Slow Cooker

Cookbook
25-Mouth Watering Recipes For Busy People

By Harrison Turner
 Copyright 2014 - All Rights Reserved –Harrison Turner

ALL RIGHTS RESERVED. No part of this publication may be

reproduced or transmitted in any form whatsoever, electronic,
or mechanical, including photocopying, recording, or by any
informational storage or retrieval system without express
written, dated and signed permission from the author.
Table of Contents
INTRODUCTION: 4

CHAPTER 1: 5

25 CARB FREE SLOW COOKER MEALS 5

SAVORY BREAKFAST TORTILLAS 5
LOW FAT BANANA BREAD 6
CHOCOLATE INFUSED OATMEAL 7
COCO-CHERRY GRANOLA BLAST 8
PEANUT BUTTER TURKEY BREASTS 9
BACON EGG CASSEROLE 10
VEGETABLE STEW 11
TORTILLA CHICKEN SOUP 12
DIVINE CARROT SOUP 13
SOUTHERN STEW 14
BEEF STEW 15
COCONUT CHICKEN CURRY 16
BBQ-SANDWICHES 18
LOW FAT LAMB CURRY 19
SWEET SESAME CHICKEN 19
STUFFED BEEFY BELL PEPPERS 20
BAKED POTATOES 21
SALMON WITH MUSTARD SAUCE 22
INDIAN STYLE CHICKPEAS 23
BEEFY SPAGHETTI WITH TOMATO SAUCE 24
MOROCCAN STYLE LAMB WITH VEGETABLES 25
HEALTHY WHOLE WHEAT BROWNIES 26
BANANA BREAD PUDDING 27
APPLE DELIGHT 28
DEVILS CHOCOLATE FUDGE 29
PUMPKIN COCONUT CUSTARD 29
DID YOU ENJOY THIS BOOK? 31
 INTRODUCTION:

Who has the time to wait hours for meals!

Dump dinners let you dump all the ingredients together in the
baking dish and bake for around 30 minutes!

You are left with a delicious meal that rivals the original
recipes!
 CHAPTER 1:
25 CARB FREE SLOW COOKER MEALS

SAVORY BREAKFAST TORTILLAS

Preparation Time:20 minutes

Type: Breakfast

Servings: 5

Ingredients:

1 can black beans

½ cup plum tomatoes, diced
1 cup oats or barley
1 ½ cups chicken broth
½ cup corn
½ cup red onion ,chopped
1 tbsp lemon juice1 tsp salt
1 tsp red chilli flakes
1 tsp cumin powder
1 tsp fresh black pepper
2 garlic cloves,minced

5 corn tortillas

Method:

• Add all the above ingredients to crockpot .

• Stir for 5-10 minutes then set the crockpot to a
low setting and let it cook for 5-6 hours straight.
 • Heat up tortillas and fill them up with the
Crockpot mixture a few scrambled eggs.
• Garnish the tortillas with cilantro serve with sour
cream.

LOW FAT BANANA BREAD

Preparation Time: 20 minutes

Type: Breakfast

Servings: 4

Ingredients

• 1 cup quinoa(any brand)

• 1/2 low fat cream
• 1 ½ tbsp cinnamon powder
• ½ cup low-fat milk
• 1 cup water
• 1 ½ mashed bananas
• 2 tbsp apricots, chopped
• 3 tbsp granulated brown sugar
• 1 ½ tbsp butter, melted
• ½ tsp vanilla extract
•
Method:

• .Take a bowl and mix the apricots and brown

sugar together.
• Then to a Crockpot add the quinoa,
cream,milk,water,butter,vanilla.Stir well then add
the mashed bananas and the apricot and sugar
mixture.
• Allow it to cook for 6 hours straight until quinoa
is done.
• Serve in bowls garnish with cherries or
blueberries.
•

CHOCOLATE INFUSED OATMEAL

Preparation Time:15 minutes

Type: Breakfast

Servings: 4

Ingredients:

• 1 cup oatmeal powder or oats

• ½ cup low fat coconut milk
• 3-4 cups water
• 1 ½ tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
 • 2 tbsp brown sugar
•

Method:

• In a bowl whisk together the coconut

milk,water,cocoa powder,vanilla extract, salt and
brown sugar.Keep whisking for 5-7 minutes.
• Grease the inside of the cooker with olive oil
now add in the oats and the milk mixture.
• Set it to low and allow to cook for 3-hours
straight.Serve with chocolate shavings and low-
fat whipped cream.

