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    Recipes — slow cooker

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    Indian Butter Chicken

    If you want a healthier version of this recipe — made in a slow cooker — check out this recipe for Healthy Slow Cooker Indian Butter Chicken!

    This easy Indian butter chicken recipe makes Indian food a synch! This creamy tomato sauce is similar to chicken tikka masala, but maybe even better!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   6 tablespoons butter, divided
        •   2 lbs chicken breasts, cut into 1″ chunks
        •   1 yellow onion, diced
        •   3 garlic cloves, minced
        •   1 Tbsp garam masala
        •   1 Tbsp fresh grated ginger
        •   1 tsp chili powder
        •   1 tsp ground cumin
        •   1/2 tsp cayenne pepper
        •   1 1/2 cups tomato sauce**** (or one 14 oz can would work)
        •   2 cups cream*
        •   salt & pepper
        •   lime & cilantro, for garnish
        •   naan & rice for serving


    1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
    2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
    3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
    4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
    5. Serve garnished with lime and cilantro, alongside rice and naan.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Indian-Butter-Chicken-1583933#directions

      Slow Cooker Beef Pot

      Prep Time

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


          •   3 to 4-pound chuck pot roast
          •   1 teaspoon salt
          •   1/4 teaspoon pepper
          •   3 to 4 medium potatoes, quartered
          •   3 to 4 carrots, cut into 2-inch pieces
          •   2 medium onions, quartered
          •   1/2 cup beef broth


      1. Sprinkle roast with salt and pepper.
      2. Place half of the vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
      3. Cover and cook 5 hours on HIGH or 8 hours on LOW.


          •   Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots.
          •   Cooking meat over a long period of time in moist heat will tenderize a tougher cut of meat so using a more affordable cut of beef like chuck works well.
          •   Make the most out of slow cooker leftovers when you meal plan. If you are looking for what else you can make with your leftover pot roast, these recipes will transform your leftovers into delicious new meals.
          •   Quick and Easy Beef Ragu - Use leftover pot roast and our slow cooker marinara sauce recipe to create a delicious meat sauce that's easy to serve on top of your favorite pasta or egg noodles.
          •   Pot Roast Po Boys - No-hassle sandwiches made with leftovers are a great lunch option on their own, or you can serve them alongside a bowl of soup or salad for a quick weeknight dinner. The creamy cajun mayonnaise and rich leftover pot roast in this easy recipe are the perfect compliment to the tangy, crunchy pickles and crisp lettuce.

      This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Beef-Pot-Roast-1504294#c03e2d70-bb5f-46c4-9134-7095a5d0659f

      One Pan Teriyaki Chicken with Vegetables

      This recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in a crock-pot or your Instant Pot pressure cooker.

      For chicken teriyaki couldn’t be easier to make. It’s a simple set and forget meal with just 10 minutes of prep making it just perfect for busy weeknights.

      Skip the bottled sauce by making this homemade teriyaki sauce. It’s super easy to make with soy sauce, rice wine vinegar, honey, Mirin, garlic and ginger.

      Mirin is pretty easy to find these days in the International section of most large grocery stores and online but you can definitely leave it out or use dry sherry or rice wine instead.

      For a keto friendly version of teriyaki chicken, swap the honey for a low carb sweetener and leave out the Mirin.

      Everything gets tossed into the slow cooker while the chicken soaks in all that amazing sweet and savory sauce. Once the chicken is nice and tender, just grab two forks and shred them into bite-sized pieces.

      You can serve this over your favorite rice, zoodles, quinoa or noodles. Sprinkle with some sesame seeds and scallions and you’ve got a delicious meal that can easily rival your local take-out restaurant.

      This Slow Cooker Teriyaki Chicken would also make great leftovers or if you prep this on your Sunday meal prep, you can have yummy work or school lunches for the rest of the week. You could even pack some chopsticks to make it an authentic Asian meal.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 3 hours 10 minutes
          •    Yield: Serves 4


          •  1 1/2 lbs boneless skinless chicken breasts or chicken thighs
      2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
          •  1/3 cup honey or low carb sweetener for keto
      1/4 cup rice wine vinegar or apple cider vinegar for paleo
      1 tablespoon Mirin or dry sherry (optional)
      1 teaspoon sesame oil
      2 garlic cloves minced
      2 teaspoons freshly grated or minced ginger


          • salt and black pepper to taste
      1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

      Corn Starch Slurry:

          • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
      3 tablespoon cold water
      For garnish: sliced green onions sesame seeds
      For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers


      For Slow Cooker Method:

      1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

      To thicken sauce, combine the corn starch with water and stir into the slow cooker (skip this step for keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

      1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

      For Instant Pot Method:

      1. Place the chicken in the Instant Pot.
      2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
      3. Close and seal Instant Pot.
      4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
      5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
      6. Open lid and remove chicken from Instant Pot and shred with two forks.
      7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
      8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

      Meal Pre-Tips for Slow Cooker Teriyaki Chicken:

          • Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
          • Make the rice or noodles the day before and store in an air-tight container in the fridge

      This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/

        Candied Kielbasa

        Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker.

