Books & Recipes

Slow cooker recipes are some of the funnest and most exciting to follow. As opposed to working with ingredients throughout the entire cooking process you only prepare and wait in anticipation to finally open the lid after several hours to have your end result ready. It’s always exciting, adds anticipation and a whole new dynamic to the experience. It’s fun! ​ Here we have gathered some of our favourite slow cooker cookbooks that we have been passing around amongst us which blend traditional and contemporary techniques to local and ethnic dishes. They are truly some of the best slow cooker cookbooks out there as the reviews are great and they remain bestsellers for some time. If you are just arriving to our site and are looking for information on your next purchase then be sure to check out our ​programmable slow cooker reviews page.

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The Magical Slow Cooker - Sarah Olson

Very simple and very delicious. The Magical Slow Cooker is extremely well put together and divided into seven sections: breakfast and brunch, party food, side dishes, soups and stews, chilies, main dishes, and desserts. The layout of this book along with it’s practicality invites you to use it over and over.


I Love My Slow Cooker - Beverly LeBlanc

Our personal favourite!! I Love My Slow Cooker contains a wide variety of dishes so masterfully put together. Everything from Middle Eastern, Israeli, Hungarian, Spanish, Indian, Asian, and more. It includes main dishes, side dishes, sauces, salsas, soups, desserts, the list goes on. This may be your next favourite cookbook. The photos are beautiful and inspiring as well.


The Italian Slow Cooker - Michele Scicolone

The Italian Slow Cooker is packed full of unintimidating recipes which really show how fresh ingredients and simple techniques can transcend your slow cooking into the dimension of fine food. Find main dishes – meats, seafood, veggies – along with corresponding sauces and soups.


The New Indian Slow Cooker - Neela Paniz

Author and Chef Neela Peniz of Bombay, India, now Los Angelas restauranteur combines traditional and contemporary methods to adapt the authenticity of the Indian saucepan to the slow cooker. The New Indian Slow Cooker contains outstanding recipes for masalas, chutneys, curries, dals and much much more.


The Mexican Slow Cooker - Deborah Schneider

The Mexican Slow Cooker offers sophisticated meals and complex flavors, all with the ease and convenience of a slow cooker. Authentic salsas, soups, tamales, you name it. 144 pages of mouth watering recipes to keep the family entertained.


The Healthy Slow Cooker Cookbook  

The Healthy Slow Cooker contains fast and affordable, convenient meals without artificial additives or processed foods. 150 healthy twists on slow cooker classics that require less that 15 minutes of prep time. Includes nutritional information to help you keep track of calories, fat, protein, carbs, sugar, and sodium.

Italian Pork Stew with Summer Herbs

One of our favourite recipes taken straight out of Beverly LeBlancs “I Love My Slow Cooker” Cookbook.
Preparation Time : 25 Minutes
Cooking Time : 8 Hours on LOW
Serves : 4

1.5 pounds boneless pork shoulder, trimmed of fat and cut into large chunks
1 can (15-oz.) chickpeas, drained and rinsed
1 can (15-oz.) plum tomatoes
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, finely chopped
1 cup tomato paste
.5 cup vegetable stock
2-3 tablespoons dry mint
1 tablespoon dry thyme
1 tablespoon dry oregano
a pinch sugar
salt and freshly ground black pepper
finely shredded mint or chopped parsley leaves, to serve
soft polenta, to serve

Put the pork, chickpeas and plum tomatoes in the slow cooker.

Heat the oil in a large skillet over high heat. Lower the heat to medium, add the onion, carrot and celery and fry, stirring, 2 minutes. Add the garlic and fry 1 to 3 minutes longer until the onion is soft.

Add the tomato paste, stock, dry herbs and sugar, then season with salt and pepper and bring to a boil. Boil, stirring, 3 minutes until the liquid reduces by about one-third, then pour the mixture into the cooker. Stir well and add extra stock, if necessary, to just cover the chickpeas.

Cover the cooker with the lid and cook on LOW 8 hours until the pork is tender. Add a little more salt and pepper, if you like. Sprinkle with mint and serve with soft polenta.


Chicken Katzu Curry

Another of our Beverly Leblance favourite taken from “I Love My Slow Cooker” Cookbook
Preparation Time : 20 Minutes
Cooking Time : 2 Hours on HIGH
Serves : 4

2 cups thinly sliced carrots
1.5 cups peeled and chopped small waxy potatoes
4 boneless, skinless chicken breast halves, about 6 ounces each
2 tablespoons sunflower oil
1 onion, finely chopped
2 large garlic cloves, chopped
1 tablespoon korma curry powder
1 tablespoon ground ginger
2.25 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons mango chutney
2 tablespoons cornstarch
salt and freshly ground black pepper
cooked jasmine rice, to serve
2 tablespoons toasted sesame seeds, to serve

Put the carrots and potatoes in the slow cooker, Season the chicken breast halves with salt and pepper and add to the cooker.

Heat 1 tablespoon of the oil in a large skillet over high heat. Lower the heat to medium, add the onion and fry, stirring, 2 minutes. Add the garlic, curry powder and ginger and stir 1 to 3 minutes longer until the onion is soft.

Add the stock, tomato paste and mango chutney, stirring to dissolve to chutney, then season lightly with salt and pepper. Bring to a boil, stirring, then pour the mixture into the cooker.

Cover the cooker with the lid and cook on HIGH 1.5 hours.

Put the cornstarch and 2 tablespoons cold water in a small bowl and stir until smooth, then stir the paste into the cooking liquid. Re-cover the cooker and cook 30 minutes longer until the juices from the chicken run clear when the thickest part of the meat is pierced with the tip of a sharp knife or skewer, the vegetables are tender and the cooking juices are slightly thicker. Remove the chicken from the cooker, wrap in foil and leave to rest at least 5 minutes. Re-cover the cooker and leave the setting on HIGH.

When the chicken has rested, cut into bite-size pieces, then return it to the cooker. Add a little more salt and pepper, if you like. Spoon the curry over the rice, sprinkle with toasted sesame seeds and serve.

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