Why not make one in the other?
SLOW-COOKER SMOKY PULLED CHICKEN
0:10 Prep, 3:00 Cook, 6 Servings, Super easy
1 tablespoon extra virgin olive oil
4 (about 1.2kg) chicken breast fillets
1 red onion, finely chopped
3 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano leaves
3 teaspoons ground coriander
250ml (1 cup) passata
125ml (1/2 cup) Massel Chicken Style Liquid Stock
2 chipotle in adobo sauce, chopped
2 tablespoons brown sugar
Heat the oil in a large frying pan over medium heat. Cook the chicken for 5 minutes each side or until browned. Transfer the chicken to a slow cooker.
Add the onion to the pan and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cumin, paprika, oregano and coriander. Cook, stirring, for 30 seconds or until aromatic. Add the passata, stock and chipotle. Bring to a simmer. Pour mixture over the chicken. Cook, covered, on Low for 3 hours or until chicken is tender.
Use tongs to transfer the chicken to a plate. Set aside to cool slightly. Use forks to coarsely shred the chicken then return the chicken to the slow cooker. Stir through the sugar. Serve.
SLOW COOKER CHICKEN KORMA
0:10 Prep, 4:45 Cook, 4 Servings, Super easy
1 tablespoon olive oil
800g skinless chicken thigh fillets, quartered
1 brown onion, thinly sliced
120g (1/2 cup) korma curry paste
125ml (1/2 cup) chicken stock
200g green beans, trimmed
90g (1/3 cup) natural yoghurt
45g (1/4 cup) roasted unsalted cashews, chopped, plus extra, to serve
Naan bread, warmed, to serve
Steamed rice, to serve (optional)
Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden. Use tongs to transfer to a slow cooker.
Add the onion to the pan and reduce heat to medium. Cook, stirring often, for 5 minutes or until golden. Add the korma paste and stir to combine. Stir in the stock. Pour the mixture into the slow cooker and stir to combine. Cover and cook on Low for 4 hours. Add the beans, cover and cook for a further 30 minutes.
Turn off slow cooker and remove the lid. Use a ladle to scoop out about 125ml (1/2 cup) of the cooking liquid into a bowl. Add the yoghurt and stir until combined. Pour the mixture back into the slow cooker and stir to combine. Sprinkle with extra cashews and serve with naan bread and rice, if using.
SLOW COOKER CLASSIC BEEF STEW
0:20 Prep, 5:35 Cook, 6 Servings, Super easy
1 1/2 tablespoons extra virgin olive oil
1.2kg gravy beef, cut into 3cm pieces
1 large brown onion, finely chopped
2 carrots, peeled, finely chopped
1 large celery stick, finely chopped
3 garlic cloves, finely chopped
1 tablespoon sweet paprika
2 teaspoons beef stock powder
125ml (1/2 cup) passata
4 dried bay leaves
2 large fresh rosemary sprigs
20g butter, at room temperature
2 tablespoons plain flour
Mashed potato, to serve
Fresh continental parsley leaves, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker.
Heat the remaining oil in the pan. Add the onion, carrot and celery. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat.
Spoon the onion mixture over the beef in the slow cooker. Add the stock powder, passata and 375ml (1 1/2 cups) water. Cover and cook on High for 5 hours or until the beef is very tender.
Place the butter in a small bowl. Add the flour and use a spoon to mash until combined. Add to the beef mixture in the slow cooker and stir well to combine. Cook, uncovered, for 10 minutes or until sauce has thickened. Season. Serve with mashed potato and topped with parsley.
HEALTHY SLOW COOKER TUSCAN BREAD SOUP
0:20 Prep, 4:40 Cook, 4 Servings, Easy
2 teaspoons olive oil
1 brown onion, finely chopped
2 carrots, peeled, chopped
2 celery sticks, trimmed, chopped
2 garlic cloves, crushed
1 teaspoon fennel seeds
Pinch of dried chilli flakes
400g can crushed tomatoes
400g can cannellini beans, rinsed, drained
1L (4 cups) Massel vegetable liquid stock
Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)
200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded
2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks
40g (1/2cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve
1 lemon, juiced, zested
Finely chopped continental parsley, to serve
Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender.
Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.
PIE MAKER CALZONES
0:10 Prep, 0:10 Cook, Makes 8, Easy
16 slices wholemeal bread
80ml (1/3 cup) tomato pasta sauce
80g sliced ham or salami
125g (1/2 cup) fresh ricotta
80g (1/2 cup) pre-grated 3 cheese blend (cheddar, mozzarella and parmesan)
16 small fresh basil leaves, plus extra, to sprinkle
Select all ingredients
Use the large end of the pie maker pastry cutter to cut 16 rounds from the bread.
Place 4 bread rounds in the pie maker. Spread each with 1/2 tablespoon pasta sauce. Divide half the ham or salami among the bread bases and top with 1 tablespoon each of ricotta and cheese. Place 2 basil leaves on the top. Cover with 4 of the remaining bread rounds and spray with oil.
Turn on the pie maker. Close and cook pies for 5 minutes or until the bread is golden. Repeat with the remaining ingredients to make 8 pies in total. Sprinkle with extra basil and serve immediately.
MEXICAN LUNCH LOAF
0:20 Prep, 1:00 Cook, 12 Servings, Easy
1 cup self-raising flour
2 teaspoons baking powder
1 teaspoon Mexican chilli powder
1 cup polenta
2 tablespoons caster sugar
1 teaspoon sea salt
1 small red capsicum, finely diced
125g can corn kernels, drained
1/2 cup grated tasty cheese
3 green onions, thinly sliced
1 tablespoon finely chopped fresh coriander leaves
1 1/3 cups buttermilk
1 egg, lightly beaten
2 tablespoons light-flavoured extra virgin olive oil
1 long red chilli, thinly sliced
Sliced avocado, to serve
Quartered cherry tomatoes, to serve
Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides.
Sift flour, baking powder and chilli powder into a large bowl. Add polenta, sugar, salt, capsicum, corn, cheese, onion and coriander. Season with pepper. Stir to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top. Top with sliced chilli.
Bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with avocado, cherry tomatoes and extra coriander leaves.