Slow Cooker Comfort: 5 Warming Recipes for Chilly March Evenings
"Food is symbolic of love when words are inadequate." - Alan D. Wolfelt
Let's be honest - March in Britain is hardly the springtime paradise we're all craving after winter. One minute there's a hint of sunshine, the next it's tipping down with rain and the heating's back on full blast. This is why my slow cooker remains firmly on the kitchen counter all month.
As a busy mum juggling work, a teenager with an endless social calendar, a partner with the appetite of a lion, and attempting to keep some semblance of order at home, my slow cooker has been an absolute lifesaver. Chuck everything in before the school run, and by evening, there's a proper home-cooked meal ready to go - no faffing about required.
Here are five warming recipes I've got on rotation this month, all using seasonal British ingredients you can easily find in your local shops.
1. Lancashire Hotpot with Spring Lamb
March brings the first of the spring lamb, and there's no better way to celebrate than with this classic northern comfort dish.
What you'll need:
500g diced lamb shoulder
2 large onions, sliced
3 carrots, chunky sliced
2 parsnips, chunky sliced
4 large potatoes, thinly sliced
500ml lamb stock
2 bay leaves
Sprig of rosemary
Salt and pepper
Method: Layer everything except the potatoes in your slow cooker, season well, then arrange the potato slices on top, slightly overlapping. Cook on low for 7-8 hours. The potatoes on top crisp up beautifully, especially if you brush them with a bit of butter halfway through.
I often prep this while making breakfast - the chopping is quite therapeutic before the morning chaos kicks off. OR you can be super organised and meal prep this by chopping all the veg the weekend before!
2. Root Vegetable and Pearl Barley Soup
This hearty soup makes brilliant use of the tail-end winter veg still in season, and the pearl barley makes it filling enough for dinner.
What you'll need:
2 leeks, sliced
3 carrots, diced
2 parsnips, diced
1 swede, diced
100g pearl barley, rinsed
1.5L vegetable stock
2 tbsp fresh thyme leaves
Salt and pepper
Method: Everything goes in at once - couldn't be simpler. Cook on low for 6-7 hours. My teenager was initially skeptical about this one ("Soup isn't dinner, Mum"), but one bowlful and she was converted.
Serve with croutons or crusty bread from your local bakery and a hefty knob of butter. Any leftovers are perfect for lunch the next day.
3. Sausage and Butter Bean Casserole
Using quality British sausages transforms this simple dish into something special. My local butcher does fantastic Cumberland sausages that work a treat.
What you'll need:
8 good quality sausages
2 tins butter beans, drained
2 leeks, sliced
2 sticks celery, chopped
1 tin chopped tomatoes
300ml chicken stock
2 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
Small bunch of fresh thyme
Method: Brown the sausages quickly in a frying pan (this step is worth the extra 5 minutes, trust me). Add everything to the slow cooker and cook on low for 6 hours.
This one's particularly brilliant after those days when you've been standing on the sidelines of a football pitch in the rain. Warming, filling, and requires minimal brain power to prepare.
4. Chicken and Spring Vegetable Stew
Lighter than winter stews but still comforting, this makes good use of early spring veg appearing in the shops.
What you'll need:
6 chicken thighs, skin removed
1 bunch spring onions, chopped
2 leeks, sliced
200g new potatoes, halved
200g frozen peas
500ml chicken stock
Small bunch fresh tarragon
2 tbsp crème fraîche
Zest of 1 lemon
Method: Add everything except the peas, crème fraîche and lemon zest to the slow cooker. Cook on low for 6 hours. Add the peas for the final 30 minutes, then stir through the crème fraîche and lemon zest just before serving.
For added flavour, crisp up your chicken in a hot pan for a few minutes first. It doens't need to be cooked, just browned and a bit crispy.
I often do this one on Wednesdays when I'm working from home but have back-to-back Zoom calls. The kitchen smells amazing all day, which is a nice bonus.
5. Rhubarb and Ginger Pudding
Yes, you can make pudding in a slow cooker! British forced rhubarb is at its peak in March, and this pudding is proper comfort food.
What you'll need:
500g rhubarb, cut into chunks
4 tbsp golden syrup
100g butter, softened
100g caster sugar
2 eggs
100g self-raising flour
1 tsp ground ginger
2 balls stem ginger, finely chopped
Method: Put the rhubarb and golden syrup in the base of the slow cooker. Mix the remaining ingredients to make a sponge batter, and spoon over the top. Cook on high for 2-3 hours until the sponge is set.
Serve with custard or cream for a proper old-school pud that'll make everyone forget about the howling wind outside.
Make Your Life Even Easier
I've put together a family meal planning template that works alongside these slow cooker recipes. It includes shopping lists and a prep schedule that tells you exactly what to do and when.
Click here to download your free family meal planning template!
It's the same one I use every week, and it's saved my sanity on more occasions than I care to admit.
What's your go-to slow cooker recipe for these still-chilly March evenings? Let me know in the comments - I'm always after new ideas to add to my rotation!
