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Slow Cooker Broccoli Cheddar Soup**Ingredients:**- 500g broccoli florets- 1 onion, diced- 1 potato, chopped- 2 garlic cl...
10/09/2026

Slow Cooker Broccoli Cheddar Soup

**Ingredients:**
- 500g broccoli florets
- 1 onion, diced
- 1 potato, chopped
- 2 garlic cloves, crushed
- 750ml vegetable stock
- 150g cheddar cheese, grated
- 100ml thickened cream
- 1 tbsp butter
- Salt and pepper, to taste
- Crusty bread, to serve

**Method:**
Melt the butter and toss the onion around for a minute or two before tipping it into the slow cooker with the broccoli, potato, garlic and stock. Cover and cook on low for five hours, or on high for two and a half, until the vegetables are soft enough to mash easily. Blend the soup right in the pot with a stick blender until smooth, then stir through the cheese and cream until melted and well combined. Season to taste with salt and pepper, ladle into bowls and serve warm with crusty bread on the side.

Slow Cooker Philly Cheesesteak Sandwiches**Ingredients:**- 800g beef scotch fillet, thinly sliced- 1 brown onion, sliced...
09/09/2026

Slow Cooker Philly Cheesesteak Sandwiches

**Ingredients:**
- 800g beef scotch fillet, thinly sliced
- 1 brown onion, sliced
- 1 green capsicum, sliced
- 2 garlic cloves, crushed
- 250ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 8 slices provolone cheese
- 4 long bread rolls
- Salt and pepper, to taste

**Method:**
Layer the beef, onion, capsicum and garlic into the slow cooker, then pour over the stock and Worcestershire sauce and sprinkle with oregano, salt and pepper. Cover and cook on low for six hours, or on high for three, until the beef is fork-tender and the vegetables have softened right through. Use tongs to pile the beef mixture generously into the split rolls, then lay the provolone slices over the top while the meat is still hot so it melts naturally. Pop the filled rolls under a hot grill briefly if you'd like the cheese extra bubbly, then serve immediately.

Slow Cooker Baby Back Ribs**Ingredients:**- 1.5kg baby back ribs- 1 tbsp smoked paprika- 1 tsp garlic powder- 1 tsp onio...
09/09/2026

Slow Cooker Baby Back Ribs

**Ingredients:**
- 1.5kg baby back ribs
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 250ml barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar

**Method:**
Rub the ribs all over with smoked paprika, garlic powder, onion powder, salt and pepper, then curl them around the inside of the slow cooker so they fit snugly. Mix the barbecue sauce, brown sugar and vinegar together, then pour half over the ribs, keeping the rest aside for later. Cover and cook on low for seven to eight hours, or on high for four, until the meat is tender enough to pull away from the bone easily. Brush over the reserved sauce, then pop under a hot grill for a few minutes to caramelise before serving.

Slow Cooker New Orleans Red Beans and Rice**Ingredients:**- 400g dried red kidney beans, soaked overnight- 200g smoked s...
09/09/2026

Slow Cooker New Orleans Red Beans and Rice

**Ingredients:**
- 400g dried red kidney beans, soaked overnight
- 200g smoked sausage, sliced
- 1 onion, diced
- 1 green capsicum, diced
- 2 celery sticks, diced
- 3 garlic cloves, crushed
- 1 litre chicken stock
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 bay leaves
- Cooked rice, to serve

**Method:**
Drain the soaked beans and tip them into the slow cooker along with the sausage, onion, capsicum, celery and garlic. Pour over the stock, then stir through the smoked paprika, cayenne pepper and bay leaves until well mixed. Cover and cook on low for eight hours, or on high for five, until the beans have turned soft and creamy and the flavours have melded beautifully. Remove the bay leaves, then mash a few beans against the side of the pot to thicken the mixture slightly. Serve hot, spooned generously over steaming bowls of rice.

Slow Cooker Chicken and Sweetcorn Soup****Ingredients:**- 2 chicken breasts- 400g tin sweetcorn, drained- 1 onion, diced...
09/09/2026

Slow Cooker Chicken and Sweetcorn Soup**

**Ingredients:**

- 2 chicken breasts

- 400g tin sweetcorn, drained

- 1 onion, diced

- 2 garlic cloves, crushed

- 1 litre chicken stock

- 1 tbsp soy sauce

- 1 tsp fresh ginger, grated

- 2 eggs, lightly beaten

- 1 tbsp cornflour mixed with water

- Spring onions, to serve

**Method:**

Simply place the chicken breasts into the slow cooker with the sweetcorn, onion, garlic, stock, soy sauce and ginger, stirring gently to combine. Cover and cook on low for six hours, or on high for three, until the chicken is tender enough to shred easily. Lift out the chicken, shred it with two forks, then return it to the pot. Stir in the cornflour mixture to thicken slightly, then slowly drizzle in the beaten eggs, stirring gently to create silky ribbons. Scatter over spring onions and serve warm in bowls.