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 1 hour
            •    Yield: Serves 8


            •   1 cup packed brown sugar
            •   1/2 cup ketchup
            •   1/4 cup prepared horseradish
            •   2 pounds kielbasa sausage, sliced thin


        In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

        This great family recipe is thanks to All Recipes at https://www.allrecipes.com/recipe/14809/candied-kielbasa/?internalSource=hub%20recipe&referringId=16546&referringContentType=recipe%20hub&clickId=cardslot%204

        Slow Cooked Beef Cheeks in Red Wine with Creamy Mashed Potatoes

        These slow cooked beef cheeks are braised in a beautiful red wine sauce. They are so meltingly tender, you can eat it with a spoon. The braising liquid is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

        Beef Cheeks are a budget cut of meat that are made for slow cooking. Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker or on the stove.

        My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes. Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon. You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes.

        Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods and the mashed potatoes.

        This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week. The other great thing about these Slow Cooked Beef Cheeks is that the leftovers can be used to make fast midweek meals and over the next couple of days I’ll be sharing two recipes – a Beef Ragu Pasta (a 15 minute meal) and a Beef, Mushroom and Vegetable Pie (15 minutes of prep). Don’t you love Cook-Once-Eat-Thrice recipes?? Use this weekend to make a triple batch of beef cheeks!

        Prep Time

            •    Prep time: 15 minutes
            •    Cook time: 10 hours
            •    Yield: Serves 6


        For Beef Cheeks:

            •   3 tbsp olive oil , separated
            •   1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
            •   1 onion (white, brown or yellow), roughly diced (about 1 cup)
            •   1 celery stalk , roughly diced (about 1 cup)
            •   1 carrot , roughly diced (about 3/4 cup)
            •   4 garlic cloves , minced
            •   6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
            •   4 dried bay leaves (or 3 fresh bay leaves)
            •   1 cup / 250 ml beef stock
            •   2 cups / 500 ml red wine (full bodied eg. cabernet sauvignon or merlot)
            •   2 - 3 tsp salt , separated
            •   Black pepper

        For Creamy Mashed Potato:

            •   800 g/1.6lb starchy potatoes (see notes), diced into 2cm / 3/4" cubes
            •   2 tbsp butter
            •   1 cup milk
            •   Salt and pepper


        1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
        2. Heat 2 tbsp olive oil in a large heavy based pan (or casserole dish with a lid if you are baking or pot if you are cooking on the stove) over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
        3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes.
        4. Follow directions for your chosen cooking method.

        Different Cookers Methods

        Slow Cooker Method:

        1. Pour the onion mixture into the slow cooker and place the beef cheeks on top.
        2. Pour the wine into the fry pan and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
        3. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
        4. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
        5. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
        6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour. If using a slow cooker without a sauté setting, pour the Sauce into a saucepan. If you have a sauté setting, leave it in the slow cooker.
        7. Put the saucepan over medium heat (or set the slow cooker to sauté setting) and bring to simmer.
        8. Simmer until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
        9. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
        10. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

        Pressure Cooker Method: Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

        Stovetop and Oven Method:

        1. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
        2. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
        3. Put lid on and cook on the stove on medium low for 2 to 2 1/2 hours or in the oven at 160C/320F for 3 to 3 1/2 hours until the cheeks are very tender. Turn at least once during cooking.
        4. Open the pot/casserole dish and remove the beef cheeks. Discard the thyme stems and bay leaves.
        5. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
        6. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
        7. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
        8. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

        Creamy Mashed Potatoes:

        1. Place potatoes in a large pot of salted boiling water and cook for 10 minutes until very soft.
        2. Turn the stove off, drain potatoes, then return to the pot.
        3. Add butter and milk and use a potato masher to mash until smooth.
        4. Add salt and pepper to taste. Use more milk to adjust the consistency to your liking. I like it fairly loose because it seems creamier (and less potato goes further).

        To Serve: Serve beef cheeks on Creamy Mashed Potatoes, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.


        1. Beef Cheeks aren’t always available in large supermarkets so you might have to go to the butcher. At my butcher, it’s a bit cheaper than other slow cooking cuts like chuck steak and brisket. If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.
        2. The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.
        3. If you can't find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Cut them into 250g/8oz pieces.
        4. You need to use starchy potatoes for mashed potato as they breakdown when cooked, making them perfect for mashing. The best to use are Russet (common in the US), Yukon Gold, dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
        5. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.
        6. Slow Cooked Beef Cheeks nutrition per serving, excluding mashed potato.

        This great family recipe is thanks to RecipeTin Eats at https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/