Some more slow cooker recipes....

 

Slow cooker sweet and sour chicken

 

1 medium onion, diced

1 medium carrot, peeled, sliced

1 medium celery stalk, sliced

6 boneless skinless chicken thighs (around a kilo), cut into bite size pces.

1/3 cup firmly packed brown sugar

1/3 cup Italian dressing

1/4 cup soy sauce

1 tsp grated ginger (I personally leave this out)

1 can pineapple pieces, drained (juice reserved)

1 tbsp corn flour

1 medium green capsicum

1 medium red capsicum

hot cooked rice to serve with

 

Directions -

 

Place onions, carrots and celery in slow cooker; top with chicken.

 

Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid.

 

Cook on low for 7-8 hours (or on high for 3.5-4 hrs)

During last 30 mins of cooking time, increase to HIGH (if cooking on low)

Stir corn flour into the reserved pineapple juice; add to the slow cooker along with the pineapple and capsicums.

 

Then cook further 30 mins or until capsicums are tender and sauce is thickened.

 

Serve over the steaming hot rice.

 

 

 

Steak Casserole

 

1kg blade, skirt or casserole steak

kidney (optional)

2 sml potatoes

2 sml/1 lge onion

2 carrots

sml piece pumpkin

salt and pepper

sauces

tsp vegemite

2-3 tlbs cornflour

gravox

 

Directions -

 

Chop steak and put in on low setting at 9-9.30am and cover with water - approx 1.5L

 

Add 1/4 cup of bbq, tomato, soy and worcestshire sauces. Cook on low for one hour.

 

After an hour, add carrot and onion and another 500ml of water if needed to cover veg.

 

Add potato and pumpkin, salt and pepper, vegemite at approx 3pm. Also add a cup of prepared gravy and 2-3 tlbs of cornflour mixed with 2 tlbs gravox powder and water mixed to a paste and stir WELL.

 

Thicken an hour before serving by adding 2 tlbs rice.

 

 

 

Lamb Chop Casserole

10 Loin chops (can use as many and whatever type you like)
4 large spuds, peeled and chopped into quarters
equivalent amounts and sizes of pumpkin and sweet potato
1 large onion diced
2 cloves garlic chopped
1 tin of crushed tomatoes
1 cup chicken stock
3 large Tblsps of Honey Seeded Mustard
2 Tblsps of Tomato paste
Salt, Pepper, season all and mixed herbs (sprinklings of each once in cooker)

Mix chicken stock and mustard together<o:p></o:p>

Put everything into cooker (meat on top) <o:p></o:p>

Pour tomatoes and chicken stock brew over it<o:p></o:p>

Salt, pepper and mixed herbs & season all concoction over that<o:p></o:p>

Turn on Auto, and let it go for 6-7hrs.<o:p></o:p>