As the cold season has crept up on us, there's no better time to embrace the warmth and comfort of home-cooked meals.
And luckily for us, Crock-Pot has shared some of its warming winter recipes which which can be carried out in a slow cooker. And what's even better is that they only cost £2 per portion.
With energy prices rocketing, you can keep costly bill energy prices down this winter by cooking cost-effective meals using your slow cooker, which has been found to be more than 40% more efficient that using an oven.
READ MORE: Simple slow cooker hack makes tasty toad in a hole recipe without it going soggy
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One recipe to ensure you’re saving pennies but not compromising on taste or comfort, is Crock-Pot’s Pressure Cooker Chicken Noodle Soup, which is designed to warm from the inside out.
The dish is full of kitchen staples and only costs £2.30 per portion. Alternatively, the vegan Caribbean Pepperpot Stew and Spinners ticks the box on taste and only costs £2.10 per portion too.
Whether you’re crazy for cooking or want something quick, easy and cost-effective, these recipes are sure to satisfy you without a hefty price tag.
Chicken Noodle Soup
Serves 4
Uses the Crock-Pot Turbo Express Multicooker
Ingredients:
- 1 tbsp sesame oil
- 2 cloves of garlic or 1 large, finely chopped
- 1 red chilli finely sliced
- 1 bunch of spring onions, chopped
- 200g organic carrots peeled and sliced into rings
- 1.2 litres chicken stock
- 30g fresh ginger, peeled and sliced
- 1 tbsp soy sauce
- 2 large uncooked chicken breasts
- 1 x 325g tin of sweetcorn, drained
- 300g vermicelli or rice noodles
- Large handful of baby spinach leaves
- Chopped coriander
Method:
- Select Brown/sauté and allow your multicooker to heat on High
- Once heated, reduce the temperature to low, add the sesame oil, garlic, red chilli and spring onions and stir fry for a couple of minutes
- Add the carrots, chicken stock, ginger and soy sauce
- Select stop
- Place both chicken breasts into the pot, do not stir, secure the lid, ensuring the steam release dial is set to closed and select Soup/Stew
- Adjust the time to 10 minutes, select Turbo, this will reduce your cook time and press Start
- Once the cook time has elapsed, let the multicooker sit on Keep Warm for a couple of minutes before carefully venting
- Remove the chicken fillets onto a plate and allow to cool slightly before shredding with 2 forks
- Add the noodles to the pot and select Simmer Low
- Let the noodles cook (if they are ready cooked carry on with the next step)
- Add the sweetcorn and a large handful of spinach leaves
- Stir well, adding the chicken back into the pot too
Ensure the soup is piping hot before serving. Finish with a couple of tbsp of fish sauce (or to taste) and some chopped coriander.
Caribbean Pepperpot Stew and Spinners (Vegan)
Serves 4
Uses the Crock-Pot Sizzle & Stew Slow Cooker
Prep time – 15 minutes
Cook time – Low for 6-7 hours or High for 4-5 hours
Ingredients
- 1 tbsp olive oil
- 1 large red onion, sliced
- 1 red pepper, cut into 1" chunks
- 1 yellow pepper, cut into 1" chunks
- 2 cloves of garlic, finely chopped
- 1 tbsp, finely chopped ginger
- ½ scotch bonnet chilli
- 3 tsp Jerk seasoning
- 1 large sweet potato, peeled and diced (approx 400g) 1 aubergine, cut into chunks
- 3 tbsp tomato puree
- 400g tin chopped tomatoes
- 200ml vegetable stock
- 400g tin butter beans, rinsed and drained
For the spinners (dumplings)
- 120g plain flour
- Pinch of salt
- Cold water
To serve – chopped coriander
Method:
- Place the removable aluminium Crockpot bowl onto your hob add the oil and allow to heat
- Add the onions and begin to gently fry, allowing a little colour to develop
- Add the peppers and continue to saute for a further 5 minutes
- Add the garlic ginger and chilli and stir well
- Add the jerk seasoning and sauté for a further minute
- Place the bowl into the Crockpot base, add the sweet potatoes, aubergine, tomato puree, tomatoes and stock and stir well
- Cover with the lid and cook on Low for 6-7 hours or High for 4-5 hours
- Whilst the stew is cooking make the Spinners
- Place the flour and salt into a bowl, add a little cold water to make a dough (you can add a little jerk seasoning if you fancy a spicier alternative)
- Bring together into a ball and rest for 10 minutes. Break off small pieces, make 12 in total
- Take a piece of the dough and roll into a ball then roll between your hands to form a cigar shape
- Repeat with the remaining dough
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