Summer Slow Cooker Recipes

Slow Cooker Bolognese {No Browning Recipe!}

Sarah Rossi — Wed, 09 Feb 2022 10:30:37 +0000

This Slow Cooker Bolognese recipe is so easy, with NO BROWNING browning necessary! Just leave it to cook all day and come home to a thick, rich beef ragu. Perfect to top spaghetti or use in lasagne.

Is there a more classic midweek dinner than Spag Bol?!

I’ve taken this family favourite dish and reinvented it to be cooked while you’re busy all day, totally hands off – no faffing. Meet my Slow Cooker Bolognese.

Yes, I mean it when I say we don’t have to fry off the mince to brown it beforehand, which means this is a true throw-it-all-in slow cooker recipe – AKA a trusty ‘dump bag’ dinner.

I love sharing my newly discovered slow cooker hacks with you, and this is the ULTIMATE time-saving method of making this much-loved dish.

I have made sure it’s packed with rich flavour and the long, slow cooking just enhances the depth of deliciousness. Did I mention how easy it is too?!

I hope you love it as much as we do.

Why you’ll love this Slow Cooker Bolognese recipe

Soft and tender beef

Rich and delicious sauce

Perfect for batch cooking and freezing

How we came up with this recipe

It can sometimes be tricky to get the flavours right with slow cooker recipes, especially if we’re not browning the meat we’re using beforehand. And that’s even truer with beef.

And so I knew if we were going to get spaghetti bolognese made in a slow cooker, it would have to be perfectly fine-tuned. The adapted version would also have to be worth cooking it differently for.

I am DELIGHTED to say that, after lots of testing, this bolognese recipe ticks all of the boxes…

It’s rich in flavour thanks to a few extra ingredients that you might normally leave out (red wine, Worcestershire sauce, extra quantities of herbs and tomatoes, for example).

It’s also SO easy. Yes we really do just add all of the ingredients to the slow cooker, switch on and go. We don’t need to brown the mince at all. Which means preparing dinner takes just a few minutes, and the outcome is a rich, thick sauce that will go down with the whole family.

It has a lovely consistency that is very ragu-like. If you give the mince a quick chop up before you add it into the pan, it won’t go into clumps at all.

You can then serve with spaghetti (make this separately as you’re about to eat), or it can even be used as a base for a lasagne or on top of a jacket potato.

More slow cooker beef mince recipes

Slow Cooker Chilli Con Carne

Homemade Doner Kebab

Slow Cooker Beef Enchiladas

Ingredients

Beef mince – I like to use a 5% beef fat mince as it avoids excess fattiness in the sauce (as none will be cooking off). Any beef mince will work fine though
Tinned tomatoes
Onion, celery and carrots – I use frozen Soffrito mix (onions, celery and carrots chopped into small cubes). Or you can prepare from scratch (see notes)
Garlic – Fresh or jarred/frozen is OK
Tomato pureé
Red wine
Beef stock cubes
Dried oregano
Bay leaves – Fresh or dried is fine (remove before serving)
Salt and freshly ground black pepper
Worcestershire sauce
Fresh basil

How to make Spaghetti Bolognese in a slow cooker

Put all of the slow cook ingredients into the slow cooker. Cook on HIGH for 6 hours or LOW for 8 hours.
Add the Worcestershire sauce and fresh basil before serving.

Hint: If you want to serve this with spaghetti, boil the spaghetti for 2-3 minutes less than the usual cooking time. Drain and add to the bolognese sauce, with a splash or two of reserved cooking water. Stir well and allow the pasta to absorb the sauce a little and soften.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer Yes, you can freeze any leftovers. Defrost and reheat thoroughly when you want to enjoy them.

Alternatively, you can freeze all of the ingredients together in a bag raw as a ‘dump’ meal and then cook.

Top tips

Prep the night before

You can save yourself even more time in the morning for this recipe and prepare the ingredients for your slow cooker THE EVENING BEFORE!

Simply throw everything for the initial cook into the slow cooker, pop the lid on, then store it in the fridge overnight. In the morning, put it into the slow cooker and don’t forget to switch ‘on’.

