Try 10 different recipes in my slow cooker

Not a great one. Too much upfront heat. Will need to tweak this if I decide to make again.

INGREDIENTS:
250 grams small tubular pasta, such as penne
1 tbs. olive oil
1 onion, minced
4 stalks celery, diced
1 capsicum
1 tsp dried tarragon
1/2 tsp cracked black peppercorns
1 can (284 ml) condensed cream of celery soup, undiluted
2 tbsp cream cheese, softened
2 cans (184 g) white tuna, drained and flaked
water as needed

crispy crumb topping (optional)
1 tbsp. butter
1/2 tsp salt
2 cups fresh bread crumbs
grated tasty cheese

PREPARATION:
Cook pasta until tender. Drain and transfer to greased stoneware
Heat oil over medium heat for 30 seconds. Add onion, celery and capsicum and cook, about 6 minutes
Gradually add soup, stirring to dissolve any lumps. Add cream cheese and cook, stirring until melted and incorporated into sauce. Stir in tuna, tarragon and pepper.
Transfer to stoneware. Stir well.
Cover and cook on Low for 3-4 hours or on High for 2 hours, until hot and bubbly. (I had to add about two cups of water to keep this from burning)
For topping: melt butter and salt over medium high heat. Add bread crumbs and cook until they start to brown, about 5 minutes. Remove from heat and spread evenly over top of the cooked casserole with the cheese. Allow it to melt a little before serving.

This was pure comfort food. Perfect for a chilly Australian winter evening.

INGREDIENTS:
1 tablespoon olive oil
1 medium-size yellow onion, chopped
1 zucchini, thinly sliced
2 garlic cloves, minced
2 tsp allspice
1 can chickpeas
4 small potatos
two handfuls of green beans
two 14 oz cans of diced tomoatoes with oregano & basil
1 cup water
Salt and freshly ground black pepper
3 cups cooked long-grain white or brown rice
feta cheese and olives, to serve

PREPARATION:
Heat the oil in a large skillet over medium heat. Add the onion and zucchini, cover, and cook until softened, about 5 minutes.
Add the allspice and stir to coat
Transfer the vegetables to a 3 1/2- to 4-quart slow cooker. Add the chickpeas, potatos, green beans, tomoatoes and water; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
Serve over brown rice and sprinkle with crumbled feta cheese and sliced olives.

I had feared this would have a very similar taste to a greek stew I made previously. There were some resemblences of flavour but overall I think I preferred this recipe. Will definitely make again.

INGREDIENTS:
1 tablespoon olive oil
1 medium-size yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
two 15.5-ounce cans beans, mexican flavour
4-ounce diced pickled jalepeno peppers from a jar
1 Granny Smith apple, peeled, cored, and chopped
1 cup vegetable stock
Salt and freshly ground black pepper
3 cups cooked long-grain white or brown rice
1/2 cup golden raisins
1/4 cup sliced black olives, drained
2 tablespoons slivered almonds, toasted

PREPARATION:
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes.
Transfer the vegetables to a 3 1/2- to 4-quart slow cooker. Add the garlic, beans, tomatoes, chiles., apples, and stock; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
About 10 minutes before serving, stir in the rice, raisins, olives, parsley, and almonds.

I loved the contrasting flavours of the sweet apple and raisens with the spicy peppers. The crunch of the almonds added to the interesting texture of the dish. Will definitely make again.

INGREDIENTS:
1 tablespoon canola oil
1 to 2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon hot chili paste
2 large Yukon Gold potatoes, peeled and diced
8 ounces green beans, ends trimmed and cut into 1-inch pieces
15.5 oz can chickpeas, drained and rinsed
14.5 oz can diced tomatoes
2 cups vegetable stock
1/2 cup canned unsweetened coconut milk
Salt and fresh ground pepper

PREPARATION:
Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and chili, stirring to coat.
Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.
Just before serving, stir coconut milk and season with salt & pepper. Taste to adjust the seasonings.

This curry recipe was truly fabulous. Though I think serving it over Continental Thai Lime and Corinader rice was the secret to achieving such a fantastic meal. This may be my favourite recipe so far.

INGREDIENTS:
3 small potatoes
2 cups chopped pumpkin
1 large zucchini
2 onions
1 capsicum
1 14 oz. can light cocunut milk
2 cups vegetable stock
3 cloves garlic
3 tbsp massaman curry paste
1 14 oz. can lentils
1 can bamboo shoots

PREPARATION:
Chop all the vegetables and combine with the coconut milk, vegetable stock and garlic and cook on high til bubbling
Add the curry paste, lentils and bamboo shoots and continue cooking on low til vegetables reach desired tenderness

I essentailly created this one based on several other recipes and what we had in the cupboard. I have made this type of receipe many times on the stovetop but I liked the simplicity of simply combining in the pot and then being able to relax with C. before dinner. The tenderness of the vegetables was also much nicer than when cooked on the stove.

INGREDIENTS:
2 cups cubed butternut squash
1 cup chopped carrots
1 cup potato
2 onions, chopped
1 cup chopped zucchini
2 (14 oz.) cans diced tomatoes, undrained
8 oz. can garbanzo beans, rinsed and drained
8 oz. can cannelini bean, rinsed and drained
14 oz. can vegetable broth
2 cloves garlic, minced
1 tsp. mixed spice (combination of allspice, nutmeg and cinnamon)
1 tsp. salt
1/2 tsp. pepper

PREPARATION:
Combine all ingredients except for couscous and cheese in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for about 4 hours or until all vegetables are tender. Before serving stir in dry couscous and let sit for 10 minutes.

Very tasty with a complimentary sweet and salty flavours. It called for feta cheese to be sprinkled on before serving but we didn’t have any on hand. May try it with the leftovers tonight. I think raisins or other dried fruit could suit the dish as well.