share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
12

7 Days Slow Cooker Dishes Prepared in 1 Hour

Please Note: I haven’t included vegetable side dishes in this. I would recommend making a salad or your favourite vegetables dishes to go with each to ensure you get your 5 a day or even 10  day as they now claim you should get.

SHOPPING LIST

Feeds 2 adults and 2 children

MEAT

  • 2 x 450g lean stewing beef
  • 8 Chicken plain pieces (not seasoned) , thighs and drumsticks
  • 8 Good quality sausages
  • 500g bacon – Cut into cubes
  • 2 racks of pork ribs, split in 2 with about 6 per portion
  • 4 Thick pork belly slices, rind off

HERBS & SPICES

  •  1 tbsp Garam masala (optional)
  • 2 tbsp Ground cumin (1 tbsp is optional 1tbsp is essential in the ribs)
  • 2 tsp Turmeric (Optional)
  • 1 tsp Ground ginger (optional)
  • 2 tbsp Medium curry powder (6 tbsp if not using the optional spices i.e. garam masala etc)
  • 3 tbsp Coarse ground black pepper
  • 4 tbsp Cajun seasoning
  • 1 tbsp Paprika
  • 2 tbsp Garlic Powder
  •  1 tbsp Cayenne pepper
  • 2 tbsp Chinese five spice or 2 tbsp Thai 7 Spice
  • 1 good sized sprig of Fresh thyme
  • Handful Fresh basil (optional)
  • Handful Fresh Coriander (optional)

VEGETABLES & PULSES

  • 1 Cabbage – Washed and chopped
  • 5 Mixed peppers  – Sliced
  • 7 Onions – 3 sliced and 4 finely chopped
  • 1 Sweet potato – Peeled and cut into medium cubes
  • 1 Bulb of garlic – Chopped
  • 3 Carrots – Peeled and sliced
  • 3 Sticks celery – Sliced
  • 400g Mushrooms – Cut in quarters
  • 1 Bag of potatoes – Serve however you choose, you cook these later before serving the dish. (not included in the method)

DRIED INGREDIENTS

  • 1 Pack rice of your choice
  • 1 Bag of pasta of your choice
  • 2 Beef stock cubes
  • 5 Vegetable stock cubes
  • 150g Brown sugar
  • 7 Large zip lock or freezer bags
  • 5 Tins chopped tomatoes
  • 1 tin coconut milk
  • 3 tbsp Soy sauce
  • 1  tbsp Tomato ketchup
  • 1 tbsp Worcestershire sauce
  •  3 tbsp White vinegar

METHOD

Freeze the dishes and defrost in your fridge two days before you want to cook each, remove from the bag before cooking. DO NOT defrost at room temperature!

Clear a good sized work space as you will prepare all the food bags together.

Lay the bowls of prepared veggies at the top of the table or counter, same with the herbs and spices, leave the meat to one side and the freezer bags to your left or right depending on if you are left or right handed. I am right handed so place them on the left. This makes working and filling the bags much quicker and easier for you.

Feel free to mix the peppers only divide them evenly between the 4 recipes that use them.

Open all the tins and have them ready.

  1.  Prepare the vegetables as described in the shopping list and place in bowls


  2. SAUSAGE PASTA – Brown the sausages on a pan then remove and allow to cool, you don’t have to cook them fully just colour them. Place in a bag with 1 sliced pepper, 1 sliced onion, a handful of chopped basil leaves (if using them), 1 vegetable stock cube, 2 chopped garlic cloves and a tin of chopped tomatoes then seal the bag and set to one side. COOKINGSLOW COOKER – High 1.5 hours or Low 3 hours. OVEN 180C GM4 1.5 hours in covered dish. Not suitable for pressure cooking. SERVE your choice of pasta or a big dollop of mashed spuds.


