10 Best Slow Cooker Recipes with Tesco

For the ultimate fuss-free cooking you can’t beat a slow cooker recipe, just chuck in all your ingredients, set the timer and off you go. Whether you’re looking for slow cooker chicken recipes, fragrant vegetarian tagines or even decadent slow cooker desserts, we have the perfect recipes for you.

Slow cooker beef bourguignon

This classic French dish from the region of Burgundy is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Our easy slow cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal.

  • Ingredients
  • 1 tbsp olive oil
  • 600g casserole steak, cut into large chunks
  • 1 large onion, peeled and chopped
  • 6 rashers streaky bacon, roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 325g carrots, peeled and chopped
  • 300ml red wine
  • 250ml beef stock
  • 2 sprigs thyme
  • steamed cabbage, to serve
  • mashed potato, to serve
  1. Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.
  2. Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.
  3. Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
  4. Pour the vegetables and liquid over the beef in the slow cooker.
  5. Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with steamed cabbage and mashed potato.

Freezing and defrosting guidelines

Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


 

 

 

 

 

 

 

 

Slow cooker chicken casserole

Cooked in a rich tomato sauce with sweet paprika and smoky chorizo, this easy slow cooker chicken casserole recipe is a perfect dish to feed the family. It’s cooked with butter beans, so all you need to serve it with is a little crusty bread for dunking.

  • Ingredients
  • 600g skinless, boneless chicken thigh fillets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked sweet paprika
  • 225g pack Spanish chorizo ring, sliced into rounds
  • 2 red onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp plain flour
  • pinch saffron (optional)
  • 2 chicken stock cubes, made up to 600ml
  • 70g tomato purée
  • 250g baby plum tomatoes
  • 3 celery sticks, cut into 3cm pieces
  • 2 x 400g tins butterbeans, rinsed and drained
  • large handful flat-leaf parsley, roughly chopped
  1. Set your slow cooker to medium. Coat the chicken in 1 tbsp olive oil and paprika. Season with salt and pepper and then set aside.
  2. Heat the remaining oil in a large frying pan on a medium-high heat and add the chorizo, cook for 3-4 mins. Turn the heat down to medium, add the onions and cook for a further 3-4 mins or until soft. Add the garlic and flour, cook for 1 min, then remove from the pan and set aside.
  3. Put the saffron (if using) in a small glass and pour over 2 tbsp boiling water to infuse.
  4. Heat the same frying pan used to cook the chorizo and onions on a medium-high heat. Add the chicken to the pan and brown on each side for 1 min or until golden.
  5. Add the chicken, chorizo and onions to the slow cooker. Pour over the stock and tomato puree. Add the baby plum tomatoes, celery and saffron-infused water (if using). Stir well to combine, cover with the lid and cook for 2.5-3 hrs or until the chicken is very tender.
  6. Add the butter beans, cover and cook for 15 mins. Divide the casserole into bowls and top with chopped parsley. Serve with grains such as couscous or quinoa, or crusty bread to dip.

Freezing and defrosting guidelines

Once the casserole has cooled completely, transfer it to a freezer-safe container, freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan until hot and bubbling, around 15-20 mins.


Slow cooker Persian chicken stew

Fragrantly spiced with cinnamon and ground ginger, and cooked with dates for a lovely sweet taste, this simple slow cooker chicken recipe is excellent served up at a dinner party. Why not try swapping the chicken thighs for lamb shanks? Just prepare the recipe in the same way and cook for 3-4 hours longer, until the meat is falling off the bone.

  • Ingredients
  • 750g chicken thighs on the bone
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • 1 tbsp olive oil
  • 1 onion, peeled and sliced into rings
  • 25g walnut halves
  • 550g new potatoes, halved if large
  • 100g dried dates
  • 150ml chicken stock
  • 2 tbsp harissa paste
  • 150g natural yogurt
  • steamed greens, to serve
  1. Put the chicken thighs in a bowl and add the spices. Toss well to coat.
  2. Heat the olive oil in a frying pan and sauté the onion for 2 mins and then add the walnuts. Cook for another minute.
  3. Put the potatoes in a slow cooker. Add the chicken and then spoon in the sautéed onions and walnuts. Sprinkle over the dates and pour in the stock.
  4. Cook for 4½-5 hrs on a low heat, until the chicken is cooked through (with no pink meat showing).
  5. Meanwhile, stir the Harissa paste into the yogurt.
  6. Serve the chicken on a bed of steamed greens such as kale with the spiced yogurt on the side.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1 month. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


Vegetarian aubergine and olive tagine

Flavoured with green olives, preserved lemon, harrisa paste and fragrant spices, this punchy vegetarian aubergine tagine recipe is perfect to enjoy with friends, and can be made in a slow cooker. Served with fluffy couscous and yogurt, it looks as stunning as it tastes. Why not try this slow cooker recipe today?

