Slow cooking is an art, and don’t let anyone tell you otherwise! Jokes aside, slow cooking is a popular method of cooking because it is ridiculously easy to carry out slow cooking. At the same time, the fact that slow cooking involves a really low heat means that you get a more precise, elegant finish on whatever food you are making, but it is especially true for meats of all kind. Slow cooking leads to extreme tenderness and fulfilling juicy flavoring.
However, you do have to make sure you time it right or risk overdoing or underdoing the cooking. You also need to make sure you put in the right ingredients to achieve the desired flavor. Well, look no further because we are here to help you with that. With these recipes, you will be slow-cooking everything in no time!
Let’s start with easy-to-cook chicken fajitas. You will need 200g tinned chopped tomatoes, 1 tablespoon of tomato puree, 2 finely chopped garlic cloves, 3 sliced mixed bell pepper without the seeds, 1 sliced red onion, fajita seasoning mix amounting to around 30g and 500g of skin-peeled, boneless chicken breasts, sliced into fillets.
Starting with the tomatoes, pour half of them into the slow cooker along with the tomato puree, garlic and salt, and pepper. Stir the mixture for several minutes while adding the ingredients in. Once it begins to look somewhat cooked, put in a layer of half of the pepper and onion.
Next, you set the chicken fillets on the pepper and onions. This is where you put in the fajita seasoning on the chicken breasts and follow it up by putting the rest of the tomatoes, pepper, and onion. Now you can get to cooking. Set the cooker to low heat, and time it to around 4-6 hours, whatever fits.
After the period is over, you can simply bring it out and work into it with a fork, removing it to fine, threadlike meat. Serve the shredded chicken and veggies on whatever you want!
This is a Middle-Eastern style cooked lamb stew which will tickle your taste buds. To start, get around 1 kg of diced lamb legs, 2 finely chopped onions, 500ml of chicken stock, 400g of tinned chickpeas that have been drained and rinsed, 1 small cauliflower, 50g of cherries dried, and 2 tablespoons of corn flour.
For the marinade you will need a 1 tablespoon of olive oil, 50g of harissa, 3 crushed garlic cloves, 2 teaspoons of ground cumin, smoked paprika and sea salt, flaked, 1 teaspoon of ground coriander, fennel seeds, ground cinnamon and black pepper, 2 tablespoons of honey and pomegranate molasses each, and 1 grated lemon zest.
You also need 200g of Greek yogurt, 25g of finely chopped fresh mint, 1 more garlic clove, and 100g of pomegranate seeds.
To begin, get a large bowl and put in all the marinade ingredients (ONLY THE MARINADE INGREDIENTS!). Mix it all in, then sit the lamb on the mixture, making sure to cover all of it with the marinade. Cover it with foil and put in the fridge overnight. This helps the marinade really sit in.
As the new day arrives, put the entire mixture, including juices in the lamb stew mixture in the cooker pan. As you stir, put in the onions and hot chicken stock. Cover all of it and cook on high heat for around 4 hours.
While it cooks, cut into the cauliflower into florets, separate the stalk and leaves, and then put them in after the 4 hours is done along with chickpeas. Next, stir the cornflour with 1 tablespoon of water. The resulting white paste has to be added to the stew while stirring, and then followed up by any remaining vegetables. Cover the stew and cook for another half hour.
Finally, mix the yogurt with some seasoning, such as the mint and the pomegranate seeds. After the stew is done, bring it out, carefully pour the mixed yogurt on top of the stew, and WALA! You are ready to serve!
Do you know what’s better than meatballs? That’s right, Swedish meatballs! But leave out all the hard work for this one, because this takes only 3 hours to cook, and is easy to get done.
You will need to have, close-by, 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 1 pound of ground pork, 1 pound of ground turkey, half a cup of breadcrumbs, 2 large eggs, kosher salt, freshly ground black pepper, 3 tablespoons of butter, 1 and a half teaspoons of allspice, 3 tablespoons of all-purpose flour, quarter cup of sour cream and half a cup of fresh, chopped parsley.
Begin by putting in the beef broth and the Worcestershire sauce into the cooker. In the meantime, put the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons of salt, and half a teaspoon in another bowl. Mix all of it together until you can somewhat make out that all the meat is covered.
Once that is done, take some of the meat, roll them into balls, and put them into the slow cooker into layers. Once you have all the meat into meatballs, cover the cooker and cook for 2 hours.
As it cooks, you can rub the butter and flour to form a thickening paste. Once the meatballs cook, take them off without removing the liquid. To do this, you can use tongs, or start from the edges and scoop inwards. If they seem stuck to the edges, use a spoon to gently separate them.
As the liquid settles into the bottom, add the butter-flour mixture along with the sour cream. Put the meatballs back in, set the heat to high and cook another half hour without the lid on this time. Once it finishes, put in the parsley and take it off. You should be done!
Sweet Potato Soup
Now, this is a different kind of soup altogether! This is the best kind of soup to have to warm your stomach and fill your stomach with.
Grab around 750g of sweet potatoes that are cut in large portions, half an inch of root ginger, 1 chopped onion, 3 crushed garlic cloves, 2 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 finely chopped red chilli, 400ml of coconut milk, 500ml of vegetable stock, juice and some zest from a lime and 75g of crème Fraiche.
Getting to the cooking, put in everything into the pan apart from the lime and crème Fraiche. Cover it up and cook for 3 hours on high heat. This will cause
Once the potatoes are properly tender, take them off the cooker and put them into a blender, and blend! You will probably need to do this several times to get all the potatoes liquefied, so take your time. After all of it is done, season it and add the crème Fraiche for a final touch.
Sometimes it is good to get your hands dirty when you are dealing with food. What better reason to do so than butter chicken? Indian food is spicy, savory and all over the place in terms of flavor, and that is what makes the butter chicken so good too.
Let’s go over the ingredients. You will need 1 thinly sliced red onion, 1 pound of baby red potatoes that are skinned and cut into portions, 1 red jalapeno pepper seeded and sliced, a bit of chopped cilantro, 1 and a half pound of boneless and skinless chicken thighs, 1 tablespoon of garam masala, salt and pepper, 2 tablespoons of unsalted butter, 1 cinnamon stick, 1 pound and 15 oz. of tomato sauce, and half a cup of heavy cream, and some extra naan bread
Normally, you would eat the chicken with the naan, but take the extras and crumble and put them into the cooker. Next, add the red onion, potatoes, pepper and cilantro stems. Follow this up by adding the thighs in layers, and put the garam masala over them along with salt and pepper. Put some butter and the cinnamon stick, and finally drop in the entire tomato sauce on the cooker.
This needs to be cooked on low, and for a long 7 hours. After the entire time elapses, you just take off the lid and set the heat to very low or even turn it off. As the chicken cools, stir the chicken and add the heavy cream in. Make the chicken into chunks and then let the entire thing sit for 10 minutes or so. Finally, you put in the cilantro leaves on top and cover whatever seasoning you need to do to taste. Place the chicken on the plates with the gravy, and put some of the naans along with them in each plate.
That Will Be All!
Well, you may not be a slow cooker MasterChef, but these are really easy to get done right and it fills a lot of tummies. What more do you really need if you have to up your cooking game? Just put in the time and get the ingredients, and the cooker will do the rest.