Slow Cooker Poor Man's Stew**Ingredients:**- 500g beef mince- 4 potatoes, chopped- 2 carrots, sliced- 1 onion, diced- 1 ...
08/09/2026

Slow Cooker Poor Man's Stew

**Ingredients:**
- 500g beef mince
- 4 potatoes, chopped
- 2 carrots, sliced
- 1 onion, diced
- 1 tin chopped tomatoes
- 500ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp mixed herbs
- 1 tbsp plain flour
- Salt and pepper, to taste

**Method:**
Brown the mince in a hot pan for a few minutes to bring out extra flavour, then transfer it into the slow cooker with the potatoes, carrots and onion. Stir in the chopped tomatoes, stock, Worcestershire sauce and mixed herbs, mixing everything together well. Cover and cook on low for 8 hours, or on high for 4 hours until the vegetables are tender and the mince is fully cooked. If you'd like a thicker stew, mix the flour with a splash of water and stir it through during the final twenty minutes. Season to taste and serve hot with crusty bread.

Slow Cooker Saucy Steak Pasta**Ingredients:**- 600g braising steak, diced- 1 onion, diced- 2 garlic cloves, crushed- 400...
08/09/2026

Slow Cooker Saucy Steak Pasta

**Ingredients:**
- 600g braising steak, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 tsp Worcestershire sauce
- 1 tsp dried mixed herbs
- 250g penne pasta
- Parmesan, grated, to serve

**Method:**
Tip the steak, onion, garlic, chopped tomatoes, tomato purée, stock cube, Worcestershire sauce and mixed herbs into the slow cooker, stirring to combine. Cover and cook on low for seven to eight hours, or on high for four, until the steak is fork-tender and the sauce has developed a deep, rich flavour. Cook the pasta separately according to packet instructions during the final twenty minutes, then drain and fold it through the saucy steak mixture until well coated. Spoon into bowls and finish with a generous grating of parmesan before serving.

Slow-Cooker Spaghetti Bolognese**Ingredients:**- 500g beef mince- 1 onion, finely chopped- 1 celery stick, diced- 1 carr...
08/09/2026

Slow-Cooker Spaghetti Bolognese

**Ingredients:**
- 500g beef mince
- 1 onion, finely chopped
- 1 celery stick, diced
- 1 carrot, grated
- 3 garlic cloves, crushed
- 2 tins chopped tomatoes
- 1 tbsp tomato purée
- 150ml beef stock
- 1 tsp mixed herbs
- Salt and pepper, to taste
- Spaghetti and parmesan, to serve

**Method:**
Fry the mince in a hot pan until nicely browned, then spoon it into the slow cooker with the onion, celery, carrot and garlic. Pour in the chopped tomatoes, tomato purée and stock, then sprinkle over the mixed herbs and give it all a good stir. Pop the lid on and let it cook gently on low for 7 to 8 hours, or on high for 4 hours until rich, thick and full of flavour. Taste and adjust the seasoning, then pile generously onto cooked spaghetti with a good grating of parmesan to finish.

Slow Cooker Honey Garlic Chicken**Ingredients:**- 6 chicken thigh fillets- 3 garlic cloves, crushed- 4 tbsp honey- 3 tbs...
07/09/2026

Slow Cooker Honey Garlic Chicken

**Ingredients:**
- 6 chicken thigh fillets
- 3 garlic cloves, crushed
- 4 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp grated ginger
- Pinch of chilli flakes
- 1 tbsp cornflour + 2 tbsp water
- Spring onions and sesame seeds, to garnish

**Method:**
Lay the chicken thighs into the slow cooker in a single layer. Whisk together the garlic, honey, soy sauce, ketchup, ginger and chilli flakes in a small bowl, then pour the mixture evenly over the chicken, turning the pieces so they're well coated. Cover and cook on low for five hours, or on high for two and a half, until the chicken is soft and cooked right through. Blend in the cornflour and water towards the end to give the sauce a lovely glossy thickness. Sprinkle with spring onions and sesame seeds before serving with rice.

Slow Cooker Chicken Noodle Soup**Ingredients:**- 3 chicken breasts- 2 carrots, diced- 1 leek, sliced- 1 onion, diced- 2 ...
04/09/2026

Slow Cooker Chicken Noodle Soup

**Ingredients:**
- 3 chicken breasts
- 2 carrots, diced
- 1 leek, sliced
- 1 onion, diced
- 2 garlic cloves, crushed
- 1.5 litres chicken stock
- 1 tsp dried mixed herbs
- 1 bay leaf
- 150g vermicelli noodles
- Salt and pepper, to taste

**Method:**
Add the chicken breasts to the slow cooker along with the carrots, leek, onion and garlic, then pour over the stock and drop in the mixed herbs and bay leaf. Cover and cook on low for five hours, or on high for two and a half, until the chicken is soft and cooked right through. Take the chicken out, break it into chunks using two forks, then pop it back into the pot. Drop in the noodles and cook uncovered for a further ten minutes until softened. Season to taste and serve hot.

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