Recipes from Healthy Slow Cooker


Chicken with pomegranate molasses prunes and potatos p. 190

Chicken and cashews make such a lovely couple. And here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the slow cooker, with no paste-making or frying required.

PREPARATION 20 minutes
COOKING 5 hours


6 chicken thigh fillets
2 carrots, thickly sliced
165 ml (5¼ fl oz) can light coconut milk
2 brown onions, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
1 large red chilli, finely chopped
1 tablespoon ground coriander
2 teaspoons fennel seeds
1⁄2 teaspoon ground turmeric
1 teaspoon fine sea salt
1⁄2 cup (80 g) roasted cashews, plus a small handful extra
handful roughly chopped coriander (cilantro)

Trim off all the fat from the chicken and discard. Cut each thigh in half, then refrigerate until needed.

Heat your slow cooker to High.

Combine the carrots, coconut milk, onions, garlic, ginger, chilli, ground coriander, fennel seeds, turmeric and salt in the bowl of the slow cooker. Cover and cook for 3 hours, stirring every hour.

Working quickly to avoid losing too much heat, add the chicken and cashews. Cover and cook for 2 hours, until the chicken is cooked through and the carrots are tender.

Stir in the chopped coriander and scatter with the extra cashews.

Download printable recipe (PDF)



Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. Kefalograviera is a hard, salty sheep’s cheese that can be tricky to find, but I’ve made this many times with shavings of parmesan or pecorino and they work nicely too. The casserole can be left to cook all day while you are at work, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour!

PREPARATION 15 minutes
COOKING 9 hours

400 g (14 oz) lamb leg steaks
400 g (14 oz) can crushed tomatoes
2 tablespoons tomato paste (concentrated purée)
½ cup (125 ml) beef stock
1 stick cinnamon
2 bay leaves
2 cloves
1 teaspoon dried oregano
handful finely chopped flat-leaf parsley
½ cup (125 g) orzo or risoni
½ cup (about 30 g) crumbled kefalograviera cheese
handful small basil or marjoram leaves
lemon wedges, to serve

Heat your slow cooker to Low.

Trim off any fat from the lamb and discard. Cut each lamb steak in half.

Combine the tomatoes, tomato paste, stock, cinnamon, bay leaves, cloves, oregano and parsley in the bowl of the slow cooker. Generously season with salt and pepper and give everything a good stir. Add the lamb, nudging it into the sauce, then cover and cook for 8 hours.

Stir through the orzo, cover and cook for 1 hour, until the lamb is very tender and the orzo is cooked.

Serve the casserole in bowls, scattered with the cheese and basil or marjoram leaves, and with lemon wedges on the side.

Download printable recipe (PDF)


Mexican burritos

This has zing and freshness written all over it. I’m also thinking this combination would make for great nachos: simply substitute the flatbread with gluten-free corn chips and maybe even scatter with some crumbled feta cheese. For an even more fuss-free version of this, simply serve in bowls with corn chips on the side and a big dollop of light sour cream or yoghurt on top.

PREPARATION 20 minutes
COOKING 6 hours

400 g (14 oz) can red kidney beans
400 g (14 oz) can butter beans
400 g (14 oz) can black beans
400 g (14 oz) can cherry tomatoes
1⁄2 cup (90 g) sliced roasted red capsicum (pepper)
1 small red onion, thinly sliced
1 clove garlic, crushed
2 teaspoons chicken stock powder
1 tablespoon ground cumin
1⁄2 teaspoon chilli powder
1⁄2 iceberg lettuce, shredded
gluten-free flatbreads or tortillas
2 avocados, diced
large handful coriander (cilantro) leaves
lime wedges, to serve

Heat your slow cooker to Low.

Tip all the beans into a large colander and rinse under cold water, using your hands to separate the beans. Drain well and tip the beans into the bowl of the slow cooker.

Add the tomatoes, capsicum, onion, garlic, stock powder, cumin and chilli powder to the beans and season generously with salt and pepper. Give everything a good stir to combine. Cover and cook for 6 hours, until the mixture is aromatic and the beans are thickly coated in the sauce.

Transfer to a serving bowl.

Scatter some lettuce over each flatbread and top with the beans, avocado and coriander leaves. Serve with lime wedges on the side.

Download printable recipe (PDF)


Lemony lentil potato  chickpea stew

I would really urge you to seek out a waxy variety of potato for this. It’s not just about them holding their shape – you need a potato that has enough texture and bite to go up against the robust chickpeas. This makes a lovely lunch or supper as is, but I can never resist serving a bit of grilled steak or fish alongside.

SERVES 2 as a main or 4 as a side
PREPARATION 15 minutes
COOKING 3 hours

8 waxy potatoes, skin on and halved lengthways
1 cup (215 g) green lentils
400 g (14 oz) can chickpeas, rinsed and well drained
2 tablespoons finely chopped preserved lemon
1 cup (250 ml) vegetable stock
1 tablespoon extra virgin olive oil
¼ cup (60 ml) lemon juice
1 teaspoon cumin seeds
1 teaspoon dried mint
small handful finely chopped fresh mint
small handful finely chopped flat-leaf parsley, plus extra leaves, to serve
100 g (3½ oz) ricotta salata or pecorino, shaved

Heat your slow cooker to High.

Tumble the potatoes, lentils and chickpeas into the bowl of the slow cooker. Season generously with salt and pepper.

In a small bowl, combine the preserved lemon, stock, olive oil, lemon juice, cumin seeds, dried and fresh mint and the finely chopped parsley. Pour into the slow cooker, then cover and cook for 2 hours.

Turn the slow cooker down to Low and cook for 1 hour, until the potatoes are cooked through.

Serve on a large platter, garnished with the extra parsley leaves and the shaved cheese.

Download printable recipe (PDF)