Why I Love My Slow Cooker in Winter
It’s winter, which means slow cooker season is well and truly here. If you’ve been using a slow cooker like I have, you’ll know just how much easier it makes your day. It’s the perfect set-and-forget way of cooking — a total lifesaver for busy families, especially when juggling work, after-school activities, or just the daily chaos of life.
One of the best feelings is walking through the door and being greeted by the smell of dinner already done. It takes the stress out of the evening, saves time, and gives you that warm, hearty comfort food we all crave in the colder months.
What Types of Meat Work Best in the Slow Cooker?
When it comes to slow cooking, cheaper cuts of meat are your best friend. These cuts tend to have more connective tissue, which breaks down during the long cook, leaving you with that tender, fall-apart texture everyone loves. Here are some of my go-to options:
Beef
Chuck steak – Cut from around the shoulder and neck. Great cooked whole and shredded.
Gravy beef – Also known as beef shin or shank. A boneless cut from the lower leg.
Veal
Diced veal shoulder – Tender and flavourful. You could swap this with chuck, short ribs or even topside.
Lamb
Lamb forequarter chops or boneless lamb leg – Ideal for slow cooking.
Lamb shanks – Full of flavour and turn meltingly soft.
Lamb shoulder – One of my favourites! Available boneless or bone-in. Just trim off any excess fat before cooking.
Chicken
Drumsticks/Wings – Budget-friendly and great for kids.
Whole chickens – Minimal prep and great value, especially when bought frozen.
Chicken thigh fillets or Marylands – Stay moist and flavourful in the slow cooker.
Pork
American-style pork ribs – So tender and delicious.
Pork shoulder – Can be cooked bone-in or boneless, with or without the fat.
Tips to Get the Most Out of Your Slow Cooker
Here are some helpful ways to streamline your prep and make your slow cooker work even harder for you:
Pre-cut your veggies and store in airtight containers. (Potatoes, fennel and apples are best cut fresh to avoid browning.)
Pre-cut or brown your meat the night before if you're short on time. Keep those pan juices!
Prep sauces and pantry staples – measure out stock, tomato paste and spices ahead of time.
Layer like a pro: start with onions or potatoes at the base, followed by meat, then sauces or liquids.
Always thaw frozen meat before using it in the slow cooker to ensure even cooking.
Don’t skip the browning: searing your meat in small batches adds colour and depth of flavour.
Runny sauce? Combine 1 Tbsp cornflour with 2 Tbsp water to make a slurry. Add to boiling sauce on the stove while stirring, until thickened.
Make the Most of Leftovers
One of my favourite things about slow cooker meals is the leftovers. Lunch the next day? Sorted. And they’re perfect for reinventing into pies! Get out the pie maker! Or spoon the leftovers into ovenproof dishes — small ones for individual serves or a large one to share — and top with your choice of pastry (I prefer puff pastry) or mash.
How I Use the Slow Cooker to Simplify Busy Weeknights
I plan slow cooker meals on nights I know I’ll be home late — whether that’s from work, after-school sport, or errands. I try to prep everything the night before, so all I need to do in the morning is pop the ingredients in and press start. By dinner time, it’s ready to go — no rushing or extra clean-up needed.
5 Things You Didn’t Know You Could Make in a Slow Cooker
Slow cookers aren’t just for stews and casseroles. You can also use them to make:
Granola
Caramel (dulce de leche)
Rice pudding
Apple Crumble
Muesli bars
The Slow Cooker Recipe That’s on Repeat at My Place
Our absolute favourite this winter? My 2-Minute Roast Lamb. It's beautifully tender and melt-in-your-mouth delicious. Plus, it’s incredibly versatile. You can serve it:
With roast veggies and gravy
In a quinoa or Greek salad
Kebab-style or in gyros
On top of loaded wedges (HSP-style!)
Or even on pizza!
One slow-cooked lamb = endless meal ideas.
