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    Recipes — slow cooker

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    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths

    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

    Slow Cooker Honey Mustard Chicken Thighs

    Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 4 hours & 20 minutes
        •    Yield: Serves 4-6


        •    1 tbsp butter
        •    2 tbsps honey
        •    8 chicken thighs
        •    100g frozen peas
        •    150ml chicken stock
        •    1 tbsp Dijon mustard
        •    2 tbsps double cream
        •    8 spring onion, cut into lengths


    1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
    2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/slow-cooker-honey-mustard-chicken-thighs

    Slow Cooker Pot Roast

    The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy-like sauce (because I prefer that to just watery broth). I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 8 hours & 20 minutes
        •    Yield: Serves 8


        •    2 tbsps olive oil
        •    1 tsp dried rosemary
        •    1 1/2 tsp dried thyme
        •    1 tsp each salt and pepper
        •    2 kg / 4 lb beef chuck roast
        •    1 large onion, cut into large dice
        •    1/3 cup (50g) flour (plain / purposed)
        •    5 garlic cloves, peeled and smashed
        •    3 cups (750ml) beef broth, salt reduced
        •    3 celery stalks, cut into 4cm / 15" pieces
        •    1 cup (250ml) dry red wine (sub with veef broth)
        •    5 carrots, peeled and cut into 2.5cm / 1" pieces
        •    750g / 15 lb potatoes, peeled and cut into 2.5cm / 1" pieces


    1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

    2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

    3. Transfer beef to slow cooker.

    4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

    5. Add wine, reduce by half. Transfer to slow cooker.

    6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

    7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

    8. Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

    9. Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH.

    10. Remove beef. Rest for 5 minutes, then slice thickly.

    11. Adjust salt and pepper of Sauce to taste.

    12. Serve beef with vegetables and plenty of sauce! Crust bread also terrific for mopping up sauce.

    This great family recipe is thanks to Recipe Tin Eats Recipes at https://www.recipetineats.com/slow-cooker-beef-pot-roast/

    Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

    Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 hours & 40 minutes
        •    Yield: Serves 6-8


        •    1 bay leaf
        •    Kosher salt
        •    8 oz. egg noodles
        •    2 stalks celery, sliced
        •    3 cloves garlic, minced
        •    1 large onion, chopped
        •    4 tsps sprigs fresh thyme
        •    4 tsps sprigs fresh rosemary
        •    Freshly ground black pepper
        •    10 c. low-sodium chicken broth
        •    3 carrots, peeled and sliced into coins
        •    1 1/2 lb. boneless skinless chicken breasts


    1. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
    2. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
    3. Cook on low, covered, until al dente, 20 to 30 minutes.

    This great family recipe is thanks to delish Recipe at https://www.delish.com/cooking/recipe-ideas/recipes/a55661/easy-crockpot-chicken-noodle-soup-recipe/

    Slow Cooker Sriracha Meatballs

    Flavorful, tender pork meatballs are baked in the oven then cooked in an irresistible Sriracha-flavored sauce for an easy slow cooker appetizer everyone will love.

    Prep Time

        •    Prep time: need refrigerate for 30 minutes before cooking
        •    Cook time: about 4-6 hours
        •    Yield: Serves about 36-40 small meatballs


        •    1 tsp sesame oil
        •    1/4 cup soy sauce
        •    1/2 cup soy sauce
        •    1 egg yolk whisked
        •    1/4 cup brown sugar
        •    1 pound ground pork
        •    1/4 cup regular ketchup
        •    1 10- ounce jar pepper jelly
        •    1/2 cup panko bread crumbs
        •    1 tsp freshly ground black pepper
        •    1/4 cup fresh cilantro leaves minced
        •    2 cloves garlic pressed or finely minced
        •    Green onion and sesame seeds for garnish
        •    1/4 cup chopped green onion about 3 green onions
        •    1 heaping tbsp ginger grated or finely minced (about 1-inch knob)
        •    3/4 cup Kroger Sriracha ketchup or 3/4 cup regular ketchup mixed with XX Sriracha sauce


    1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.

    2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.

    3. Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.

    4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.

    5. Garnish with chopped green onion and sesame seeds and serve.

    This great family recipe is thanks to Foodie-Crush Recipes at https://www.foodiecrush.com/slow-cooker-sriracha-meatballs/