7 recipes you didn’t know would be perfect for the slow cooker

Just when you thought you knew all there was to know about slow cooker recipes (check out our 10 favorites here) we come to you with this breaking news.

There are so many OTHER versatile and fun ways to use your slow cooker for 28 Day Weight Loss Challenge recipes that you may not have even dreamed of using it for.

Things like a moist lemon pudding, your morning oats, a delicate fish curry, or even a sticky pineapple snack. Interested? Read more below…

Recipes you didn’t think you could cook in the slow cooker

Fancy Slow Cooked Oats

306 calories

Whether it’s made on the stovetop or in the slow cooker, you can’t go past a steaming bowl of oats for a nutritious start to the day.

Preparing them in the slow cooker means you can enjoy them throughout the whole week by simply reheating a portion.

Slow-Cooked Baked Beans

349 calories

Prepare this recipe a few days ahead of time so you can soak the beans and slow cook as required. This recipe makes 2 serves so it’s great to make at the beginning of the week and store leftovers in the fridge to have another day.

You’ll be given the method to prepare this recipe in either a slow cooker or in the oven.

Slow-Cooked Spiced Pineapple

125 calories

Fresh pineapple and warming spices combine (in the oven or slow cooker) to make a delicious snack for 4. Or why not try it as a dessert with a dollop of Greek yogurt on top?

Slow Cooked Thai Beef Noodle Salad

336 calories

This is a delicious Thai inspired warm salad that can be made in the slow cooker (or the oven). Making a large batch of the slow-cooked Thai beef from this recipe will allow you to store leftovers to use in upcoming recipes.

Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.

Slow-Cooked Chicken Jalapeno Poppers with Avocado Cream Dip

331 calories

Make the chicken jalapeno mix for this recipe ahead of time and just assemble the rest of the recipe when ready to serve. Store leftover chicken jalapeno mix in an airtight container for 3-4 days to enjoy for another meal.

You can use a slow cooker or oven to prepare this recipe. Get the recipe below! Another delicious Slow Cooker Chicken Recipe!

Recipe here

Slow-Cooked Fish Curry with Papadums

359 calories

This delicious fish curry is made in a large batch so you can store leftovers in the fridge or freezer for another meal. You can prepare this recipe on the stovetop or in the slow cooker.

Either way, it yields a delicate curry with subtle flavours that the whole family can enjoy.

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.