Needs a Slow Cooker Recipe

Slow Cooker Chicken Saté
Ingredients

600g chicken thighs, cut into strips
4 tbsp smooth peanut butter
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
200ml coconut milk
2 garlic cloves, minced
Fresh coriander & lime wedges to serve

Method

Mix peanut butter, soy sauce, sweet chilli, lime juice, cumin, paprika, garlic and coconut milk straight into the slow cooker. Stir until smooth, then add the chicken strips and coat well. Set on low for 7 hours until the chicken is tender and the sauce thickens into a rich, glossy coating. Give it a gentle stir halfway through. Serve over fluffy jasmine rice or warm flatbreads, scattered with fresh coriander and a squeeze of lime.

Slow-Cooker Beef Bourguignon

**Serves:** 6 | **Prep:** 15 mins | **Cook:** 8 hrs (low)

Ingredients

- 900g braising beef, cubed
- 200ml red Burgundy wine
- 150ml beef stock
- 2 tbsp tomato purée
- 200g smoked lardons
- 250g chestnut mushrooms, halved
- 3 garlic cloves, crushed
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 fresh thyme sprigs
- 1 bay leaf
- Salt & black pepper

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Method

Fry lardons in a hot pan until golden, then brown the beef in batches and tip everything into the slow cooker. Add all remaining ingredients, stir well, then season generously. Pour over the wine and stock, place the lid on and cook on low for 8 hours until the beef is meltingly tender and the sauce is deeply rich. Discard the bay leaf and thyme, then serve piping hot with crusty bread or creamy mashed potato.

Omg guys our fudge turned out amazing well chuffed for our 1st time 😍😍 thanks for all ur help today, Liam now thinks we’re making this every Friday lol no way cause I will eat the lot lol xx

5 bars cheap milk chocolate
1 can of condensed milk
2 small bars of Cadbury’s caramel
Topped with caramel buttons.

Well my favourite HM Fudge is still the Chocolate Orange one, but after yesterday’s creation the Family now love this one - Peanut M&M Fudge.
It’s literally just 5 bars of 100g cheap chocolate and 1 can of Condensed milk.
Melt in the slow cooker (usually 35/40mins), Mix thoroughly and pour into moulds. I don’t have to wait for any crusts to form.

Excuse my OCD M&M placement 😂😂 We have 2 pieces after dinner and this makes the perfect portion size.

Slow Cooker Chilli con Carne**

**Servings:** 5

**Ingredients:**

* 500 grams lean beef mince
* 1 large onion, finely diced
* 3 garlic cloves, crushed
* 1 red pepper, chopped
* 400 grams tin chopped tomatoes
* 400 grams tin kidney beans, drained
* 2 tablespoons tomato purée
* 2 teaspoons smoked paprika
* 1 teaspoons ground cumin
* 1 teaspoons mild chilli powder
* 1 teaspoons dried oregano
* 1 teaspoons dark chocolate, grated
* 200 milliliters beef stock

**Method:**
Brown 500 grams lean beef mince in a hot frying pan with 1 large onion, finely diced and 3 garlic cloves, crushed for 5–6 minutes until no pink remains, then drain any excess fat. Tip the browned mince into the slow cooker along with 1 red pepper, chopped, 400 grams tin chopped tomatoes, 400 grams tin kidney beans, drained, 2 tablespoons tomato purée, 2 teaspoons smoked paprika, 1 teaspoons ground cumin, 1 teaspoons mild chilli powder, 1 teaspoons dried oregano, 1 teaspoons dark chocolate, grated, and 200 milliliters beef stock, and give everything a good stir so all the spices are well combined throughout. Place the lid on and cook on LOW for 8 hours or HIGH for 3–4 hours. About 20 minutes before serving, taste and adjust seasoning. The chilli should be thick, glossy and deeply fragrant. Serve over fluffy rice or with warm crusty bread and a dollop of soured cream.

