When it’s cold outside you’re not thinking about tucking into a fresh summer salad. Instead, your mind is on rich, warm flavours that will keep you toasty and full. Get stuck in to our delicious slow cooker recipes this winter and warm yourself up by making yourself some hearty slow cooker meals.
From an enticing slow cooker chicken casserole to one of our vegetarian slow cooker recipes, we know what it takes to put smiles on the faces of your loved ones. Read on to find out how!
Tuck into a warming dish of our slow cooker chicken casserole. Best served piping hot with a side of riceor crusty bread, this is the ideal recipe for a dinner party, or to pick at throughout the week.
Ingredients:
- 6-8 chicken thighs, with the skin and bone
- 2 tbsp of vegetable oil
- 2 and a half onions, chopped into big chunks
- 500g of large potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 2 sticks of celery, rinsed and chopped
- 3 tbsp of plain flour
- 700ml of chicken stock, made using 2 stock cubes
- 2 tbsp of mustard – your choice!
- Salt and black pepper, to taste
Method:
- Coat your chicken with your preferred seasoning and cook in a frying pan with oil until golden brown.
- Put the vegetables in the slow cooker with the flour and stir. Add the chicken, pour over the stock and stir in the mustard.
- Cook on low for around 7 hours, or on high for approximately 4 and a half.
 Top tip: for a little something extra, make some dumplings to serve with your slow cooker chicken casserole. A delicious addition to an already tasty meal – and all you need is flour and butter!
Serve with rice or tortilla chips, treat yourself to a bowl of chilli con carne to warm you up this winter. Deliciously tender and packed with flavour.
Ingredients:
- 2 tbsp of oil
- 450g of 5% beef mince
- 2 large onions, finely diced
- 1 tsp of chilli powder
- 1 tsp of cumin
- 1 tsp paprika
- 3 tbsp tomato puree
- 150ml of beef stock
- 400g chopped tomatoes
- 400g of kidney beans, drained and rinsed
- 30g of fresh coriander, chopped
- Salt and pepper to taste
Method:
- Brown the mince in 1 tbsp of oil and break up any lumps. Transfer to the slow cooker (don’t turn it on just yet).
- In the pan, fry the onion with the remaining oil. When softened, add the spices and mix.
- Add the tomato puree, stock and chopped tomatoes. Bring to the boil, before adding the mixture into the slow cooker.
- Cook on low for 4-5 hours.
- Stir in the beans, coriander and seasonings, turn off the cooker and leave to stand for 15 minutes before serving.
Why not try out our vegan alternative? Filled with goodness and bursting with flavour.
Ingredients:
- 3 tbsp of olive oil
- 2 large sweet potatoes, peeled and chopped
- 3 tbsp of smoked paprika
- 2 tbsp of cumin
- 2 medium onions, chopped
- 2 large carrots, peeled and chopped
- 2 red peppers, chopped
- 2 celery sticks, chopped
- 3 cloves of crushed garlic
- 2 tbsp of chilli powder
- 1 tsp of dried oregano
- 1 tbsp of tomato puree
- 800g of chopped tomatoes
- 400g of kidney beans
- 400g of mixed beans
- Salt and pepper to taste
Method:
- On a medium heat add the oil, onion, carrot and celery into a frying pan and cook until soft. Crush in the garlic, add the sweet potato and cook for another minute or so. Add the dried seasonings and spices and tomato puree. Cook for a further minute before tipping into a slow cooker.
- Add the pepper and chopped tomatoes, and cook on low for around 5 hours. Stir in the beans and cook for another 30-60 minutes. Season to taste.
Whether you’re looking to switch up your lunches, or fancy a light dinnertime meal, soup is the perfect solution. Completely warming and the ideal comfort food when the grass starts to crisp over with ice. Here are a couple you may want to try:
Winter Veg
Ingredients:
- 4 peeled carrots, cut into chunks
- 250g of peeled celariac, cut into chunks
- 225g of leeks, washed, halved and cut into chunks
- 1 large onion, chopped
- 5 litres of vegetable stock (feel free to use 2 stock cubes for more flavour)
- 2 bay leaves
- Salt and pepper to taste
Method:
- Add all the ingredients to the slow cooker and bring to a gentle simmer. Cover and cook on a low heat for around 3 hours, until the vegetables are soft.
