14 ultimate slow cooker recipes

Healthy Mummy founder Rhian Allen is a HUGE fan of slow cooker recipes.

They are so easy and simple to make. They are also jammed packed with taste and nutrition – and the best thing is they are ‘set and forget’. Perfect for a busy working mum.

If you’re in the market for a slow cooker, read this first.

Rhian shares some of her favourite slow cooker recipes from the 28 Day Weight Loss Challenge. You put the ingredients in, press the buttons and then you walk away and get on with your life.

Slow Cooker Chicken Jalapeno Poppers with Avocado Dip

This recipe takes no time to set and forget in the slow cooker then come home to beautifully cooked chicken. Just assemble together the other ingredients for a fun and tasty lunch or dinner.

Make double and store chicken jalapeno mix in an airtight container in the fridge or freezer for another day

• 1 chicken breast fillets 300.0 grams
• salt
• Pepper
• cooking oil spray
• 2 1/2 Tbsp light cream cheese 50 grams
• 3 Tbsp jalapeno chillies, sliced 48.0 grams
• 1 Tsp garlic powder 1.0 grams
• 1 Tsp ground cumin 1.0 grams
• 8 mini tortilla wraps 192.0 grams
• 1/2 cup reduced-fat cheddar cheese, grated 60.0 grams
• 2 Tbsp chopped fresh coriander 10.0 grams
• 1/2 medium avocado mashed 60.0 grams
• 1/4 cup extra light sour cream 65.0 grams
• 2 Tbsp lime juice 40.0 mls

INSTRUCTIONS

If using an oven:

1. Preheat oven to 180C. Season chicken breasts with salt and pepper and lightly spray with cooking oil spray. Place in a baking dish and bake in the oven for 30-35 minutes or until cooked through.
2. Remove the chicken from the oven and shred with two forks. Combine shredded chicken with the cream cheese, jalapeños, garlic powder and cumin.
3. Place this mix in a baking dish and return to the oven for 15 minutes.

If using a slow cooker:

1. Lightly spray cooker with cooking oil spray. Place chicken, 1/2 cup of water, cream cheese, jalapenos, garlic powder and cumin to slow cooker dish. Season with salt and pepper. Cover and cook on low for 6-8 hours.
2. When cooked, remove the chicken pieces and shred. Stir chicken back in with the other sauce ingredients.

To serve:

1. Preheat over griller and lane a baking tray with baking paper.
2. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle some cheese along the middle of each tortilla (divide the cheese evenly between all the tortillas).
3. Top cheese with 2-3 tablespoons of chicken and jalapeno mix. Roll tortillas tightly into a log shape, and place on lined baking tray
4. Place under the grill for 8-10 minutes, turning halfway through, until tortillas are golden and cheese has melted.
5. While chicken poppers are under the grill, combine coriander with avocado, sour cream and lime juice to make the dipping sauce.
6. Serve 2 mini poppers per person with avocado cream for dipping.

RECIPE NOTES

331 cal per serve

Slow Cooker Ragu

The slow cooker takes all the heavy lifting out of this lovely and family-friendly dinner. This comforting and versatile ragu is really popular with kids too. Serve it with pasta or use it as part of other recipes like lasagna or with mash.

• 400 g lean stewing steak (e.g. chuck) cubed
• 400 g tinned tomatoes
• 2 carrots peeled and finely chopped
• 2 celery sticks finely chopped
• 1 tbsp tomato paste
• 1 garlic clove crushed
• 2 tsp mixed dried herbs
• 1/2 cup liquid beef stock salt reduced
• 400 g cooked wholegrain pasta to serve

INSTRUCTIONS

1. Place all the ingredients, except pasta, into a slow cooker and cook on low for 6-8 hours.
2. In the last few minutes of cooking press down on the meat with a fork or masher and the meat will fall apart and mix with the sauce.
3. Serve with pasta and steamed veggies.

RECIPE NOTES

This recipe comes from our kids recipes. As with all of our children’s recipes, we don’t count the calories as we are focused purely on flavour and nutrition.

Slow Cooker Lasagne Soup

With the distinctive flavours of lasagne, this warming soup takes just 5 minutes to prepare.

