The Slow Cooker Club

This recipe is out of the book that came with my slow cooker, but it's great so I had to post it!

Serves: 4

Ingredients

• 30g butter
• 60g streaky bacon, chopped
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped / crushed
• 3 sticks celery
• 300g peeled and cubed potatoes
• 2 medium carrots, peeled and diced
• 3 cabbage leaves, shredded
• 3 medium tomatoes, skinned and roughly chopped
• 1.25 litres chicken stock
• 1.5 tbsp tomato puree
• 1.5 tbsp worcestershire sauce
• 1.5 tbsp chopped parsley
• 75g pasta shells
• Sea salt and freshly ground black pepper
• Grated parmesan cheese

Preparation

Melt the butter in a frying pan over a medium heat, then fry the bacon and vegetables until soft.

Mix the stock, bacon and vegetables into the slow cooker. Add all the other ingredients except the parsley, pasta shells and parmesan cheese.

Cook for 4 - 6 hours. Around an hour before serving, add the pasta shells and chopped parsley. Give it a stir, then taste and adjust the seasoning if necessary.

Sprinkle with the parmesan cheese before serving.

Notes

Serve with a good loaf of crusty bread, something like the Jamie Oliver 'Tear and Share' loaves are ideal!