  • Ingredients
  • 3 tbsp olive oil
  • 2 large white onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp harissa paste
  • 700g baby aubergines
  • 30g preserved lemon paste (optional)
  • 700ml vegetable stock
  • 50g raisins
  • jar pitted green queen olives, drained
  • handful coriander, stalks finely chopped and leaves roughly chopped
  • couscous, cooked to pack instructions, to serve
  • Greek-style yogurt, to serve
  • toasted flaked almonds, to serve
  1. Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 mins, until very soft.
  2. Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 mins. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
  3. Stir the preserved lemon paste into the vegetable stock.Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2.5 hrs, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
  4. After 2-2.5 hrs, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous alongside and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.

Tip: When stirring the tagine throughout cooking, make sure you don’t break up the aubergines too much with your spoon as they are very soft and delicate.

Freezing and defrosting guidelines

Freeze tagine only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.


Slow cooker bread pudding with caramel

Sink into this sticky, sweet brioche bread pudding, packed with dark chocolate and pecans, loaded with salted caramel sauce, and made in a slow cooker! For an extra kick, why not try adding a little dark rum, it works beautifully with the bitter notes of the chocolate.

  • Ingredients
  • 30g unsalted butter
  • 200ml double cream
  • 125g salted caramel sauce
  • 2 large eggs, plus 2 large egg yolks
  • 2 tbsp dark rum (optional)
  • 1 tsp vanilla extract
  • 8 pack butter brioche rolls, broken into 3cm pieces
  • 100g pecans, roughly chopped
  • 100g dark chocolate, roughly chopped
  1. Grease the dish of the slow cooker with the butter. In a saucepan, heat the double cream and half the salted caramel sauce over a medium heat, until bubbling. Then stir thoroughly and take off the heat. In a separate bowl, whisk together the eggs, extra egg yolks, a pinch of salt, the dark rum (if using) and vanilla extract. Slowly pour the warm cream mixture into the eggs, whisking continuously until combined.
  2. Add the brioche, pecans and chocolate to the egg-cream mixture, stirring until well combined. Leave to soak for 5 mins, then stir again so that the brioche is evenly coated. Turn your slow cooker onto a low setting.
  3. Pour the bread pudding mixture into the greased slow cooker dish. Level using a spoon, cover with a lid and leave to cook for 1.5 hrs, until a knife inserted into the centre of the pudding comes out clean. Heat the remaining salted caramel sauce in a saucepan until hot, divide the bread pudding into bowls and pour over the hot sauce.
  4. To serve, if you’re feeling extra indulgent, drizzle over the remaining salted caramel sauce and whipped cream.

Tip: Allow the hot cream-caramel mixture to cool after you remove from the heat for 2 mins before pouring into the egg mixture. It helps if you have one person pouring, and another person whisking.

Freezing and defrosting guidelines

Once the pudding has cooled completely, transfer to a freezer-safe container, freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in the oven or in a microwave.


Slow cooker pulled pork tacos

For the ultimate family feast, this slow cooker pulled pork recipe is fantastic. Made with spicy Mexican chipotle chilli and a hint of orange, the meat is cooked until falling off the bone, then served with tortillas and macerated onions, so everyone can build their own tacos.

  • Ingredients
  • 95g jar chipotle chilli and smoked paprika paste
  • 1 tsp oregano
  • 1 tsp garlic salt
  • ¼ tsp chilli flakes
  • 2 tbsp tomato purée
  • 2 tbsp cider vinegar
  • 1.4kg pork shoulder joint
  • 60ml orange juice
  • To serve
  • 1 red onion, thinly sliced
  • 1 lime, juiced
  • 10 pack mini plain tortilla wraps
  • ½ iceberg lettuce, shredded
  • 8g coriander, roughly chopped
  • 1 red chilli, finely sliced
  1. Put the chipotle paste, oregano, garlic salt, chilli flakes, tomato purée and cider vinegar into a bowl. Season and stir well.
  2. Pour the marinade over the pork and rub it over all sides. Put the pork into the slow cooker, along with all the marinade. Pour in the orange juice and put the lid on the slow cooker. Set the slow cooker to high and cook for 5 hrs.
  3. Meanwhile put the red onion into a small bowl. Cover with boiling water and leave for 15 mins. Drain the onions and place them back into the bowl. Add a good pinch of salt and add the lime juice. Stir well and leave to pickle for 15 mins. They will turn a bright pink colour.
  4. When the pork is nearly done, preheat the oven to gas 1, 140°C, 120°C fan. Wrap the tortillas in foil and heat in the oven for 6-8 mins.
  5. Remove the lid from the slow cooker pull out any bones from the pork. Spoon out any excess fat from the pot then, using two forks, begin to pull the meat apart until it is all shredded and sitting in all the juices.
  6. When the tacos are warm, remove them from the oven. Fill each taco with a little lettuce, top with pulled pork and sprinkle with some coriander and the red chilli.

Freezing and defrosting guidelines

Freeze pulled pork only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


Slow cooker south Indian chicken curry

Dive into this divine south Indian curry, packed with cardamom pods, curry leaves, ginger and coconut. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant.

