Warming winter slow cooker recipes to leave you satisfied for £2 per portion

As the cold season has crept up on us, there's no better time to embrace the warmth and comfort of home-cooked meals.

And luckily for us, Crock-Pot has shared some of its warming winter recipes which which can be carried out in a slow cooker. And what's even better is that they only cost £2 per portion.

With energy prices rocketing, you can keep costly bill energy prices down this winter by cooking cost-effective meals using your slow cooker, which has been found to be more than 40% more efficient that using an oven.

READ MORE: Simple slow cooker hack makes tasty toad in a hole recipe without it going soggy

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One recipe to ensure you’re saving pennies but not compromising on taste or comfort, is Crock-Pot’s Pressure Cooker Chicken Noodle Soup, which is designed to warm from the inside out.

The dish is full of kitchen staples and only costs £2.30 per portion. Alternatively, the vegan Caribbean Pepperpot Stew and Spinners ticks the box on taste and only costs £2.10 per portion too.

Whether you’re crazy for cooking or want something quick, easy and cost-effective, these recipes are sure to satisfy you without a hefty price tag.

Chicken Noodle Soup

Serves 4

Uses the Crock-Pot Turbo Express Multicooker


  • 1 tbsp sesame oil
  • 2 cloves of garlic or 1 large, finely chopped
  • 1 red chilli finely sliced
  • 1 bunch of spring onions, chopped
  • 200g organic carrots peeled and sliced into rings
  • 1.2 litres chicken stock
  • 30g fresh ginger, peeled and sliced
  • 1 tbsp soy sauce
  • 2 large uncooked chicken breasts
  • 1 x 325g tin of sweetcorn, drained
  • 300g vermicelli or rice noodles
  • Large handful of baby spinach leaves
  • Chopped coriander


  1. Select Brown/sauté and allow your multicooker to heat on High
  2. Once heated, reduce the temperature to low, add the sesame oil, garlic, red chilli and spring onions and stir fry for a couple of minutes
  3. Add the carrots, chicken stock, ginger and soy sauce
  4. Select stop
  5. Place both chicken breasts into the pot, do not stir, secure the lid, ensuring the steam release dial is set to closed and select Soup/Stew
  6. Adjust the time to 10 minutes, select Turbo, this will reduce your cook time and press Start
  7. Once the cook time has elapsed, let the multicooker sit on Keep Warm for a couple of minutes before carefully venting
  8. Remove the chicken fillets onto a plate and allow to cool slightly before shredding with 2 forks
  9. Add the noodles to the pot and select Simmer Low
  10. Let the noodles cook (if they are ready cooked carry on with the next step)
  11. Add the sweetcorn and a large handful of spinach leaves
  12. Stir well, adding the chicken back into the pot too

Ensure the soup is piping hot before serving. Finish with a couple of tbsp of fish sauce (or to taste) and some chopped coriander.

Caribbean Pepperpot Stew and Spinners (Vegan)

Serves 4

Uses the Crock-Pot Sizzle & Stew Slow Cooker

Prep time – 15 minutes

Cook time – Low for 6-7 hours or High for 4-5 hours


  • 1 tbsp olive oil
  • 1 large red onion, sliced
  • 1 red pepper, cut into 1" chunks
  • 1 yellow pepper, cut into 1" chunks
  • 2 cloves of garlic, finely chopped
  • 1 tbsp, finely chopped ginger
  • ½ scotch bonnet chilli
  • 3 tsp Jerk seasoning
  • 1 large sweet potato, peeled and diced (approx 400g) 1 aubergine, cut into chunks
  • 3 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 200ml vegetable stock
  • 400g tin butter beans, rinsed and drained

For the spinners (dumplings)

  • 120g plain flour
  • Pinch of salt
  • Cold water

To serve – chopped coriander


  1. Place the removable aluminium Crockpot bowl onto your hob add the oil and allow to heat
  2. Add the onions and begin to gently fry, allowing a little colour to develop
  3. Add the peppers and continue to saute for a further 5 minutes
  4. Add the garlic ginger and chilli and stir well
  5. Add the jerk seasoning and sauté for a further minute
  6. Place the bowl into the Crockpot base, add the sweet potatoes, aubergine, tomato puree, tomatoes and stock and stir well
  7. Cover with the lid and cook on Low for 6-7 hours or High for 4-5 hours
  8. Whilst the stew is cooking make the Spinners
  9. Place the flour and salt into a bowl, add a little cold water to make a dough (you can add a little jerk seasoning if you fancy a spicier alternative)
  10. Bring together into a ball and rest for 10 minutes. Break off small pieces, make 12 in total
  11. Take a piece of the dough and roll into a ball then roll between your hands to form a cigar shape
  12. Repeat with the remaining dough

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