(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls, reduce quantities by 30%)

What you’ll Need:

600ml Thickened Cream

4 Cloves Garlic (minced)

1kg Potatoes (peeled and sliced into 2-3mm slices)

1/2 Cup Dried Parmesan Cheese

1 Cup Grated Cheddar Cheese

1 Packet French Onion Soup Mix (40g)

2 Tablespoons Chives (sliced finely)

1 Teaspoon Dried Rosemary (chopped finely)

*optional* Fresh Rosemary to Garnish

 

STEPS:

Mix thickened cream with French onion soup mix, minced garlic, rosemary and chives. Place one layer of potatoes into your slow cooker then add a thin layer of the cream mixture followed by a sprinkling of cheddar cheese and
parmesan cheese.

Continue the above steps layer by layer until all potatoes are used. Pour remaining cream mixture over the potatoes to cover and then add another
layer of cheddar cheese on top.

Slow Cook on Low for 6 hours then remove lid and cook for an additional 2 hours to allow sauce to thicken.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls, reduce quantities by 30%)

What you’ll Need:

4 Garlic Cloves (minced)

2 Cups Beef Stock Liquid

½ Tablespoon Salt

½ Tablespoon Pepper

1 Onion (diced)

1 Can (400g) Diced Tomatoes

5 Tablespoons Gravy Powder

1 Pork or Beef Roast (1.5kg+)

 

STEPS:

Place pork roast into slow cooker bowl then add diced tomatoes and diced onion. Mix gravy powder, salt, pepper and garlic with the beef stock liquid
until well blended. Once blended, pour into the slow cooker bowl with the pork or beef roast.

Slow cook on low for 8 hours. Once cooked, remove the roast from the slow cooker and shred using two forks. Add shredded meat back into slow cooker and mix thoroughly with the stock mixture.

Serve on a bun or over mashed potato.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls, reduce quantities by 30%)

What you’ll Need:

1kg Beef Mince

1 Onion (diced)

2 x Cans (400g)
Diced Tomatoes

3 Tablespoons Tomato Paste

1 Cup Beef Stock Liquid

1 Tablespoon Smoked Paprika

1 Tablespoon Chilli Flakes or 3-4 fresh Chillies

2 Tablespoons Cumin

1 Tablespoon Dried Oregano

1 Tablespoon Oregano

2 Tablespoons Ground Coriander

4 Garlic Cloves (minced)

½ Tablespoon Salt

½ Tablespoon Pepper

1 Can (400g) Kidney Beans (drained and rinsed)

Cheese and Corn Chips (to serve)

*optional* Spring Onion to Garnish

STEPS:

Place all ingredients into slow cooker and stir to distribute
ingredients evenly.

Slow Cook on low for 6 hours then remove lid and cook for an additional 2 hours to allow sauce to thicken. 

Serve with cheese and corn chips.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls, reduce quantities by 30%)

What you’ll Need:

1 Cup Self Raising Flour

1 Cup Sugar

½ Cup Milk

2 Eggs

½ Teaspoon Vanilla Extract

4 Tablespoons Melted Butter

3 Tablespoons Cocoa Powder

(Requires Baking Paper)

Ice cake with icing mixture if desired (not included in this recipe)

 

STEPS:

Place all ingredients into a mixing bowl and mix well until smooth.
Place baking paper into slow cooker to line the bowl. Transfer mixture into the lined slow cooker bowl. Drape a tea towel over the slow cooker bowl then place the lid on top. (The tea towel will absorb excess moisture) Slow Cook on high
for 1-1.5 hours.

*Hint* To check if the cake is cooked, insert a knife into the center of the cake – if it comes out clean, the cake is cooked.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls,
reduce quantities by 30%)

What you’ll Need:

1kg Diced Chicken Thigh

250g Cream Cheese

1 x Packet French Onion Soup Mix (40g)

600ml Thickened Cream

Pinch Salt

1 Tablespoon Cornstarch

200g Baby Spinach Leaves

 

STEPS:

Brown chicken well (stove-top) in a separate frypan or alternatively
sear in your slow cooker bowl if your slow cooker has a stove-top searing bowl. Once chicken has browned, reduce heat and add cream cheese. Stir until cream
cheese has melted.

Transfer the browned chicken and melted cream cheese into your slow cooker bowl and add remaining ingredients. Stir well.

Cook on high for 1.5 hours. *Hint* Check and stir occasionally.

Serve with penne pasta.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls,
reduce quantities by 30%)

What you’ll Need:

500g Beef Mince

500g Pork Mince

1/2 cup (125 ml) Red Wine

4 x Cans (400g) Diced Tomatoes

5 tablespoons tomato Paste

2 Tablespoons Olive Oil

2 Onions (diced)

6 Cloves Garlic (minced)

1 Cup (250 ml) Beef Stock Liquid

1 Teaspoon Vegetable Stock (powder)

2 Teaspoons Salt

2 Teaspoons Dried Oregano

2 Teaspoons Dried Basil

2 Teaspoons Dried Parsley

1 Teaspoon Dried Thyme

1 Teaspoon Sugar

½ Tablespoon Pepper

*optional* Garnish with Fresh Basil 

STEPS:

Place all ingredients into slow cooker and stir to distribute
ingredients evenly.

Cook on high for 6 hours then remove lid and cook for an additional 2 hours to allow sauce to thicken. 

 Serve with pasta of choice.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls,
reduce quantities by 30%)

 What you’ll Need:

2 Large Eggplants

1 Jar (500g) Tomato Pasta Sauce

1 Can (400g) Diced Tomatoes

2 Tablespoons Tomato Paste

6 Tablespoons Fresh Grated Parmesan Cheese

1 Cup of Breadcrumbs

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1 Tablespoon Dried Basil

2 Tablespoons Olive Oil

½ Teaspoon Salt

*optional* Garnish with Fresh Parsley

STEPS:

Slice eggplant into 5mm - 1cm thick slices and set aside. In a bowl, place the tomato pasta sauce, diced tomatoes, tomato paste, onion powder, garlic
powder, dried basil, olive oil and salt and mix well. Add enough sauce mixture to cover the base of the slow cooker bowl.

Place the breadcrumbs into a separate bowl.

Coat each piece of eggplant in a layer of the sauce then dip into
breadcrumbs allowing an even coating over each piece. Place the bread crumbed eggplant pieces into the slow cooker one layer at a time - in between layers, add layers of the sauce mixture and sprinklings of parmesan cheese. 

Drape a tea towel over the slow cooker bowl then place the lid on top. (The tea towel will absorb excess moisture) Slow Cook on low for about 6 hours.

(Suitable for Slow cooker Size 3.5L to 6.5L – if using 2.5L bowls,
reduce quantities by 30%)

What you’ll Need:

800g Lamb (diced)

1 Large Brown Onion (diced)

3 Garlic Cloves (minced)

2 Teaspoons Fresh Ginger (peeled, grated)

1-2 Red Chillies (sliced)

¼ Cup Madras Curry Paste

1 Can (400g) Coconut Cream

1 Teaspoon Vegetable Stock Powder

½ Cup Water

*optional* Garnish with Fresh Parsley

 STEPS:

Place all ingredients into slow cooker and stir to distribute
ingredients evenly.

Slow Cook on low for 6 hours then remove lid and cook for an additional 2 hours to allow sauce to thicken. 

Serve with white rice.