1 tbsp extra virgin olive oil
200 grams lean beef mince
1 brown onion diced
2 cloves garlic sliced
1 cup kale leaves finely chopped
2 carrot grated
2 zucchini grated
4 cups liquid beef stock salt reduced
2 cups tomato passata
4 dried lasagne sheets
1/3 cup reduced-fat ricotta cheese
2 tsp lemon zest
1/2 tsp dried thyme leaves
2 tsp parmesan grated

INSTRUCTIONS

If cooking on the stovetop:

1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned. Add garlic, kale, carrot and zucchini and stir to combine, cooking for a further couple of minutes until vegetables start to soften.
2. Add tomato passata and stock. Bring to the boil, then reduce to a simmer for 10 minutes. Break up the lasagne sheet(s) and add to the saucepan. Simmer for a further 20 minutes.
3. Meanwhile, combine ricotta with lemon zest and thyme.
4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.

If cooking in a slow cooker:

1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned.
2. Place onion and mince into the slow cooker with all other ingredients, excluding the ricotta, lemon zest, thyme, Parmesan and lasagne sheet(s). Cook on low for 8 hours, adding the broken lasagne sheet(s) in the final 40 minutes of cooking.
3. Combine the ricotta with the lemon zest and thyme.
4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.

RECIPE NOTES

324 calories per serve.

Slow-Cooked Seasoned Pork with Crunchy Salad

If you haven’t jumped on the pulled pork bandwagon, consider this your official invitation. You can either cook this in the oven or the slow cooker.

Serve it that night with the tasty coleslaw and it’s just 368 calories.

Why not use a bigger pork shoulder and then use leftovers to top a jacket potato another night, or in a wrap with some avocado, cheese, and leafy greens, or as a topping for your homemade nachos. This recipe comes from the 28 Day Weight Loss Challenge.

INGREDIENTS

• 3 cloves garlic
• 1/4 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4 tsp dried oregano
• 1 brown onion
• 165ml lemon juice
• 1/2 cup orange juice
• 1 to 2kg pork shoulder, trimmed of fat (serve 100g meat per person)
• Cooking oil spray
• 2 cups purple cabbage
• 2 cups white cabbage
• 1 green apple
• 1/2 red onion
• 1 Lebanese cucumber
• 1/3 cup reduced-fat Greek natural yogurt
• 8 mini tortilla wraps

Method (slow cooker)

1. If using a slow cooker: place the first nine ingredients into the cooker and cook it on low for 8 hours. Then follow on from step 5 below.

Method (oven)

1. Preheat oven to 160C.
2. Lightly spray an ovenproof casserole dish with cooking oil spray over medium-high heat. Add the garlic, onion, cinnamon, paprika, ground coriander, and dried oregano. Saute 1-2 minutes until the onion softens. Add in 1⁄2 a cup of the lemon juice and all the orange juice and mix to combine well. Remove mixture from the heat and allow it to cool slightly.
3. Place the pork into the dish and cover it all over with the juice and spice mix.
4. Place some foil over the top of the dish and cover with the lid. Cook in the oven for 3 hours or until the meat is very tender and falls apart when shredded with two forks.
5. Allow the pork to cool slightly then pull apart with two forks and combine shredded meat with cooking juices. Prepare the salad by combining the cabbages, apple, onion, and cucumber.
6. Combine the yogurt and remaining 2 tablespoons of lemon juice and drizzle over salad, toss to combine well.
7. Heat wraps according to packet directions.
8. Add some shredded pork (100g per person) and crunchy salad to each wrap and serve 2 wraps per person.

Recipe serves: four.

Slow Cooked Porcupine Meatballs

• 500 g lean mince of choice beef, pork, turkey, chicken
• 1 small brown onion chopped finely
• 1 can Condensed tomato Soup
• 1 grated zucchini
• 1 grated carrot
• 2 cloves garlic minced
• 1 egg
• 1 tbsp Worcestershire Sauce
• 125 g brown rice cooked
• water
• 2 tsp oregano

INSTRUCTIONS

1. To make the meatballs mix the mince, half of the onion, half of the oregano, egg, minced garlic, grated carrot and zucchini and brown rice together. Roll into about 10 big meatballs.
2. Put the meatballs into the slow cooker.
3. Mix together in a big jug the tomato soup, Worcestershire sauce, the rest of the oregano, the and the other half of the onion. Fill the empty tomato soup can with water and add to the sauce mix. Once well mixed pour over the meatballs.
4. Set slow cooker on high and cook for 5 hours.
5. Can serve by itself, with pasta, salad, more rice, or some crusty bread.

