Burgandy Chicken Casserole - posted by Kimashswan


8 chicken thighs, skinned
salt & pepper, to taste
1 onion, sliced
100 g brown mushrooms, sliced
1 red pepper, sliced
1 packet ROYCO Spicy Tomato & Onion Soup
350 ml water
75 ml red wine
15 ml tomato paste
5 ml Worcestershire sauce
1 ml dried thyme

Place chicken pieces in SC. Season and cover with onion, mushroom and red pepper.
Combine remaining ingredients and pour over chicken and vegetables.

Cover and cook for about 6 hours on low.

Remove chicken pieces and stir sauce before serving.
Serves 4-6
Freeze very well

Asparagus or mushroom chicken - posted by pebbles2820

kg chicken
1 tin of either cream of asparagus or cream of mushroom soup
extra mushrooms or asparagus if you want
1/2 a cup of water
salt and pepper

Osso Bucco - posted by Cailin

I kg Osso Bucco
2 Large Carrots Chopped into chunks
One Onion segmented and halved
1 tin romas chopped
generous sprinkling of tuscan seasoning
garlic powder
Splash of red
mushroom stock cube
tsp beef stock and 1/2 cup water

Beef & Mushroom Casserole - posted by Blackbird

2kg chuck steak
2 medium onions
1 clove garlic
8 medium mushrooms cut into chunks
1 tblspn smoked paprika (normal will do)
2 tblspns tomato paste
1 1/2 cups red wine
1/2 cup beef stock

Cube, flour and seal the beef and put into SC. In same frypan, fry onions and garlic til transluscent then add mushrooms. Cook 2 mins. Add paprika and tom paste, cook 2 mins. Add wine and simmer for a few mins to cook off alcohol. Add to beef in cooker as well as stock. Cook on low 6-8 hours and adjust seasoning at end.

Cheese Fondue - posted by Tigergirl1980

1 1/4 cups Cheese spread
1 cup Grated Cheddar cheese
2 tbsp Grated Parmesan cheese
2 tbsp Chopped chives
1/8 tsp Garlic powder
1/8 tsp Cayenne pepper (you could use normal or leave that out)
1/4 cup White wine (or alcohol-free wine or milk)

Place all ingredients in 3.5L SC (you would double or even triple the recipe for bigger SC's or depending on the quantity that you want) Stir well. Cover. Cooke on Low for 2 to 2 1/2 hours until quite warm.

Ratatouille - posted by Blackbird
1 large onion, chopped
2 cloves garlic, crushed
2 tblspns tomato paste
2 eggplants cut into 3cm dice (seems big but trust me)
2 med zucchinis sliced into 1cm rings
1 red and 1 green capsicum cut into 3 cm pieces
2 x 400g cans chopped tomatoes
2 tblspns fresh thyme (I used 1 tspn dried)
Salt & pepper

Place all ingredients except salt and pepper in SC. Coko for 3-4 hrs on high or 6-7 hrs on low. Season to taste.

I also added about 2 tspns sugar towards the end - a chef friend taught me to do this with tomato dishes to help balance the acid.