Thursday 3 February 2011

A Couple of Slow Cooker Recipes to inspire you

In case you are now bursting with enthusiasm to enter the Morphy Richards £4 Slow Cooker Challenge (that I just blogged about here) but you are seriously lacking in inspiration, here are a few tasty recipes, courtesy of Morphy Richards, to get your creative juices flowing. I would never have thought of cooking cheesecake in a slow cooker !


Lemon Chicken – Slow Cooker Recipe

Whole chicken breasts are gently simmered with garlic and lemon wedges and finished with pak choi, sugar snap peas and minted crème fraîche. They’re delicious served with a couscous salad.

Serves 4

Preparation time: 20 minutes
Cooking time: 3&1/4–4&1/4 hours
Cooking temperature: high
Slow cooker size: standard round or oval


1 tablespoon olive oil
4 boneless, skinless chicken breasts, about 550 g (1 lb 2 oz) in total
1 onion, chopped
2 garlic cloves, finely chopped
2 tablespoons plain flour
450 ml (3/4 pint) chicken stock
1/2 lemon (cut in half lengthways), cut into 4 wedges
2 pak choi, thickly sliced
125 g (4 oz) sugar snap peas, halved lengthways
4 tablespoons crème fraîche
2 tablespoons chopped mint and parsley mixed
salt and pepper
couscous salad, to serve


•Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a large frying pan. Add the chicken breasts and fry over a high heat until browned on both sides. Remove from the pan and transfer to a plate. Add the onion to the pan and fry, stirring, for 5 minutes or until lightly browned

•Stir in the garlic and flour, then mix in the stock and lemon wedges. Season with salt and pepper and bring to the boil

•Put the chicken breasts in the slow cooker pot, pour the hot stock mixture over them and press the chicken below the surface of the liquid. Cover and cook on high for 3–4 hours

•Add the pak choi and sugar snap peas and cook on high for 15 minutes or until just tender. Lift out the chicken, slice the pieces and arrange them on plates. Stir the crème fraîche and herbs into the sauce, then spoon it and the vegetables over the chicken. Serve with couscous mixed with finely chopped tomato, red onion and red pepper

Salmon Chowder with Lime & Chilli Butter – Slow Cooker Recipe

This chunky soup is served topped with a tangy lime and chilli butter. Cod, haddock or a mixture of plain and smoked fish can be used instead of salmon if preferred.

Serves: 6

Preparation time: 30 minutes
Cooking time: 3 hours 10 minutes–3 hours 40 minutes
Cooking temperature: low
Slow cooker size: standard


1 tablespoon sunflower oil
1 large onion, roughly chopped
2 potatoes, about 300 g (10 oz), finely diced
1 fennel bulb
750 ml (1¼ pints) fish stock
300 ml (½ pint) milk
300 g (10 oz) salmon fillet, skinned and cut into 2 pieces
150 ml (¼ pint) single cream
small bunch of parsley or chives, roughly chopped
salt and pepper
crusty bread, to serve

Lime and chilli butter

½ –1 large mild red chilli, halved, deseeded and finely chopped
75 g (3 oz) butter, at room temperature
grated rind and juice of 1 lime


•Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes until softened but not browned.Add the potatoes and cook for 3 minutes.

•Meanwhile, cut the green feathery tops off the fennel and reserve. Cut the vegetable in half, cut away the core then finely chop. Add the chopped fennel, stock and salt and pepper to the frying pan and bring to the boil.

•Transfer the mixture to the slow cooker pot. Cover with the lid and cook on low for 2½ –3 hours until the potato is tender. Meanwhile, make the lime and chilli butter: beat the chopped chilli into the butter with the lime rind and a little pepper. Gradually mix in the lime juice then chill well.

•Stir the milk into the chowder then add the salmon pieces. Replace the lid and cook for 30 minutes until the salmon flakes easily when pressed with a knife. Lift it out with a slotted spoon, put on a plate and flake into chunky pieces using a knife and fork, carefully removing any bones. Return the salmon to the soup with the cream, green fennel tops and herbs. Taste and adjust the seasoning. Cook for 10 minutes more.

