Slow cooker favourites to warm up your winter nights

Hinterland Homesteading with Racheal Pascoe

Now the weather has cooled off a little, it is time to bring out the big guns of the winter warmer comfort foods! Of course, I am talking about Pea and Ham soup and Apricot Chicken. Both of these recipes absolutely shine when made in the slow cooker and they are so easy. If you have a slow cooker and haven’t tried these two, maybe you could give them a go?

 Pea and Ham Soup 

I am almost embarrassed to reveal how easy this one is. Whenever I make it, my family all come roaring in the house at the end of the day, saying they can smell dinner out at the driveway. The house smells absolutely divine all afternoon.

 All you will need is a ham hock and a bag of green lentils. Yes, just 2 ingredients, oh and some water. Place the ham hock in your slow cooker, along with the bag of lentils (you can wash them first you if you like), then cover the meat with water. Turn the slow cooker on high until mid-afternoon, then have it on low until you serve. Stir throughout the day, as you are walking by. Before you serve, remove the bone and skin, stir the meat around to break it up. Try the soup before you add salt, as sometimes ham hocks are salty enough. Serve with buttered fresh bread or toast.

This is a very nourishing and economical meal. Costing around $2.50 per serve. It also freezes well in portions for another time.

Apricot Chicken 

If you grew up in the 80’s like me, you’ll remember apricot chicken being served. It is a bizarre combination and leaves you wondering how can it taste so good? Don’t question it, just go with it.

You will need about 10 chicken lovely legs, a can of apricot nectar (in the juice aisle) and a packet of french onion soup. Yes, it is as easy as this. Lay the chicken legs in the pot, sprinkle the soup over the top and pour in the can of apricot nectar. Put the slow cooker on high until mid-afternoon, then turn down low until you serve. I like to stir the dish gently through the day, leaving the lovely legs whole. If you like the shredded chicken style, then remove the bones before serving. The meat will be so tender it will fall off the bone. You can serve it with rice, which is the traditional way, or try something different? We are being a little carb conscious, so we now serve it with zucchini noodles, which are just zucchini which is spiralised. During the day you can add a handful of dried apricots.

It can be tempting to make this dish with chicken breast and hope it will taste the same. It just doesn’t taste the same without bones in the pot. There is something wonderful about the flavour which comes out of the bones. Apricot chicken works out to be around $3 per serve. 

It’s time to pull your slow cooker out and give one of these meals a try. Happy homesteading everyone!