Slow-Cooker Sausage Casserole
Servings: 6

Ingredients

8 pork sausages
2 garlic cloves, crushed
1 large onion, sliced
2 carrots, chopped
400 grams tinned chopped tomatoes
400 grams tinned butter beans, drained
2 tablespoons tomato purée
1 teaspoon smoked paprika
200 milliliters chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon dried mixed herbs
1 pinch salt and black pepper

Method

Start by quickly browning the sausages in a hot frying pan for 3–4 minutes until they turn golden, then transfer them into the slow cooker. Add the sliced onion, chopped carrots, crushed garlic, chopped tomatoes, butter beans, tomato purée, smoked paprika, chicken stock, Worcestershire sauce, and dried mixed herbs directly into the slow cooker with the sausages. Season with salt and black pepper, then gently stir everything together. Cover with the lid and cook on LOW for 7–8 hours or on HIGH for 4 hours until the sauce becomes thick, rich, and deeply flavoured. Serve hot with crusty bread or creamy mashed potatoes.

Slow-Cooker Lamb Shank**
Meltingly tender British-style lamb shank, slow-cooked with rosemary, red wine & root veg — effortless Sunday comfort in a pot.

**Servings:** 2

Ingredients

* 2 lamb shanks
* 2 tablespoons olive oil
* 1 large onion, roughly chopped
* 3 garlic cloves, crushed
* 2 carrots, chunked
* 2 celery sticks, sliced
* 250 milliliters red wine
* 400 milliliters lamb or beef stock
* 2 tablespoons tomato purée
* 2 fresh rosemary sprigs
* 1 teaspoons salt
* 0.5 teaspoons black pepper

Method

Heat olive oil in a large pan over high heat and sear the lamb shanks for 3–8 minutes each side until deep golden brown all over, then transfer them straight into the slow cooker. Add the onion, garlic, carrots, and celery around the shanks. Mix the red wine, lamb or beef stock, and tomato purée together, then pour it over the meat and vegetables. Add rosemary sprigs, salt, and black pepper. Cover and cook on LOW for 8 hours until the lamb is very tender and falling off the bone. Serve with creamy mash and spoon the rich cooking juices over the top.

Slow-Cooker Gammon in Coke
A British classic made effortlessly — sticky, tender gammon slow-cooked in cola for a rich, caramelised finish.

Servings: 6

Ingredients

1.5 kilograms unsmoked gammon joint
2 liters full-fat Coca-Cola
1 onion, halved
1 teaspoons black peppercorns
2 bay leaves
2 tablespoons English mustard
3 tablespoons dark brown sugar
12 whole cloves

Method

Place the gammon joint into the slow cooker and add the halved onion, black peppercorns, and bay leaves. Pour over the Coca-Cola until the meat is mostly submerged. Cook on low for 8 hours) until the gammon becomes completely tender and pulls apart easily at the edges. Once cooked, carefully remove the gammon and transfer it to a roasting tin. Peel away the skin while keeping the fat layer intact, then score the fat in a diamond pattern and stud each diamond with cloves. Mix the English mustard and dark brown sugar into a thick paste and spread it evenly over the surface. Roast in a preheated oven at 200°C fan for 20–25 minutes until golden, sticky, and caramelised. Let it rest for 10 minutes before carving and serving.

Slow Cooker Coffee Fudge
A rich, velvety British-style fudge with a bold espresso kick — made effortlessly in your slow cooker.

**Servings:** 16

**Ingredients:**

* 397 grams condensed milk (1 tin)
* 400 grams dark chocolate chips
* 2 tablespoons instant espresso powder
* 50 grams unsalted butter
* 1 teaspoons vanilla extract
* 1 pinch sea salt flakes

**Method:**
Combine 397 grams condensed milk (1 tin), 400 grams dark chocolate chips, 2 tablespoons instant espresso powder, and 50 grams unsalted butter directly into your slow cooker and set it on low heat, allowing everything to melt slowly together for 120:00 minutes, stirring every now and then until the mixture becomes completely smooth and glossy. Once silky, stir in 1 teaspoons vanilla extract and 1 pinch sea salt flakes, then pour the mixture into a lined 20cm square tin. Let it cool at room temperature for 180:00 minutes, then place it in the fridge until fully set and firm. Once chilled and solid, lift it out and cut into neat squares, finishing with an extra pinch of sea salt on top if desired.

Baileys fudge already for our neighbours birthday!

500G of white cheap chocolate
380G (ish) of cheap milk chocolate
1 x can of condensed milk
200ml baileys (I used Aldis version!)

All together in the slow cooker on high for 45 mins, stirring every 15 mins, turned out into dish. Chilled on the worktop for 30 minutes and then into the fridge all night!

Just sliced it now and it’s a perfect texture and definitely taste the baileys🫠🤭

Enjoy!