Making meals for as little as 70p per portion!
Taking just under 60 seconds to throw together, simply pour the contents into a slow cooker and then by the evening, bish bash bosh, you have a delicious meal ready and waiting! But fear not, if you’re yet to join the slow cooker hype, Suzanne also has rounded up the best to buy on the market right now.
3. Individual: Crockpot Slow Cooker 1.8 L Small Slow Cooker, £14.95
Grab bag recipes
Pork and Cider CasseroleFamily of 4 (£1.75 per portion)
4 pork shoulder steaks 1 cup (115g) frozen diced onions2 medium carrots peeled and sliced into chunks1 braeburn apple, sliced into chunks 200g smoked lardons 1 tbsp dijon mustard 2 tsp cornflour 1 chicken stock cube1 cup (240ml) cider
Cook time: 4 hours on high or 6 hours on low
Sweet Potato DahlCouple (70p per portion)
1 cup red lentils, washed½ cup (55g) frozen diced onions 1 tsp frozen chopped garlic 1 tsp frozen chopped ginger1 tbsp tomato puree200ml coconut milk1 vegetable stock cube
To cook: 2 cups (480ml) water
Cook time: 3-4 hours on high or 5-6 hours on low
Harissa Chicken and Chickpea stewIndividual (£2 per portion)
2 chicken thighs ½ cup (55g) frozen diced onions ½ tsp frozen chopped garlic 200g chickpeas, drained 200g can tinned tomatoes 1 tsp tomato puree½ tsp harissa paste ½ tsp paprika½ tsp cumin
Cook time: 2 hours on high or 4 hours on low
Cheese Fondue(70p per portion)
225 grated gruyere 225 grated cheddar or any other cheese you have Salt and pepper180ml white wine
Defrost when needed and pour into the slow cooker. Cook time: 45 minutes on high stirring every 15 minutes until melted.
Cinnamon Chocolate Cookie(65p per portion)
½ cup (100g) soft brown sugar ⅓ cup (70g) caster sugar Scant 2 cups (200g) plain flour⅓ cup plus 1 teaspoon (80g) butter, softened 1 teaspoon vanilla extract¼ cup plus 1 tablespoon (70ml) milk
Add the sugars, flour, and baking powder to a bowl. Add the butter, vanilla and milk and whisk with an electric whisk. Stir through the chocolate and cinnamon and add to a freezer bag and freeze flat.
When needed, defrost, line the slow cooker with baking paper and squish the dough into the slow cooker. Cook time: high for 2 ½ hours.