1kg (2 lb) chicken breasts
500g (16 oz.) cream cheese
¼ cup chicken stock or water
30g (1 oz.) dry ranch seasoning
500g (16 oz.) fried crispy bacon
In a slow cooker, add the chicken, cream cheese, chicken stock and ranch dressing.
Cook on low for 6-8 hours or until the chicken falls apart easily.
Pull the chicken apart using two forks.
Add the diced bacon and mix together until well combined.
500g (1 lb) chuck beef, cut into strips
2 onions, quartered
3 tsp. garlic, crushed
2 tsp. ginger, minced
¾ cup beef stock
½ cup low sodium soy sauce
¼ cup brown sugar
¼ cup oyster sauce
1 Tbsp. sesame oil
2 Tbsp. cornstarch, to thicken
4 cups broccoli florets, room temperature
Firstly, quickly brown the beef in a frying pan.
In the slow cooker, add the onions, beef, garlic, ginger, oyster sauce, beef stock, soy, brown sugar, and the sesame oil.
Cook on low for 6-8 hours or on high for 4 hours.
30 minutes before you go to serve, mix together the cornstarch with 2 tbsp. of water. Mix into the slow cooker along with the broccoli.
Cook until thickened and the broccoli is warm, roughly 30 minutes.
3 cups chocolate chips (Milk or dark chocolate)
400g (14 oz.) can sweetened condensed milk
1 tsp. vanilla essence
1 Tbsp. butter, unsalted
Prepare an 8X8 Pan by greasing and lining it with baking paper
Place all the ingredients in a slow cooker.
Turn the slow cooker to low and leave the lid off.
Cook for one hour, stirring every 15-30 minutes.
Once done, pour into the lined tin.
Place in the fridge for at least 2 hours.
Once set cut into squares and enjoy!