Slow Cooker Recipes

[Trillian]

Chicken and Rice Casserole - posted by Christy
Serves 4

1 (10 3/4 ounce) can Healthy Request Cream of Chicken soup ( I just buy a healthy options cream of chicken )
1 cup skim milk
1/2 cup (one 2.5 ounce jar) sliced mushrooms, undrained
1 cup finely chopped celery
1/2 cup finely chopped onion
1 cup uncooked rice
16 ounces skinned and boned uncooked chicken breast, chopped

Spray a slow cooker container with cooking spray. In prepared container, combine chicken soup, skim milk, and undrained mushrooms. Stir in celery, onion and uncooked rice. Add chicken pieces. Mix well to combine. cover and cook on LOW for 4 to 6 hours. Mix well before serving.


Hearty Meatball Chowder - posted by Christy

1 cup water
2 cans tomato soup
2 medium potatoes -- diced
1 can diced tomatoes
11 1/2 ounces V-8® vegetable juice -- 1/ 11.5 oz. can
1 can corn -- whole kernal
1 can green beans -- cut
1/2 teaspoon thyme -- dried
1/4 teaspoon pepper
1 pound ground beef, extra lean
1 teaspoon garlic -- minced

Mix beef and garlic. Make small meat balls & brown. Place meatballs and all other ingredients in crockpot and set on low for 6-8 hours.

These are 2 from the WW recipes. I didn't go by the meatballs recipe entirely...I used frozen corn rather than canned and green beans I used fresh ones.

Tortilla Soup - posted by Christy

6 cups chicken stock
1 can diced tomatoes
1/2 onion chopped
2 bay leaves
1 tbsp ancho chilli's chopped (I just use jalepeno in Australia because I can find it)
1 tsp cumin
1 clove garlic minced
salt & pepper
EITHER 1 roast chook taken apart & thrown in, OR 800gm chopped chicken meat
1 cup corn kernels
1 avocado (chopped with lemon juice on it)
1 handful coriander chopped
6 corn tortillas (or 3 flour tortillas)

Put the stock, garlic, cumin, tomatos, bay leaves & salt & pepper in your slow cooker. Lightly colour your chicken with onion in fry pan until just sealed & pop in slow cooker, OR just pull apart your roast chicken & put in with onion. I put this in for 1 hour on high and then add corn and put on low for 2-4 hours depending on chicken meat.

10 minutes before serving, slice tortillas into 2cm strips & shallow fry in fry pan in olive oil or light canola oil and drain on kitchen paper.

To serve, put soup in bowl throw in 2 spoons of chopped avocado, tortilla strips & sprinkle with coriander. You "could" put a dollop of sour cream over the top if you feel like it. Serve with warmed tortillas & butter, or you could serve with a small salad topped with capsicum, corn, black olives & guacamole. (thats for dinner tonight)

ETA this is a very low fat SC meal, just the tortilla's frying would be the issue... so if you are on a diet you could bake the tortilla's until they are crispy I suppose, or if you are lazy chuck in some tortilla chips (preferably corn tortilla)

Dach's Kick Ass Chicken Soup - posted by Dachlostar
I made a kick-arse chicken soup yesterday that you could feed an army on. here's my recipie
1 whole chicken (with as much fat and skin removed as possible & cut down the middle butterfly style - browning optional)
1 tin diced tomatoes
1 lemon
3 cloves crushed garlic
1 or 2 potatoes
1 or 2 carrots
1 diced onion
vege stock
chilli, salt, pepper, herbs
water
1 tin chick peas
1 tin beans (kidney or mixed)

Put a whole chicken in the SC with a tin of tomatoes, potatoe (chopped into quarters), carrot, a tin of tomatoes, onion, about half a container of the cambell's vege stock (you could use the chicken one), the juice from one lemon, 3 cloves of garlic crushed, salt, pepper, herbs(I used some basil and some dried mixed herbs), chilli and water. Put it on auto all day. An hour before its time to eat it get a pair of tongs and break the chicken up and pick out every bone you can find (this is a bit time consuming). Every time you come across a piece of vege crush it in the tongs to mush it up. After you've taken out all the bones add the drained and washed beans & chick peas and put the lid back on until dinner time.
Serve with bread.

Greek Lamb - posted by Cailin
One easy carve lamb roast.

In a bowl mix dried oregano, rosemary, parsley, lemon pepper, garlic powder, salt (to your tasting but enough of a mix to coat the whole lamb) mix the herbs with olive oil to make an oily herby paste (it made up about 1/8th cup of mix). Then coat lamb all over. Put in SC on foil balls and cook as you would normally. We put ours in for 3 hrs on high and 3 on low.

Then I made a traditional greek salad with tomato, lettuce, kalamata olives, purple onion, cucumber and fetta. I added the meat (all chopped up) and mixed it all together. I would have added some greek dressing but we didn't have any and it still tasted FANTASTIC.