  • Ingredients
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2.5cm piece ginger, peeled and grated
  • 300g ripe tomatoes, finely chopped
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp chilli powder
  • 1 cinnamon stick
  • 4 cloves
  • 4 cardamom pods
  • 1 tbsp dried curry leaves
  • 8 chicken thighs, bone in, skin removed
  • 100ml coconut milk
  • small handful coriander leaves
  • chapattis, to serve
  1. Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker. Season and stir well. Put the lid on and cook on high for 3.5 hrs.
  2. Remove the lid and stir in the coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with coriander. Serve with warm chapattis.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


Smoked ham and lentil soup

Cooked for eight hours in a slow cooker, nothing beats a steaming bowl of hearty soup on a cold day. This delicious soup recipe cooks on low for 8 hours, so you can enjoy a busy day and come home to a fantastic food hug.

  • Ingredients
  • 2 tbsp olive oil
  • 1 large white onion, finely sliced
  • 3 celery stalks, cut into 2cm chunks
  • 20g flat-leaf parsley, leaves and stalks separated, both finely chopped
  • 2 garlic cloves, finely chopped
  • 750g smoked gammon
  • 150g yellow split peas
  • 150g red lentils
  • 2 large carrots, peeled and cut into 2cm chunks
  • 1 leek, cut into 2cm chunks
  • 2 bay leaves
  • 1.8ltr chicken stock, using 1 low salt chicken stock cube
  • 100g spring greens, shredded
  • fresh crusty bread, to serve
  1. Set your slow cooker to low. In a large frying pan, heat the oil over a medium heat. Add the onions, celery and parsley stalks and cook for 5-6 mins until soft. Add the garlic and continue cooking for a further 1 min.
  2. Add the onion mixture to the slow cooker and nestle the smoked gammon joint on top. Pour over the stock and add the split peas, lentils, carrots, leeks and bay leaves to the slow cooker. Make sure the gammon joint is completely immersed in the liquid. Season well with cracked black pepper, stir to combine and cover with a lid. Cook for 6-8 hrs until the ham is falling apart.
  3. Once the gammon is soft and falling apart, carefully lift it out of the soup using a large spoon and put on a plate. Using two forks, shred the gammon into small pieces. Put the shredded gammon back in the slow cooker along with the chopped parsley leaves and the shredded spring greens. Continue cooking for a further 3-4 mins. Mix the soup well to make sure no lentils are stuck at the bottom, discard the bay leaves, season to taste and ladle into 4 serving bowls. Serve with crusty bread for dipping.

Tip: Save some of the shredded gammon for garnishing on top once you have ladled the soup into bowls.

Freezing and defrosting guidelines

Once the soup has cooled completely, transfer it to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan and add a splash of water to loosen.


Slow cooker Bolognese

Slow-cooked for 8 hours, this rich Bolognese recipe is the perfect meal to chuck into your slow cooker in the morning and enjoy after work. All you have to do is cook some pasta and grate a little Parmesan cheese and you have a feast.

  • Ingredients
  • 1 onion, finely chopped
  • 8 pancetta rashers, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 100g mushrooms, diced
  • 500g pack Aberdeen Angus steak mince
  • 200ml red wine
  • 1 beef stock cube
  • ½ tsp dried oregano
  • 3 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 500g carton Italian passata with basil
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • ½ tsp freshly ground black pepper
  • To serve
  • 500g dry spaghetti
  • 40g Parmesan, grated
  1. Put all the main ingredients into your slow cooker and stir well. Put the lid on, set your slow cooker to low and cook for 8 hrs.
  2. Bring a pan of water to the boil about 20 mins before the 8 hrs is up. Add a good pinch of salt and cook the spaghetti until al dente. Drain the spaghetti.
  3. Lift the lid of the slow cooker and give the bolognese a good stir. Add the spaghetti to the slow cooker and stir well. Serve in bowls and sprinkle with Parmesan.

Freezing and defrosting guidelines

Freeze Bolognese only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot


Slow cooker apple crumble

Make the most of your slow cooker and whip up an apple crumble recipe that’s sure to be an instant family favourite. To get a perfectly crisp top, all you have to do is cook the apple pie for the last 10 minutes with the lid slightly ajar. Now, where’s the cream?

  • Ingredients
  • 5 Granny Smith apples, peeled, cored and each cut into 8 wedges
  • 1 tsp ground cinnamon
  • 1 orange, zested and half juiced
  • 60g rolled oats
  • 50g walnut pieces
  • ½ tsp ground ginger
  • 75g plain flour
  • 85g light muscovado sugar
  • 90g unsalted butter, melted
  1. Put the slices of apple in a slow cooker. Sprinkle over the ground cinnamon, orange zest and 1 tbsp juice and mix together.
  2. Put the oats and walnuts into a food processor and pulse a few times to give the texture of very course breadcrumbs. Pour into a bowl.
  3. Stir the ginger, flour and sugar into the oat and walnut mixture then add the butter and mix well.
  4. Spoon the crumble mix over the apples, covering them all. Lay two sheets of kitchen paper on top of the crumble. Cover with the slow cooker lid and cook on a low heat for 3½ hrs.
  5. Remove the kitchen paper and cook for the last 10 mins with the lid just slightly ajar.

Tip: Laying kitchen roll on top of the crumble helps prevent condensation dripping back onto the crumble, so you get a more crisp crust.



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