There is nothing quite like walking through the door to the smell of dinner that has cooked itself. That is the magic of the slow cooker: ten minutes of prep in the morning and a hot, comforting meal waiting for you in the evening. Whether you are feeding a hungry family or batch-cooking for the week, these easy slow cooker recipes are cheap, forgiving and packed with flavour. Below you will find twelve simple ideas, plus the practical tips that make all the difference.
Why cook with a slow cooker?
A slow cooker gently cooks food over several hours at a low temperature, which is ideal for turning cheaper cuts of meat into meltingly tender dinners. It uses very little electricity compared with having the oven on for hours, and because everything cooks in one pot, the washing up is minimal. It is also almost impossible to burn anything, which makes it perfect for beginners and busy households alike.
Hearty mains
These filling dinners are the backbone of any slow cooker repertoire:
- Beef stew and dumplings. Brown some diced beef, add carrots, onions, stock and a splash of Worcestershire sauce, then cook on low for seven to eight hours. Add suet dumplings for the last 45 minutes.
- Chicken curry. Chicken thighs, onion, garlic, ginger and your favourite curry paste with a tin of chopped tomatoes and coconut milk. Serve with rice and naan.
- Pulled pork. A pork shoulder rubbed with spices and cooked low and slow until it falls apart. Perfect in wraps or baps with coleslaw.
- Sausage casserole. Browned sausages with butter beans, onions and a rich tomato sauce — a proper midweek comfort meal.
- Beef chilli. Mince, kidney beans, peppers and spices, left to bubble away until deep and smoky. Freezes brilliantly.
- Lamb tagine. Diced lamb with apricots, chickpeas and warming spices for something a little more special.
Soups and lighter options
Slow cookers are not just for stodge. They make excellent soups and lighter suppers too:
- Leek and potato soup. Soften the vegetables, add stock, cook until tender and blend. Simple and inexpensive.
- Lentil and vegetable soup. A filling, budget-friendly and naturally vegetarian option that improves the next day.
- Chicken and vegetable broth. A gentle, nourishing bowl that is ideal when someone is feeling under the weather.
Vegetarian favourites
- Vegetable chilli. Mixed beans, peppers, sweetcorn and tomatoes make a hearty meat-free main.
- Chickpea and spinach curry. Ready-to-go store cupboard ingredients transform into a satisfying dinner.
Something sweet
Yes, you can even make pudding in a slow cooker. A chocolate self-saucing sponge cooked for a couple of hours produces a warm, gooey dessert with almost no effort — a real crowd-pleaser on a cold evening.
Tips for perfect slow cooker results
A few simple habits will take your slow cooking from good to great:
- Brown your meat first if you have time. It is an extra step, but searing meat in a hot pan before it goes in adds a huge amount of flavour and colour.
- Do not lift the lid. Every time you take the lid off, heat escapes and cooking slows down. Resist the urge to peek.
- Go easy on the liquid. Slow cookers trap steam, so food releases more liquid than it would in the oven. Use less stock than you think you need, or your sauce may end up thin.
- Add dairy and fresh herbs at the end. Cream, milk and soft herbs can split or lose their freshness over long cooking, so stir them in during the final half hour.
- Cut vegetables to a similar size. This helps everything cook evenly. Root vegetables take longer than meat, so put them at the bottom, closest to the heat.
- Do not overfill. For safe, even cooking, keep the pot between half and three-quarters full.
Low or high — which setting should you use?
Most recipes work on either setting; the low setting simply takes longer. As a rough guide, a dish that needs six to eight hours on low will take around three to four hours on high. Low and slow generally gives the most tender results for meat, while high is handy when you are shorter on time. Always make sure meat is piping hot and thoroughly cooked through before serving.
Batch cooking and freezing
One of the best things about slow cooker meals is how well they scale. Cooking a double batch of chilli, curry or stew takes barely any more effort, and the leftovers freeze beautifully. Cool the food quickly, portion it into containers, and you have ready-made dinners for the nights when you have no time to cook at all.
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Frequently asked questions
Can you put raw meat straight into a slow cooker?
Yes, you can add raw meat directly to the slow cooker, and it will cook safely over the long cooking time. Browning it first is optional but adds extra flavour and colour. Just make sure the meat reaches a safe temperature and is piping hot throughout before serving.
Is it cheaper to use a slow cooker than an oven?
Generally, yes. A slow cooker uses a relatively low wattage and, although it runs for several hours, it typically costs less to run than heating a full-size oven for the same meal. It is one reason slow cookers are so popular for budget-friendly batch cooking.
Can you leave a slow cooker on while you are out?
Slow cookers are designed to be left cooking unattended for several hours, which is the whole point of them. As with any appliance, place it on a heatproof surface away from anything flammable, follow the manufacturer’s instructions, and never leave a damaged appliance running.
