Food / 28 October, 2018 / My Baba

Three Delicious Meals for All the Family – in One Slow Cooker!

The nights have drawn in, the central heating’s on, it’s time to warm the cockles with some delicious winter recipes. Check out these slow cooker recipes put together by celebrity chef and influencer, Chris Baber in collaboration with the brilliant Crock-Pot® slow-cooker.

Smoky Mexican chipotle pulled chicken

  • serves 4
  • served in lettuce cups & tortilla wraps with homemade salsa and guacamole
  • cooking time: 8-10 hours on a low setting; 6-8 hours on a high setting
  • preparation time: 5 minutes (with an additional 5 minutes for the guacamole and salsa)


For the chicken:

  • 12 skinless and boneless chicken thighs cut in half
  • Salt and pepper
  • 2 400g tins of chopped tomatoes
  • 2 tbsp. chipotle paste
  • 2 tbsp. oregano
  • 2 tbsp. smoked paprika
  • 1 tbsp. cumin
  • 2 tbsp. chilli powder
  • 1 tbsp. honey or sugar
  • 2 red onions, diced
  • 3 garlic cloves, finely chopped
  • 1 chicken stock cube, crumbled
  • 1 tbsp. tomato purée
  • 2 tbsp. corn flour mixed to paste with 2 tbsp. water

To serve:

  • 1 lime zested and cut into wedges
  • 2 iceberg lettuces
  • 10 flour tortillas
  • Sour cream
  • Grated cheese
  • 2 chillies finely chopped (optional)


  1. Place all the ingredients, including the chicken, (except the corn flour paste) into your Crock-Pot®
  2. Give everything a good mix around
  3. Cook on Low for 8-10 hours or on High for 6-8 hours
  4. Once cooked, lift the lid and stir in the corn flour paste to thicken the sauce
  5. Now, using two forks pull the chicken apart
  6. Scatter with freshly chopped coriander and lime zest
  7. Serve in lettuce cups or tortilla wraps with guacamole, salsa, sour cream and grated cheese
  8. If you like it spicy add some freshly chopped chillies

For the salsa:

  • 5 large ripe tomatoes
  • ½ red onion
  • ½ red chilli
  • small bunch fresh coriander
  • Juice of 1 lime
  • salt and pepper


  1. Finely chop the tomatoes, red onion, chilli and coriander and place into a bowl with the oil
  2. Squeeze in the lime juice, add salt and pepper
  3. Mix everything together and serve

For the guacamole

  • 2 ripe avocados
  • juice of 1 lime
  • ¼ red onion
  • 2 ripe tomatoes
  • salt and pepper


  1. Halve the avocados, remove the stone and scoop out the flesh with a spoon
  2. Place the avocado flesh into a bowl, squeeze in the lime juice and mash with a fork until smooth
  3. Finely chop the red onion and tomatoes, then add to the mashed avocado. Season with salt and pepper and give everything a good mix together


READ MORE: 5 Christmas Recipes to Make with The Children

Beef Rendang

  • serves 4-6C
  • cooking time: 30 minutes
  • preparation time: 10 minutes


  • 1kg beef shin or braising steak, diced into 2cm cubes 

For the paste:

  • 1.5 inch knob of ginger, chopped
  • 2 sticks of lemongrass, chopped
  • 2 red onions, peeled and diced
  • 4 garlic cloves, peeled
  • 3 red chillies
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 2 tsp. turmeric
  • ½ tsp. cinnamon
  • 5 kaffir lime leaves
  • 2 tbsp. soy sauce
  • 2 tbsp. honey or palm sugar
  • 4 tbsp. water

For the curry and sauce:

  • 1 tbsp. ground nut / coconut oil
  • 400ml coconut milk
  • 4 tbsp. desiccated coconut (plus 2 tbsp. to serve)
  • Juice of 1 lime
  • 1 bunch of coriander, chopped

To serve:

  • 400g jasmine rice
  • Boiling water
  • 2 big handfuls of green beans
  • 1 bunch of coriander, chopped
  • 1 red chilli, chopped


  1. Place all ingredients for the paste into a food processor, blitz to a smooth paste
  2. Season the beef with salt and pepper
  3. Set the Crock-Pot® to the brown/sauté setting for 8 minutes
  4. Add the ground nut / coconut oil, when hot fry the paste for 5 minutes, stirring often
  5. Add the beef and mix well so the beef is coated in the paste
  6. Continue to cook for a further 3 minutes
  7. Switch the setting to the meat/stew function
  8. Add the coconut milk, water and desiccated coconut
  9. Place the lid on lock and turn the pressure valve to the seal position
  10. Set the timer for 30 minutes
  11. Now cook the jasmine rice according to packet instructions
  12. Steam or boil the green beans and set aside
  13. When the timer for the curry is finished, gradually push the valve to release the pressure
  14. Unlock the lid
  15. Stir in the lime juice and coriander
  16. Serve the curry with the rice and greens, with scattering of chilli and desiccated coconut

Moroccan style butternut squash casserole with herby couscous

  • serves 4-6
  • cooking time: 8-10 hours on a Low setting; 6-8 hours on a High Setting, 20 minutes in an Express Multi-Cooker
  • preparation time: 5 minutes (with an additional 5 minutes for the couscous)


For the casserole:

  • 750g cubed butternut squash (3cm cubes) seasoned with salt and pepper
  • 2 tsp. cumin
  • 2 tsp. ground coriander
  • 1 tsp. chilli
  • 1 tsp. cinnamon
  • 2 onions, peeled and diced
  • 3 garlic cloves, peeled and chopped
  • 1 400g tin chopped tomato
  • 1 400g tin chickpeas, drained
  • 1 lemon, sliced
  • 200ml vegetable stock
  • 100g apricots, chopped
  • 1 tbsp. tomato purée

To serve:

  • 1 bunch of mint, finely chopped
  • 4 tbsp. Greek yoghurt
  • Seeds from ½ pomegranate
  • Zest of 1 lemon (save the juice for the couscous)


  1. Place all the ingredients for the casserole into the Crock-Pot® and mix
  2. Cook for 10 hours on Low or 6-8 hours on High using a slow cooker or 20 minutes using a multi cooker on the meat/stew setting. If using a multi cooker please seal the pot and release pressure once done, according to the appliance instructions
  3. When cooked, season to your taste with salt and pepper
  4. Transfer to a serving dish and scatter with pomegranate seeds, chopped mint and lemon zest
  5. Serve with the lemon and herb couscous and a dollop of Greek yoghurt

For the lemon and herb couscous:

  • 300g couscous
  • salt and pepper
  • 1 tbsp. extra virgin olive oil
  • 1 red pepper, finely chopped
  • juice of 1 lemon
  • 1 bunch of parsley, finely chopped
  • 1 kettle of boiling water


  1. Place the couscous into a large bowl with salt, pepper, olive oil and chopped red pepper
  2. Pour over just enough boiling water to cover the couscous
  3. Mix well with a fork
  4. Cover with cling film and leave for 5 minutes until the water has absorbed
  5. Remove the cling film
  6. Add a squeeze of lemon juice and sprinkle the parsley
  7. Fluff up with a fork and serve

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