Mindful of people’s busy lives, Crock-Pot has partnered with chef and influencer, Chris Baber, to create healthy and delicious recipes that are quick and easy to prepare, so people can spend time together with friends and family instead of hours in the kitchen.

While we have the best intentions to cook healthy homemade meals for ourselves, as well as our friends and family, time can get in the way.

From Beef Rendang to Moroccan style butternut squash casserole and Smoky Mexican chipotle pulled chicken, the three recipes are perfect for sharing and will tantalise anyone’s taste buds.

Chris hopes these slow and pressure cooker recipes will pull people away from screens and back to the dinner table and help friends and family spend quality time together.Discover the whole range of Crock-Pot.Read our review of the remarkable Crock-Pot CSC051 Express Pressure and Slow Cooker 

Time Together challenge recipes:

• Smoky Mexican chipotle pulled chicken (served in lettuce cups and tortilla wraps with homemade salsa and guacamole)
• Beef Rendang
• Moroccan style butternut squash casserole with herby couscous

Smoky Mexican chipotle pulled chicken (serves 4)

Equipment Required: Crock-Pot® slow-cooker, such as the Crock-Pot®’Lift & Serve’ 4.7L Digital Slow Cooker

Served in lettuce cups & tortilla wraps with homemade salsa and guacamole.

 Equipment Required: Crock-Pot® slow-cooker, such as the Crock-Pot®’Lift & Serve’ 4.7L Digital Slow Cooker

Cooking Time: 8-10 hours on a Low setting; 6-8 hours on a High Setting

Preparation Time: 5 minutes (with an additional 5 minutes for the Guacamole and Salsa)

Ingredients

For the chicken:

12 skinless and boneless chicken thighs cut in half

Salt and pepper

2 400g tins of chopped tomatoes

2 tbsp. chipotle paste

2 tbsp. oregano

2 tbsp. smoked paprika

1 tbsp. cumin

2 tbsp. chilli powder 

1 tbsp. honey or sugar

2 red onions, diced

3 garlic cloves, finely chopped

1 chicken stock cube, crumbled

1 tbsp. tomato purée

2 tbsp. corn flour mixed to paste with 2 tbsp. water

To serve:

1 lime zested and cut into wedges 

2 iceberg lettuces 

10 flour tortillas 

Sour cream 

Grated cheese 

2 chillies finely chopped (optional)

Method

1. Place all the ingredients, including the chicken, (except the corn flour paste) into the Crock-Pot®

2. Give everything a good mix around.

3. Cook on Low for 8-10 hours or on High for 6-8 hours.

4. Once cooked, lift the lid and stir in the corn flour paste to thicken the sauce.

5. Now, using two forks pull the chicken apart.

6. Scatter with freshly chopped coriander and lime zest.

7. Serve in lettuce cups or tortilla wraps with guacamole, salsa, sour cream and grated cheese.

8. If you like it spicy add some freshly chopped chillies.

For the salsa: 5 large ripe tomatoes ½ red onion ½ red chilli Small bunch fresh coriander Juice of 1 lime Salt and pepperMethod

1. Finely chop the tomatoes, red onion, chilli and coriander and place into a bowl with the oil.
2. Squeeze in the lime juice, add salt and pepper.
3. Mix everything together and serve.

For the guacamole:

2 ripe avocados Juice of 1 lime ¼ red onion

2 ripe tomatoes Salt and pepper

Method

1. Halve the avocados, remove the stone and scoop out the flesh with a spoon.
2. Place the avocado flesh into a bowl, squeeze in the lime juice and mash with a fork until smooth.
3. Finely chop the red onion and tomatoes, then add to the mashed avocado. Season with salt and pepper and give everything a good mix together.

