Every autumn, the slow cooker comes out of hibernation. Asleep since March, wedged behind the air fryer and under a fondue set that nobody has touched since 2019. Dust it off and plug it in.
Picture getting home after a long shift and the whole house already smells like dinner. Nobody’s asking “what’s for tea?” because the answer is already in the pot. That’s the joy of slow cooker winter meals. You do 10 minutes of chopping in the morning, press a button and go to work.
We’ve pulled together 18 affordable slow cooker meals, from proper classics to a few that will make your freezer feel jealous. And Blue Light Card members can save money on their groceries with Shopping Cards.
Think crackling fire, steamy windows and a bowl you won’t want to put down. The beef cooks down until it’s falling apart and the Guinness turns the gravy dark and malty.
Ingredients
Method: Toss the beef in the seasoned flour. Tip everything into the slow cooker and give it a good stir. Lid on, low heat for 8 hours. Taste, season, and serve with mash or crusty bread. If the gravy is thinner than you’d like, take the lid off and cook on high for the last 30 minutes.
Swaps: Instead of Guinness, use extra beef stock and a splash of Worcestershire sauce. Swap parsnips for swede or potatoes. For a meat-free version, use 400g chestnut mushrooms and 100g brown lentils instead of the beef. Then swap beef stock for vegetable.
Said to have been left in a slow oven while the mill workers were out, this dish is made for the slow cooker and perfect after a cold walk home in winter.
Ingredients
Method: Layer the lamb, onions and carrots in the pot, sprinkling flour over as you go. Pour over the stock and Worcestershire sauce, then add the herbs. Overlap the potato slices on top and dot with butter. Cook on low for 8 hours. If you want a crispy top, brush the potatoes with melted butter and grill in an ovenproof dish.
Swaps: Use beef instead of lamb. Or if you fancy going meat-free, use 500g halved chestnut mushrooms and 2 x 400g tins of butter beans, drained, instead of the lamb. Swap in 300ml vegetable stock.
An integral part of autumn and winter is the sheer range of different pies you can have. Tap the pastry with a spoon, hear it crack and let the steam out. That’s the best bit.
Ingredients
Method: Add the chicken, leeks, mushrooms, flour, stock, mustard and thyme to the slow cooker and stir. Cook on low for 8 hours. Shred the chicken with two forks and stir in the cream. Tip the filling into a pie dish, lay the pastry over the top and brush with egg. Bake at 200°C (180°C fan) for 20 to 25 minutes until puffed and golden.
Swaps: Top with mashed potato instead of pastry for a cottage-pie-style finish. Use 700g halved mushrooms instead of chicken, with 200ml vegetable stock. Stir in a drained 400g tin of butter beans with the cream at the end.
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A big pot of warming chilli is the best Friday night meal and a great option to batch cook, perfect when you need a quick meal before a shift.
Ingredients
If your chilli tastes a bit flat, don’t be shy with the spices!
Method: Put everything in the slow cooker and stir well, breaking up the mince. Cook on low for 8 hours. Stir, taste and season. Serve with rice, wraps or jacket potatoes.
Swaps: For a vegetarian version, swap the mince for two extra tins of mixed beans or Quorn mince, and use vegetable stock instead of beef.
Mild enough for little ones, tasty enough that the grown-ups will fight over the last spoonful.
Ingredients
Method: Add everything except the peas to the slow cooker and stir. Cook on low for 8 hours. Stir in the peas for the last 10 minutes and serve with rice or naan.
Swaps: For a vegetarian version, use 2 x 400g tins of chickpeas instead of chicken, swap in vegetable stock and stir in a few handfuls of spinach at the end.
It sounds odd but has become a classic for the slow cooker. The cola bubbles away into a sweet and sticky glaze that clings to the ham.
Ingredients
Method: Check the packet to see if the gammon needs soaking in cold water first. Put the gammon, onion, bay leaf and peppercorns in the pot and pour over the cola. Cook on low for 8 hours. Lift the gammon into a roasting tin, cut away the skin and leave a thin layer of fat, spread the mustard and sugar over the top and roast at 200°C (180°C fan) for 15 minutes.
Swaps: Add cloves to the glaze for a festive twist.
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It beats a takeaway on price, and you won’t need to stand at the door waiting for the delivery driver.
Ingredients
Method: Put everything except the cornflour mix in the slow cooker and stir. Cook on low for 6 to 7 hours. Stir in the cornflour mix, turn to high, take the lid off and cook for 10 minutes until glossy and thick.
Swaps: Use pork shoulder instead of chicken. For a vegetarian version, add an extra pepper and stir in firm tofu for the last 30 minutes only. For a fresher taste, add the pineapple for the last 30 minutes.
This rich, savoury sauce is hearty enough to win over the most committed meat-eater. Spoon over pasta or pile onto a baked potato.
Ingredients
Method: Put everything in the slow cooker and stir. Cook on low for 8 hours, until the lentils and aubergine are soft and saucy. Season to taste.
Swaps: Use mushrooms instead of aubergine. Avoid red lentils as they break down into mush.
A big dish of sun-soaked vegetables, it’s the closest your kitchen will get to the south of France in November.
