Havens Food Cooperative’s Slow Cooker Scheme 2022

Havens Food Cooperative's Slow Cooker Scheme

The project ran a scheme in October 2022 that distributed 10 slow cookers and 52 ingredient packs to a total of 22 families across 3 weeks. The aim of the scheme was to provide cost of living support to families- encouraging the use of slow cookers and surplus food from the community pantry to create budget friendly family meals. Slow cookers are an energy-efficient piece of kitchen equipment that can help families save money on their energy bills when used frequently. Families that participated in the scheme reported back that they felt confident to continue using their slow cooker to create budget friendly family meals, and save money on their energy bills. With one family commenting- "I learnt so much and it gave me confidence to give different recipes a try" and another stating- "I loved learning a new a cheaper way to cook. It has become my new hobby".

Here we have copies of simple one pot recipes used throughout the Slow Cooker Scheme that can easily be adapted using surplus food you might find at our community pantry!

Chicken, Bacon and Potato Stew

Ingredients:

• Boneless, skinless chicken thighs (640g) 

• 250g of bacon lardons 

• Large white onion, diced 

• 500g new/baby potatoes, larger ones halved 

• A few thyme sprigs 

• 300ml chicken stock 

• 150ml pot buttermilk 

• 2 tbsp tarragon dried or fresh chopped Pepper to season 

  Step 1 (Optional) 

  Brown the bacon and onion, in a frying pan. 

  Step 2 

  Tip everything apart from the buttermilk into the slow cooker.

  Step 3 

  Simmer on High for 4-6 hrs, until the chicken is really tender. 

  Step 4 (Optional) 

  Strain and boil the sauce on high heat if you would prefer a thicker consistency. 

  Step 5 

  Pour in the buttermilk and mix until smooth. Sprinkle a little more tarragon to season.

Chicken and chirizo paella

Ingredients:

• 640g chicken breast 

• 200g chorizo 

• Salt 

• Black pepper 

• 300g short grain or paella rice 

• 1 400g tin chopped tomatoes 

• 1 large onion 

• 1 pepper 

• 4 cloves garlic 

• 2 tbsp paprika 

• 500ml chicken stock 

• 200g peas 

  Step 1 

  Oil the ceramic bowl of the slow cooker to prevent the dish from sticking. 

  Step 2 

  Prepare all the ingredients- chop the chicken and chorizo into evenly sized slices and chop the onions and pepper into small pieces. 

  Step 3 (Optional) 

  Brown the chicken and chorizo in a frying pan using oil. 

  Step 4 

  In the slow cooker, add the chicken and chorizo mixture, rice, tomatoes, onion, garlic, paprika, and and season with salt and pepper. Pour over chicken stock then stir to combine. 

  Step 5 

  Cover and cook on low until rice is almost tender, stirring occasionally, 1½ to 2 hours. 

  Step 6 

  Remove lid and stir in the peas. Cover and cook for another 15 minutes or until rice is cooked through and soft.

Vegetable paella

Ingredients:

• 1 large onion, sliced 

• 500ml vegetable stock 

• 2 red peppers 

• 4 garlic cloves 

• 2 tbsp paprika 

• 1 tbsp chilli powder 

• 300g paella rice 

• 400g tin chopped tomatoes 

• 400g tin chickpeas 

• 125g pitted black olives 

• 125g peas 

  Step 1 

  Oil the ceramic bowl of the slow cooker to prevent the dish from sticking. 

  Step 2 

  Chop all the veg into small pieces and drain/wash the chickpeas. 

  Step 3 

  Transfer the ingredients (except the peas and olives) into to the slow cooker and stir in the rice, chopped tomatoes, chickpeas, and some seasoning. 

  Step 4 

  Cover and cook on high for 1.5-2 hours. 

  Step 5 

  Stir in the olives and peas. Re-cover and cook for a further 10 mins, or until the rice and peas are cooked through and tender. Stir in a little extra stock to loosen, if needed, and check seasoning.

Beef and Vegetable Casserole

Ingredients:

• 2 celery sticks, thickly sliced 

• 1 onion, chopped 

• 2 carrots, chunkily sliced

• 2 parsnips chunkily sliced

• 2 Potatoes chunkily sliced

• 3 bay leaves 

• 2 thyme sprigs 

• 2 tbsp tomato purée 

• 2 tbsp Worcestershire sauce

• 400ml beef stock 

• 500g stewing beef 

• Salt and pepper 
  

  Step 1 

  Chop all ingredients into even chunks and add to slow cooker. 

  Step 2 

  Season with Salt, Pepper, Thyme Leaves, Worcestershire Sauce, Tomato Puree, and add Bay Leaves and the Beef Stock. 

  Step 3 

  Cook for 4-6 hours on low in the slow cooker. 

  Step 4 (Optional) 

  To thicken sauce use cornflour or even add some gravy granules.

