skillet of heated oil. Fry until thoroughly done, then put aside. 2. Cut a pocket lengthwise through each chicken breast. Place the bacon, cheese, and garlic inside each one. 3. The chicken breasts should be put in the slow cooker. 4. Cook the onion in the skillet until it softens. 5. Add the mustard to the onion as it is being transferred to the slow cooker. 6. Cook for 4 hours on low heat with the lid on the slow cooker. 7. Remove the slow cooker's lid, then top with some parsley. 8. Serve with mashed potatoes or cooked rice. 9. Enjoy!

Chicken and vegetable curry 20 minutes for preparing 4 hours for cooking 4 servings Ingredients: • • • • • • • • •

4 chunked, skinless, boneless chicken breasts 2 tablespoons olive oil 1 onion, diced 2 cloves of finely chopped garlic 2 sliced carrots 2 diced potatoes 1 chopped red pepper 2 teaspoons Curry powder, 250 ml of vegetable stock plus two tablespoons of freshly chopped coriander

Instructions: 1. Add the chicken to the hot oil in a big skillet. Cook to a golden brown color. 2. Insert the chicken into the crockpot. 3. To the skillet, add the garlic, onion, carrots, potatoes, and pepper. Cook until tender. 4. Add the curry powder and stock to the slow cooker along with the vegetables. 5. Cook the slow cooker on low heat for 4 hours with the lid on.

6. Remove the slow cooker's lid, then top with the coriander. 7. Accompany with naan bread or hot rice. 8. Enjoy!

Chicken and mushroom stroganoff 15 minutes for preparing 6 hours for cooking 4 servings Ingredients: • 4 chunked, skinless, boneless chicken breasts • 2 tablespoons of olive oil • 2 minced garlic cloves • 1 diced onion • 250g sliced mushrooms • 2 tablespoons of pureed tomato • two tablespoons of Worcestershire sauce • 250 milliliters of chicken stock. • 2 tablespoons Double cream, • 2 tablespoons of fresh parsley, chopped; • 2 tablespoons of cornflour. Instructions: 1. In a big skillet, heat the olive oil. Cook the chicken after being added until golden. 2. Insert the chicken into the crockpot. 3. Add the mushrooms, onion, and garlic to the skillet and simmer until the mushrooms are tender. 4. Add the tomato puree, stock, Worcestershire sauce, and cream to the

onion and mushroom mixture that has been transferred to the slow cooker. 5. Cook the slow cooker on low heat for 6 hours with the lid on. 6. Remove the slow cooker's lid, then toss in the parsley. 7. Make a paste out of the cornflour and a little cold water, then put it into the slow cooker. 8. Continue cooking for a further 15 minutes, or until the sauce is thick. 9. Accompany with mashed potatoes or cooked rice. 10. Enjoy!

Chicken and bacon carbonara 10 minutes for preparing 4 hours for cooking 8 servings Ingredients: • • • • • • • • •

8 chunked, skinless, boneless chicken breasts 1 onion, diced 4 rashers of chopped streaky bacon 2 teaspoons of olive oil 2 cloves of freshly chopped garlic 2 tablespoons of double cream 2 tablespoons of white wine 2 tablespoons of fresh parsley minced 2 teaspoons of parmesan cheese

Instructions: 1. Add the chicken to the hot oil in a big skillet. Cook to a golden brown color. 2. Insert the chicken into the crockpot. 3. Add the bacon, onion, and garlic to the skillet and heat until the vegetables are tender. 4. Add the cream, parmesan cheese, parsley, and white wine to the slow cooker along with the veggies. 5. Cook the slow cooker on low heat for 4 hours with the lid on. 6. Remove the slow cooker's lid and add a bit extra parmesan cheese. 7. Put boiled spaghetti on the table. 8. Enjoy!