COCO-CHERRY GRANOLA BLAST

Preparation Time: 20 minutes

Type: Breakfast

Servings: 4

Ingredients:

• 4 cups oats
• 1 ½ cup almonds,peeled
• ½ cup pumpkin seeds
• ½ cup farm fresh strawberries
• ¼ cup coconut,shredded
• ¼ cup vegetable oil
• ¼ cup natural honey
• 1 tsp vanilla extract
 • Method:
• In a pan heat the tomato sauce and gradually
add the meat balls one at a time stirring
occasionally and ensuring they don’t break.
• To a a slow cooker add the
almonds,oil,oats,honey and vanilla
extract.Stir,and cover it allow it to cook for an
hour and a half.
• Once done now add the pumpkin seeds,coconut
shavings and fresh strawberries.Cover and cook
for 3 and a half hours straight.
• Yummy granola is ready.Spread it out on a
butter paper sheet and let it cool.Once cool cut it
into small rectangular bars.

PEANUT BUTTER TURKEY BREASTS

Preparation Time:15 minutes

Type: Breakfast
Servings: 4

Ingredients:

• 4 turkey breasts
• 2 tbsp olive oil
• 1 tbsp soy sauce or oyster sauce
• ¼ cup peanut butter
• 3 tbsp ketchup
Method:

• In a bowl combine all the ingredients, mixing

well ensuring the turkey breasts are covered on
each side
• Preheat oven 350 C. Bake for 3O-35 mins until
cooked through on each side.
• Serve with your favourite buns or croissants.

BACON EGG CASSEROLE

Preparation Time:15 minutes

Type: Breakfast

Servings:5

Ingredients:

• 10 eggs
• 1 cup low fat or skimmed milk
• 5 medium potatoes,diced
• 1 pound turkey slices
 • ½ cup green onions
• 1 green bell pepper,diced
• ½ pound cheese with peppers(any brand)
• salt (as per taste)
• freshly crackled black pepper(as per taste)
• paprika powder(as per taste)
•
Method:

• In a slow cooker place the turkey

slices,onion,bell pepper and potatoes in form of
layers.
• In another bowl whisk together the eggs, salt
and pepper and paprika.
• Once done pour it off in the cooker.
• Set the cooker on low and allow to cook for 8
hours until eggs appear done.
• Serve with bran bread or corn bread.

VEGETABLE STEW

Preparation Time:30minutes

Type: Stew

Servings: 6

Ingredients:

• 1 cup white wine

• 1.5 lb boneless chicken(cut in chunks)
 • ½ cup extra virgin olive oil
• 1-1/2 tsp vinegar
• 2 cloves garlic (minced)
• 2 Tbsp parsley
• 1 tsp basil
• 1 tsp thyme
• 1 tsp white pepper
• Salt to taste
Method:

•Pre-heat oven to 180 C.

•Place all ingredients into a large baking dish, turn chicken

pieces around to coat.

•Bake for 25-30 minutes until chicken juices run clear

•Scrumptious herb chicken is ready. Serve with hot sauce

or ketchup.

TORTILLA CHICKEN SOUP

Preparation Time:10 minutes

Type: Soup

Servings: 8

Ingredients:

• 4 pieces skinless chicken breasts, fat removed

• 2 cans tomato paste
 • 2 cans beans(any of your favourite)
• 1 ½ cup Mexican Salsa
• 1 ½ bottle tomato sauce
• 1 bag corn chips or tortilla chips
• 1cup Mozzarella Cheese, shredded
•
Method:

• Add all the above ingredients to a slow cooker

excluding the chips and cheese. Set the flame to
low and allow it to cook for 6 hours straight.
• Once done remove chicken and cut into one bite
cubes. Now add chips in the bowl pour the soup
and sprinkle mozzarella cheese over it.