Ingredients
Method: Add everything to the slow cooker and stir. Cook on low for around 6 to 8 hours. Don’t add extra liquid, as the veg releases plenty. Season and serve with crusty bread, rice or pasta.
Swaps: Add a tin of cannellini beans for extra protein.
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On a grey, drizzly day, a bowl of this and a cheese toastie for dunking is all you’ll need.
Ingredients
Method: Put everything except the basil and cream in the slow cooker. Cook on low for 7 to 8 hours. Outside the slow cooker, blitz with a stick blender until smooth. Stir in the basil and cream, season and serve.
Swaps: Add a tin of white beans before blending for a thicker, more filling soup.
Stay warm with all the red wine richness of the French classic, with mushrooms and chestnuts doing the heavy lifting.
Ingredients
Method: Toss the mushrooms and veg in the flour, then add everything to the pot. Cook on low for 8 hours. Season to taste and serve with mash.
Swaps: Use extra stock and a splash of balsamic vinegar instead of wine.
Mexico’s famous dunk-and-crisp tacos. Keep napkins close, trust us on this one!
Ingredients
Method: Cover the dried chillies with boiling water and leave for 15 minutes. Drain, then blend with the onion, garlic, tomatoes, vinegar, cumin and oregano, adding a splash of the soaking water. Put the beef in the slow cooker with the cinnamon, cloves and bay leaves. Pour over the sauce and stock. Cook on low for 8 hours. Shred the beef and season well. Dip the corn tortilla into the fat floating on top of the cooking liquid and lay it in a hot frying pan. Add cheese and beef, fold and crisp for 1 to 2 minutes each side.
Swaps: Use 2 tbsp chipotle paste and 1 tbsp smoked paprika instead of dried chillies. Use chicken thighs instead of beef.
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The grated pear is the secret: it helps tenderise the beef and adds a gentle sweetness.
Ingredients
Method: Mix the soy, sugar, pear, garlic, ginger, sesame oil and water in the pot. Add the ribs, daikon and carrots and turn to coat. Cook on low for 8 hours. Skim off any excess fat. Top with spring onions and sesame seeds. Serve with rice.
Swaps: Use an apple instead of pear. Swap daikon for turnip or potato.
A bowl of sunshine in the darkest months of the year. It’ll make your kitchen smell like a Marrakech market.
Ingredients
Method: Put everything except the coriander in the slow cooker and stir. Cook on low for 6 to 8 hours. Scatter with coriander. Serve over couscous.
Swaps: Use sweet potato or pumpkin instead of squash, and raisins instead of apricots.
The name means “old clothes”, a nod to the shredded beef, but don’t worry because this tastes brand new every time.
Ingredients
Method: Put everything except the olives in the slow cooker. Cook on low for 8 hours. Shred the beef with two forks and stir in the olives. Serve with rice.
Swaps: Use chicken thighs for a lighter version. Leave out the olives if they’re not your thing.
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A gooey weekend breakfast that’s worth waking up for. A shorter cook, so assemble the night before, chill it and switch it on when you wake up.
Ingredients
Method: Grease the slow cooker well and add the chopped swirls. Whisk the eggs, milk, cream, vanilla, cinnamon and maple syrup. Pour over the top and press down gently. Cook on low for 2 to 3 hours until set in the middle with no wobble. Serve with extra maple syrup.
Swaps: Use any stale bread, croissants or brioche instead of cinnamon buns. Add chopped apples or berries.
Your fry-up’s best friend. Put them on before bed and wake up to the smell of tomato, bacon and a hint of treacle.
Ingredients
Method: Put everything in the slow cooker and stir. Cook on low for 6 to 8 hours. Serve on buttered toast.
Swaps: For a vegetarian version, skip the bacon and use soy sauce instead of Worcestershire (usually contains anchovies). Always use tinned beans. Dried beans need boiling hard for at least 10 minutes before they go in a slow cooker.
Creamy oats that cook while you sleep, with sweet apple and warm cinnamon bringing all the cosy feels.
Ingredients
Method: Grease the slow cooker well with butter. Add the oats, milk, water, apple, cinnamon, maple syrup and salt, and give it a good stir. Cook on low for 7 to 8 hours overnight. Stir in the morning and add a splash of milk if it’s too thick. Top with yoghurt, nuts or honey.
Swaps: Use oat milk for a dairy-free version. Swap apples for pears or stir in raisins.
Eighteen recipes. Here’s how to make every one of them cheaper. Blue Light Card’s Shopping Cards are available at a range of supermarkets, such as Tesco, Sainsbury’s, Asda, Morrisons, M&S, Waitrose and Iceland.
Stock up on ingredients and save money whilst you’re at it.
Yes. Slow cookers are designed to run for hours, which makes them perfect for long shifts. Put yours on a flat, heat-safe surface, away from walls and curtains and keep the cable tidy.
No. Defrost meat fully in the fridge first, because frozen meat takes too long to reach a safe temperature. Frozen veg can go straight in, though.
You can buy them through your Blue Light Card account for less than their face value, so the saving is built in and there’s no code to enter. The card arrives digitally in the app, and you spend it like any other gift card.