Chicken Fajitas

Ingredients:

• 640g chicken breasts 

• 400g tin of chopped tomatoes 

• 1 red pepper 

• 1 yellow pepper 

• 1 large onion

• 4 cloves garlic

• minced 2 tsp chili powder 

• 2 tsp ground cumin 

• 2 tsp paprika 

• 1 tsp ground coriander 

• salt and pepper 

• Pack of tortilla wraps 

• Avocado- for serving 

• Soured cream- for serving 

  Step 1 

  Chop all the ingredients- into chunks or strips if preferred. 

  Step 2 

  Place the chicken, onions and peppers in the slow cooker and mix the chopped tomatoes in. Add the seasonings and mix through. 

  Step 3 

  Cover and cook on high for 2-3 hours or low heat for 4-5 hours, until chicken has cooked through and veggies are tender. 

  Step 4 

  To make the guacamole smash one avocado, add some salt and pepper. 

  Step 5 

  Serve in the tortillas with optional toppings of guacamole and soured cream!

Mild Chili Con Carne

Ingredients:

• Beef mince (750g) 

• 1 big onion 

• 1 red pepper 

• 4 x garlic cloves 

• Salt & pepper 

• 2 x 400g tins of chopped Tomatoes 

• 1 400g tin of kidney beans

• 150ml vegetable stock 

• 2 tbsp of chili powder 

• 2 tsp paprika 

• 2 tsp cumin 

• Soured cream- to serve Coriander- to serve 

  Step 1 (Optional!) 

  Brown off the mince in a frying pan. 

  Step 2 

  Chop all the vegetables and garlic and pop them into the slow cooker along with the mince, chili seasonings, salt and pepper. 

  Step 3 

  Pour in the tinned tomatoes, kidney beans (rinse first) and 100ml of vegetable stock in the slow cooker. Give it a really good stir then switch your slow cooker on low and cook for 5-6 hours. 

  Step 4 

  To thin to the consistency you would like add some of the remaining stock and stir in towards the end, if needed. 

  Step 4 

  Top with soured cream and coriander to serve!

  
  

Root Veg and Lentil Casserole

Ingredients:

• 1 onion, finely chopped 

• 4 carrots, sliced 

• 4 parsnips sliced 

• 4 garlic cloves 

• 3 potatoes, chopped 

• 2 tbsp curry powder 

• 1 tbsp paprika 

• 150g red lentils, rinsed 

• 500ml vegetable stock 

• 3 bay leaves 

• Salt and pepper 

  Step 1 

  Prep all the vegetables, chop the garlic and wash the red lentils. 

  Step 2 

  Add all ingredients to the slow cooker, inlcuding the lentils, stock, bay leaves and seasoning. 

  Step 3 

  Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and add more towards the end if needed.

Vegetarian Chili

Ingredients:

• 3 carrots 

• 2 celery Sticks 

• 1 big onion 

• 2 red peppers 

• 4 x garlic cloves 

• 150g dried split red lentils 

• Salt & pepper 

• 2 x400g tins of chopped tomatoes

• 1 400g tin of kidney beans 

• 300ml vegetable stock 

• 2 tbsp of chili powder 

• 2 tsp paprika 

• 2 tsp cumin 

• Soured cream- to serve 

• Coriander- to serve 

  Step 1 

  Chop all the vegetables and garlic and pop them into the slow cooker along with the chili seasonings, salt and pepper and the lentils. (rinse first). 

  Step 2 

  Pour in the tinned tomatoes, kidney beans (rinse first) and 200ml of the vegetable stock. (Save 100 ml for later) Give it a really good stir then switch your slow cooker on low and cook for 5-6 hours. 

  Step 3 

  To thin to the consistency you would like add some of the remaining stock and stir in towards the end, if needed. 

  Step 4 

  Top with soured cream and coriander to serve!

Chicken Tikka Masalla (With Added Veggies)

Ingredients:

• 640g boneless skinless chicken thighs 

• Tomato puree 

• A thumb sized piece of ginger 

• 1 red pepper 

• 1 white onion 

• 1 tin of chickpeas 

• 1/2 head cauliflower 

• 2 garlic cloves 

• Salt & pepper 

• 1 tin of chopped tomatoes or 500ml of passata 

• 3 tbsp tikka paste 

• 100ml double cream 

• Coriander- to serve 
  

  Step 1 

  Chop all the vegetables, chicken and garlic, grate the ginger and pop them into the slow cooker along with the tikka paste, tomato puree and (washed) chickpeas. 

  Step 2 

  Pour in the tinned tomatoes or passata, give it a really good stir then switch your slow cooker on low and cook for 4-6 hours. 

  Step 3 

  To thin to the consistency and achieve the taste you would like add 50-100ml of double cream and heat this through. 

  Step 4 

  Top with more coriander to serve!