Hack: Frozen mixed vegetables base

You can replace the individual carrots, celery and onion ingredients for a frozen bag of ‘soffritto’, which comes already pre-chopped and all together in one bag. (I love this cheat for lots of recipes!) It might be called ‘vegetable base mix’ or something similar in some supermarkets.

FAQs

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Bolognese {No Browning Recipe!}

This Slow Cooker Bolognese recipe is so easy – no browning needed. Just leave it to cook all day and come home to a thick, rich beef ragu. Perfect to top spaghetti or use in lasagne.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 8

Total Time 8 15

Servings People

Calories 321kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

500 g Beef mince
800 g Tinned tomatoes (usually made up of 400g tins)
3 Sticks Celery Chopped finely
3 Carrots Peeled and chopped finely
1 Onion Peeled and chopped finely
6 Cloves of garlic Peeled and crushed
75 g Tomato pureé
125 ml Red wine
2 Beef stock cubes undiluted, crumbled
2 tsp Dried oregano
3 Bay leaves
Salt and freshly ground black pepper

To Serve:

1 tbsp Worcestershire sauce or Henderson's Relish
15 g Fresh basil Finely chopped

Metric – Imperial

Instructions

Put all of the slow cook ingredients into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
Add the Worcestershire sauce and fresh basil.

Optional:

If you want to serve with spaghetti, boil the spaghetti for 2-3 minutes less than the usual cooking time. Drain and add to the bolognese sauce, with a splash or two of reserved cooking water. Stir well and allow the pasta to absorb the sauce a little and soften.

Notes

Mince: Chopping your mince finely before adding to the slow cooker will avoid any big meat lumps. If you’re in the USA you can use ground beef or hamburger meat as the equivalent

Bay leaves: Fresh or dried is fine, remove before serving

Vegetables: I buy a ‘soffritto’ mix if available to save having to chop the celery, carrots and onions. A 400g/14oz or 500g/18oz bag is fine. It might be called ‘vegetable base mix’ or something similar in some supermarkets

Nutritional information: The nutritional information does not include any spaghetti or other dishes to serve

Nutrition

The post Slow Cooker Bolognese {No Browning Recipe!} appeared first on Taming Twins.

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Sarah Rossi — Fri, 30 Sep 2022 09:30:00 +0000

Making a Homemade Doner Kebab is really throwing it back here for those of you who might have LIVED by the king of late-night takeaways. And even if you didn’t, you’re going to love this one for a cheeky weekend fakeaway that manages to be simple, low cost and healthy.

After a lot of testing and tasting, it turns out that yes, a Homemade Doner Kebab can be easy AND healthy, made in a slow cooker!

Whether you’re serving this for a crowd to pile in their own fillings or a family Friday takeaway, I hope you love it as much as we do.

Why you’ll love this Doner Kebab recipe

Feels like a big treat

Low cost and full of flavour

Ideal for serving to guests

Sarah’s notes

The doner kebab originated in Turkey centuries ago, and it’s thought it arrived in London in its current form (meat and veg inside bread) around the 1960s.

I love this Guardian report which talks about the origins of the humble doner, and how it’s so much more than just a post-pub indulgence.

This is my simple, homemade version with inspiration taken from the one we know and hold dear. I’ve kept it as family friendly as possible with budget, nutrition and convenience in mind.

You can also make this in the oven and details are in the FAQs below.

Homemade Doner Kebab Ingredients

Lean mince – You can use beef or lamb here. Whichever is your preference. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince
Onion powder – Or onion granules
Garlic granules – Or garlic powder
Ground cumin
Paprika
Dried oregano
Garlic – We cleverly roast off a whole bulb here to make the classic garlic sauce but even better!

For the sauce: (Or use my Tzatziki recipe here)
Mayo – Use whichever type you prefer
Greek yoghurt – You can use natural yoghurt here but the sauce will be slightly more runny (which is fine)
Mint sauce – The vinegary type, not mint jelly

How to make a Homemade Doner Kebab (SLOW COOKER METHOD)

1. Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.

2. Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape.

3. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Prick the foil. Place it in the bottom of the slow cooker.

4. Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.

5. Cook as per the recipe. When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).

6. Make the garlic sauce by squeezing the cooked very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the other sauce ingredients and mix well.

Substitutions

Mince – I used beef but you could use lamb if you prefer. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in a hot pan with a little oil before serving.

In the freezer This freezes fairly well, Just wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

The meat slices do tend to break up a little when reheated but if this doesn’t bother you, go for it.

Top Tips

Meat temperature

It’s really hard to tell if the meat is cooked through as you won’t be looking at the inside(!), so for this recipe I would recommend checking the internal temperature with a meat thermometer.

I find this one to be a good option. There are cheaper ones out there but this one tends to be really reliable. It should be 70℃ (160F) for 2 minutes.

How to slice the meat

It’s important to allow the block of meat to cool for about 15 minutes before slicing it or it will fall apart when it’s cut (although it doesn’t matter so much if you’re hungry and don’t mind it crumbling!)

You can reheat the slices of meat afterwards if you want it to be super hot. To do this, put the cooking liquid from the bottom of the slow cooker in a frying pan for 5 minutes or until it’s fully reheated.

More slow cooker beef recipes…

Slow Cooker

Slow Cooker Beef Brisket {with Barbecue Sauce}

Beef

Beef Goulash

Slow Cooker Beef

Slow Cooker Beef Stew {with Rich Gravy}

Slow Cooker Beef

Chinese Style Beef and Broccoli {Slow Cooker Fakeaways}

FAQs

What goes into a Doner Kebab?

As well as the meat, we serve it into pittas or flatbread with shredded cabbage, tomatoes, cucumber slices, and chilli peppers (if you dare!) with a drizzle of yoghurt-mayo-mint sauce and chilli sauce.

Is this a Healthy doner kebab recipe?

Yes, it’s made with lean mince and everything else is low fat too. Doner kebabs are known for being calorific but this is when we’re talking about deep fried fast food versions.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Homemade Doner Kebab {Slow Cooker Recipe}

A Homemade Doner Kebab is a great fakeaway treat for the whole family, and this slow cooker recipe is convenient and simple.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 644kcal

Author Sarah Rossi

Ingredients

750 g Lean mince
3 tsp Onion granules
3 tsp Garlic granules
3 tsp Ground cumin
3 tsp Paprika
2 tsp Dried oregano
1 tsp Sea alt
1/2 tsp Freshly ground black pepper
1 Bulb of garlic

For the sauce:

75 g Mayo
100 g Greek yoghurt
2 tsp Mint sauce

Metric – Imperial

Instructions

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.
Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure.
Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil.

To cook in the Slow Cooker:

Put the wrapped meat and wrapped garlic in the bottom of the slow cooker. Prick the wrapped meat with a sharp knife a few times.
Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To cook in the Air Fryer:

Put the wrapped meat and wrapped garlic in the air fryer. Prick the wrapped meat with a sharp knife a few times.
Cook for 30 minutes at 170℃/325F.
Remove the garlic bulb from the air fryer and set aside to cool. Open up the foil top of the kebab meat to allow the top to brown. (Do this carefully so that the cooking juices don't run out of the bottom of the foil.)
Cook the meat for a further 15 minutes at 170℃/325F or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To Serve:

Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker or foil if cooked in the air fryer).
When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices (this is important as it will be quite dry without this).
Make the garlic sauce by squeeze the cooked, very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny.
Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the cooking liquid in a frying pan for a few minutes until hot through (see notes).

Notes

Meat thermometer: I recommend this one as it’s reliable and accurate. The internal meat temperature should read 70℃ (160F) for 2 minutes

Reheating the meat after it’s cooled and sliced: It’s important to allow the meat loaf to cool for a while before slicing it, or it will all crumble and you won’t get those doner kebab strips. If you like your food hot, you can reheat the meat once it’s in strips. Do this by saving the cooking juice from the slow cooker and heating it up in a frying pan for a few minutes with the meat

Nutrition

The post Doner Kebab RECIPE {Slow cooker & Air Fryer} appeared first on Taming Twins.