  3. BEEF STEW Place 1 pack of beef in a freezer bag, add the sliced mushrooms, 1 sliced onion, fresh thyme, the sliced carrots and celery, 1 beef stock cube, 1 tbsp paprika (regular), 1 tin chopped tomatoes and 150ml water. COOKINGSLOW COOKER – high 4 hours or Low 6 – 8 hours. OVEN – In covered dish 180C GM4 for 2 -3 hours in covered dish. PRESSURE COOKER – pressure 80 for 45 minutes. SERVE with a big dollop of mashed spuds


  4.  PORK RIBS – Place the ribs in a bowl then add 150g brown sugar, 1 tbsp ketchup, 1 tbsp Worcestershire sauce, 3 tbsp white vinegar, 1 tbsp each of cayenne pepper, 1 tbsp cumin, 1 tbsp garlic powder and 1 tbsp Coarse ground black pepper and 1 tsp of salt. Mix really well then place in a freezer bag add 1 sliced pepper, 1 sliced onion, 1 vegetable stock cube and 1 tin of chopped tomatoes. Seal and set to one side. COOKINGSLOW COOKER – High 2-3 hours or Low 5-6 hours. OVEN 180C GM4 for 2-3 hours in covered dish. PRESSURE COOKER – pressure 60 for 45 minutes.


  5. BACON STEW – Place the washed and sliced cabbage in a bag then place one sliced onion on top followed by the bacon and 1 vegetable stock cube. Seal and set to one side. COOKING Add 1 tin chopped tomatoes and 200ml water then SLOW COOKER – High 3 hours or Low 5-6 hours. HOB – in a covered pot bring to the boil and simmer for 2 hours. PRESSURE COOKER – Pressure 60 for 30 – 40 minutes. TO SERVE Add 4 peeled and cubed potatoes for the last 45 minutes.


  6. BEEF CURRY – Place the last pack of beef in a freezer bag then add, 1 sliced onion, 2 chopped garlic cloves, the cubed sweet potato, 1 sliced pepper, and either 6 tbsp of medium curry powder or 2 tbsp curry powder and 1 tbsp Garam masala, 2 tsp turmeric, 1 tbsp cumin and 1 tsp ground ginger. Then add the beef stock cube and tin of chopped tomatoes with a handful of chopped coriander if using it. Seal the bag and set to one side. COOKINGSLOW COOKER – High 4 hours or Low 6-8 hours. OVEN – cook in covered dish 180C GM4 for 2-3 hours until meat is tender. PRESSURE COOKER – pressure 60 for 45 minutes. SERVE with boiled rice and maybe my easy pan cooked Garlic and Coriander Naan Bread


  7. CAJUN CHICKEN – Remove the skin then place the chicken pieces in a freezer bag then add the cajun seasoning, 1 sliced pepper, 1 sliced onion and 2 chopped garlic cloves, 1 vegetable stock cube along with the coconut milk (if clumpy mix in a bowl before pouring into the bag), seal and set to one side. COOKINGSLOW COOKER – High for 3 hours or Low for 6-8 hours. OVEN -Cook in a covered dish 180C GM4 for 2-3 hours until the chicken is tender and moist. PRESSURE COOKER – Not suitable for pressure cooking. SERVE with potato wedges or boiled rice.


  8. CHINESE PORK BELLY – Place the pork belly slices in a bowl then add 2 tbsp of Chinese five spice or 2 tbsp of Thai 7 spice, 1 sliced onion, 4 sliced spring onions (optional), 1 sliced pepper, 3 tbsp soy sauce, 5 garlic cloves chopped, 50 ml of water and 1 tsp ground ginger. Mix really well then place everything in a freezer bag and seal. COOKINGSLOW COOKER – High 2 hours or Low 4-5 hours. OVEN – Cook in a covered dish 180C for 1.5 – 2 hours until the pork is tender. PRESSURE COOKER – Pressure 60 for 1 hour. SERVEServe with boiled rice and a nice veg like broccoli, mange tout or green beans with a little drizzle of sesame oil over the top.
    • Lizzie
    • 9th February 2017
    Reply

    The whole family loved these recipes the only one we had any leftovers from was the bacon stew which my 9 year old wasn’t keen on…..however, we pureed the leftovers into a soup the next day which was apparently delicious!! I felt like supermum having a week’s worth of dinners done on Monday.

    • Lin
    • 10th February 2017
    Reply

    This is the best idea and recipes I’ve seen online. It really took the stress out of having to prepare healthy tasty dinners every evening, when your a working mum and trying to get homework and afterschool activities completed with the kids in the evening. Thank you very much for your tips and recipes. Love the new website also. Best of luck.

      • Liam Boland - BiaMaith Chef
      • 12th February 2017
      Reply

      Ah that is great to hear Lin. I am delighted it has helped make your life a little easier. Thanks for the feedback
      Liam

    • Lena
    • 13th February 2017
    Reply

    When it says add stock cube, is that literally the cube or do you mix with water first? So excited to try these!