Chicken and vegetable paella 20 minutes to prepare. 4 hours for cooking 4 servings Ingredients: • • • • •

4 chunked, skinless, boneless chicken breasts 2 tablespoons olive oil 1 onion, diced 2 cloves of finely chopped garlic 2 sliced carrots

• • • •

2 diced potatoes 1 chopped red pepper 2 teaspoons paprika, 250 ml of chicken stock, plus two tablespoons of freshly chopped parsley

Instructions: 1. Add the chicken to the hot oil in a big skillet. Cook to a golden brown color. 2. Insert the chicken into the crockpot. 3. To the skillet, add the garlic, onion, carrots, potatoes, and pepper. Cook until tender. 4. Add the paprika and stock to the slow cooker after adding the vegetables. 5. Cook the slow cooker on low heat for 4 hours with the lid on. 6. Remove the slow cooker's lid, then top with some parsley. 7. Accompany with naan bread or hot rice. 8. Enjoy!

LAMB, BEEF, AND PORK

Slow Cooker Pot Roast

15 minutes for preparing 8 to 10 hours for cooking 6 servings Ingredients: • 2 tablespoons of vegetable oil • 2 sliced onions • 2 minced garlic cloves • 2 pounds of trimmed, cubed 2 inch thick beef chuck. • 2 tablespoons tomato paste • 1 cup beef stock • 2 tablespoons of Worcestershire sauce • 1 teaspoon dried oregano • 1 tablespoon dry rosemary • 1 tsp. dried thyme • To taste, salt and pepper Instructions: 1. In a large skillet over medium high heat, warm the vegetable oil. 2. Add the onions and garlic and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the tomato paste, Worcestershire sauce, beef stock, meat cubes, rosemary, oregano, thyme, salt, and pepper. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Serve warm.

Lamb Curry 15 Minutes for preparing 6 to 8 hours for cooking 4 servings

Ingredients: • • • • • • • • • • • •

One onion, chopped; two cloves of garlic, minced; one tablespoon of freshly grated ginger; two teaspoons of ground cumin; one teaspoon of ground coriander. 1 teaspoon garam masala 1/2 teaspoon powdered turmeric a (14 ounce) can of diced tomatoes, two cups of chicken stock one pound of cubed boneless lamb To taste, add salt and pepper Add 1 cup of frozen peas

Instructions: 1. In a large skillet over medium high heat, warm the vegetable oil. 2. Include the onion, garlic, and ginger and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the tomatoes, chicken stock, cumin, coriander, turmeric, and garam masala along with the lamb cubes. 5. Combine by stirring. 6. Put the lid on and cook for 6 to 8 hours on low or 3 to 4 hours on high. 7. Include the frozen peas and blend by stirring. 8. Cook for an additional 15 minutes with a cover on. 9. Serve warm.

Beef Stew 15 Minutes for preparing 8 to 10 hours for cooking 4 servings Ingredients: • 2 tbsp. vegetable oil

• • • • • • • • •

2 pounds of trimmed, cubed 2 inch thick beef chuck. 1 chopped onion 2 minced garlic cloves 2 chopped carrots 2 diced celery stalks 1 cup beef stock 1 teaspoon rosemary and thyme dried 2 teaspoons of cornstarch, 2 tablespoons of cold water, and salt & pepper to taste

Instructions: 1. In a big skillet, heat the vegetable oil over medium high heat. 2. Include the meat cubes and simmer for 5 minutes, or until lightly browned. 3. Insert the beef cubes into the cooker on low heat. 4. Include the beef stock, rosemary, thyme, onion, garlic, carrots, and celery. Season with salt and pepper. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Combine the cornstarch and cold water in a small bowl. 8. Insert the slow cooker and whisk the mixture in. 9. Cook for an additional 15 minutes with a cover on. 10. Serve warm.

Slow cooker pork stew 15 minutes required for preparing 8 hours for cooking 4 servings Ingredients: •

2 pounds of cubed pork shoulder

• • • • • • • • • •

2 tablespoons of olive oil 1 chopped onion 2 minced garlic cloves 2 sliced carrots 2 chopped celery stalks 2 cups of chicken broth 1 cup of frozen peas 2 teaspoons of dried thyme 1 teaspoon of chopped black pepper 2 bay leaves

Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Include the pork cubes and simmer for 5 minutes, or until just lightly browned. 3. Insert the cubes of pork into the slow cooker. 4. Fill the slow cooker with the chicken stock, onion, garlic, carrots, celery, thyme, pepper, and bay leaves. 5. Combine by stirring. 6. Cover and cook for 8 hours on low or 4 hours on high. 7. Include the peas and blend by stirring. 8. Cook for an additional 15 minutes with a cover on. 9. Serve warm.