DIVINE CARROT SOUP

Preparation Time:15 minutes

Type: Soup

Servings: 4

Ingredients:

• 4 Carrots, organic
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 2 tsp SHAN curry powder
• 1 jar apricots
• 2 cups sweet potato diced
• ½ cup butternut squash
• 2-3 cups water
 • 2 tsp Salt
• 1 ½ tsp Black pepper

Method:

• Pour olive oil in the cooker now add the minced

garlic and curry powder and keep stirring for 10
minutes.
• Now add all the chopped vegetables, stir for a
further 5-10 minutes and add water salt and
pepper.
• Set the slow cooker on low flame and cook for
around 6-8 hours.
• Once the vegetables are soft and appear done.
Puree the soup in a blender.
• Yummy carrot soup is ready.Serve with bread
sticks

SOUTHERN STEW

Preparation Time:15 minutes

Type: Stew

Servings: 4

Ingredients:

• 1 cup smoked sausage,sliced

• 1 red onion, sliced
• 2 cloves of garlic, minced
• 2 celery stalks, chopped
 • 1 green bell pepper, sliced
• 2 tbsp flour
• 1 can homemade tomato paste
• 1/4 tsp paprika powder
• Salt, as per taste
• ½ pound shrimp, peeled

Method:

• In a slow cooker add the smoked sausage,

onion slices, minced garlic, chopped celery and
sliced bell pepper.
• Now add in flour and stir until evenly
incorporated. Add in tomato paste and sprinkle
paprika powder and salt.
• Cook on low flame for 7 hours until vegetables
are soft and juicy.
• In the end add in the shrimp and cook for an
hour until they are white throughout.
• Hot stew is ready. Serve with cornbread or wild
rice.

BEEF STEW

Preparation Time:15 minutes

Type: Stew

Servings: 4

Ingredients:

• 1 pound ground beef, sliced in thin strips

 • 4 cans tomato paste
• 1 red onion, sliced
• 1 tbsp black cloves
• 1 tbsp extra virgin olive oil
• Salt to taste
• 2 tsp freshly crackled black pepper.
• 2 tsp cumin powder
• 2-3 tbsp red chilli powder
• 1 tsp sugar
• 1 tbsp ginger garlic paste.
• ½ tsp Cayenne pepper

Method:

• In a slow cooker pour in olive oil, add the onions

and cook until soft and now add the beef and
keep stirring until it appears brown on sides.
• Add all the other ingredients and cook on low
flame for 8 hours until done.
• Serve with bran bread.

COCONUT CHICKEN CURRY

Preparation Time:10 minutes

Servings: 6

Type: Lunch

Ingredients:

• 2 pound chicken breasts,cut in square pieces

• 1 red onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 green bell pepper
• 1 can tomato paste
• 1 can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1tsp red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp corn flour
Method:

 Drizzle the slow cooker with olive oil. Add in the

garlic and curry powder.Stir well for 5-10 minutes
now add the onions keep stirring until onions are
white and clear.
 Now add the chicken pieces and bell pepper stir
until slightly brown on both sides.
 Now add the tomato paste,water,spices and coconut
milk and stir well for about 15 minutes
 Cover and let it cook for about 6 hours on low flame
until done.
 If the sauce appears runny add in corn flour along
with 2 tbsp water to thicken it up.
 Serve with pita bread or rice. Garnish with cilantro
 BBQ-SANDWICHES

Preparation Time: 10 minutes

Servings: 6

Type: Lunch

Ingredients:

• 1 cup diced potatoes(any brand)

