5 High Protein Slow Cooker Recipes Perfect for UK Batch Cooking
Recipes in this Video
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●1/4 cup soy sauce
- ●1/4 cup peanut butter
- ●2 tbsp brown sugar
- ●2 tbsp lime juice
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1 tsp ground coriander
- ●1/2 tsp cayenne pepper
- ●1/4 tsp black pepper
- ●1/4 cup coconut milk
- ●1 tbsp sesame oil
Instructions
- 1In a bowl, mix together soy sauce, peanut butter, brown sugar, lime juice, garlic, ginger, coriander, cayenne pepper, black pepper, coconut milk, and sesame oil until well combined.
- 2Place the chicken thighs in the slow cooker.
- 3Pour the sauce mixture over the chicken, ensuring all pieces are well coated.
- 4Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- 5Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- 6Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- 7Serve the chicken satay with rice or in lettuce wraps, garnished with chopped peanuts and cilantro if desired.
Equipment
Beef Stifado is a traditional Greek stew, originating from the Mediterranean region. This hearty dish is often enjoyed during family gatherings and special occasions, showcasing the rich flavors of slow-cooked beef and aromatic spices. Variations exist across Greece, with some recipes incorporating different meats or vegetables, reflecting local ingredients and preferences.
Ingredients
- ●beef chuck
- ●onions
- ●garlic
- ●red wine
- ●canned tomatoes
- ●cinnamon stick
- ●bay leaves
- ●olive oil
- ●red wine vinegar
- ●sugar
- ●salt
- ●black pepper
- ●cloves
- ●potatoes
- ●parsley
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and cook until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add beef chuck and brown on all sides, about 8-10 minutes.
- 5Pour in red wine and scrape up any browned bits from the bottom of the pot.
- 6Add canned tomatoes, cinnamon stick, bay leaves, sugar, salt, and black pepper.
- 7Bring to a simmer, then reduce heat to low and cover.
- 8Cook for 1.5-2 hours, stirring occasionally, until beef is tender.
- 9Add peeled potatoes and cook for an additional 30-40 minutes until potatoes are tender.
- 10Stir in red wine vinegar and adjust seasoning if necessary.
- 11Remove bay leaves and cinnamon stick before serving.
- 12Garnish with chopped parsley before serving.
Originating from the Flanders region of Belgium, Carbonnade Flamande is a traditional beef stew that showcases the rich flavors of local beer and caramelized onions. This hearty dish is often enjoyed during colder months and is a staple at family gatherings and celebrations. Today, it has gained popularity beyond Belgium, with variations appearing in many European kitchens, reflecting local tastes and ingredients.
Ingredients
- ●beef chuck
- ●onions
- ●carrots
- ●garlic
- ●beer
- ●beef broth
- ●brown sugar
- ●mustard
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●olive oil
- ●balsamic vinegar
- ●parsley
- ●bread
- ●butter
Instructions
- 1Heat olive oil in a large pot over medium-high heat until shimmering.
- 2Season beef chuck with salt and black pepper, then add to the pot in batches, browning on all sides.
- 3Remove the beef and set aside; add onions and carrots to the pot, cooking until softened, about 5-7 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Return the beef to the pot and add beer, scraping up any browned bits from the bottom.
- 6Add beef broth, brown sugar, mustard, thyme, bay leaves, and additional salt and pepper to taste.
- 7Bring the mixture to a simmer, then cover and reduce heat to low.
- 8Cook for 2-3 hours, stirring occasionally, until the beef is tender.
- 9Add balsamic vinegar in the last 30 minutes of cooking for depth of flavor.
- 10Taste and adjust seasoning as needed before serving.
- 11Serve hot, garnished with chopped parsley and accompanied by crusty bread.
- 12Melt butter in a separate pan and toast bread slices until golden brown.
- 13Serve the toasted bread alongside the stew for dipping.
Chicken Chasseur, or Hunter's Chicken, hails from the rustic kitchens of France, where it was traditionally prepared by hunters returning from the field. The dish showcases the harmony of simple ingredients—chicken, mushrooms, and herbs—cooked in a rich sauce. Today, it is celebrated in bistros and homes alike, embodying the essence of French country cooking, with variations found in many cultures around the world.
Ingredients
- ●chicken pieces
- ●mushrooms
- ●shallots
- ●garlic
- ●tomatoes
- ●chicken stock
- ●white wine
- ●fresh herbs
- ●butter
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil and butter in a large skillet over medium heat until shimmering.
- 2Season chicken pieces with salt and black pepper.
- 3Add chicken to the skillet and brown on all sides, about 5-7 minutes per side.
- 4Remove chicken from skillet and set aside.
- 5In the same skillet, add shallots and sauté until translucent, about 3 minutes.
- 6Add garlic and mushrooms, cooking until mushrooms are browned, about 4 minutes.
- 7Pour in white wine, scraping up browned bits from the bottom, and simmer until reduced by half, about 3-5 minutes.
- 8Stir in tomatoes and chicken stock, then return chicken to the skillet.
- 9Add fresh herbs and bring to a simmer.
- 10Cover and cook on low heat until chicken is cooked through, about 30 minutes.
- 11Adjust seasoning with salt and pepper as needed.
- 12Serve hot, garnished with additional herbs if desired.
Ingredient Alternatives
white wine
Healthier: chicken broth
Cheaper: apple cider vinegar
Chicken broth maintains flavor without alcohol.
fresh herbs
Healthier: dried herbs
Cheaper: mixed Italian seasoning
Dried herbs are more accessible and last longer.
Techniques
Equipment
Also Known As
Originating from Morocco, Lamb Tagine is a traditional dish cooked in a conical earthenware pot, known as a tagine. This dish reflects the rich culinary heritage of North Africa, combining spices and dried fruits with tender meat. It is often served during family gatherings and celebrations, symbolizing hospitality and warmth. Today, variations of tagine can be found worldwide, showcasing local ingredients and flavors.
Ingredients
- ●lamb shoulder
- ●onion
- ●garlic
- ●carrots
- ●apricots
- ●almonds
- ●cinnamon
- ●cumin
- ●ginger
- ●turmeric
- ●paprika
- ●chickpeas
- ●vegetable broth
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a tagine or heavy pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 5 minutes.
- 3Stir in the spices: cinnamon, cumin, ginger, turmeric, and paprika; cook for 1-2 minutes until fragrant.
- 4Add the lamb shoulder, browning on all sides, about 5-7 minutes.
- 5Incorporate chopped carrots and dried apricots into the pot.
- 6Pour in vegetable broth, ensuring the lamb is mostly submerged.
- 7Bring to a simmer, then cover and reduce heat to low.
- 8Cook for 2-3 hours, until lamb is tender and easily pulls apart.
- 9Add chickpeas and almonds; stir to combine and cook for an additional 15-20 minutes.
- 10Season with salt and black pepper to taste before serving.
- 11Serve hot with couscous or bread.
Ingredient Alternatives
lamb shoulder
Healthier: chicken thighs
Cheaper: beef chuck
Chicken thighs are lower in fat, while beef chuck offers a more affordable option.
almonds
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide a similar crunch and nutrition at a lower cost.
apricots
Healthier: dried figs
Cheaper: raisins
Dried figs offer a similar sweetness, while raisins are often less expensive.
vegetable broth
Healthier: homemade stock
Cheaper: water with seasoning
Homemade stock can be healthier, while seasoned water is a budget-friendly alternative.
Techniques
Equipment
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