Expert Nutritionists Best Slow Cooker Ideas
The cooler months are an ideal time to enjoy beautifully warming and nourishing slow cooked meals. Surprisingly versatile, slow cooker ideas can be used to prepare meals from breakfast through to dinner, and are perfect for those of us low on time (most of us!) – after some simple prep, the hard part will be done by the time you’re ready to eat!
Slow cooked meals are often budget friendly, too. For those of us who eat meat, more often than not the less costly cuts are better cooked low and slow. Meanwhile, legumes like chickpeas, lentils, and beans – fantastic sources of plant-based protein and all-important fibre – adapt to slow cooking incredibly well. Naturally, cooking times vary across different models, so best to consult the manufacturer’s guide before diving in.
Why not try one of these options:
- Moroccan-inspired chickpea tagine. Bursting with flavour, this dish is a great option if you’d like to introduce more meat-free meals into your regular rotation. This recipe can most definitely be adapted to include your chosen selection of vegetables; once it’s ready, simply serve it with couscous or baked potato for a balanced and satisfying meal. Leftovers make a wonderfully warming lunch the next day, and also freeze well (always a bonus!)
- Lamb shoulder. Incredibly delicious, and a fantastic source of protein, iron, zinc and vitamin B12, slow cooked lamb is a classic for a reason! Serve with roasted parsnips and simple steamed greens, or alternatively fold it through cooked pulse or wholemeal pasta. Any leftover lamb is fantastic within a toasted sandwich or salad for lunch the next day!
- Breakfast beans. Inspired by the incredible late Bill Granger, this one may help you fall in love with beans, even if the classic tin of baked beans isn’t your thing! Simply combine a tin of (drained, rinsed) cannellini or pinto beans with finely-chopped onion, crushed garlic, a sprinkle of paprika, salt and pepper, and approx. 1 cup of tomato passata in your slow cooker. Once they’re ready, serve with a thick slice or two of crusty wholegrain toast.
- Mexican-style pulled pork. The key to a delicious result is in the final step, whereby the shredded slow-cooked pork is lightly pan-fried in a little extra-virgin olive oil – this creates a mix of both crispy and tender, juicy bits, the best of both worlds! Serve in tortillas with some salad vegetables, avocado and a squeeze of fresh lime. We love Nagi’s (aka Recipe Tin Eats) recipe, try it here.
- Thai green chicken curry. By including your preferred vegetables alongside your chicken pieces (boneless chicken thighs work well) in the slow cooker, some microwave rice and – if you’re feeling fancy – a few Thai basil leaves are all that’s needed to bring this one together. Alongside your chicken and vegetables (chopped, but not too small so they stay nice and tender!), place aromatics like ginger, lemongrass, kaffir lime leaves and – if you like – dried chillies, into the slow cooker. Our tip? Pan fry your curry paste separately to release the flavours, and stir through a tin of coconut milk to infuse, before pouring it over your other ingredients.
- Ratatouille. This classic, traditionally featuring tomatoes, zucchini, eggplant and capsicum, alongside onion and garlic, is a truly delicious, veggie-forward dish. We love to add some chickpeas for a source of plant-based protein, and serve with quinoa and chopped fresh parsley.
- Spiced apples. Super simple, this one can be enjoyed with cooked oats for breakfast, or served with a dollop of natural yoghurt, drizzle of honey and sprinkle of chopped walnuts for a delicious dessert. It’s best to use an apple variety well-suited to cooking (we like Pink Lady and Granny Smith) so they hold their shape well when cooked. Simply add 5-6 apples, sliced and cored (leave the skin on to retain more nutrients!) along with 2 teaspoons of cinnamon, one teaspoon of vanilla extract, two tablespoons of maple syrup and a dash of water to your slow cooker. Once cooked, store any extras in the fridge for up to a week (if they last that long!)
For expert dietary support to meet your unique goals and requirements, book your first appointment with one of our wonderful Accredited Practising Dietitians today.
Written by Caitlin Branch, Student Nutritionist, and Amanda Smith, Accredited Practising Dietitian.