•Ladle the chowder into individual bowls and top with spoonfuls of the lime and chilli butter.

Cooks Tip

Always wash your hands well after handling chillies as they can make your eyes sting if you touch them without thinking.


Baked Vanilla Cheesecake – Slow Cooker Recipe

We’ve got a right treat for you this afternoon on ‘Home of the House Proud’, a slow cooker recipe for a delightful Baked Vanilla Cheesecake – we bet you didn’t know that you could use your slow cooker to make cheesecake?

Serves: 6
Preparation time: 45 minutes, plus overnight chilling
Cooking time: 3 hours
Cooking temperature: high
Slow cooker size: large or extra large



50 g (2 oz) butter, at room temperature
50 g (2 oz) caster sugar
50 g (2 oz) self-raising flour
1 egg


300 g (10 oz) full-fat cream cheese
200 ml (7 fl oz) full-fat crème fraîche
50 g (2 oz) caster sugar
3 eggs, beaten
1 teaspoon vanilla essence
Icing sugar, to decorate
Mixed berry fruits, to serve


•Preheat the slow cooker if necessary – see manufacturer’s instructions. Line the base and sides of an 18 cm (7 inch) diameter, deep round cake tin with non-stick baking paper – do not use a loose-bottomed tin. Put all the ingredients for the base in a mixing bowl or food processor and beat together until smooth. Spoon into the prepared cake tin, smooth with a knife then cover the top of the tin loosely with foil.

•Stand the cake tin on an upturned individual tart tin, saucer or biscuit cutter in the slow cooker pot. Pour boiling water into the pot to come halfway up the sides of the cake tin then add the lid and cook on high for 1 hour.

•Meanwhile, make the cheesecake: put the cream cheese, crème fraîche and sugar in a bowl. Gradually mix in the eggs until smooth then stir in the vanilla essence.

•Carefully lift the cake tin out of the slow cooker pot using oven gloves. Carefully remove the foil – the sponge layer should be dry and can be pressed with a fingertip. Pour the cheesecake mixture into the tin on top of the cooked sponge, cover again loosely with foil and return to the slow cooker pot. Replace the lid and cook on high for 2 hours until the cheesecake can be touched lightly with fingertips.

•Switch off the slow cooker, remove the foil and leave the cheesecake to cool, still in the hot water. Don’t be alarmed to see that the cheesecake will sink on cooling – this is normal. When the water is barely warm, lift out the tin out, transfer to the refrigerator and chill overnight to achieve the characteristic baked cheesecake texture.

•Carefully remove the cheesecake from the cake tin, peel off the lining paper and place on a serving plate. Dust liberally with icing sugar and serve with mixed berry fruits.

Cooks Tip

1.Before you begin, check that the cake tin you intend to use fits comfortably into your slow cooker pot. Do not use a loose-bottomed cake tin or the water will seep into the cheesecake during cooking – if the seal on the cake tin is not watertight, stand it in a large dish or sandwich tin.

Other blogposts you may be interested in :


  1. that lemon chicken looks delish! im going to try!

  2. It does, I can't wait to try it either ! I love the fact that it's pretty much all storecupboard ingredients too, apart from the pak choi :-)

  3. I will have to try the cheese cake love cooking in my slow cooker, never thought I'd be able to do a cheese cake though

  4. Same here - there's a rice pudding recipe too on my crock pot recipes blogpost ! :-)

  5. baked vanilla cheesecake in the slow cooker! I'm amazed! - and inspired! Salmon chowder also sounds very delicious.

  6. They all look amazing and I had no idea you could use a slow cooker for cheesecake!!! I'll definitely be trying that one :)

    @grannysmither on twitter

  7. I'll try the lemon chicken I think - I'm a big fan of the slow cooker!


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