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Use your slow cooker to make a rich, creamy butter chicken curry that’s perfect for all the family. Serve with rice or naan bread to soak up all the lovely sauce. Put the butter, garlic ...

After browning the meat, this beef stroganoff can be left to tenderise in the slow cooker throughout the day ready for dinner time. Serve with rice or tagliatelle. You can brown the meat the night ...

Pulled pork made in a slow cooker has to be one of the easiest recipes ever! Bung it all in, sit back and in a few hours’ time you’ll be tucking into tender, rich, delicious pork. Each serving ...

Browning the meat for this slow cooker version of chicken chasseur is a really worthwhile step – it gives such a depth of flavour to the finished dish alongside smoky bacon and rich mushrooms.

Browning the chicken adds so much colour and flavour to the dish that no one would guess that it’s been simmered in a slow cooker. Don’t skimp on softening the garlic as it really mellows the ...

Add the garlic and cook for a few seconds more, stirring. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of ...

Slow cooking the chicken on the bone adds depth of flavour to complement the tarragon, mustard and garlic in this marvellous one-pot healthy chicken dish. Each serving provides 452 kcal, 43g ...

A really rich vegetarian slow cooker bolognese that’s perfect for serving with spaghetti or made into a veggie lasagne, pasta bake or cottage pie. It makes six generous servings, keeps well in ...

This slow cooker chicken in a sweet and slightly spicy sauce is a dish the whole family will enjoy. This recipe is perfect served with steamed rice to soak up all the delicious sauce. It will keep ...

Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the ...

Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).