Slow Cooker Pork Chops 10 Minutes for preparing 6 hours for cooking 4 servings Ingredients: • 4 bone in pork chops, • 2 tablespoons each of brown sugar, Dijon mustard, and Worcestershire sauce, • 2 tablespoons of olive oil. • 1 teaspoon of garlic powder

• • • •

2 tablespoons of apple cider vinegar One tablespoon of onion powder 2 tsp. dry rosemary To taste, salt and pepper

Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Add the pork chops and heat for about 5 minutes per side, or until just lightly browned. 3. Insert the slow cooker with the pork chops. 4. Combine the brown sugar, mustard, Worcestershire sauce, apple cider vinegar, rosemary, garlic powder, onion powder, salt, and pepper in a small bowl. 5. Smother the pork chops with the mixture. 6. Cover and cook for 6 hours on low or 3 hours on high. 7. Serve warm.

Pulled pork 15 minutes for preparing 8 hours for cooking 8 servings Ingredients: • • • • • • • • • •

3 lbs. of boneless pork shoulder 2 tablespoons of olive oil 1 chopped onion 2 minced garlic cloves 2 teaspoons of chili powder 2 teaspoons smoked paprika 1 teaspoon cumin powder 1 teaspoon dried oregano 1 teaspoon ground coriander 1/2 teaspoon cinnamon, ground

• •

To taste, add salt and pepper 1 cup chicken stock

Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Add the pork shoulder and cook for about 5 minutes on each side, or until just lightly browned. 3. Insert the slow cooker with the pork shoulder. 4. Include the onion, garlic, cumin, paprika, cinnamon, oregano, coriander, chili powder, salt, and pepper. 5. Combine by stirring. 6. Cover the pork with the chicken stock. 7. Cover and cook for 8 hours on low or 4 hours on high. 8. Using two forks, shred the pork after removing it from the slow cooker. 9. Put the shredded pork back in the crockpot. 10. Combine by stirring. 11. Serve warm.

Slow Cooker Barbecue Ribs 10 minutes for preparing 6 hours for cooking 4 servings Ingredients: • • • • • • • •

4 lbs. of pork ribs 2 teaspoons brown sugar, 2 tablespoons chili powder 2 tablespoons olive oil. 2 teaspoons of smoked paprika 2 tablespoons of garlic powder 2 tablespoons of onion powder 2 tsp. dried oregano

• • •

2 tablespoons of cumin, ground To taste, salt and pepper 1/2 cup barbecue sauce

Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Add the ribs and heat for about 5 minutes per side, or until just lightly browned. 3. Place the ribs in the crockpot. 4. Combine the brown sugar, oregano, cumin, salt, pepper, chili powder, paprika, garlic powder, onion powder, and oregano in a small bowl. 5. Apply the blend on the ribs. 6. Cover and cook for 6 hours on low or 3 hours on high. 7. In a small saucepan set over medium heat, warm the barbecue sauce. 8. Apply the barbecue sauce to the ribs. 9. Cook for an additional 15 minutes with a cover on. 10. Serve warm.

Lamb Shanks 15 minutes for preparing 8 to 10 hours for cooking 4 servings Ingredients: • • • • • • • •

4 lamb shanks, 2 tablespoons of olive oil, 1 chopped onion, 2 minced garlic cloves. 1 chopped carrot 2 diced celery stalks two cups of beef broth two tablespoons of tomato paste

•

1 teaspoon each of dried thyme, dried oregano, and dried rosemary • 2 teaspoons of cornstarch, • 2 tablespoons of cold water, and salt & pepper to taste Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Add the lamb shanks and cook for about 5 minutes on each side, or until just faintly browned. 3. Place the lamb shanks in the crockpot. 4. Include the onion, garlic, carrot, celery, tomato paste, beef stock, oregano, thyme, rosemary, and salt and pepper. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Combine the cornstarch and cold water in a small bowl. 8. Insert the slow cooker and whisk the mixture in. 9. Cook for an additional 15 minutes with a cover on. 10. Serve warm.

