1. Slow Cooker Frittata with Courgettes (Zucchini), Tomato and Feta
1. Place the courgette (zucchini) in a colander and sprinkle with 1/2 tsp salt. Let the juices drain for a while and then help it along by squeezing with your hands till most of the liquid has come out. At the end you should have one tightly packed cup of grated courgette.
2. Grease the slow cooker stoneware with the oil. Beat the eggs, paprika, thyme, salt, pepper and parsley in a large bowl. Add the grated courgette, tomatoes and crumbled feta. Mix well and pour mixture into the slow cooker.
3. Turn on low and leave for about 3 hours. All cookers vary so check your frittata after 2 ½ hours or when the surface in the middle looks dry. Insert a knife in the centre; it’s ready if the knife comes out dry of any juices. Mine took exactly 3 hours.
2. Slow Cooker Salmon
Cut the salmon into pieces: I usually cut the salmon into large pieces roughly the same size of my slow cooker, staking the smaller piece on top of the larger one. You can also cut them into smaller, individual-serving fillets.
Sprinkle salmon with salt and pepper: Be generous! Sprinkle on any other spices you're using and rub them in with your fingers.
Line the slow cooker: Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later.
Place aromatics over the bottom of the slow cooker: If you're using them, place a layer of lemon slices and sliced aromatics on the bottom of the slow cooker. This adds flavor, but isn't strictly necessary.
Place one layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and aromatics, if using.
Add another layer, if needed: If you're cooking more salmon than fits in a single layer, you can add a second layer. Place a piece of parchment over the first layer, lay the rest of the salmon over, and top with aromatics. (I don't recommend adding a third layer.)
Choose your cooking liquid: The liquid helps to poach the salmon gently. It can be as simple as plain water, or as complex as a cup of amber beer with soy sauce and fish sauce mixed in. My standby is half water and half white wine. You'll need between 1 and 1 1/2 cups of liquid.
Pour the liquid over the salmon: If cooking one fillet, add enough water to just barely cover. If cooking two layers, add enough water to come partway up the side of the top fillet.
Cook on LOW for 1 to 2 hours: The exact cooking time will vary based on your particular slow cooker, the number and thickness of your fillets, and how "done" you like your salmon. Check the salmon after an hour and continue checking every 20 minutes until it's done. If you prefer fully cooked salmon, check it with a thermometer in the thickest part — the fish is done when it reaches 145°F.
Remove from the slow cooker: Lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.
Serve immediately, or cool and refrigerate for 3 to 4 days. Store leftover salmon in an airtight container.
3. Slow Cooker Jerk Pulled Pork
For the Marinade
1 jalapeno pepper, stem removed and roughly chopped (see note below)
1 habanero pepper, stem removed and cut in half (see note below)
1 serrano pepper, stem removed and roughly chopped (see note below)
3 scallions, roughly chopped
3 sprigs fresh thyme, leaves removed
3 cloves garlic
1 tablespoon fresh ginger (or 2 teaspoons ground ginger)
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon ground allspice
1 teaspoon nutmeg
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup orange juice, preferably fresh
juice of 1 lime
2 tablespoons olive oil
- 5 lb. boneless Butt, trimmed of excess fat
- 1 large onion, sliced into thin slices or julienne
For the Marinade
- Combine all ingredients in a food processor and pulse until ingredients are well blended and marinade forms. It won't look pretty but I promise it tastes pretty!
For the Pork
- Add the pork to a heavy zip lock bag and pour in the marinade. Refrigerate for a minimum of three hours to overnight. Remove from fridge one hour before cooking.
- Transfer pork to crockpot with all of the marinade. Add the onion slices. Cover and cook on low for 6-8 hours or until fork tender.
- Pull pork with a fork and enjoy as is, or serve in between rolls with pineapple salsa or coleslaw.
4. Slow Cooker Vegan Red Curry
2 tbsp. red curry paste (I like Thai Kitchen brand)
1 cup full fat coconut milk
½ tbsp. creamy peanut butter
2 cups vegetable broth
1 tbsp. maple syrup
4 scallions, chopped
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 cups chickpeas
1 cup sliced carrots
1 tbsp. freshly minced ginger
1 tbsp. soy sauce
1 thai chili, thinly sliced
1 tbsp. fresh lime juice
¾ cup rice
⅓ cup thai basil
Whisk together the red curry paste with coconut milk and peanut butter until smooth.
Place into the base of a slow cooker and add the rest of the ingredients.
Cook on low for 6 hours.
Stir in ¾ cup rice. Increase heat to high and cook for 30-45 minutes depending on rice type.
Stir in thai basil and serve immediately.
As an alternative, decrease vegetable broth to 1 cup, do not add rice to the slow cooker and serve as is or over your favorite grain.
5. Scalloped Peaches
8 peaches, sliced
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, sliced
vanilla ice cream, for serving
In the bowl of a slow cooker, combine the peaches, sugar, cinnamon, cloves and butter. Toss lightly to combine.
Cover and cook on low for 1 1/2 to 2 hours.
Serve hot with a scoop of vanilla ice cream.
6. Slow Cooker Berry Cobbler
For the batter, In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Stir in egg, milk and canola oil until combined -- batter will be thick.
Lightly grease a slow cooker and spread batter in the bottom.
In another large bowl, combine ¼ cup flour and 1 cup sugar. Stir in berries and spread over top the batter in the slow cooker.
Cover and cook on high for 2-3 hours (closer to 2 hours for fresh or thawed berries, closer to 3 hours for frozen berries). Serve warm with a dollop of ice cream!