THIS week, we are looking at the best time-saving invention EVER – the slow cooker. Available to buy now for as little as £20, they are a batcher’s best friend.
Make up a few slow-cooker recipes, bag them and add to your freezer. When ready to eat one, simply defrost, add to the slow cooker and head out to work or with the kids somewhere, knowing that when you get home you’ll have a hot meal waiting for you.
These slow-cooker barbecue ribs are a great treat served with baked potatoes and the teriyaki chicken is great with bowls of steamed rice.
Slow cooker teriyaki chicken
Preparation time: 5 minutes
Cooking time: Low for 8 hours or high for 4 hours
- 2 chicken thighs per person
- 120ml soy sauce
- 60ml rice wine vinegar
- 55g brown sugar
- 400g can pineapple chunks, drained
- 200g tin sweetcorn, drained (optional)
METHOD: Add all of your ingredients into the slow cooker if you are cooking now. Leave to cook on low for eight hours or high for four hours. Be sure to check the chicken is thoroughly cooked through and juices are running clear before serving, as different-sized thighs may alter the cooking time.
If you are planning on cooking at a later date, simply add everything to a freezer bag and freezer flat.
Ready to cook: Defrost overnight in the fridge, pour into the slow cooker and cook on low for eight hours or on high for four hours. If cooking in an Aga, cook in the top oven at 180-200C for 15-20 minutes, then in the bottom oven at 100C for three hours. Check the chicken is thoroughly cooked through and juices are running clear before serving, as different-sized thighs may alter the cooking time.
Ready to eat: Serve your chicken over rice for the ultimate fakeaway vibes.
Scrummy slow cooker BBQ ribs
Preparation time: 5 minutes
Cooking time: 7 hours
- 2 x 700g packs pork ribs
- 250ml jar barbecue sauce
- 120ml sweet chilli sauce
- 1tsp chopped frozen garlic
- 1tsp oregano
- 120ml pork stock (made with half a stock cube)
METHOD: Simply add all of your ingredients into the slow cooker if you are cooking now. Leave to cook on low for six to seven hours. If you are planning on cooking at a later date, add everything to a freezer bag and freeze flat.
Ready to cook: The night before you want to cook your ribs, remove the bag from the freezer and defrost in the fridge overnight. In the morning, empty your freezer bag into the slow cooker and leave to cook on low for six to seven hours.
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When the ribs are cooked you can either eat them as they are or crisp them up in the oven. To do this, lay the ribs on a baking tray and brush the top of each rib with the leftover sauce from the slow cooker. Once you have done this put them into the oven at 200C/gas 6 for around 20-25 minutes or until the tops have crisped up.
Ready to eat: Serve with a drizzle of leftover slow cooker sauce. These go well with creamy mash or crispy chips.
- The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner (HQ, £9.99) are out now.
- Watch Batch Lady prepare her recipes at thesun.co.uk/batchlady
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