RECIPE NOTES

This recipe serves a family of five, 2 meatballs each – 225 calories per serve

Slow Cooker Beef Nachos

INGREDIENTS

• 1.1 kg beef rolled roast
• 1 brown onion diced
• 400 grams tinned red kidney beans rinsed and drained
• 2 cloves garlic crushed
• 400 grams tinned tomatoes
• 1 tbsp jalapeno chillies sliced
• 1 green capsicum diced
• 2 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 8 cups plain corn chips
• 2 cups reduced-fat cheddar cheese grated

INSTRUCTIONS

If preparing in the oven:

1. Preheat oven to 120C.
2. Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in a large casserole dish. Stir to combine well. Cover with a lid.
3. Bake in the oven for at least 8 hours or until the beef is falling apart and very tender.
4. Using two forks, shred the meat into small pieces and combine with the sauce in the dish.

If preparing in a slow cooker:

1. Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in the slow cooker with 2 cups of water.
2. Stir to combine well and cover with the lid. Cook on low for 8 hours or until the beef is falling apart and very tender. Add more water during cooking if meat is drying out.
3. Using two forks, shred the meat into small pieces and combine with the sauce in the dish.

To serve:

1. Preheat oven to 180C.
2. Either serve on one large dish for everyone to share from or divide corn chips evenly between 10 bowls. Top with an even amount of the chilli beef and vegetables and sprinkle with cheese.
3. Place large dish or individual bowls in the oven for 5-10 minutes or until the cheese has melted.
4. Serve, being careful of hot serving dishes.
5. Leftover beef can be stored in the fridge in an airtight container for 4-5 days or freeze for up to 4 months.

RECIPE NOTES

358 calories per serve

Easy Butter Chicken

INGREDIENTS

• 400 grams chicken thigh fillets
• 1 brown onion
• 2 cloves garlic
• 2 tsp ground turmeric
• 1 tbsp curry powder
• 2 tsp tomato paste
• 1 tbsp extra virgin olive oil
• 1/3 cup liquid chicken stock salt reduced
• 1 cup reduced fat coconut milk
• 1/2 cup basmati rice uncooked
• 2 cups green beans trimmed
• 2 cups broccoli
• 1/3 cup fresh coriander chopped

INSTRUCTIONS

1. Cut the chicken into pieces.
2. In a blender or food processor, puree together the onion, garlic, turmeric, curry powder and tomato paste until smooth. Add a splash of water if needed to bring together.
3. Heat the oil in a frying pan and brown the chicken. Add the pureed spice mix and stir for a few minutes.
4. Add the stock and deglaze pan (allow the stock to combine with all the spices and remove any stuck to bottom of pan). Then add the coconut milk. Reduce heat to a simmer and cook for about 20-25 minutes, until chicken is tender.
5. Meanwhile, cook rice according to packet directions. Cut broccoli into florets and steam with the beans on the stovetop or in the microwave until tender crisp.
6. Serve butter chicken with rice, steamed greens and a sprinkle of chopped coriander.

RECIPE NOTES

446 calories per serve.

Slow Cooked Taiwanese Chicken and Rice

INGREDIENTS

• 8 chicken drumsticks skin removed
• 1 tbsp soy sauce salt reduced
• 2 tsp hot chilli sauce e.g. Tabasco
• 2 tsp coconut sugar
• 2 cloves garlic crushed
• 1 tsp ground ginger
• 1 cup liquid chicken stock salt reduced
• 1/2 cup brown rice uncooked
• 2 carrots peeled and sliced
• 2 cups green beans trimmed
• 200 grams bok choy
• 1 tbsp fresh chives

INSTRUCTIONS

If cooking in the oven:

1. Preheat oven to 160C.
2. Place chicken drumsticks into a casserole dish and cover with the soy sauce, chilli sauce, coconut sugar, garlic, ginger and stock. Cover with a lid and cook for 2 hours or until chicken is very tender.
3. About 30 minutes before chicken is ready, cook rice according to packet directions and steam carrot, beans and bok choy.
4. Divide chicken evenly between four plates and serve with cooking juices, rice and veggies on the side. Sprinkle over chives to serve.

If cooking in a slow cooker:

1. Place chicken drumsticks into the slow cooker and cover with the soy sauce, chilli sauce, coconut sugar, garlic, ginger and stock. Cook for 5 hours on low or until chicken is very tender.
2. About 30 minutes before chicken is ready, cook rice according to packet directions and steam carrot, beans and bok choy.
3. Divide chicken evenly between four plates and serve with cooking juices, rice and veggies on the side. Sprinkle over chives to serve.

