200 Easy Slow Cooker Recipes

BUTTERNUT AND CHILLI SOUP

Making this simple soup will easily fit in around your busy lifestyle. Prepare the squash and relax while it cooks. Then when you’re ready to eat, simply boil the kettle, make up the stock, blitz it with the squash and you have lunch ready to go!

Preparation time: 10 Minutes

Cooking time: 4 Hours

Serves 4

Vegetarian

1 large butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into chunks

1 large red chilli, deseeded and diced

1 red onion, peeled and diced

2 garlic cloves, peeled and diced

Sea salt and freshly ground black pepper

1 tbsp olive oil

1 litre (1¾ pints) hot vegetable stock

Fresh coriander leaves, to garnish

Place the squash in the slow cooker dish. Reserve 4 small pinches of chilli for the garnish and add the rest to the slow cooker dish together with the onion and garlic. Season generously with salt and pepper and add the olive oil.

Cover with the lid and cook on high for 4 hours or until the squash is very tender. Spoon the mixture into a food processor (you may need to do this in batches) and add the stock. Blitz until smooth and season to taste.

Ladle the soup into warm bowls, dot with a few coriander leaves and sprinkle with the reserved chilli to serve.

FAB FOR THE FREEZER

Make a double batch and freeze some for a busy day.

SPINACH AND LENTIL SOUP

This colourful, hearty soup is packed with flavour. You can use either chicken or vegetarian stock.

Preparation time: 15 minutes

Cooking time: 3–4 hours

Serves 4

75g (3oz) brown or green lentils

Olive oil

1 garlic clove, peeled

1 red onion, peeled and finely diced

1 celery stick, trimmed and finely diced

1 x 400g (14oz) tin chopped tomatoes

2 fresh thyme sprigs

1 bay leaf, broken

2 litres (3½ pints) stock

125g (4½oz) baby spinach leaves

Sea salt and freshly ground black pepper

Extra virgin olive oil or basil oil, for drizzling

Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (1⁄16in) of olive oil to cover the base of the slow cooker dish.

Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils. Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.

Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir until the leaves are just wilted. Season to taste with salt and pepper.

Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil before serving with ciabatta.

FAB FOR THE FREEZER

Leave to cool before transferring to freezerproof containers and freezing for up to three months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).

SPICY CELERIAC AND APPLE SOUP

I absolutely love celeriac raw in salads and remoulade, but here it really benefits from long slow cooking, which coaxes out its characteristic nutty flavour. The warming spices of the curry paste and the tart apple also work well to complete this easy soup. You can also make this with parsnips instead of celeriac.

Preparation time: 10 minutes

Cooking time: 4 hours

Serves 6

Vegetarian

1 large celeriac, about 1.5kg (3lb 5oz), peeled (about 1.3kg/2lb 13oz peeled weight) and cut into 3cm (1¼in) chunks

1 large onion, peeled and cut into 3cm (1¼in) chunks