Slow Cooker Recipes Liana's Kitchen

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Slow Cooker Recipes Liana's Kitchen

All my favourite slow cooker recipes shared in one place!

27/09/2026

Slow Cooker Beef Ragu 👇

Cals: 750 | Protein: 63g | Fibre: 8g (approx cals per serving)

This makes 4 generous servings (it could stretch to 5 or 6 smaller portions)

800g lean stewing beef
1 onion, sliced
3 cloves garlic, crushed
2 sticks celery, chopped
150g carrots, chopped
800g chopped tomatoes
2 tbsp tomato puree
2 bay leaves
2 tsp dried thyme
100ml beef stock
salt and pepper to taste
400g tagliatelle

1. Add everything to the slow cooker except the tagliatelle, stirring together until well mixed.
2. Cook on low for around 8 hours or high for around 5 hours. The beef is ready when it’s tender and pulls apart easily.
3. Remove the bay leaves, then use two forks to break up the beef and stir it through the sauce. Taste and add salt and pepper as needed. Cook the tagliatelle according to the packet instructions, drain it and serve with the ragu spooned over the top.

24/09/2026

A very quick and easy to prepare korma curry using a jar of paste 👇

Slow Cooker Chicken Korma Curry 👇

8 to 10 small boneless chicken thighs (you can also use 4 chicken breasts)
1 onion, chopped
2 cloves garlic, crushed
200ml chicken stock (made from 1 chicken stock pot)
Korma curry paste
50g ground almonds
2 tsp ground coriander
2 tsp ground ginger
4 tbsp double cream
Fresh coriander (optional garnish)
2 tbsp almond flakes (optional garnish)

1. Add the chicken, chopped onions and crushed garlic to the slow cooker bowl.
2. Make up the chicken stock with 200ml of hot water and a chicken stock pot.
3. Stir in the korma paste, I used 150g, but you can use more or less depending on your tastes.
4. Stir in the ground almonds and spices (ground coriander and ginger).
5. Pour the korma sauce over the chicken, onions and garlic in the slow cooker and stir everything around.
6. Place the lid on the slow cooker and set off on high for 3 to 4 hours or low for 6 to 8 hours.

If the sauce is too thin at the end of the cooking time you can thicken it up with some cornflour (I didn't need to do this).

22/09/2026

Slow Cooker Pulled Pork👇

1.5kg-2kg boneless shoulder pork
2 tsp smoked paprika
2 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 clove garlic crushed
200ml tomato ketchup
1 tbsp white w**e vinegar
1 tbsp Worcestershire sauce
Salt and pepper to taste, optional

1. Mix the sugar, smoked paprika, garlic and onion powder together. Add the crushed garlic, tomato ketchup, white w**e vinegar and Worcestershire sauce. Combine everything until everything is well combined.
2. Add the pork shoulder joint to the slow cooker and pour the pulled pork rub/sauce over the top.
3. Set the slow cooker off on low for 8 hours or on high for 4 hours.
4. The pork is ready to be pulled apart when the cooking time is up. You can take the joint out and do it in a separate bowl or chopping board or just do it straight in the slow cooker pot. I tend to opt for the latter; if you do, just be really careful not to burn yourself on the slow cooker.
5. Serve the pulled pork in brioche buns with coleslaw, or in tacos, or with your favourite sides.

21/09/2026

One of my favourites, Tuscan chicken (also called Marry Me Chicken!) 🤩

We mainly do this one on the hob but when I know I'm going to be busy around dinner time I'll cook it in the slow cooker, it's super simple and tastes lovely.

Slow Cooker Tuscan Chicken 👇

👉 Nutrition per serving: Cals: 524 | Protein: 57g

This recipe makes four generous portions. It can be stretched to serve five or six when served with pasta, rice, potatoes or plenty of vegetables.

1 kg boneless chicken thighs (you can use chicken breast but cook for less time)
1 onion, chopped
2 cloves garlic, crushed
100ml chicken stock (made from one chicken stock pot)
2 tsp dried Italian seasoning
½ tsp salt
½ tsp black pepper
80g chopped sun-dried tomatoes
100ml double cream
1 tbsp cornflour
100g fresh spinach chopped
grated Parmesan cheese optional, for serving

1. Add all the ingredients to the slow cooker apart from the cream, cornflour, spinach and optional cheese.
2. Set the slow cooker off on low for 4 to 6 hours or high for 2 to 3 hours. The chicken should be cooked all the way through (75°C).
15 minutes before the end of the cooking time, in a small bowl, whisk together the double cream and cornflour. Stir this into the slow cooker along with the spinach and cook for a further 5 to 10 minutes.
3. Taste the sauce and season with additional salt and pepper if needed.
4. Serve the Tuscan chicken hot, optionally topped with grated Parmesan cheese. Tastes great with mashed potatoes and green beans, pasta or even just some crusty bread. Yum.

19/09/2026

Slow Lamb Curry 👇

600 g lamb diced
2 onions chopped
3 garlic cloves crushed
1 tbsp fresh ginger grated (or 1tsp ground ginger)
6 tbsp. curry paste*
2 tsp ground cumin
1 tsp ground cinnamon
4 tbsp. tomato puree
400 g tomatoes fresh or tinned
1 vegetable stock cube dissolved in 50ml hot water
A handful of baby spinach optional

1. Mix all the ingredients together in the slow cooker, apart from the spinach, if using.
2. Set off on low for 6-8 hours, or until the lamb is soft and tender. If you are adding spinach, lift the lid and stir in and leave to cook for a further 20 minutes.
3. Serve with rice / naan bread.