Lamb and potato stew 15 minutes for preparing 6 to 8 hours for cooking 4 servings Ingredients: • • • • • •

2 tablespoons of vegetable oil 1 chopped onion 2 minced garlic cloves 2 tablespoons powdered cumin 1 teaspoon ground coriander 1 tablespoon freshly grated ginger

• • • • • • •

1 teaspoon garam masala 1/2 teaspoon powdered turmeric 1 14 ounces can of diced tomatoes, 2 cups of chicken stock and 1 pound of diced boneless lamb 2 potatoes, peeled and diced; salt & pepper to taste; 1 cup frozen peas

Instructions: 1. In a large skillet over medium high heat, warm the vegetable oil. 2. Include the onion, garlic, and ginger and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the tomatoes, chicken stock, cumin, coriander, turmeric, and garam masala along with the lamb cubes. 5. Combine by stirring. 6. Put the lid on and cook for 6 to 8 hours on low or 3 to 4 hours on high. 7. Include the potatoes and blend by stirring. 8. Cook for an additional 15 minutes with a cover on. 9. Include the frozen peas and mix well. 10. Cook for an additional 15 minutes with a cover on. 11. Serve warm.

Beef and Sweet Potato Stew

15 minutes for preparing 8 to 10 hours for cooking 4 servings Ingredients: •

2 tbsp. vegetable oil

• • • • • • •

2 chopped onions 2 minced garlic cloves 2 pounds of trimmed, cubed 2 inch thick beef chuck. 1 tablespoon tomato paste 2 cups beef stock 2 tablespoons of Worcestershire sauce 1 teaspoon each of dried thyme, dried oregano, and dried rosemary • 2 peeled and cubed sweet potatoes; salt and pepper to taste Instructions: 1. In a big skillet, heat the vegetable oil over medium high heat. 2. Add the onions and garlic and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the tomato paste, Worcestershire sauce, beef stock, meat cubes, rosemary, oregano, thyme, salt, and pepper. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Include the sweet potatoes and blend by stirring. 8. Cook for an additional 15 minutes with a cover on. 9. Serve warm.

Lamb and lentil stew 15 minutes. for preparing 6 to 8 hours for cooking 4 servings Ingredients: • 2 tablespoons of vegetable oil • 1 chopped onion • 2 minced garlic cloves • 2 tablespoons powdered cumin • 1 teaspoon ground coriander • 1 tablespoon freshly grated ginger

• • • • • • • •

1 teaspoon garam masala 1/2 teaspoon powdered turmeric 1 14 ounces can of diced tomatoes, 2 cups of chicken stock 1 pound of diced boneless lamb To taste, add salt and pepper 1 cup washed dried lentils 1 cup Frozen peas,

Instructions: 1. In a large skillet over medium high heat, warm the vegetable oil. 2. Include the onion, garlic, and ginger and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the tomatoes, chicken stock, cumin, coriander, turmeric, and garam masala along with the lamb cubes. 5. Combine by stirring. 6. Put the lid on and cook for 6 to 8 hours on low or 3 to 4 hours on high. 7. Include the lentils and blend by stirring. 8. Cook for an additional 15 minutes with a cover on. 9. Include the frozen peas and mix well. 10. Cook for an additional 15 minutes with a cover on. 11. Serve warm.

Beef and Mushroom Stew 15 minutes for preparing 8 to 10 hours for cooking 6 servings Ingredients: • • • •

2 tbsp. vegetable oil 2 chopped onions 2 minced garlic cloves 2 pounds of trimmed, cubed 2 inch thick beef chuck.

