Really upping our veggie meals at the moment. This one was a massive hit and tasted fab served with pappadoms! Would also go perfectly with my Dairy Free Onion Bhajis
These little balls of sunshine are so versatile and go equally well in a warm pitta with tzatziki and salad or popped onto a skewer (do this after they have finished cooking) with a greek salad.
(I adapted Joe Wick’s recipe for the slow cooker! Got to love a bit of Joe!)
This recipe was a happy accident … it is lovely! Perfect for the hot weather … you can close your eyes and eat it in the sun, pretending you are in Italy or something!
So many of you LOVE this recipe! I took it off the blog three days ago to edit it and you have been messaging/emailing me asking me where it went! I have given it a little tweak as there was some confusion over the gravy 😂 After the chicken has cooked it will have left behind a lovely juice (but this will be bitter on its own). Sift out the lemons and add gravy granules and water to taste. Sometimes I even add a spoonful of honey if I am feeling frivolous!
I use a medium sized chicken and cook for 8 hours.
Before we get down to the nitty gritty I just want to have a quick word about slow cookers. You never need as much liquid as when you do conventional stovetop cooking. This is because the liquid doesn’t evaporate away and if you are cooking with meat, it will release fat as it cooks.
So with this in mind when you cook the slow cooker bolognese please don’t panic at the start. It will look veyr thick. Don’t think there must be a typo in the recipe and throw in a load of water, it will be too watery and tasteless at the end.
Instead trust the recipe and as it cooks much more liquid will appear and you will have a rich bolognese sauce.
Cookery lesson over 🙂
ENJOY! the printable recipe card is here ….. slow cooker bolognese
I love Mike but God bless him, he is slightly late to the slow cooker party … he saw me prep this yesterday (he is usually at work when I prep dinner but as it was Sunday he was wandering around with nothing to do 😂). When I served it up do you know what he said?
“Slow cookers are great, aren’t they? That took you 30 minutes to prep and it tastes amazing!”
I stroked his hair.
Anyway here is the recipe. It takes 30 seconds to prep, but you already know that!
This is soooooo easy and goes really well chopped into pasta (it creates a beautiful sauce as it cooks) or served with potato wedges. If you want to make it dairy free just use dairy-free pesto!
Download the printable recipe card below