Kitchen Hacks: 10 tips for Slow Cooker Success

A few years ago Father Christmas kindly brought me a slow cooker. It sat unused for a few months because I didn’t think it would be that different to using my oven. How wrong was I? I’m now in love my slow cooker, I can throw a bunch of ingredients in, turn it on and then by teatime I’ve got a lovely meal to give my family.

My slow cooker is a very basic model, but that’s all I need. It turns cheap cuts of meat into fall-apart, tender meals my family love. It costs much less to run than my oven and everything I put in there turns into a delicious cuddle of a meal.

Plus, and for me this is huge, I’m a vegetarian and I’ve discovered that cooking bland and boring quorn mince in the slow cooker makes it really delicious. I make all kinds of (quorn) mince meals in mine, from bolognaise to chilli and shepherd pie. Each and every time it’s delicious and I’ve served it to confirmed carnivores without complaint.

With a few years of slow cooking experience under my belt, today I’m sharing my tips for slow cooker success.

Pre-heat your slow cooker – like a pre-heated oven, a pre-heated slow cooker will speed up the cooking process. I like to switch it on so it’s warming while I’m preparing my meal to go in the cooker.

Prep the night before – if you’re planning on switching your slow cooker on in the morning before heading out to work, you can save time by doing all the prep you need the night before, then switch it on to cook as you’re leaving the house. I’ve seen lots of very organised people who prep a lot of slow cooker meals, put them in bags and freeze them, ready to be put in the slow cooker. I wish I was that organised!

Brown your meat – I often make stews in my slow cooker. It really lends itself to cooking cheaper cuts of meat, like shin of beef or oxtail. Before I put them in the pot, I usually brown my meat in a frying pan first. The second part of this tip is roll your meat in seasoned flour before you brown it; this will help to thicken the sauce while it’s cooking.

Cook some of your veg first – root vegetables are fine to go in raw, but I like to fry off onions, celery and mushrooms first. They can go in raw, but I think they give a better flavour if you have cooked them first.

Beware too much liquid – the slow cooker is not too great at thickening sauces on its own. Add just enough liquid when you’re cooking, you can always add more if it needs it.

Boil the kettle – Use hot liquids if you can to speed up cooking. If the recipe calls for stock, make sure it’s hot. This will save the slow cooker the effort of heating it up and hot liquids will speed up the cooking process.

Root veg at the bottom – if your recipe calls for root veg, it’s best to put it in the pot first, it’ll take some time to cook through until it’s tender, and the best way to do this is at the bottom of the cooker where the liquid is.

Leave it alone – it can be tempting when you’re cooking something which smells delicious to keep lifting the lid and taking a look. Every time you lift the lid the cooker will lose heat, this will add to your cooking time. It’s best to leave it and to check it and stir it only towards the end of the cooking time.

Best cooked low and slow – in my experience, slow cooker meals are best if they’ve been cooked on the low setting for longer. It’s tempting to whack things on high to get it to cook quicker, which is fine; but if you can, low and slow is best. One hour on high = two hours low.

Add fresh herbs right at the end – if your recipe calls for fresh herbs, add these at the very end. Dried herbs stand up remarkably well in the slow cooker, but fresh herbs will lose their vibrancy.

Those are my tips for slow cooker success. Have you got any tips you can add? Please comment below.

If you enjoyed this, you might like to try these slow cooker recipes:

Kitchen Hacks: 10 tips for Slow Cooker Success

Recipe: Ham Hock Macaroni Cheese

Now that the leaves have started falling from the trees, my slow cooker (or crockpot if you’re reading this in America) is really earning its keep. I love a slow cooker recipe, being able to throw something together in the morning and come home to something hearty and warming in the evening is an autumn/winter life saver! This week I made a Ham Hock Macaroni Cheese using a ham hock I’d bought for just £3.50. I cooked it in the slow cooker, stirred it through some macaroni cheese, baked it in the oven and made my family very happy indeed.

Recipe: Recipe: Ham Hock Macaroni Cheese

A ham hock comes into its own when you cook it for hours. You know its done when it falls off the bone. It’s insanely cheap and it often used to make ham and pea soup with. Just because it’s cheap doesn’t mean there’s anything wrong with it, it’s just needs long, slow cooking. I’m a bit obsessed with ham hocks these days, they seem like such good value and the boys seem to really like anything I make with them, like this Sticky Rosé Braised Ham Hock.