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two cups of beef stock two tablespoons each of tomato paste and Worcestershire sauce 1 teaspoon each of dried thyme and rosemary 2 teaspoons of cornstarch, 2 tablespoons of cold water, salt & pepper to taste One pound of quartered cremini mushrooms

Instructions: 1. In a big skillet, heat the vegetable oil over medium high heat. 2. Add the onions and garlic and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the beef stock, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Also include the meat cubes. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Combine the cornstarch and cold water in a small bowl. 8. Insert the slow cooker and whisk the mixture in. 9. Include the mushrooms and mix well. 10. Cook for an additional 15 minutes with a cover on. 11. Serve warm.

Beef Bourguignon 15 minutes for preparing 8 to 10 hours for cooking 6 servings Ingredients: • • • •

2 tbsp. vegetable oil 2 sliced onions 2 minced garlic cloves 2 pounds of trimmed, cubed 2 inch thick beef chuck.

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1 bottle (750 ml) of red wine 2 teaspoons Tomato paste, 2 tablespoons of Worcestershire sauce 1 teaspoon each of dried thyme and rosemary 2 teaspoons of cornstarch, 2 tablespoons of cold water, salt & pepper to taste

Instructions: 1. In a big skillet, heat the vegetable oil over medium high heat. 2. Add the onions and garlic and simmer for about 5 minutes, or until tender. 3. Insert the slow cooker with the ingredients. 4. Include the meat cubes, Worcestershire sauce, red wine, tomato paste, thyme, rosemary, salt, and pepper. 5. Combine by stirring. 6. Put the lid on and cook for 8 to 10 hours on low or 4 to 6 hours on high. 7. Combine the cornstarch and cold water in a small bowl. 8. Insert the slow cooker and whisk the mixture in. 9. Cook for an additional 15 minutes with a cover on. 10. Serve warm.

Pork and apples 15 minutes for preparing 6 to 8 hours for cooking 4 servings Ingredients: • • • • •

2 tablespoons vegetable oil 2 chopped onions 2 minced garlic cloves 2 pounds of trimmed and cubed boneless pork shoulder 1 teaspoon ground cinnamon

• • • •

1/2 teaspoon ground nutmeg 2 cups apple cider 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 2 apples, diced after being peeled, cored, and seasoned to taste

Instructions: 1. In a large skillet over medium high heat, warm the vegetable oil. 2. Include the pork cubes and simmer for 5 minutes, or until just lightly browned. 3. Insert the cubes of pork into the slow cooker. 4. Include the garlic and onions. 5. Drizzle the meat with the apple cider. 6. Include the apples, cinnamon, nutmeg, apple cider vinegar, brown sugar, and cinnamon. 7. Combine by stirring. 8. Cook covered for 6 to 8 hours on low or 3 to 4 hours on high. 9. To taste, add salt and pepper to the dish. 10. Serve warm.

Slow Cooker Pork and Apple Casserole 10 minutes for preparing 6 hours for cooking 4 servings Ingredients: • • • • • • •

2 tablespoons olive oil 2 pounds of cubed pork shoulder 2 chopped onions 2 minced garlic cloves 2 cups chicken broth, 2 teaspoons cornstarch, 2 cups chopped, peeled apples,

• • •

2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon each of ground cinnamon, dried thyme, and sage, and salt and pepper to taste

Instructions: 1. In a big skillet over medium high heat, warm the olive oil. 2. Add the pork cubes and cook for about 5 minutes, or until browned. 3. Add the onions and garlic and cook for about 5 minutes, or until tender. 4. Insert the garlic, onions, and meat into a slow cooker. 5. Stir together the chicken broth, brown sugar, apple cider vinegar, cinnamon, thyme, and sage in the slow cooker. 6. Cook on low for 5 to 6 hours with a cover on. 7. Combine cornstarch and 2 tablespoons of water in a small bowl. 8. Stir together the cornstarch mixture and add to the slow cooker. 9. Stir together the apples, salt, and pepper. 10. Cook the pork and apples under cover for a further 30 minutes, or until the pork is tender. 11. Present heat.

