Warming winter lunches to make in your slow cooker

Posted on February 1, 2017 by Brynna Gabrielson

Teriyaki chicken recipePrepping your lunches for the week, ahead of time is a great way to both save money and eat healthier. In a matter of a few hours on the weekend you can put together a week's worth of delicious meals to enjoy Monday to Friday. Slow cookers make the process even easier, as you can toss the ingredients in on Sunday morning, and then divvy them out into containers Sunday evening - ready to go the next day. Here are some delicious warming lunches you might want to give a try in your slow cooker this winter.

Beef and veg stew

This is a great hearty recipe because you can just throw everything in the pot and cook all day, then divide and go in the evening without any additional prep!


  • 600g diced beef
  • 3 medium white potatoes, cubed
  • 3 large carrots, sliced
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 600ml of beef stock
  • 1 tbsp tomato paste
  • 2 tbsp corn flour
  • 2 tbsp flour
  • 65ml water
  • 2 tbsp olive oil


Heat a frying pan on medium and add the oil. Toss the beef in a bowl with the flour until evenly coated and then place in the frying pan and cook until just browned. Transfer to the bottom of your slow cooker. Top with potatoes, carrots, onions, garlic, thyme, paprika, rosemary and beef stock.  Cook on low for 6-8 hours (or high for 4 hours). Mix corn flour and water in a bowl until well combined, then add to the slow cooker to thicken up the sauce a bit. Cook for 30 more minutes on high. Turn off your slow cooker and divvy up the stew into your lunch containers. Make sure to let it cool before putting on the lids and placing in the fridge or freezer.

Turkey Chilli

Lean mean and high fibre/protein beans and chickpeas make this chilli a great, healthy lunch option!


  • 500g turkey mince
  • 1 400g can red kidney beans
  • 1 400g can white beans
  • 1 400g can chickpeas
  • 1 white onion, diced
  • 1 400g can chopped tomatoes
  • 1 142g can tomato puree
  • 2 cloves garlic, minced
  • 2 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tsp oregano


In a frying pan cook your turkey mince until completely browned. Drain the grease and then drop into the bottom of your slow cooker. Add the tinned beans, chickpeas, tomatoes and puree and then stir together. Top with the seasonings and stir again until well mixed in. Cook on low for 6-8 hours or high for 4 hours. Once done, divide into your lunch containers for the week. Serve with a side of rice, or bring along a bit of sour cream and cheddar to sprinkle on top!

Teriyaki Chicken

Lean chicken breast with a sweet, sticky sauce makes this Japanese inspired dish a healthy but delicious treat for lunch.


  • 600g boneless chicken breasts
  • 125ml low sodium soy sauce
  • 125ml cup honey
  •  65ml rice wine vinegar
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 2 tbsp water
  • 1 tbsp corn flour
  • 1 tbsp toasted sesame seeds


Combine soy sauce, honey, vinegar, garlic, and ginger in the bottom of the slow cooker. Place chicken breasts on top of the sauce and coat well.  Cook on low for 6-8 hours or high for 4 hours.  You may want to turn the chicken throughout the day if you are able.

Once cooked, remove the chicken from the cooker and shred using two forks. Place slow cooker on high setting. In a small bowl combine the water and corn flour until smooth and then pour into the slow cooker and stir into the sauce. The sauce should boil in the bottom of the pot. Stir with a whisk until thickened. Return the shredded chicken to the sauce and coat.

Distribute across your lunch containers - serve with rice or egg noodles and sprinkle sesame seeds on top! This is also nice served with some steamed broccoli.