RECIPE NOTES

371 calories per serve.

Slow Cooked Asian Chicken

INGREDIENTS

• 2 Large Skinless Chicken Breast
• ½ Onion diced
• 1/3 cup Gluten free soy sauce
• 1/3 cup honey
• ½ cup water
• 1 tbsp Minced Garlic
• 1 tsp Minced Ginger
• Juice of a small lime
• Rice of choice
• 1 tbsp Cornflour mixed with a little water
• Sesame seeds and spring onion to decorate

INSTRUCTIONS

1. Place chicken breast in the bottom of your slow cooker
2. Add the diced onion over the top
3. Mix soy sauce, honey, water, ginger, garlic and lime juice all together and pour over the chicken
4. Set your slow cooker to low and cook for 6-7hrs
5. Once cooked, take the chicken out, and shred the meat with a fork
6. Cook rice according to packet instructions
7. Tip the sauce from the slow cooker into a small saucepan, slowly being to a boil and add the cornflour and water mix. This will thicken the sauce.
8. Once the sauce is thickened, pour over the chicken and mix so all the chicken is covered in the sauce
9. Top cooked rice with Asian chicken mixture and sprinkle sesame seeds and green onion on top

RECIPE NOTES

320 Calories per serve, including the rice (we suggest 1/3 cup of cooked rice per serve).

Slow Cooked Pork Ramen

This slow cooker recipe is comfort in a bowl and so tasty.

INGREDIENTS

• 1000 grams boneless pork shoulder, trimmed
• 1 tsp salt
• 2 litres liquid chicken stock, salt reduced (2000 mls)
• 1 1 brown onion, halved (100 grams)
• 3 medium carrots (210 grams)
• 6 cloves garlic (18 grams)
• 1 tbsp fresh ginger (16 grams)
• 2 small red chilli (20 grams)
• 3 tsp mirin (15 mls)
• 3 tbsp soy sauce, salt reduced (60 mls)
• 3 free-range eggs, boiled & peeled (150 grams)
• 300 grams fat free ramen noodles
• 8 cups baby spinach (240 grams)
• 1 tbsp black or white sesame seeds (16 grams)
• 2 spring onion, sliced (30 grams)

INSTRUCTIONS

1. Preheat oven to 160C.
2. Place the pork into a large heavy based casserole dish that has a lid.
3. Add the salt, stock, onion, 1 whole carrot, ginger, chili, mirin and soy sauce. Bring it to the boil and then cover with lid and place into the oven for 4 hours. Ensure that you check the pork throughout the cooking time and add more water if it has less than half left.
4. When the pork is nearing the end of cooking time, cook noodles as per packet instructions and divide between 4 bowls.
5. Slice eggs in half and cut spare carrot into matchsticks.
6. Divide spinach and carrot between bowls and add half of an egg to each.
7. Add shredded pork and broth and top with sesame seeds and spring onion to garnish.

RECIPE NOTES

390 calories per serve.

Slow-Cooked Lemon Pudding

159 calories

Yes, this is the one you’ve been waiting for. A delicious lemon pudding. Perfect to serve for dessert when the weather is cooler. This recipe can be prepared in a slow cooker or oven for a moist texture.

INGREDIENTS

• 150g unsalted butter, softened
• 1 cup Natvia (192g)
• 4 free-range eggs (200g)
• 1 & 1/4 cups wholemeal self-raising flour (150g)
• 1 tbsp lemon zest (16g)
• 1/3 cup lemon juice (83ml)
• 1 & 1/2 cup almond milk, unsweetened (375ml)
• 2 tbsp flaked almonds (30g)
• 1 cup reduced-fat Greek natural yogurt (260g)

Method (part 1)

1. Beat together the Natvia and butter until light and fluffy.
2. Separate one of the eggs and add the yolk to the butter/Natvia mix (keep the egg white aside).
3. Gently mix in a quarter of the flour, lemon zest, lemon juice, and milk.
4. Repeat this step with each of the remaining eggs; separating each one, one at a time, adding the yolk to the mix.
5. Then stirring in with another quarter of the flour, lemon zest, lemon juice, and milk. Until you’ve added all 4 egg yolks and all the flour, lemon zest, lemon juice, and milk.
6. Beat the egg whites until soft peaks form. Gently fold into the pudding batter.