Veggie Enchiladas {Slow Cooker Fakeaways}

Sarah Rossi — Sun, 02 Oct 2022 09:30:00 +0000

The next instalment of my Slow Cooker Fakeaways is the simple but flavour-packed Veggie Enchiladas. This is a hearty and filling dish that you really don’t need meat for. So easy and great value, throw it all in and let it work its magic.

If you’re vegetarian or looking to eat less meat, here’s a fakeaway just for you.

Filling and satisfying thanks to the beans and butternut squash, with plenty of spices for an aromatic, rich flavour that means you really don’t miss the meat.

I thought I would give this vegetarian family meal recipe a go as a fakeaway after the success of my Slow Cooker Beef Enchiladas and Slow Cooker Chicken Enchiladas… if they worked so well I wondered if a veggie version would too.

Turns out, the answer is yes!

Why you’ll love this Veggie Enchiladas recipe

Super simple zero fuss recipe

Low-cost and healthy store cupboard ingredients

Ideal as a vegetarian buffet dish

How we came up with this recipe

The origins of enchiladas date back centuries, where corn tortillas became a staple cuisine in Mexico, evolving from much loved street food to a customisable favourite dish served up with a variety of fillings, toppings and sauces.

These days, the dish has travelled far and wide, and now us Brits regularly dish this up at our tables.

This is my family-friendly version that is healthy, low cost and super convenient to throw together.

While I do love beef enchiladas and chicken enchiladas too, this recipe is great for vegetarians or if you’d rather omit meat from this dish.

Veggie Enchiladas Ingredients Notes

Butternut squash – You can make this even easier for yourself by frozen chunks!
Onion – You can use one whole fresh onion chopped up, or you can also use about 200g/7oz of frozen
Passata – I use the small cartons here which are the right size
Garlic powder – Not garlic salt! Garlic granules are fine too
Mild chilli powder – Use hotter if you dare!
Wraps – Wholemeal or regular is fine
Sweetcorn – Canned and drained, or use frozen but just allow it a little longer to heat up
Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull!

How to make Veggie Enchiladas

Put all of the slow cooker ingredients in the slow cooker, mix well and cook as per recipe at the bottom of the post.

2. Mix in the wraps.

3. Add the sweetcorn and stir.

4. Sprinkle on the cheese and finish cooking as per the recipe.

Substitutions

Sweet potato – You could swap the butternut squash for this. I prefer the texture of butternut squash but either is fine.
Beans – I have used mixed beans here but you can use whichever tinned (pre-cooked) beans you prefer or have in your cupboard. For example, only using kidney beans is OK. Don’t use dried beans here unless you’ve pre-boiled them and followed the cooking instructions on the pack.
Peppers – These go really well in this kind of dish, so throw some in if you have some.

Leftovers

You can use the sauce (minus the wraps) as another dish if you have leftovers. It makes a fantastic lunch over a jacket potato or rice for another easy dinner.

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. The wraps to tend to go a little soggy when reheated, but honestly? I’d still eat them happily. Up to you.

In the freezer If you freeze leftovers, be prepared for the tortillas to be a bit soggy and not at their best. If you want to freeze leftovers, try and pre-empt this and take some of the sauce out to freeze before you add the tortillas if possible.

Top tips for making Veggie Enchiladas

Side dishes: I love it when a fakeaway recipe works as a feast-style meal for those weekends when you have guests or just want to enjoy some extra-special family time around the table.

What I LOVE about Mexican-style dishes is just how many sides you can easily serve that make up a banquet while the main dish merrily bubbles away. You can try some or all of these:
Tortilla chips
Dips including guacamole, salsa and sour cream/yoghurt
Mexican Chicken & Rice
Mexican-Style Salad
Veggie Loads Nachos (to start?)

Chilli: If you like a little more heat, add extra chilli flakes, fresh chillis or get your beans in a chilli sauce. If you’re serving this to children and they don’t like spicy, omit or reduce the chilli powder.