This Ham Hock Macaroni Cheese is the kind of thing you’d find being sold for £15 a portion in a hipster dive bar in a fashionably shabby part of town. It’s the kind of made ahead meal you could make for friends and family for a weekend feast. It’s hearty, it’s warming and it’s delicious. My family adored me when I put this in front of them.

Recipe: Ham Hock Macaroni Cheese

Ham Hock Macaroni Cheese

This recipe makes enough for four people.

Ingredients:
Coke or diet coke, about a litre
Ham hock, uncooked
200g dried macaroni pasta
50g unsalted butter
50g plain flour
Approx one pint of milk, maybe more, maybe less
100g mature cheddar cheese
50g Parmesan cheese, finely grated
Salt and pepper
30g breadcrumbs

How to make Ham Hock Macaroni Cheese:
Put your ham hock in your slow cooker and pour over your coke or diet coke until it’s just about covered. Turn the slow cooker on high and cook for at least 5 hours, until the meat is falling off the bone.

Once your ham hock is cooked, take the meat and cap of fat off it and shred the meat with two forks. Discard the bones and fat, or give them to your grateful dog.

You will have probably enough meat to eke out two portions of this dish, but if you’re feeling generous like I was, then use all the meat in the one dish. If you want to be less generous (and the next time I make this, I’m going to be less generous), set aside half of the ham hock, dribble over a little bit of the cooking juices and freeze, ready to be defrosted next time you want to make this.

To make the macaroni cheese, melt the butter in a saucepan, once melted, tip in the flour and mix well with a wooden spoon. Mix until it’s a paste and then cook the flour out for a minute. Add a splash of milk and stir until it turns into a paste again. Keep adding milk in splashes and mixing until it starts to turn into a silky sauce. The amount of milk will vary, but I’d say you need at least a pint of milk.

Leave your sauce to bubble gently on the hob while you add 200g of pasta to another saucepan of boiling water. Cook the pasta according to the instructions on the packet.

While your pasta cooks, grate your cheese and add it to your sauce. Set aside 20g of the Parmesan to top your bake with. Stir, stir, stir your sauce and season with salt and pepper. I also like to add ground chilli flakes for a bit of a gentle kick, but you can leave that out if you prefer. Taste the sauce to check the seasoning; if it’s not cheesy enough for you, now is a good time to add more cheese. Now would be a good time to pre-heat your oven to 220°.

Once your pasta is cooked, drain it really well and tip it into your cheese sauce; stir that through and add your shredded chunks of ham hock. Stir that through and pour into a baking dish. Level the top with the back of a spoon.

Sprinkle over the breadcrumbs and the remaining Parmesan cheese; pop it into the oven for 25 minutes, or until it’s brown and bubbly on top. Take it out of the oven and put to one side for five minutes. Serve with a big salad and crusty bread.

Recipe: Ham Hock Macaroni Cheese

If you want to feed your friends and family something that’s like a big plate of hugs, this ham hock macaroni cheese is the dish for you. It’s a delicious, economical, hearty hug of a meal.

Recipe: Ham Hock Macaroni Cheese

Recipe: Slow Cooker Vegetarian French Onion Soup

One of the things I miss as a vegetarian is the rich beefiness of French Onion Soup. It is in my opinion the king of soups and perfect for cold days when you’re craving a rich broth. I once lamented my French Onion Soup regrets to a wonderful chef who used to work at Greens, Simon Rimmer’s vegetarian restaurant in West Didsbury. The next day she’d whipped me up a batch of French Onion Soup which was entirely vegetarian. I was in awe.

She gave me a few top tips for making my own French Onion Soup at home, but she sadly passed away before I could share with her my triumphs. So my version of this recipe is for Shona, my old friend who I miss terribly.

Recipe: Slow Cooker Vegetarian French Onion Soup

This is vegetarian, but you could easily make it vegan by swapping the butter for a vegan spread or oil.

Slow Cooker Vegetarian French Onion Soup

Ingredients:
30g of butter
4 or 5 large white onions
3 cloves of garlic
2 tablespoons of plain flour
3 tablespoons of sherry
1 litre of vegetable stock made with Essential Cuisine liquid concentrate
2 tablespoons of mushroom ketchup
1 tablespoon of sherry vinegar
1 tablespoon of sugar
Half a tablespoon of tomato puree
2 bay leaves, fresh or dried
Salt & pepper
1 baguette
A handful of grated cheese, Gruyere is preferable but Cheddar is also fine.