• 1 cup diced onion
• ½ cup chopped carrots
• 1 can pork broth
• 2 cans tomato sauce
• 1 1/4 cups water
• 1/2 teaspoon seasoning of your choice
• 1/4 teaspoon pepper
• 1 package mixed vegetables(frozen-any brand)
• 3 dozen frozen Italian meatballs
Method:

• Bring all above ingredients (except the

meatballs) to a boil in a large saucepan. Cover
and let it cook for 15 minutes
• Once done add in in meatballs; continue cooking
it with a lid on for a further 15 minutes, until
vegetables appear soft and meatballs appear
well-cooked.
• Serve with cornbread or boiled rice.
 LOW FAT LAMB CURRY

Preparation Time:10 minutes

Servings: 6
Type: Lunch
Ingredients:
 ½ tbsp ground coriander
 ½ tbsp ground cumin
 ½ tbsp ground red chili
 ½ tbsp turmeric
 1 tbsp ginger garlic paste
 1 tsp salt
 2 pounds boneless lamb, cut into chunks,fat
trimmed
 1/2 cup lemon juice
 1 cup chicken stock
 ½ cup chopped cilantro
Method:
 Toa slow cooker add in all the ingredients. Stir for 10
minutes.
 Cover and allow it to cook for 6 hours straight, until
lamb is tender
 Once done serve in bowls. Garnish with fresh
cilantro. Serve with pita bread.

SWEET SESAME CHICKEN

Preparation Time: 10 minutes

Servings: 6
Type: Lunch
Ingredients:

 6 boneless chicken breasts, hammered

 1 red onion, chopped
 2 garlic cloves, minced
 ¼ cup brown sugar
 ½ cup soy sauce
 4 tbsp tomato sauce
 2 tsp sesame oil
 2 cups water

Method:
 In a slow cooker pour in the sesame oil , add the
minced garlic and sauté for 2 minutes now add the
chicken breasts along with the brown sugar, soy
sauce, tomato sauce.
 Stir well for 5-10 minutes and now add ½ cup water
and allow it to cook on low flame for 6 hours straight.
 Once done top with toasted sesame seeds, serve
with rice with broccoli as sides.

STUFFED BEEFY BELL PEPPERS

Preparation Time: 10 minutes

Servings: 6
Type: Lunch
Ingredients:
  1 pound ground beef
 6 Bell Peppers
 1 cup rice,boiled
 1 can cherry tomatoes,roasted
 1 tsp Oyster sauce
 1 tsp paprika
 2 tbsp Ketchup
 1 tsp fresh black pepper
 1 ½ cup water

Method:
 In a bowl add the beef, roasted
tomatoes,salt,pepper paprika, oyster sauce, ketchup
and boiled rice and mix well.
 Add this mixture to each bell pepper. Once done put
the lids back on each bell pepper.
 Place them in a crock pot and add ½ cup water.
Cook for 6-8 hours straight until done.

BAKED POTATOES

Preparation Time:15 minutes

Servings: 5
Type: Dinner
Ingredients:

 6 potatoes
 4 tbsp Extra Virgin Olive oil
 1 ½ cup Shitake mushrooms
 1cup broccoli,chopped
 Salt, to taste
 1 tsp Paprika
  1 tsp Black pepper
 1/2 cup vegetable broth, hot
 2/3 cup low fat yoghurt

Method:
 Take each potato and wrap it with aluminum foil and
place it in the cooker. Put the lid on the cooker and
allow it to cook for 7 hours straight until soft.
 In a frying pan add the oil, mushrooms and broccoli
and stir fry. Sprinkle with salt pepper and paprika.
 In another bowl mix the yoghurt and vegetable
broth, sprinkle it with salt and pepper. Mix well.
 Cut each potato in halves scoop out some of the
flesh fill it up with broccoli and yoghurt mixture.
Delicious stuffed potatoes are ready.