DESSERT Banoffee Pie 10 minutes 6 hours for cooking Servings: 10 Ingredients: • • • •

500 grams of shortcrust pastry, 500 grams of sliced bananas, 2 tablespoons of melted unsalted butter 150 grams of soft light brown sugar,

• 2 tablespoons of cornflour, • 150 ml of double cream, • 200 ml of whipping cream. Instructions: 1. Butter a slow cooker's bottom and sides, then line it with shortcrust pastry. 2. Fill the pastry with the bananas and set it aside. 3. Combine the cornflour, butter, sugar, and golden syrup in a bowl. 4. After adding the bananas, carefully whisk the mixture together. 5. Cook on low for 6 hours with a piece of foil covering the slow cooker's top. 6. Top each serving with a dollop of whipped cream and a drizzle of cream.

Sticky Toffee Pudding 20 minutes for preparing 4 hours for cooking Servings: 8 Ingredients: • Two eggs, • 150 grams of self rising flour, • 1 teaspoon bicarbonate of soda, • two tablespoons of golden syrup, • 200 grams of chopped dates, • 300 milliliters of boiling water, • two tablespoons of black treacle, • 150 grams of soft brown sugar, • 150 grams of melted unsalted butter • 150 milliliters of double cream. Instructions:

1. Pour the boiling water over the dates in a bowl. Allow to cool. 2. Stir well after adding the treacle, sugar, butter, eggs, flour, bicarbonate of soda, and golden syrup. 3. Pour the ingredients into a slow cooker that has been greased. 4. Cook the pudding for 4 hours on low, or until it has set. 5. Add a cream drizzle to the dish.

Slow Cooker Bread and Butter Pudding 10 minutes for preparing 4 hours for cooking Servings: 6 Ingredients: • • • • • • • •

80g of unsalted butter, melted; 10 thick slices of white bread sliced into cubes 500 milliliters of milk, 250 milliliters of double cream, two eggs, two tablespoons of cast iron sugar, two teaspoons of ground cinnamon two tablespoons of raisins.

Instructions: 1. Place the bread cubes in a slow cooker that has been greased on the bottom and the sides. 2. Pour the melted butter on top, then mix to incorporate. 3. Combine the milk, cream, eggs, sugar, and cinnamon in a separate bowl. 4. The mixture should be poured over the bread and combined. 5. Stir in the raisins after adding them. 6. Cook the pudding for 4 hours on low, or until it has set. 7. Warm with custard or cream and serve.

Apple and Rhubarb Crumble 10 minutes for Preparing 6 hours for cooking Servings: 6 Ingredients: • 500g Apples, peeled and sliced into small chunks; 500g Rhubarb, cut into 3 cm pieces • 140 grams of oats; • 120 grams of soft light brown sugar; • 120 grams of unsalted butter, chopped into little pieces; • 2 teaspoons of ground cinnamon. Instructions: 1. Fill a slow cooker with the rhubarb, apples, sugar, and cornstarch. To blend, stir. 2. Combine the oats, brown sugar, butter, and cinnamon in a separate bowl. 3. Then, after giving it a quick swirl, sprinkle the oat mixture on top of the fruit. 4. 6 hours on low heat should be enough to soften the fruit and crisp up the golden topping. 5. Top with ice cream or cream and serve warm.

Chocolate Fondue 10 minute for preparing 2 hours for cooking Servings: 6 Ingredients: • Assorted Fresh Fruit, for dipping, 300g Dark Chocolate,

• •

150ml Double Cream, 2 teaspoons Brandy.

Instructions: 1. The chocolate should be broken up into small pieces and placed in the slow cooker. 2. Stir in the brandy and cream after adding the chocolate. 3. Stir occasionally while cooking for two hours on low. 4. Include fresh fruit on the side for dipping.

Pie with caramel 15 minutes for preparing 4 hours for cooking Servings: 8 Ingredients: • • • • • • •

500 grams of shortcrust pastry, 500 grams of peeled and sliced apples, 2 tablespoons of melted unsalted butter, 2 teaspoons of ground cinnamon, 100 grams of soft light brown sugar, 2 tablespoons of cornflour, 150 milliliters of double cream.

