Tender meals cooked slow or fast

Slow Cooked Porridge with Apple; the family will go to school warm and full with this recipe: Add two cups of porridge and four cups of water and stir. Add two diced apples and place in the middle. Cook on low overnight. Serve hot with cream and brown sugar. Enjoy!

I love slow cooked food, especially for dinner in winter! But the my best slow cooker recipe is one I wake up to on a sunday morning. I like to call it Warm Porridge Salad. And you can pop in what ever you want! I usally make it with steel cut oats, oats, milk, apple slices, dried apricots or berries, cinamon, and sometimes some really healthy stuff like chia seeds and psyllium husks. It is so delicious on a cold winter morning with a spoonful of honey!

I make a great chicken soup which would be even easier if I had a slow cooker! Put 2 diced potatoes, a diced onion, 2 diced carrots, 2 diced sticks of celery, 2 finely chopped garlic cloves and 4 chicken thighs in a large pot. Pour over 6 cups of chicken stock. Cook for 4 hours or so. Take the chicken out and shred the meat, then return it to the pot. Yum! Especially this time of year.

I'm a fan of Breville's FB page (Kate Ryan) :) kate1485 at hotmail dot com My super easy (but very tasty and economical) beef and vegie casserole: Ingredients: 500g chuck steak (or similar stewing beef), 1 large brown onion, 1 clove garlic, 2 medium potatoes, 2 medium carrots, 1/2 cup red wine, 1 1/2 cups beef stock Method: Cut the steak into roughly 2 cm chunks, dice the onion, carrots and potatoes and finely chop or crush the garlic. Mix them altogether in your lovely new Breville slow cooker. Pour over the wine and stock, turn on and get ready for your house to smell wonderful! Near the end of cooking time (I usually cook it for around 4-5 hours), add a little cornflour slurry if you want the juices to thicken more. Serve over rice, pasta or mashed potato.

I love, love, love my slow cooker and this meal is the tastiest ever! Mexican Chicken Soup Ingredients 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 1x 425g can red kidney beans, drained 1x 425g whole kernel corn, drained 2x 425g cans diced tomato 1x packet taco seasoning 3x whole skinless, boneless chicken breasts Shredded Cheddar cheese; to serve Sour cream; to serve Crushed corn chips; to serve Jalapeño chillies, diced; to serve (optional) Directions 1.Place the onion, capsicums, red kidney beans, corn and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 3-4 hours. 2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken breasts and return into soup; continue cooking for 1 hour. 3.Serve topped with shredded Cheddar cheese, a dollop of sour cream, crushed corn chips and diced Jalapeños if you can handle 'em!

Pizza Chicken. I love the combination of flavours and textures of this meal. Serves: 8 Ingredients: 8 boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon dried Italian seasoning, 1 onion, chopped 3 cloves garlic, 2 capsicums cut into 1" pieces, 2 cups pasta or pizza sauce, 2 ounces sliced pepperoni, 1 cup shredded pizza cheese. Preparation: Sprinkle chicken with salt, pepper and Italian seasoning and place in a 4-5 quart crockpot. Top with onions, garlic, and capsicums and pour pasta or pizza sauce over all. Top with pepperoni. Cover and cook on low 4-6 hours until chicken is thoroughly cooked. Stir well, then sprinkle with cheese and let stand 5 minutes to melt cheese. Serve over hot cooked pasta or rice.

Brown 4 lamb shanks and place in slow cooker. Add 2 cans apricot nectar and 1 cup of water. Add a sprig each of rosemary, parsley and coriander, and a couple of cinnamon sticks. Half way through cooking (about 2 hours) add a cup of chopped apricots and a cup of prunes. Complete cooking and serve over couscous.

Brown 1 kg of diced chuck steak and throw into the slow cooker with a tin of diced tomatoes, a packet of french onion soup mix and a tablespoon of dark brown sugar. Cook on low for 4 - 6 hours until meat is meltingly tender. So easy and so yum! It's delicious with creamy mashed potatoes and is also yummy made into pies with puffed pastry.

SPICED BRAISED BEEF WITH SWEET POTATOES preparation time 15min / cooking time 4hrs 15min Ingredients 1 1/2 pounds beef chuck, cut into chunks 2 sweet potatoes , cut into 1/2-inch-thick 1 28-ounce can whole peeled tomatoes 1 large red onion, cut into wedges 1/2 cup dried apricots 2 teaspoons ground cumin 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne salt 1 10-ounce box couscous (1 1/2 cups) 1 15-ounce can chickpeas, rinsed 2 cups baby spinach (1 1/2 ounces) 1/4 cup roasted almonds, chopped Directions 1.In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water. 2.Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours. 3.Ten minutes before serving, prepare the couscous according to the package directions. 4.Add the chickpeas to the slow cooker and cook until heated through,( 2 to 3 minutes.) Stir in the spinach. Serve with the couscous and sprinkle with the almonds. This recipe has become a staple in our house. It's easy, hearty and delicious.

