21 slow cooker recipes with just 10 minute prep

10 minutes preparations in the morning and come home to an incredible dinner waiting for you. It cant get much easier than that!

Slow cookers are the answer when you simply don’t know how dinner will get done; they do the work for you while you’re at the office or running errands, transforming raw ingredients into a hot, hearty meal that’s ready when you get home. We have gathered 21 of our favourite, easy slow cooker recipes that don't require more that ten minutes to prepare. What about trying our easy lamb korma or family-favourite beef stroganoff? Looking for something vego? Try our recipe for coconut vegetable and black bean curry.


Tips to getting the most out of slow-cooking


1. Be careful not to overfill your slow cooker. Liquid doesn’t evaporate from a slow cooker because of the tightly sealed lid, therefore filling it halfway or two-thirds is best.

2. Only open the lid if you have to. Heat escapes each time you do this which can impact the total cook time of your meal.

3. Cut ingredients into similar-sized pieces so they cook evenly.

4. Wait until towards the end of cooking to add pasta, cooked legumes, soft vegetables and dairy products so they don’t turn to mush or curdle.

5. Preheat the slow cooker like you would with an oven. 20 minutes on low should be enough to heat up the slow cooker before you add ingredients.

6. When storing your slow cooker meal, don’t place the slow cooker insert in the fridge. Harmful bacteria can grow because the insert won’t cool down quick enough. Store leftovers in meal-sized containers for pre-portioned meals ready to go.

7. Start with room temperature ingredients as cold food can impact the total cook time. In particular, the natural juices found in meat are more evenly distributed when at room temperature, meaning the end product will have a richer flavour.

8. Add more flavour by browning meat in a pan before adding it to the slow cooker.

9. Meal prep ahead of time by putting the slow-cooker recipe ingredients into tupperware. Label with the date and recipe information, then store it in the freezer to use another time. All you’ll have to do is empty the tupperware into the slow cooker and press start.

10. Use dried herbs instead of fresh. Fresh herbs will brown and go limp quickly in a slow cooker, whereas dried herbs will hold their flavour throughout the cooking process.