Roti - posted by Debbie Lee
1 cup white flour
1 cup brown flour (wheatmeal or any other)
Hot water (enough to make a dough)
1 teaspoon oil (optional)

Other items needed:
Tava or fry pan
Extra oil for brushing the tava
Rolling pin
Wooden board for rolling roti
Extra flour for rolling roti

Method
In a medium or large size bowl add both flours.
Mix together. Add hot water little by little
and mix with a fork until you have a soft dough.
Knead dough for 6 to 8 minutes until it is smooth.
Add a teaspoon of oil if it sticks to your palm
and continue kneading for a minute more.

Set an Indian tava or any other cast iron
frying pan to heat over a medium/low flame
until the tava heats up.

Divide dough in 8 or 12 balls depending
on the size you want. Using a little dry flour
roll out the first ball until it is
about 6 to 8 inches in diameter.
Pick up rolled dough gently into the palm
of your hand and slap it on to the freshly greased hot tava.
Let it cook on low/medium heat for about a minute.
Flip it over with a spatula. Let it cook for a further minute
making sure that roti is not sticking to the tava.
Move around roti on the tava gently
to prevent it from sticking.
After a minute or two flip the roti again.
Cook for a further minute.
This time the roti may puff up. Take off tava after a minute.
Transfer to a large napkin.
Fold napkin over roti to keep it soft.
Continue cooking other rotis in the same fashion
until all are done and keep piling cooked rotis
one on top of the other in the same napkin.

Serve with curry. Will stay good on counter top
for a couple of days. Could be frozen,
wrapped in a napkin in a plastic bag
and warmed up in a microwave before serving.

Vegetable Curry - posted by Debbie Lee
4 Large Onions, chopped
2 cloves of garlic, crushed
5 tsp curry powder
350g lentils
2 litres vegetable stock
3 tsp lemon juice
Salt and Pepper
4 large carrots, diced
2 apples, peeled, cored and chopped
125g sultanas (I left these out cos Neil's not a fan).
3 medium potatos, chopped

Saute' onion, carrots and garlic lightly (you could probably skip this step but I did it because I want the carrots to be soft). Put into SC. Add remaining ingredients and stir. Cook for 5-8 hours. Ensure the vegetables are immersed during cooking.
If you don't want potatos in the curry, just double the amount of lentils.
Serve with rice.

[Trillian]

Durban Curry - posted by Kimashswan

In a pan heat about 1 tbsp cooking oil, medium heat.
Add 1 onion sliced lengthwise, and about 2 cloves crushed garlic, saute for about 2-3 minutes till onion begins to turn translucent, then add 1/2 tsp turmeric, and 1 tbsp curry powder (I used a mixed masala), saute that, till the spices have started to turn to oil (by that I mean they no longer look like powder). Then brown 1kg meat in that mixture. Tip all into the crock, and add 1-2 tins chopped tomatoes. (You can use fresh ones, about 6-8). Mix it all up and leave for about 5 hours on low. Then peel and halve 4 - 6 potatoes, pop them into the SC, mix around a little, and then leave them for another 2 hours, and voila, lamb curry to die for. I served it with rice


Chicken Parmesan (5.5 Points) - posted by Tigergirl1980

Serves 4

2 tsp Olive Oil
4 Skinless chicken breasts
1 1/3 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp Sugar
Pinch of Celery seeds (I couldn't fnd any so used a few shakes of celery salt instead)
2 tbsp Dry Red Wine
1/2 Cup Shredded mozzarella cheese
2 tbsp Grated parmesan cheese

Heat the oil in a non-stick skillet over med-high heat. Add the chicken and cook until lightly browned. Combine the chicken and the next 5 ingredients in the slow cooker. Cover and cook on LOW for 4 hours (the recipe says 6-8 but I find chicken breasts only need about 4) Combine the cheeses in a small bowl and sprinkle them over the chicken. Cook until the cheeses are melted, about 15 mins.

I assume from this recipe they cut the chicken up but I left them breasts whole and they were fine, but you could cut them up and you could probably leave the browning and just chuck it all in.

Per serving: 249 cal, 8.3g fat, 364mg sodium, 1.3g fibre


Veg Soup - posted by Kimashswan

1kg punnet mixed veg (butternut, baby marrow, petti pans, carrots, baby potatoes - they're called "potjie (poy-kee) packs" here. Potjie is a stew we do in a cast iron pot over low coals.)
1 large butternut
about 1/2 a shredded cabbage
2 packets Royco Minestrone (dry) soup, with water to mix per instruction
extra water to cover the veggies.

I put this on for 6 hours on high and stirred once or twice during the cooking time.
I mashed it roughly with a potato masher to break up the veggies, and then added 2 tins of Tomato and Onion mix, and 1 tin Baked Beans in tomato sauce. Stirred it all up. And my gosh, Yummo!!!!!
BTW I have a 7l SC