Venison ala Jude 2 shallots or half an onion 3 rashers bacon chopped finely cinnamon stick 1/2 tsp allspice 1 inch knob ginger fresh grated grated lemon or lime rind fresh oregano or marjoram 2 bay leaves 1/2 cup red wine pref leftover sparkling burgundy 1 tsp honey decent venison roast piece left whole marinade meat in ingredients overnight in slow cooker bowl Cook in slow cooker turning meat once during cooking process serve with mash or polenta with truffle salt and whatever vegies you have on hand, the juices you use as the gravy

SLOW COOKER LAMB CURRY INGREDIENTS 500 gms Lamb, cut into cubes 4 Potatoes, cut into quarters 2 Carrots, slices 1 Onion, sliced 4 Cloves Garlic 1 Large Sweet Potato, cubed 750 mls of Beef Stock 1 Green Capsicum, sliced 300ml Coconut Cream Salt and pepper to taste Cooked rice to serve CURRY FLAVOURS 2 Tsp Curry Powder 1 Tsp Ground Ginger 1 Tsp Mustard Powder 1 Tsp Ground Cumin 1/2 Tsp Mixed Spice LET'S PUT IT ALTOGETHER 1. Place the potato, sweet potato, onion, garlic and carrot into the slow cooker. 2. Coat the lamb in the spices and add to the slow cooker, add remaining spices that don't stick to the lamb. 3. Add the beef stock and salt and pepper to taste. 4. Cook on high for 6 hours. 5. 30 minutes before serving add the capsicum and coconut cream and stir to combine. 6. Serve with rice.

My FAV is Lamb Shanks... There cheap bits of lamb and the kids LOVE it! Slow Cooker Lamb Shanks 1 tablespoon oil 2-3 lamb shanks 1 large onion, peeled and diced 500g dry soup mix 1/2 cup tomato paste or 1 can chopped tomatoes 1/4 cup Worcestershire sauce 3-4 cups diced vegetables: carrots, potatoes (scrubbed, skin on), parsnips, turnips, corn, celery, capsicum 3 litres stock 1 tablespoon dried mixed herbs Salt and pepper Heat oil in a large pot or frypan. Add shanks and cook over a medium heat until browned on each side. Put shanks in the slow cooker and add remaining ingredients. Cover and cook for 4-6 hours on ‘high’ setting or 8-10 hours on ‘low’ setting. Using tongs or a fork, remove meat from bones and coarsely chop or shred. Remove bones from soup. Add herbs. Taste and season, adding more tomato paste and Worcestershire, if required. If time permits, refrigerate soup so any fat that sets on the surface can easily be removed. The flavour will only improve when soup is reheated as required. Tip: Add diced fresh or canned tomatoes. Add parsley stems for added flavour. If left whole they are easy to remove before serving. Substitute soup mix with brown or white rice, pasta or baked beans.

Slow cooked Rice Pudding Ingredients Nonstick cooking spray 4 cups cooked rice 112 ounce can evaporated milk 1cup milk 1/3cup sugar 1/4cup water 1cup raisins, dried cranberries, and/or dried cherries 3tablespoons butter, softened 1tablespoon vanilla or vanilla bean paste 1teaspoon ground cinnamon Directions 1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. 2. In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water. Stir in raisins, butter, vanilla, and cinnamon. Transfer mixture to the prepared cooker. 3. Cover and cook on low-heat setting for 2 to 3 hours. Stir gently before serving.

LEMON-SAUCED PUDDING (SLOW COOKER) 1 cup plain flour ½ cup sugar 2 tsp baking powder 2 tsp grated lemon peel 1/8 tsp salt ½ cup milk 2 tbsp cooking oil 1 ¾ cups hot water ¼ cup lemon juice ¾ cup sugar Measure first 7 ingredients into a bowl and mix well. Turn into a 3.5 litre slow cooker. Stir hot water, lemon juice and sugar together in a separate bowl. Pour carefully over batter. Place 5 paper towels between top of slow cooker and lid. Cook on HIGH for about 2 hours.

my favourite slow cooker meal is my corned beef, I just put the meat, carrots , onion and some mixed herbs and cover with a bottle of ginger beer. cook on low for 8 hours or high for 4-6 hours. It is delicious and so tender, YUM !!

Pumpkin soup slow cooker style! (My friends had never made soup in their slow cooker before I gave them this.) 1 tablespoon olive oil 1 medium pumpkin, peeled, seeded and cubed 1 medium onion, chopped 3 cups chicken stock, or as needed 1 sprig fresh rosemary 1 sprig fresh thyme 1 sprig fresh sage 2 small cinnamon sticks 2 bay leaves 1/2 cup heavy cream (fresh herbs can be subsituted with dry but we live fresh) Heat the olive oil in a large frypan over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken stock to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours. Once finished remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve!!

My recipe consists of "just chuck it in and hope for the best"! Mainly using chuck steak, vegies (onion, carrot, potato), dash of Worcestershire sauce, sometimes tomato paste and beef stock or gravy powder. It always smells delicious anyway!

Slow cooked Guinness Beef Casserole ~ 1kg beef diced, 2 tbsp plain flour, 6 whole baby onions peeled, 2 cloves garlic, 1 carrot sliced, 1 large potato diced, a good shake of worcestershire and soy sauce, 2 1/2 cups beef stock, 2 tbsp brown sugar, 440g can of Guinness, salt and pepper. 1) Prepare the beef roll in plain flour. Preheat frypan and brown beef, onion and garlic until golden. 2) Transfer to slow cooker add vegetables, beef stock, sauces and guinness to pot. 3) Cook for 40 mins on low setting. Till meat is tender. Thicken with plain flour if required. Serve with pasta or warm bread rolls.

My FAV slow cooked meal is Beef Strog!! My wife makes it sooo well!! Preparation Time 15 minutes 1/3 cup olive oil 1/4 cup flour 2 kg chuck or round steak, cut into thin strips 3 cloves garlic, crushed 1/2 cup tomato paste 1 cup beef stock 500g mushrooms, sliced 300 ml sour cream Salt and freshly ground black pepper method 1. Dust beef in flour, shaking off excess flour. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker. 2. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 3. In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper.