The underrated kitchen tool does the heavy lifting in these set-and-forget meals – perfect for nourishing, family-friendly dinners with zero stress and even less washing-up.June 9, 2026Slow cookers are hands-down one of the most underrated tools in the kitchen, especially for busy families tackling hectic weeks. They take the pressure out of dinner time. You simply prep your ingredients earlier in the day, walk away and return hours later to a house smelling incredible and a rich, flavourful meal ready to serve. Not only are they budget-friendly to run, but they are brilliant for transforming simple, everyday ingredients into comforting, nourishing meals with almost zero effort.I especially love how slow cookers make healthy, home-cooked meals feel achievable, even on your craziest days. Whether you’re working, running the kids around or just completely exhausted by 5pm, having dinner quietly cooking away in the background is a lifesaver. From tender curries and hearty soups to vegetable-packed stews, the slow cooker does the heavy lifting for you – building deep, gorgeous flavours over time with minimal prep and barely any dishes.The slow cooker is the busy cook's secret weapon.Getty ImagesTop tips for slow cooker successTrust texture over timing: If your meat isn’t falling apart after the recommended cooking time, it simply needs longer. Slow cookers vary in strength, so if it’s not tender yet, keep it simmering!Keep the lid on: Resist the urge to peek! Lifting the lid lets precious heat escape, drops the temperature and adds extra time to your cook.Size matters: Cut your vegetables into similar-sized pieces so everything cooks evenly and finishes at the same time.Season at the finish line: Flavours concentrate and deepen during a long, slow cook. Always taste and adjust your salt, pepper, or herbs at the end rather than the start.Keep an eye on the liquid: Don’t be afraid to add a splash of water or stock during the cook if things are looking a little too thick or starting to catch around the edges.The best recipes from Australia's leading chefs straight to your inbox.Sign upThis lemongrass beef curry is a tried and tested favourite.Sarah PoundSlow-cooker lemongrass beef curryThis is one of those magical slow-cooker recipes that delivers unbelievable flavour with barely any effort. Everything simply gets thrown straight into the slow cooker – no frying off, no extra pans and absolutely no complicated prep. It’s just 10 minutes of hands-on work, and then you let the machine do the rest. I’ve been making this recipe for more than 20 years, and it is still one of my all-time favourites. By the end of the day, the beef becomes melt-in-your-mouth tender, the sauce turns rich and deeply fragrant, and the whole house smells incredible.INGREDIENTS1.2kg beef chuck steak, oyster blade or brisket, diced into large pieces2 large red chillies, roughly chopped6 makrut lime leaves, lightly smashed2 lemongrass stalks, lightly smashed2-3 tbsp good-quality red curry paste⅓ cup fish sauce600ml canned coconut milk2 tbsp brown sugar¾ cup peanuts, roughly chopped280g (about 2 cups) pumpkin, cut into 3cm pieces3 cups green beans, chopped (frozen are fine)To servesteamed brown ricefresh coriander leavesextra chilli, slicedlime wedgesMETHODSet your slow cooker to high.Place the beef, chillies, makrut lime leaves, lemongrass, curry paste, fish sauce, coconut milk, brown sugar and peanuts into the slow cooker. Stir everything together well.Cover with the lid and cook for 6-7 hours until the beef is becoming tender.Add the pumpkin during the final hour of cooking and stir through gently. Add the green beans during the final 15 minutes.Continue cooking until the beef is falling apart and the vegetables are tender. If needed, cook slightly longer depending on your slow cooker.Serve spooned over brown rice with fresh coriander leaves, extra chilli and lime wedges on the side.Serves 6Adding a few minutes to saute the ingredients improves this Moroccan vegetable and chickpea stew.Sarah PoundSlow cooker Moroccan vegetable and chickpea stewVegetarian slow-cooker meals can sometimes lack the deep flavour of meat-based dishes, which is why I love taking a few extra minutes to saute the base ingredients first. This step creates a richness and depth that completely transforms the final result. After that, the slow cooker takes over, leaving you with a beautifully hearty, warming meal packed with vegetables, spices and comforting flavour.INGREDIENTS1 tbsp extra virgin olive oil1 brown onion, finely diced2-3 garlic cloves, finely chopped1 tbsp ras-el-hanout or Moroccan seasoning1 tbsp harissa pastesplash of vegetable stock or water1 large sweet potato, cut into 3cm pieces400g can chickpeas, drained and rinsed½ cauliflower, cut into florets1 red capsicum, roughly diced2 tbsp tomato paste400g canned diced tomatoes175ml vegetable stock110g dried apricots, roughly chopped1 tbsp honey2 zucchini, sliced into roundsTo servefresh coriander leavesGreek yoghurtflatbread, optionalMETHODPlace a large frying pan over medium-high heat and add the olive oil. Add the onion and cook for 4-5 minutes until softened.Add the garlic and Moroccan seasoning and cook for another minute until fragrant. If the pan starts catching on the bottom slightly, add a splash of vegetable stock or water to help lift the flavour.Stir through the harissa paste and sweet potato and cook for 2-3 minutes, coating the vegetables in the spices.Transfer the contents of the pan to the slow cooker. Add the chickpeas, cauliflower, capsicum, tomato paste, diced tomato, vegetable stock, apricots and honey. Mix well.Place the lid on and cook on high for 3 hours. Then add the zucchini and stir through gently. Continue cooking for another hour until all the vegetables are tender and the stew has thickened slightly.Serve topped with fresh coriander leaves and a dollop of Greek yoghurt, with flatbread on the side, if desired.Serves 6Nourishing chicken and risoni soup is ideal for busy weeknights.Sarah PoundSlow cooker chicken and risoni soupThis is the ultimate “throw it in and leave it” slow-cooker meal. Everything goes in raw, the slow cooker does all the heavy lifting and by the end of the day, you have a nourishing, comforting soup that tastes like it’s been lovingly simmering for hours – because it has. The chicken becomes beautifully tender and creates an incredible broth, making this the perfect low-fuss dinner for busy weeks.Throwing in a parmesan rind is my secret weapon for maximum flavour – keep a stash of them in the freezer and toss one straight into the broth to create an incredibly rich, savoury depth.INGREDIENTS1 whole chicken (about 1.2kg)sea salt and cracked black pepper1 tsp ground paprika2 bay leaves1 large leek, finely sliced2 large carrots, cut into thin rounds4 celery stalks, finely sliced4 garlic cloves, finely chopped1-2 chicken stock gels2 zucchini, cut into half moons1 parmesan rind 150g risoni2 handfuls parsley, finely choppedbuttered toast to serve, optionalMETHODPlace the whole chicken in the slow cooker and season generously with salt, pepper and paprika. Add the bay leaves.Scatter around the leek, carrot, celery and garlic. Add the chicken stock gels.Carefully pour in enough boiling water from the kettle to come about halfway up the chicken.Cover with the lid and cook on high for 6-8 hours or until the chicken is extremely tender and falling apart.Carefully remove the chicken from the slow cooker; it will be very hot and delicate. Place onto a tray or large plate.Add the zucchini, parmesan rind and risoni to the soup. Continue cooking on high until the risoni is tender.Meanwhile, shred the chicken, discarding the skin and bones. Return the shredded chicken to the soup.Stir through the parsley and season generously with cracked black pepper. Taste and adjust the salt if needed, depending on how salty your stock is.Serve hot with grated parmesan and buttered bread if desired.Serves 6From our partners