Prepare it the night before: This is one of those slow cooker favourites that allows you to throw all the ingredients in the night before if time is going to be tight in the morning.

Simply add the slow cook ingredients to the slow cooker pan and keep in the fridge overnight. All you have to do is pop it into the cooker in the morning (and don’t forget to actually switch it on!)

Then add the sweetcorn, wraps and cheese at the end of the cooking time as per the usual instructions.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Veggie Enchiladas {Slow Cooker Recipe}

This is an easy fakeaway meal for the whole family. Slow Cooker Veggie Enchiladas are full of depth and spice that make this a hearty, delicious meal.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 872kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

500 g Butternut squash I use frozen, chopped
800 g Mixed beans Tinned, drained and rinsed
1 Onion Peeled and chopped
500 g Passata
400 g Tinned tomatoes
2 tsp Garlic granules
2 tsp Smoked paprika
3 tsp Dried oregano
4 tsp Ground cumin
2 tsp Mild chilli powder
1/2 tsp Sea salt
1/2 tsp Freshly ground black pepper
2 tbsp Tomato puree
1 tsp Soft dark brown sugar

To Finish:

240 g Tortilla wraps
340 g Sweetcorn Tinned, drained
150g Cheese Grated

Metric – Imperial

Instructions

Put all of the slow cook ingredients in the slow cooker, mix well and cook for 6 hours on HIGH or on LOW for 8-9 hours.
Cut the wraps into wide strips. Add these and the sweetcorn to the slow cooker. Mix in with the enchilada 'filling'.
Sprinkle over the cheese.
OPTION 1: Either pop the lid back on and slow cooker for another 30 minutes on HIGH until the cheese has melted (see notes).
OPTION 2: Or put the slow cooker pan under a hot grill or in the oven at 200C/400F for about 10 minutes until the cheese is melted and golden.

Notes

To finish the dish Putting the tortillas back into the slow cooker for half and hour will make them a little soggier than if you put them under the grill. I much prefer the end result when I’ve just popped everything under the grill.

Obviously your slow cooker pan needs to be grill safe to do this!

Onions Use 200 g/7 oz if you’re using frozen onions instead of fresh.

Butternut squash Fresh or frozen butternut squash is fine. It is 500g/1.1lb of peeled and cut up butternut squash, so if using fresh weigh it after peeling.

Nutrition

The post Veggie Enchiladas {Slow Cooker Fakeaways} appeared first on Taming Twins.

Slow Cooker Chicken Korma {Easy Recipe}

Sarah Rossi — Wed, 28 Jun 2023 08:00:00 +0000

This super easy recipe for Slow Cooker Chicken Korma is a family friendly curry, that needs hardly any preparation. Try this instead of a takeaway and you won’t be disappointed!

When I share recipes here, it’s sometimes tricky to know which are going to be the most loved. I first shared a Slow Cooker Chicken Curry in 2019 and it has been one of my most popular recipes ever with over 500 reviews!

It’s so easy, throw everything in, super tasty. I followed this up last year with a Slow Cooker Chicken Tikka Masala which you loved too.

It was only a matter of time before we needed a Slow Cooker Chicken Korma to join the menu, right?

If you have a family who like a milder, nutty curry, here’s the recipe for you.

I hope you love this latest addition to my Slow Cooker Chicken recipes!

Why you’ll love this slow cooker curry recipe

More affordable than a takeaway

Super simple but so satisfying

Perfect on its own or as part of a curry night with other dishes

How we came up with this recipe

Korma is originally South Asian dish, where meat was cooked with yoghurt or stock.

Here I’ve taken inspiration from the Chicken Korma style of Indian takeaways in Britain, which almost always include a thick sauce and nuts.

(If you’d like to try a more authentic recipe, take a look at this one by Tea For Tumeric, which has an ‘unapologetically long list of whole spices’ and looks totally delicious.)

We tested this recipe with a few variations. We originally used more curry powder and also added turmeric for colour, but in that version we felt that the spice was too strong for a korma, and also, as chicken breasts cook quite quickly, the spices felt quite uncooked when the chicken was cooked through.