Instructions: 1. Butter a slow cooker's bottom and sides, then line it with shortcrust pastry. 2. Fill the pastry with the apples and set it aside. 3. Combine the golden syrup, butter, sugar, cinnamon, and cornstarch in a bowl. 4. After adding the apples, carefully whisk the mixture together. 5. Cook on low for 4 hours with a piece of foil covering the

slow cooker's top. 6. Add a cream drizzle to the dish.

Apple and Ginger Crumble 10 minutes for Preparing 4 hours for cooking Servings: 6 Ingredients: • • • • • • • • •

500 grams of peeled and sliced apples; 2 tablespoons of fresh ginger; 2 tablespoons of golden syrup; 2 tablespoons of melted unsalted butter; 160 grams of caster sugar; 140 grams of oats; 120 grams of soft light brown sugar; 120 grams of unsalted butter 2 teaspoons of ground cinnamon.

Instructions: 1. In a slow cooker, combine the apples, ginger, syrup, butter, and sugar. 2. Combine the oats, brown sugar, butter, and cinnamon in a separate bowl. 3. Then, after giving it a quick swirl, sprinkle the oat mixture on top of the fruit. 4. Cook for 4 hours on low, or until the fruit is tender and the topping is crisp and golden. 5. Top with ice cream or cream and serve warm.

Cinnamon and Orange Baked Rice Pudding

10 minutes 6 hours for cooking Servings: 8 Ingredients: • • • • • • • •

500 grams of pudding rice, 800 ml of milk, 200 ml of cream, two teaspoons of honey, 100 g of soft light brown sugar, one teaspoon of ground cinnamon two oranges, juiced and zest two tablespoons of raisins.

Instructions: 1. Place the pudding rice in a slow cooker after greasing the bottom and sides. 2. Mix the milk and cream together after pouring them over. 3. Incorporate the honey, sugar, cinnamon, orange juice and zest, and raisins. 4. Cook the pudding on low for six hours, or until it is creamy and thick. 5. Warm with custard or cream and serve.

Ginger bread 20 minutes to prepare 4 hours for cooking Servings: 10 Ingredients: • •

500 grams of plain flour; 1 teaspoon bicarbonate of soda;

• •

2 teaspoons each of ground ginger and cinnamon; 150 grams of unsalted butter that has been melted; 150 grams of soft light brown sugar; • 150 milliliters of golden syrup; • 200 milliliters of milk • 2 eggs. Instructions: 1. Grease the slow cooker's bottom and sides. 2. Combine the flour, baking soda, ginger, and cinnamon in a bowl. 3. Stir until smooth after adding the butter, sugar, golden syrup, milk, and eggs. 4. Spread evenly inside the slow cooker after adding the mixture. 5. Cook the gingerbread for 4 hours on low, or until it is done. 6. Serve alongside ice cream or cream.

Chocolate Fudge Cake 10 minutes 4 hours for cooking Servings: 8 Ingredients: • • • • • • • • •

200 grams of plain flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 150 grams of soft light brown sugar, 150 milliliters of golden syrup, 200 milliliters of milk two eggs. 150 grams of unsalted butter, melted. 200 grams of chopped dark chocolate;

• •

2 tablespoons of cocoa powder 2 tablespoons of honey

Instructions: 1. Grease the slow cooker's bottom and sides. 2. Combine the flour, baking soda, cinnamon, and cocoa powder in a bowl. 3. Stir until smooth after adding the butter, sugar, golden syrup, milk, eggs, and honey. 4. Spread evenly inside the slow cooker after adding the mixture. 5. Add the chopped chocolate on top and quickly whisk. 6. Cook the cake for 4 hours on low, or until it has set. Accompany with ice cream or cream.

Conclusion We hope that this book has been a useful resource for you as you learn how to slow cook in a British kitchen. To help you get the most out of your slow cooker, we have provided some of our favorite recipes, advice, and techniques. To create your own distinctive masterpieces, make sure to experiment with various ingredients and recipes. Take a risk and savor the mouthwatering flavors of slow cooking!