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To adapt your own recipes for the slow cooker, we suggest you find a recipe in this booklet
which uses similar ingredients, and use that as a guide for timing and liquid quantity, along with
the food preparation guidelines given earlier.
Be careful with quantities. After all the ingredients are put into the cook pot, it
shouldn’t be more
than three quarters full, to allow for expansion. If you overfill, it may spit hot water, and it may
overflow during use.
Use the web as another excellent resource for delicious recipes. People around the world have
shared traditional recipes, family recipes and have even added their own spin to dishes which
might make for a truly delicious meal. Have a look at recipe websites, cooking blogs and
other… you’ll be surprised at what you can find.
FRENCH ONION SOUP
Serves 6-8
7 cups beef stock
3 cups onions, thinly sliced
¼ cup butter
1 ½ teaspoons salt
1 tablespoon sugar
2 tablespoons flour
¼ cup dry vermouth or brandy
Pour stock (or water and beef boullion cubes) into the Slow Cooker, cover and set to High. Cook
onions slowly in butter in a pan. Cover and allow to cook for about 15 minutes. Uncover and add salt,
sugar and flour. Stir well. Add to the stock in the Slow Cooker. Cover and cook on Low for 6
– 8 hours,
or on High for 3 hours. Add vermouth or brandy, stir and serve. Top each serving with grated
Parmesan cheese.
MINESTRONE SOUP
Serves 6
6-8 cups water
1.5kg shin of beef, cut into 5cm slices
1 medium onion, diced
