Ingredients: 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 Instructions: 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.
Ingredients: 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 Instructions: 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.
Ingredients: 3 cups chocolate chips (Milk or dark chocolate) 400g (14 oz.) can sweetened condensed milk 1 tsp. vanilla essence 1 Tbsp. butter, unsalted Instructions: 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!