18/09/2026

Slow Cooker Thai Green Style Curry 👇

🔥 516 calories (not including sides such as rice)
💪 52g protein
🌿 4g fibre

This fragrant, creamy curry is packed with tender chicken and crunchy vegetables, with plenty of heat from the Thai green curry paste. It’s really easy to prepare and the slow cooker does most of the work!

🌶️ Mae Ploy curry paste (my favourite!) is already quite spicy, so the extra green chillies are completely optional.

Ingredients – Serves 4

1kg boneless chicken thighs
3 tbsp Thai green curry paste
400ml full-fat coconut milk
1 tbsp garlic and ginger paste
1 tbsp fish sauce
1 tbsp brown sugar
1 lemongrass stalk (optional)
2 kaffir lime leaves (optional)
2 green chillies (optional)
1 green pepper, sliced
100g baby corn
100g mangetout

1. Mix the curry paste and coconut milk together in the slow cooker.

2. Add the garlic and ginger paste, fish sauce, sugar, lemongrass, kaffir lime leaves and chillies.

3. Add the chicken, submerging it in the mixture. Cook on low for 4–5 hours or high for 3–4 hours.

4. Add the green pepper, baby corn and mangetout for the final 30 minutes so they keep a little bite.

Remove the lemongrass and kaffir lime leaves before serving, then enjoy with rice or noodles 😋

Would you add the extra chillies, or is Thai green curry paste hot enough for you? 🌶️

16/09/2026

410 calories | 37g protein | 11g fibre per serving

⭐ Slow Cooker Beef Keema Curry ⭐

This is a really easy slow cooker dinner—just add everything apart from the peas and leave it to cook. I’ve included potatoes in the recipe, so it makes a filling meal without needing rice on the side.

Ingredients - Serves 4

500g beef mince (I used 5% fat)
800g chopped tomatoes (2 x 400g tins)
500g potatoes, peeled and chopped into small cubes
2 onions, chopped
2 garlic cloves, thinly sliced
1 red chilli, sliced
1 tbsp garam masala
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground ginger
300g frozen peas
Salt and black pepper

1. Add the chopped tomatoes and spices to the slow cooker and stir together.
2. Add the mince, potatoes, onions, garlic and chilli. Break up the mince and stir everything well.
3. Put the lid on and cook on low for 8 hours or high for 4 hours.
4. Stir in the frozen peas for the final 30 minutes. If the sauce needs to thicken, leave the lid off during this time.
5. Check the potatoes are tender, then season to taste and serve.

Make sure the potatoes are chopped fairly small so they cook through properly. You can also swap the beef for lamb mince if you prefer.

15/09/2026

Slow Cooker Curried Pulled Pork👇

1.5 kg pork shoulder joint
1 onion, sliced
3 cloves garlic, crushed
2 peppers, chopped
2 chillies, sliced (optional)
180g curry paste
400g chopped tomatoes

1. Add the pork to the slow cooker.
2. Add the onion, garlic, peppers and chillies.
3. Mix the curry paste with the passata/choppped tomatoes and pour over the pork joint.
4. Put the lid on and cook on low for 7 to 10 hours.
5. Remove the pork from the slow cooker and put on a chopping board or in a bowl. Remove the skin and any string. Using two forks, pull the pork apart and return it to the slow cooker, mixing it in with the sauce.
6. Serve with potato wedges, in tortilla wraps, with some naan bread, or over rice.

12/09/2026

Slow Cooker Pork Ragu🍝

Approx. per serving: 500 calories | 38g protein | 3g fibre
Serves 6 – nutrition is for the ragu only.

This slow cooker pork ragu is rich, comforting and incredibly easy to prepare 😋

Made with pork mince, bacon lardons, tomatoes and plenty of finely chopped vegetables, it develops a lovely deep flavour as it slowly cooks. Simply add everything to the slow cooker and leave it to work its magic!

Serve it with linguine or your favourite pasta, then finish with a little grated cheese. It’s also a brilliant batch-cooking recipe, with enough for six generous portions 🍝

Would this go down well in your house?

11/09/2026

Is anyone using the slow cooker today?

How about a beef and broccoli in the slow cooker👇

⭐ Approx. per serving: 485 calories | 55g protein ⭐
(Not including rice, noodles or optional garnishes)

🥦 Slow Cooker Beef and Broccoli - Serves 4

This is a really easy homemade version of a takeaway favourite. The beef becomes lovely and tender in the slow cooker, then the broccoli is added near the end so it doesn’t turn too soft 😋

👉 Ingredients

1kg lean diced beef
250ml beef stock
3 garlic cloves, crushed
120ml light soy sauce
1 tbsp sesame oil
75g soft brown sugar
350g broccoli florets, fresh or frozen
2 tbsp cornflour
Spring onions and sesame seeds, optional

1. Add the beef to the slow cooker.

2. In a jug, whisk together the beef stock, garlic, soy sauce, sesame oil and brown sugar. Pour the sauce over the beef and give everything a good stir.

3. Cook on HIGH for 4 hours or LOW for 6 hours, until the beef is tender.

4. Remove around 60ml of the sauce and mix it with the cornflour until smooth. Stir it back into the slow cooker, then add the broccoli.

5. Cook for another 20–30 minutes, until the sauce has thickened and the broccoli is tender.

6. Serve with rice or noodles and, if you like, some sliced spring onions and sesame seeds 😊

We tend to use 1kg of diced beef as we find that better feeds 4 of us – especially as 2 have quite large appetites! You can however reduce the amount of beef – to between 500g and 750g and it will still be enough to serve 4. I would keep all other measurements the same.

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