      • Liam Boland - BiaMaith Chef
      • 13th February 2017
      Reply

      Just add the whole cube into the bag Lena.
      Liam

    • Eithne
    • 19th February 2017
    Reply

    Say i prepare all on a sunday, can i freeze the bags and take them out the night before to cook next day?

      • Liam Boland - BiaMaith Chef
      • 19th February 2017
      Reply

      Best to take them out two days before to be sure. Freeze them as flat as you can rather than all sitting in the bottom of the bag. This will save space in your freezer, allow them to freeze quicker and defrost faster. I have had really good feedback about all the dishes so far. I hope you enjoy them if you make them. I will always answer comments here, if you need a fast response PM me on Facebook.

    • Eithne
    • 20th February 2017
    Reply

    Thanks a mill, heading to town with my shopping list and plan to make all these in the next week or so!!”

    • Annemangan38@gmail.com
    • 20th February 2017
    Reply

    Can you use cream instead of coconut milk as allergic to nuts in the cajun chicken recipe ?

      • Liam Boland - BiaMaith Chef
      • 24th February 2017
      Reply

      Yes you can, don’t freeze it though.

    • squidget72
    • 23rd February 2017
    Reply

    Bacon stew has become my new comfort food! It was perfect today with all the cold weather outside. Can’t wait to try all the others. Thank you!

    • Mark
    • 28th February 2017
    Reply

    this is great, as a single guy living on own, I am able to portion out after cooking and freeze to take out later for work. It is also helping me loose weight by planning and preparing in advance.

    • tarz
    • 4th March 2017
    Reply

    I love these recipes, so easy to follow and tasty. The only one that didn’t work was the Cajun chicken (usually my favourite) it was really greasy. I’m guessing it’s from the chickens I used? I took all the fat off before cooking but it was still too greasy. Would pork or chicken breasts work better?

      • Liam Boland - BiaMaith Chef
      • 4th March 2017
      Reply

      That is from the chicken bones. It doesn’t always happen but when it does you can easily skim it off using a ladle as we do in professional kitchens. Chicken breasts tend to dry out a lot when cooked in a slow cooker

    • CavanGilly
    • 5th March 2017
    Reply

    Trying the ribs today. I forgot to get xayene pepper so used 1/2 teaspoon of hot paprika. Will update when dish cooked. All the recipes look fab.

      • CavanGilly
      • 8th March 2017
      Reply

      Turned out lovely Meat so tender. The sauce was just a tad too sweet but that is just my taste. Next time I will reduce the sugar a bit. Will deffo be making this again

    • Louise Smith
    • 8th March 2017
    Reply

    What can I use instead of the ribs and the pork belly as I am at slimming world so have to use lean meat. I am going to try all the recipes they look delicious.

    1. You can use chicken instead of pork belly and lean pork or steak strips instead of the ribs Louise.

    • CavanGilly
    • 8th March 2017
    Reply

    Tried the Sausage Pasta this evening. Fabulous. I used jumbo flavoured sausages (garlic and basil) and included fresh basil. Really tasty dish. Loads of sauce left over which I will freeze.

  1. Reply

    What a brilliant project preparing before hand and using my slow cooker, which I haven’t done for ages. So far we have had, beef stew delicious,curry yummy,today’s dinner is bacon stew,looking forward to it

  2. Reply

    Bacon stew was delicious ,I am trying it on top of stove next time for speed.

    • Donna
    • 23rd March 2017
    Reply

    Hi Liam. Quick question. Can I use chicken breasts on the bone for the cajun chicken recipe? Thanks

    1. Yes you can Donna, they will give the dish more flavour

        • Donna
        • 13th April 2017
        Reply

        So, it is cooking now but it looks like it has curdled. Hmmm?

        1. Did you use low fat coconut milk?
          Low fat coconut milk will curdle most times.

            • Donna
            • 30th April 2017

            I did not but I will make it again and use a different brand of coconut milk. . It was still lovely, it just did not “look” great

    • Izzabelle9
    • 1st April 2017
    Reply

    We had chinese ribs last night they were delicious . sausage pasta tonight here’s hoping they are as delicious can’t wait.

    • Izzabelle9
    • 2nd April 2017
    Reply

    scrumptious best home made ribs EVER!!

    • Izzabelle9
    • 2nd April 2017
    Reply

    Sausage pasta fabulous!!

Leave a Reply

Your email address will not be published. Required fields are marked *

BiaMaith.ie
Close Cookmode