1kg chicken breasts cut into large chunks
5 cloves
A good amount of freshly ground pepper
2 large carrots sliced
4 stalks of celery sliced (including leaves)
2 onions (1 diced, 1 sliced)
1 clove of garlic
1 400g tin mushrooms in butter sauce
1 tin cream of chicken and corn soup (condensed)
1 cup of white wine
1 cup of stock
250g broccoli florets
300ml sour cream

Combine all ingredients apart from the sour cream and broccoli in a slow cooker. Cook for a few hours, then add 250g broccoli florets. In the last half hour of cooking add half a carton of sour cream.

Serve with basmati rice to stretch the casserole out further.

1 kg of chicken drumsticks
Plain flour
1 tin of apricot nectar
1 cup of chopped dried apricot pieces or 1 tin of apricots
1 packet of French onion soup
2 medium carrots, sliced
1 large onion, sliced into wedges
1/2 tsp cumin

Toss the chicken drumsticks in plain flour and quickly pan fry until crispy and golden on the outside. Place into a slow cooker along with all remaining ingredients. Cook for about 6 hours. Serve with rice and steamed veggies.

1kg chicken thigh fillets
800g tin of mango
1 packet of French Onion soup
1 litre chicken stock
1 large onion cut into wedges
1 tsp curry powder
cornflour to thicken

In a slow cooker put all ingredients except the cornflour in and combine. Allow to cook for the day. Mix some cornflour with a little water to make a paste and add an hour before serving to thicken the sauce. Serve with steamed vegetables and rice.

1kg gravy beef, diced
1 cup of plain flour
1 tbs Hungarian style paprika
1 800g tin diced tomatoes
2 tbs tomato paste
1 tbs beef stock powder
2 cups water
4 large carrots sliced

In a medium bowl combine the paprika with the flour. Toss the beef pieces through the flour until coated well. Shake off the excess. In a large pan, heat some oil and in batches brown the meat and add to slow cooker. (I cook it at a high setting, making the meat look crispy.) In the same pan put the stock powder and water, and stir, scraping off the crusty stuff on the pan. Add to the slow cooker. Add all other ingredients, stir and leave to cook for at least 6 hours.

Serve on a bed of creamy mashed potatoes and steamed green vegetables.

500g cubed steak
4 medium potatoes, peeled and chopped into small chunks
2 carrots, sliced
1 onion, diced
440g tin Rosella Salt Reduced Tomato Soup
4 tsp Gravox (or other gravy powder)
2 tbs Worcestershire sauce
1 cup water
1 tbs margarine

Place carrots and potatoes in 500ml boiling water and cook for 10 minutes. Cook onion and meat in separate pan, in the margarine. Mix gravox and water and add to meat. Stir until boiling. Add undrained veggies and Worcestershire sauce. Lower heat and add soup. Simmer until potatoes are soft.

This recipe can also be adjusted for cooking in the slow cooker.

1kg mince
1 onion, diced
1 tsp minced garlic
1 tsp minced chili
1 can of Rosella Salt reduced Tomato Soup
800g can diced tomatoes
1 can of baked beans
1 tbs tomato paste
Steamed rice to serve.

Brown mince in a large pan (I use my electric fry pan) add onion, garlic and chili and cook for a few minutes. Add soup, tomatoes, baked beans and tomato paste and bring to boil. Reduce heat and simmer for an hour. Serve over steamed rice.

This recipe can also be made in the slow cooker too for a rich, flavored chili!

1 kg diced beef
1/2 cup plain flour
Oil
2 onions cut into wedges
1 clove of garlic crushed
300g button mushrooms
1 tbs paprika
1 cup beef stock
1/2 cup sour cream

Dumplings:
2 cups SR flour
60g butter melted
3/4 cup stock
2 tbs parsley
2 tbs oregano
2 tbs thyme

Toss meat in flour. Heat oil in large pan. Cook floured meat in batches and place in slow cooker. Saute onion and garlic in the same pan you cooked the meat. Add mushrooms and paprika. Cook stirring for a minute or two. Add to the meat. Pour the stock into the pan and scrape the bottom to get the extra flavours, then pour over the meat. Stir in the sour cream prior to adding the dumplings. Best to let go for 4-6 hours in a slow cooker, or simmer over a stove for 1 hour.

Dumplings: In a mixing bowl combine all ingredients, mix well. Drop spoonfuls of the dumpling mixture on top of the goulash. Until the top is covered. Replace the lid of the slow cooker and cook until the dumplings float to the surface, plump and moist. For extra flavour you can add grated cheese to the dumplings.

Mish mash is my term for “anything and everything thrown together”

A handful of mushrooms, quartered
1 small sweet potato, peeled and chopped into chunks
2 med onions, sliced
1 clove garlic crushed
1 knob of butter
100g diced bacon
1 cup dry red wine
1 cup beef stock
1 cup water
1/4 cup plain flour
500g chuck steak, diced
2 tbs oregano
Oil for cooking

In a fry pan, heat a splash of oil then cook the steak until well browned and crisp on the outside. Remove from pan. Melt butter in pan and add onion and garlic and cook until onion is soft. Add flour and stir. Slowly add water to pan, stirring until it’s thick and bubbling. Remove from heat. Place meat, onion mixture and all other remaining ingredients into the slow cooker and combine well. Cook for 6 hours. Serve with steamed corn on the cob, beans and baked potato.