200 Easy Slow Cooker Recipes

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roasting a double batch of squash and keeping some in the freezer for another risotto. Alternatively, you can blitz the squash with stock to make a delicious soup, or toss through freshly cooked pasta with some mascarpone to make a great sauce.

GARLIC CHICKEN CARBONARA

This is a simple family favourite with the addition of slow-cooked chicken breast. It’s great for informal entertaining too.

Preparation time: 10 minutes

Cooking time: 2–3 hours

Serves 4

300g (10oz) boneless chicken breast, about 2 breasts, cut into 2cm (¾in) pieces

100g (3½oz) pancetta, cut into 2cm (¾in) pieces

1 tbsp plain flour

1 garlic clove, peeled and finely chopped

100ml (3½fl oz) white wine

Sea salt and freshly ground black pepper

100ml (3½fl oz) double cream

400g (14oz) dried spaghetti

2 egg yolks, beaten

2 tbsp chopped fresh flat-leaf parsley

Place the chicken and pancetta in the slow cooker dish and sprinkle the flour over the top. Mix well with a wooden spoon until the meat is coated in the flour. Add the garlic and wine and season generously with salt and pepper. Cover with the lid and cook on low for 2–3 hours, stirring every now and again if you’re around, until the sauce is thick and no longer tastes floury.

After cooking, remove the slow cooker dish from the heated base and beat in the cream, making sure there are no lumps remaining. Leave to stand for about 5 minutes to cool slightly.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes or until tender but still firm to the bite (al dente). Drain, keeping about 2 tablespoons of the cooking water if you can.

Add the egg yolks to the chicken mixture and mix quickly to combine. Check the seasoning, adding more salt and pepper if necessary.

Tip the cooked pasta and the reserved cooking water into the sauce and mix well. Scatter the chopped parsley over the top and serve immediately on warm plates with a green salad.

ONE-POT MOROCCAN CHICKEN WITH COUSCOUS

This easy recipe tastes fabulous and is just as good for entertaining as it is for a mid-week supper.

Preparation time: 10 minutes

Cooking time: 4¼–5¼ hours

Serves 4

Sea salt and freshly ground black pepper

4 chicken legs, skin removed

1 tbsp olive oil

25g (1oz) butter

2 large onions, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp ground cinnamon

1 tsp ground ginger

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon (preferably unwaxed)

250g (9oz) couscous

4 tbsp roughly chopped fresh coriander leaves

Season the chicken legs with salt and pepper. Warm the olive oil and butter in a large frying pan. When hot, add the chicken legs and cook for about 5 minutes or until golden on both sides. Arrange the chicken in the slow cooker dish in a single layer and pour any cooking juices over the top. Scatter the diced onions in a layer over the chicken and add the garlic, spices and citrus zest.

Using a small, serrated knife, cut the top and bottom from the citrus fruit, then place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Holding the citrus fruit over a small bowl to catch any juice, slice between the thin membranes to release the segments. Do this with each orange and the lemon and add the segments to the chicken together with any juice. Cover with the lid and cook on low for 4–5 hours or until the chicken is tender and there is no pink meat.

Thirty minutes before you wish to eat, sprinkle the couscous over the top and cover again. Cook for 30 minutes or until the couscous is tender. Run a fork through the couscous to separate the grains, then spoon onto warm plates and top with the chicken and sauce. Sprinkle the coriander over and serve. Great with a dressed green salad.

ITALIAN SAUSAGE AND RED WINE RAGOUT

This tasty dish is great for a mid-week supper, or served from a large platter when entertaining at home.

Preparation time: 10 minutes

Cooking time: 4¼–6¼ hours, plus cooking the pasta

Serves 4

400g (14oz) (about 6) fresh Italian sausages (most major supermarkets have an Italian variety in their sausage selection)

2 tbsp olive oil

1 tsp fennel seeds