- Remove the bay leaves and use a hand blender to blitz until smooth.
- Garnish with fresh coriander and serve with warm, crusty bread.
Rich in flavour and oozing with cheesy goodness, this french onion soup recipe will warm you up in no time.
Ingredients:
- 6 tbsp of salted butter
- 4 large onions, sliced into rings
- 1 tbsp of sugar
- 3 cloves of crushed garlic
- 120ml of white wine
- 5 litres of beef stock
- ½ tsp of dried thyme
- 8 slices of French baguette
- 80g of grated Gruyere
- 40g of grated Emmental
- 2 tbsp grated mozzarella
Method:
- Heat the butter in a large pan, over a medium-high heat. Cook onions until soft, sprinkle with sugar and reduce heat to a medium temperature. Brown the onion for approximately 30 minutes and then stir in the garlic.
- Add the white wine, transfer into the slow cooker and pour in the stock. Season to taste and add the thyme. Cook on high for around 4-6 hours.
- Around 15 minutes before serving, toast the bread under a grill.
- Put all the cheese into a bowl and mix. Fill oven-safe bowls ¾ full with the soup and add one slice of bread to each. Top with around 2 tablespoons of the cheesy mixture per bowl.
- Place the soup bowls on a baking tray and grill until the cheese is lightly browned and bubbling.
The perfect dessert or warming snack to indulge in by the fire, this slow cooker rice pudding will fill your heart with joy.
Ingredients:
- 20g of butter
- 30g of caster sugar
- 100g of pudding rice
- 750ml of full-fat milk
- ½ tsp of ground cinnamon
- Topping of choice – why not try your favourite jam? Or raisins and chocolate?
Method:
- Grease your slow cooker with the butter. Add the rice, milk, sugar and cinnamon to the pot.
- Stir gently, cover and cook on low for 3.5 hours, or until the rice is cooked and the mixture is creamy.
- Serve with your topping of choice.
Indulgent and rich, this tempting slow cooker fudge cake is a delicious dessert to serve after our chicken casserole, or an indulgent afternoon snack for the chocaholic.
Ingredients:
- 125g of plain flour
- 65g of sugar
- 30g of unsweetened cocoa powder
- 1 tsp of baking powder
- 175ml of milk, or chocolate milk if you’re feeling extra…
- 80ml of vegetable oil
- 2 tsp of vanilla extract
- 100g of chocolate chips
- 65g of sugar
- 15g unsweetened cocoa powder
- 350ml of boiling water
Method:
- Add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt to your greased slow cooker and whisk to combine.
- Add the milk, oil and vanilla. Stir until just moist.
- Empty the batter into the slow cooker and spread it into a smooth, even layer. Sprinkle over the chocolate chips.
- To a bowl, add 65g of sugar, 15g of unsweetened cocoa powder and the water. Whisk to combine.
- Carefully pour the mixture over the batter in the slow cooker but do not stir. This top mixture will turn into a delicious hot fudge over the cake.
- Cover and cook on high for about 90-120 minutes, or until a toothpick comes out clean. To be sure, start checking about 1 hour in as all slow cookers vary.
- Remove the pot from the slow cooker and let the cake cool before serving.
- Serve warm with ice-cream.
A delicious snack best served alongside a warm blanket on the sofa, whilst watching your favourite movie. Whip up a batch of this delicious slow cooker hot chocolate the next time your friends come over for a cosy night in, or save it for yourself as a nightly treat.
Ingredients:
- 1 litre of milk
- 350ml double cream
- 175g of dark chocolate
- 175g of milk chocolate
- Your favourite toppings
Method:
- Add the liquids into the slow cooker, followed by the chocolate. Cover and cook on a low heat for around 2 hours, remembering to stir halfway through.
- After 2 hours, remove the lid, stir once more and leave for another 15 minutes.
- Serve with your favourite hot chocolate toppings! From whipped cream and marshmallows, to chocolate sauce and sprinkles.
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