Method:
Switch your slow cooker onto high and peel and slice your onions into rings. Add the butter and onions to the slow cooker and leave them to soften for an hour or so. You might prefer to do this stage in a frying pan, softening the onions gently. This would speed up the process if you can.

Once the onions are soft, add the crushed garlic and stir. Then add the plain flour, stir again and then add your sherry. Pour in a litre of vegetable stock and then add the mushroom ketchup, sherry vinegar, sugar, tomato puree, bay leaves and some salt and pepper. Cook on high for an hour or so, stirring occasionally.

Taste your soup and add more seasoning and sugar if it needs it. Turn your slow cooker down to low and it can happily sit for several hours. The longer you cook it, the richer and deeper the flavour.

When you’re ready to serve, slice your baguette up into rounds and grill on one side to your liking. Flip your sliced over and top with cheese, grill until it’s melted and bubbling. Ladle your soup into bowls and then float your cheesy baguette slice on top and enjoy.

Recipe: Slow Cooker Vegetarian French Onion Soup

French Onion Soup is such a delicious treat, rich and warming and all the better for being made with a good quality stock. For this recipe I used Essential Cuisine stock.

There are four concentrated liquid stocks in the range – vegetable, beef, lamb and chicken. They’re bursting with flavour and just the thing for this soup which relies upon a good quality stock to bring it to life.

Recipe: Slow Cooker Vegetarian French Onion Soup

In collaboration with Essential Cuisine.

Recipe: Delicious slow cooked Beef in Red Wine

One of the boy’s favourite winter meals is a hearty beef in red wine stew, it’s something I’ve been cooking for years now, and since I got a slow cooker (or crock-pot) last year it’s been a regular in our weekly menus, something I can pretty quickly throw together the night before, or first thing in the morning and leave to gently bubble away in the slow cooker for the day. There is nothing better than coming home from a hard days work to find a hot and hearty meal ready to be served.

My recipe for beef in red wine is really flexible and pretty quick to put together. I usually use shin of beef or braising steak, these are both good for really long, slow cooking and are very tender once cooked, and so delicious my five year old makes short work of it.

beef in red wine

Slow cooked beef in red wine

Serves 6
A delicious and hearty beef stew, cooked slowly until the beef is tender. A perfect winter warmer!

Ingredients
1 bottle of red wine, I used Eisberg alcohol free wine
1400g Braising steak, in chunks
3 large carrots
3 parsnips
2 sticks of celery
8 shallots
1 stock cube
2 bay leaves
1 dessert spoon of tomato puree
1 teaspoon of sugar
2 tablespoons of plain flour
1 tablespoon of rapeseed oil (or similar)
Salt & pepper

Instructions
Add salt and pepper to the flour and toss the beef chunks in the seasoned flour and fry the beef in the oil (in batches) until browned. Set aside.

While the beef is cooking switch on the slow cooker and put it on high, add the bottle of red wine (less one glass) to the pot.

Chop the carrots, celery and parsnips into bitesize pieces and put into the slow cooker. Peel the shallots and add those to the slow cooker.

Once all the beef is browned put it in the slow cooker with the bay leaves, sugar, tomato puree, stock cube and some more seasoning.

Deglaze the pan with the glass of red wine and add that to the slow cooker too.

Leave the slow cooker on high for two hours, or until you need to leave the house; then turn it down to low. The stew can be eaten after 5 or 6 hours, but if you can cook it for a bit longer then that’s always going to be better.

Towards the end of the cooking I spoon out some of the liquid and mix it with any of the remaining seasoned flour and add that paste back into the pot, this helps to thicken the gravy.

When you’re nearly ready to eat, taste and check the seasoning, adding more if you think it needs it. Serve with buttery mash and vegetables.

Notes
You can easily change what vegetables you use, root vegetables are always lovely in this, it’s great with swede if you have some or even new potatoes. You could use large chunks of onion instead of shallot if you’d like. It’s very forgiving and very flexible.

This recipe for beef in red wine would work beautifully with my rich and creamy Fennel & Potato Gratin.

beef in red wine

Made with alcohol free Eisberg, this really helps to cut the calories down in this hearty stew. At just 36 calories a (125ml) glass (compared to an average of 158 calories for standard red wine). This wine is a great option for people counting their calories.

Recipe: Delicious slow cooked Beef in Red Wine