Beef Rendang (serves 4-6)

Equipment Required:Pressure Cooker – Crock-Pot® Express Multi Cooker

Cooking Time:30 minutes

Preparation Time:10 minutes

Ingredients

1kg beef shin or braising steak, diced into 2cm cubes 

For the paste:

1.5 inch knob of ginger, chopped

2 sticks of lemongrass, chopped

2 red onions, peeled and diced

4 garlic cloves, peeled 

3 red chillies

2 tsp. cumin 

2 tsp. coriander 

2 tsp. turmeric

½ tsp. cinnamon 

5 kaffir lime leaves  

2 tbsp. soy sauce

2 tbsp. honey or palm sugar

4 tbsp. water

For the curry and sauce:

1 tbsp. ground nut / coconut oil

400ml coconut milk

4 tbsp. desiccated coconut (plus 2 tbsp. to serve)

Juice of 1 lime

1 bunch of coriander, chopped

To serve:

400g jasmine rice

Boiling water

2 big handfuls of green beans

1 bunch of coriander, chopped

1 red chilli, chopped

Method

1. Place all ingredients for the paste into a food processor, blitz to a smooth paste. 
2. Season the beef with salt and pepper.
3. Set the Crock-Pot® to the brown/sauté setting for 8 minutes.
4. Add the ground nut / coconut oil, when hot fry the paste for 5 minutes, stirring often.
5. Add the beef and mix well so the beef is coated in the paste. 
6. Continue to cook for a further 3 minutes.
7. Switch the setting to the meat/stew function.  
8. Add the coconut milk, water and desiccated coconut.
9. Place the lid on lock and turn the pressure valve to the seal position. 
10. Set the timer for 30 minutes.
11. Now cook the jasmine rice according to packet instructions.
12. Steam or boil the green beans and set aside.
13. When the timer for the curry is finished, gradually push the valve to release the pressure. 
14. Unlock the lid.
15. Stir in the lime juice and coriander.
16. Serve the curry with the rice and greens, with scattering of chilli and desiccated coconut.

Moroccan style butternut squash casserole with herby couscous (serves 4-6)

Equipment Required:Crock-Pot® Express Multi-Cooker or a Crock-Pot® slow-cooker

Cooking Time:8-10 hours on a Low setting; 6-8 hours on a High Setting, 20 minutes in an Express Multi-Cooker

Preparation Time:5 minutes (with an additional 5 minutes for the couscous)

Ingredients

For the casserole:

750g cubed butternut squash (3cm cubes) seasoned with salt and pepper 

2 tsp. cumin 

2 tsp. ground coriander 

1 tsp. chilli 

1 tsp. cinnamon 

2 onions, peeled and diced 

3 garlic cloves, peeled and chopped 

1 400g tin chopped tomato 

1 400g tin chickpeas, drained 

1 lemon, sliced 

200ml vegetable stock 

100g apricots, chopped 

1 tbsp. tomato purée 

To serve:

1 bunch of mint, finely chopped 

4 tbsp. Greek yoghurt 

Seeds from ½ pomegranate 

Zest of 1 lemon (save the juice for the couscous)

Method 

1. Place all the ingredients for the casserole into the Crock-Pot® and mix.
2. Cook for 10 hours on Low or 6-8 hours on High using a slow cooker or 20 minutes using a multi cooker on the meat/stew setting. If using a multi cooker please seal the pot and release pressure once done, according to the appliance instructions.
3. When cooked, season to your taste with salt and pepper.
4. Transfer to a serving dish and scatter with pomegranate seeds, chopped mint and lemon zest.
5. Serve with the lemon and herb couscous and a dollop of Greek yoghurt.

For the lemon and herb couscous:

300g couscous 

Salt and pepper 

1 tbsp. extra virgin olive oil 

1 red pepper, finely chopped

Juice of 1 lemon 

1 bunch of parsley, finely chopped 

1 kettle of boiling water

Method

1. Place the couscous into a large bowl with salt, pepper, olive oil and chopped red pepper.
2. Pour over just enough boiling water to cover the couscous.
3. Mix well with a fork.
4. Cover with cling film and leave for 5 minutes until the water has absorbed. 
5. Remove the cling film.
6. Add a squeeze of lemon juice and sprinkle the parsley.
7. Fluff up with a fork and serve.