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Recipes
The recipes have been designed and tested by Morphy
Richards for use in your Slow Cooker. Please be aware that for
these recipes there are 2 ingredient lists for different volumes of
Slow Cooker, ensure that you refer to the correct list.
The cooking times given in the following recipes are for the
Medium setting. Should you want to increase or decrease the
cooking time, please refer to the cooking guide below. Please
note that these cooking times are for guidance only and may
vary depending on food type and personal tastes.
For example if the recipe says cook for 4-6 hours on Medium
and you require the cooking time to be a shorter, cook on High,
which will reduce the cooking time to 3-4 hours. To increase the
cooking time, choose Low which will increase the cooking time
to 6-8 hours.
Cooking Guide
Cook on Low Cook on Medium Cook on High
8-10 hours 6-8 hours 5-6 hours
Vegetable soup
Ingredients:
3.5L 6.5L
• 30g 60g Butter
• 1.25kg 2.2kg Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
• 30g 60g Flour
• 1.1L 2L Stock
• 1tsp 2tsp Mixed herbs
• Salt and pepper to taste
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in a pan and gently fry the vegetables for 2-3 minutes.
3 Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 6-8 hours.
5 Cool and liquidise the soup and then reheat in a pan on the hob.
Thicken with the flour.
Chicken in white wine sauce
Ingredients:
3.5L 6.5L
• 4 8 Chicken joints, skinned
• 30g 75g Butter
• 1 large 2 large Onion(s), finley chopped
• 125g 250g Mushrooms, sliced
• 2tbsp 3tbsp Cornflour
• 500ml 1L Dry white wine
• 1tsp 3tsp Mixed herbs
• 2 2 Egg yolks
• 5tbsp 9tbsp Double cream
• Salt and pepper to taste
Method:
1 Gently fry the chicken joints in the butter until browned and
seared on all sides.
2 Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3 Blend the cornflour with a little of the wine. Pour the remaining
wine into the pot with the blended cornflour, mixed herbs and
seasoning. Bring to the boil, stirring continuously until thickened.
4 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
5 Just before serving, beat together the egg yolks and cream. Beat
in a few tablespoons of the hot cooking liquid from the Cooking
Pot, mix well together. Pour this mixture into the Cooking Pot and
stir until the sauce thickens.
Chicken and mushroom casserole
Ingredients:
3.5L 6.5L
• 4 8 Chicken quarters
• 30g 75g Butter
• 2tbsp 3tbsp Flour
• 1 large 2 large Onion(s), finley chopped
• 3 3 Celery sticks, thinly sliced
• 250g 500g Mushrooms, thinly sliced
• 1 2 Garlic cloves, crushed
• 375ml 1L Chicken stock
• 4tbsp 7tbsp Cream (optional)
• Salt and pepper to taste
Method:
1 Toss the chicken in the flour, place in a pan and fry in the butter
until golden brown on all sides.
2 Add the onion and celery and gently fry until softened but not
browned. Add the mushrooms and garlic and stir in the stock.
Bring to the boil and season.
3 Transfer to the Cooking Pot and ensure that the chicken and
vegetables are immersed.
SC461013MEE Rev1.qxp_Morphy Richards Instruction Book 23/04/2020 16:31 Page 22
