70 of our Best Slow Cooker Recipes

The versatile slow cooker really comes into its own in winter. After all, cold weather calls for hearty, warming and flavoursome meals—savoury or sweet! These super-easy, melt-in-the-mouth meals and delicious desserts are something that the whole family can look forward to after a long, chilly day. From soups and shanks to stews and steamed puddings, hit the supermarket, grab your ingredients and try one of the Test Kitchen’s best slow cooker recipes this winter.

Best cuts of meat for the slow cooker

Long, slow cooking will tenderise even the toughest cuts of meat. Stewing or braising cuts are the best choices. Tough cuts are usually inexpensive, but cutting the meat off the bone yourself can save you more money, as you’re not paying for the convenience of pre-cut meat. Cutting up the meat yourself also gives you the opportunity to trim off visible fat and make the pieces a more uniform size.

The best cuts of meat to use are:

Beef: topside, oyster, blade, skirt, round, chuck, gravy beef
Veal: osso buco, shanks, shoulder
Lamb: neck chops, boneless shoulder, shanks, boneless forequarter
Pork: forequarter chops, neck, belly shoulder
Chicken: any pieces on the bone, such as drumsticks, thighs and marylands
Seafood: is generally not suitable for slow cooking as it toughens quickly. However there are some recipe for sauces that can be cooked in the slow cooker, then add the seafood just before serving. The exception is large octopus, which will cook and become tender in a slow cooker.

Can you use dried beans in a slow cooker?

Some dried beans need to be cooked before adding to a slow cooker because of a certain chemical they contain. Kidney-shaped beans of all colours and sizes are related to each other and MUST be washed, drained and boiled in fresh water until tender. Add these cooked beans to the slow-cooked dish just like you would with canned beans.

Dried, unsoaked chickpeas and soy beans are fine to use in the slow cooker; just rinse them well first – there is no need for overnight soaking before cooking.

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Tips for freezing

Many slow cooked meals can be frozen for up to three months. There is usually a large quantity of liquid so transfer the meat and vegetables to appropriate-sized freezer-friendly containers, then pour in enough of the liquid to cover the meat and/or vegetables. Leave a 2.5cm space between the food and the lid to allow for expansion, then seal the container. Label and date the container before placing in the freezer.

If the recipe has a large quantity of mushrooms or potato, or a large piece of meat as an ingredient, we usually advise against freezing. However, if you don’t mind the food looking a bit sad after it’s thawed, almost anything will tolerate being frozen.

Best cuts of meat for the slow cooker

Can you use dried beans in a slow cooker?

Tips for freezing

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