More Slow Cooker Recipes

Chicken and lemon soup (#ulink_3cf59fb1-106f-5ead-8e31-eb42d7a3b25d)

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6½–8½ HOURS

SERVES 4

Slow cooking the chicken on the bone before adding it to the soup gives it a wonderful flavour.

750g (1lb 10oz) chicken wings

1 celery stick, trimmed and finely diced

1 leek, trimmed and finely diced

1 garlic clove, peeled and crushed

1 fresh lemon thyme sprig, plus extra to garnish (or use 1 ordinary thyme sprig)

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 large potato, peeled and cut into small 1cm (½in) cubes

3 tbsp double cream

Sea salt and freshly ground black pepper

Place the chicken wings, celery, leek, garlic, thyme and lemon zest and juice into the slow cooker dish and mix well. Cover with the lid and cook on high for 2 hours, stirring halfway through cooking.

After 2 hours, carefully pour enough boiling water into the slow cooker dish to cover the chicken and stir to combine. Cover with the lid again and cook on low for a further 4–6 hours (the longer the better).

Strain the chicken and vegetables through a sieve into a large saucepan. Pick over the chicken, discarding any skin or bone but saving the meat, and add the meat to the pan. Bring to the boil over a high heat, skimming with a slotted spoon to remove any remaining skin, sinew or bits of vegetable that have escaped the straining process.

Add the potato to the soup and simmer for 10 minutes or until the potato is tender. Remove the pan from the heat and stir in the cream. Season to taste with salt and pepper and serve immediately sprinkled with a few lemon thyme leaves.

I ALSO LIKE …

to use baby pasta or risoni (a type of pasta that looks like large grains of rice, used in soups, salads, stews, stuffings, etc.) instead of potato in this soup.

Thai pumpkin soup (#ulink_0d0e3138-d2b0-56df-8a39-41085375b377)

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS

SERVES 4–6

Butternut squash or pumpkin tastes great in Thai recipes. Here it makes a comforting, smooth soup, which is great for everyday food or as a starter when entertaining.

1.5kg (3lb 5oz) butternut squash or pumpkin, peeled, deseeded and cut into chunks

1 red onion, peeled and diced

2.5cm (1in) piece fresh root ginger, peeled and grated

1–2 tsp red Thai curry paste, or to taste

1 litre (1¾ pints) hot vegetable stock

150ml (5fl oz) coconut milk

1 tbsp lime juice

1 tbsp fish sauce, or to taste

1 tbsp demerara sugar

Fresh coriander leaves, to garnish

Place the butternut squash or pumpkin in the slow cooker dish together with the onion, ginger and curry paste and mix well until the pumpkin is coated. Cover with the lid and cook on high for 2 hours or until the squash is really tender. Remove the slow cooker dish from the base, but leave the slow cooker switched on.

Place the squash or pumpkin and any cooking juices into a food processor and blitz, adding a little of the hot stock to loosen the mixture, until smooth. Gradually add the remaining stock.

Return the mixture to the slow cooker dish and add the coconut milk, lime juice and fish sauce. Place the dish back onto the heated base and replace the lid. Cook for 1 hour or until hot.

Season the soup with more fish sauce and the sugar to taste. Ladle into warm bowls and sprinkle with coriander leaves before serving.

I ALSO LIKE …

cooking this recipe to the end of paragraph 1 and then mixing the squash or pumpkin cubes with all the other ingredients except the stock. It’s great heated through and served with rice noodles.

Split pea and ham soup (#ulink_5ad620a9-b601-5f8a-917f-a180fd520fd8)

PREPARATION TIME: 5 MINUTES, PLUS OVERNIGHT SOAKING

COOKING TIME: 2–3 HOURS

SERVES 4

This easy soup is very warming and tasty – perfect for a cold day or if you’re in need of some real comfort food.

2 tbsp olive oil

2 leeks, white part only, diced

2 garlic cloves, peeled and finely chopped

500g (1lb 2oz) green split peas, soaked overnight and drained