SALMON WITH MUSTARD SAUCE

Preparation Time: 10 minutes

Servings: 6
Type: Dinner
Ingredients:
 6 salmon fillets
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 Juice of 1 lemon
 1 tbsp mustard sauce
 2 tbsp maple syrup
 1 tbsp melted low fat butter
 1 tsp fresh parsley,chopped
Method:
 Sprinkle salmon fillets with salt and pepper and
place them in a slow cooker. Then pour lemon juice
over them and allow them to cook for 3 hours
straight until tender.
 In another bowl mix the mustard sauce, maple syrup
and melted butter. Pour it over the salmon fillet.
Sprinkle fresh parsley over it.

INDIAN STYLE CHICKPEAS

Preparation Time: 10 minutes

Servings: 6
Type: Dinner
Ingredients:

 2 cups Chickpeas, soaked

 3 cloves garlic, minced
 1 red onion, minced
 2 cans roasted cherry tomatoes
 1 inch ginger piece, minced
 1 can of coconut milk
 ½ tsp red chili powder
 1 tsp coriander powder
 ½ tsp turmeric
 ½ tsp ground cardamom
 ¼ tsp ground cloves
 1 tbsp vegetable oil
  1 tsp all spice powder
 1 ½ tsp mustard seeds
 ½ tsp salt

Method:
 In a blender add all the above ingredients except the
chickpeas. Blend until a nice liquid paste is formed.
 In a slow cooker add the presoaked chickpeas along
with the paste. Place the lid on and cook for 8-9
hours straight.
 Serve with pita bread.

BEEFY SPAGHETTI WITH TOMATO SAUCE

Preparation Time:10 minutes

Servings: 4
Type: Dinner
Ingredients:
 1 pound beef mince
 1 can roasted cherry tomatoes
 2 carrots, finely chopped
 1 medium onion, chopped
 1 celery stalk, chopped
 2 cloves garlic, minced
 ¼ cup tomato paste
 ¼ cup dry white wine
 1 tsp dried oregano
 1 tsp dried thyme
 salt
  black pepper
 1 packet Spaghetti
 Low fat Mozarella cheese gratings
Method:
 Add all the above ingredients except the spaghetti
and cheese to a slow cooker. Cover and cook for 8
hours straight until meat is done and the vegetables
are soft.
 Now boil the spaghetti. Once done toss them to the
slow cooker. Mix well.
 Spaghetti is ready to serve, Garnish with cheese
gratings.

MOROCCAN STYLE LAMB WITH VEGETABLES

Preparation Time: 15 minutes

Servings: 5
Type: Dinner
Ingredients:

 1 ½ pounds lamb shoulder,fat removed

 3 carrots, chopped
 1 onion,sliced
 ½ Cup dried apricots, halved
 ½ Cup pitted green olives
 2 cloves garlic, minced
 2 tbsp flour
 1 tsp paprika powder
 1 tsp cumin powder
 ½ tsp ground cinnamon
 ½ tsp ground ginger
 salt
 black pepper
Method:
 In a slow cooker add all the ingredients along with ½
cup water. Place the lid and allow the lamb to cook
for 8 hours straight on low flame until the meat is
tender and the vegetables appear well cooked.
 Once done, garnish with cilantro leaves. Serve with
corn bread.

HEALTHY WHOLE WHEAT BROWNIES

Preparation Time:15 minutes

Servings: 4
Type: Dessert
Ingredients:
 1 cup whole wheat flour
 ½ cup cocoa powder
 1 ½ tsp baking powder
 1 cup maple syrup
 4 egg whites
 6 ounces CADBURY milk chocolate,melted
 1 tbsp coconut oil
 Olive oil or cooking spray

Method:

 Place a layer of parchment paper on the bottom of

your slow cooker and grease it with cooking spray.
 In a bowl whisk together the flour,cocoa powder and
baking powder.In another bowl add all the wet
ingredients and mix well.
 Now mix both the ingredients together.Beat and
pour the mixture in the slow cooker.
  Cook for 4hours straight until a toothpick inserted in
the brownie comes out clean.
 Once done take it out of the cooker by rubbing the
knifealong the edges and flipping the cooker on a
tray, allow brownie to cool on a rack and then slice it
up. Sprinkle it with icing sugar or your favorite
toppings.