If cooking in the oven:

1. Preheat the oven to 180C and lightly grease a pudding dish.
2. Pour the batter into the pudding dish and bake for 45 minutes to an hour or until golden and moist. Scatter with flaked almonds.

If cooking in a slow cooker:

1. Lightly grease the slow cooker bowl and then pour in the batter.
2. Cover and cook on low for 4 hours or until cooked through.
3. Scatter with flaked almonds.

To serve:

1. Slice into 14 pieces, one-piece with a dollop of yogurt is one serve.
2. Store leftovers in an airtight container in the fridge for 4-5 days, to reheat and serve as required.

The recipe makes 14 servings at 159 calories each.

BBQ Pulled Pork Fajitas

I love this recipe because it is so easy to make and everyone loves it

INGREDIENTS

• 500 g lean pork escalopes
• 500 ml Passata
• 1 Onion
• 8 tbsp balsamic vinegar
• 2 tbsp Natvia
• 2 tbsp Worcestershire Sauce
• 2 tsp paprika
• 1 tsp dried chilli flakes
• 1 tsp fennel seeds
• Salt and pepper

INSTRUCTIONS

1. Finely chop the onion, then dry fry over a low heat until soft.
2. Add the Passata, balsamic, Natvia, Worcestershire sauce, paprika, chilli, fennel and salt and pepper. Simmer for half an hour.
3. Put the pork into the slow cooker and cover with the sauce. Cook on low for 8 hours and then lift the pork out and shred with two forks.
4. Put the pork back into the sauce then cook on high for another 3-4 hours or until the mixture becomes thick.
5. Serve with wholemeal fajitas.

RECIPE NOTES

This recipe makes 4-6 servings. Calories per serve – 495

Slow Cooked Leg Of Lamb

OMG – does a roast get any easier – because I don’t think so!

INGREDIENTS

• 1 large leg of lamb – if you don’t think it will fit in your slow cooker ask the butcher to cut the shank off and place this into the cooker separately
• 1 tbsp bulb of garlic peeled and separated into cloves, or 4minced
• 1 tbsp sprig of rosemary or 2dried
• 1 cup red or white wine
• 1 x 400g can of diced tomatoes
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp Gravox optional

INSTRUCTIONS

1. Turn your slow cooker to low and leave the lid on to warm up.
2. Heat the oil in a large pan on the stove and brown your lamb all over (this should take around 6-7 minutes).
3. Pop your tomatoes and lamb into the slow cooker.
4. Take a knife and make 8 deep incisions into the meat. Insert 8 of the garlic cloves into the meat.
5. Pour over the wine and then toss in the rest of the garlic.
6. Sprinkle the rosemary all over the lamb, then season with salt and pepper.
7. Cook on low for 8 hours.
8. Remove the lamb from the slow cooker and place in a serving dish.
9. Now to make the gravy, simply pour the juice from the slow cooker into a saucepan over a high heat and bring to the boil.
10. Reduce the heat to medium and simmer for around 10 minutes until it reduces.
11. Add the Gravox (if using – it produces a thicker gravy) and mix until well combined.
12. Pour through a fine sieve and serve with the lamb.

RECIPE NOTES

Serves: 6. Calories per serve: 200.

Apple and Walnut Pork Roast

INGREDIENTS

• 400 grams pork shoulder trimmed
• 2 apples finely diced
• 1/2 cup chopped walnuts
• 1 brown onion finely diced
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1 sweet potato peeled and chopped
• 2 parsnips peeled and chopped
• 2 carrots peeled and chopped
• 2 cups green beans trimmed

INSTRUCTIONS

1. Lay the pork shoulder out flat on a bench. Combine apples, walnuts, onion, cinnamon and turmeric together well. Spread apple mix over pork and roll up as tightly as possible. You may want to tie it together with some cooking string to keep the meat rolled.
2. IF USING THE OVEN: Preheat oven to 180C. Place rolled pork into a roasting dish with chopped sweet potato, parsnips and carrots placed around the meat. Roast in the oven for 35- 40 minutes until cooked through and veggies are tender.
3. IF USING A SLOW COOKER: Place rolled pork in the cooker with sweet potato, parsnips and carrot pieces. Cook on a low setting for 5 hours.
4. For both methods of cooking, when ready to serve, steam beans until tender crisp on the stovetop or in the microwave. Slice pork and divide between 4 plates with the roasted vegetables and beans to serve.

RECIPE NOTES

417 calories per serve.

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