We didn’t want to add an extra step of browning the spices if we could help it so we reduced the spice level.

We also tried this with chicken thighs, and while fine, it just wasn’t quite similar enough to the takeaway version we were trying to create at home with a slow cooker.

Slow Cooker Chicken Korma Ingredients Notes

Chicken breasts – Skinless and boneless are best for this
Plain flour – This thickens the coconut milk just a little without being able to taste it
Dried chilli flakes – The heat in these varies a lot so be cautious and add more if needed!
Sea salt – I like Maldon sea salt
Ground almonds – These thicken into the sauce and add that classic korma texture
Coconut milk – I use reduced fat but it’s up to you
Mango chutney – This adds sweetness and texture
Garam masala – We add this add the end of cooking as a seasoning
Flaked almonds – These are optional but are a lovely addition

How to make Slow Cooker Chicken Korma

Put the chicken, flour, curry powder, chilli flakes and salt into the slow cooker.

2. Mix well until evenly coated.

3. Add the tomato puree, almonds and coconut milk. Stir well and cook with the lid on as per the recipe below.

4. Stir in the mango chutney and garam masala to serve. Top with flaked almonds if using.

Substitutions

Chicken – You could use chicken boneless skinless thighs instead here, but they will need additional cooking time.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by microwaving or in the oven before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

What to serve with Slow Cooker Chicken Korma

Rice
Naans
Raita
Poppadoms

Curry Night: What else to make

Vegetarian

Easy Palak Paneer {Indian Spinach Curry}

Beef

Keema Curry {Easy Beef Mince Recipe!}

Slow Cooker Curries

Slow Cooker Lamb Curry {Easiest Ever Recipe!}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

FAQs

Can you recommend the best slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

Do you have any other easy curry recipes?

I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 !)and my Easy Slow Cooker Beef Curry. Check them out!

Is this a healthy fakeaway recipe?

Yes, this a great alternative to a takeaway because it is lighter as we are avoiding cream and oil.

Can I make this Gluten Free?

Yes, just swap the plain flour for gluten free plain flour.

Can I freeze this as a Dump Bag?

Yes, this recipe is a brilliant Dump Bag option. Freeze the slow cook ingredients and defrost and use as per my Dump Bag guide linked above. Add the ingredients to finish as per the recipe below.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Chicken Korma {Easy Recipe}

My simplified version of this much-loved curry dish is cooked long and slow to get that depth of flavour, while remaining light and mild at the same time. This Slow Cooker Chicken Korma makes a delicious weekend fakeaway or simple midweek meal.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 360kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

650 g Chicken breast (about x4) Cut into bite-sized chunks
25 g Plain flour
4 tsp Mild curry powder
Pinch of dried chilli flakes
1/2 tsp Sea salt
2 tbsp Tomato purée
30 g Ground almonds
400 ml Coconut milk

To finish:

2 tbsp Mango chutney
1 tsp Garam masala
Flaked almonds Optional

Metric – Imperial

Instructions

Put the chicken, plain flour, curry powder, chilli flakes and sea salt into the slow cooker and mix well until coated.
Add the tomato puree, ground almonds and coconut milk. Stir well (make sure there are no pockets of flour left) put the lid on and cook on HIGH for 3 hours or LOW for 5-6 hours.
When the chicken is tender and the sauce is thickened, stir in the mango chutney, garam masala and serve. Sprinkle over the almonds if using.

Notes

Dried chilli flakes: The heat in these varies a lot so be cautious and add more if needed!

Coconut milk: I use reduced fat but it’s up to you

Flaked almonds: These are optional but are a lovely addition

Chicken: You could use chicken boneless skinless thighs instead here, but they will need additional cooking time

Freezing: Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating

Serving suggestions: Rice, naans, raita, poppadoms

To make gluten free: Just swap the plain flour for gluten free plain flour

Nutrition

The post Slow Cooker Chicken Korma {Easy Recipe} appeared first on Taming Twins.