BANANA BREAD PUDDING

Preparation Time: 15 minutes

Servings: 4
Type: Dessert
Ingredients:
 1⁄2 cup maple syrup
 ¼ cup almond milk
 ½ tsp ground cinnamon
 ½ tsp vanilla extract
 Pinch of salt
 8 cups,White bread,cut in cubes
 5 ripe bananas, peeled and chopped
 1⁄2 cup toasted pecans,chopped
 1⁄2 cup packed light brown sugar
 2 tbsp brandy
Method:
 In a bowl add the maple syrup, almond milk,
cinnamon, bread cubes and vanilla extract and mix
well.
  In another bowl add the toasted pecans, bananas,
brown sugar and brandy.
 Take a slow cooker, spray the bottom surface with
oil. Now place the bread mixture over the cooker.
Now layer it with the banana mixture. Repeat the
process. Place the lid on the cooker and cook for 3
hours straight.
 Serve in bowls. Douse it with caramel sauce.

APPLE DELIGHT

Preparation Time: 10 minutes

Servings: 6
Type: Dessert
Ingredients:

 5 cups apples, chopped

 ¾ cup packed brown sugar
 ¼ cup white sugar
 ¾ cup flour
 1 tbsp. corn flour
 2 tbsp. pie spice
 6 tbsp. butter, melted
 ¼ cup chopped walnuts, toasted
 Pinch of salt
 2 tbsp. lemon juice

Method:
 In a bowl mix together the chopped apples,white
sugar, lemon juice, pie spice, corn flour,1 tbsp.
butter. Mix well. Pour this mixture in a slow cooker.
 Now sprinkle toasted walnuts over this mixture.
  In another bowl mix flour, pie spice, brown sugar,
salt and remaining butter. Mix well and layer this
mixture over the apple mixture.
 Cook on low flame for 4 hours straight, until
everything appears soft .

DEVILS CHOCOLATE FUDGE

Preparation Time: 15 minutes

Servings: 5
Type: Dessert
Ingredients:

 2-1/2 cups Dark Chocolate Chips

 1/2 cup, low fat evaporated milk(unsweetened)
 1/4 cup granulated sugar
 Salt to taste
 2 tbsp almond oil
 1 tsp vanilla extract

Method:
 Add all the ingredients to a slow cooker and cook for
2 hours straight with occasional stirring.
 Once done turn off the heat and let the mixture cool.
Take it out in pans and refrigerate for 5 hours until
set.
 Delicious fudge is ready.Serve with your favorite ice
cream.

PUMPKIN COCONUT CUSTARD

Preparation Time: 15 minutes
Servings: 5
Type: Dessert
Ingredients:
 3 cups cooked pumpkin
 6 eggs
 ¼ cup coconut milk, low fat
 ¼ cup maple syrup
 ½ tsp cinnamon powder
 ½ tsp salt
Method:
 Fill the slow cooker with about 1-2 cups of water
and allow it to heat for 40 minutes.
 In a blender add all the ingredients until a thick
paste forms. Scoop out the paste in heat proof
mason jars. Gently set them in the slow cooker filled
with water.
 Cover and steam for 5hours straight until custard is
ready.
 DID YOU ENJOY THIS BOOK?

I want to thank you for purchasing and reading this book. I

really hope you got a lot out of it.

Can I ask a quick favor though?

If you enjoyed this book I would really appreciate it if you

could leave me a positive review on Amazon.

I love getting feedback from my customers and reviews on

Amazon really do make a difference. I read all my reviews
and would really appreciate your thoughts.

Thanks so much.

Harrison Turner

p.s. You can click here to go directly to the book on Amazon

and leave your review.
ALL RIGHTS RESERVED. No part of this publication may be
reproduced or transmitted in any form whatsoever, electronic,
or mechanical, including photocopying, recording, or by any
informational storage or retrieval system without express
written, dated and signed permission from the author.