How to cook porridge in a slow cooker recipes. Porridge in a slow cooker

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Many housewives are wondering how to properly prepare milk porridge in a slow cooker.

A multicooker is a miracle device that can do everything: fry, steam, stew, bake and much more. Its invaluable advantage is the preparation of milk porridges. Today I will try to reveal all the secrets of preparing successful milk porridge in a slow cooker.

I must say that in some cartoons, milk porridges are surprisingly easy to prepare. But with others there are problems.

All problems can be divided into groups:

1. The porridge is cooked according to the recipe from the book, but it turns out too thick (less often liquid).
2. Porridge sticks to the multicooker bowl.
3. Milk runs out.
4. When cooking porridge with fruits or dried fruits, the milk curdles.

The reasons for these problems lie not only in the features of multicookers, but also in the incorrect actions of housewives.

Let's look at each problem in detail.

1. The porridge turns out too thick or, conversely, liquid:

To prevent this from happening, you need to choose the right proportions of cereal and liquid.

The most common proportions for cooking rice, millet, corn, wheat, semolina, barley, and oatmeal are 1:5. Those. For 1 part of cereal you need to take 5 parts of liquid (milk and water). For buckwheat milk porridge 1:4.

With these proportions, the porridge is not too thick and not very liquid. There are no strict proportions for diluting milk with water; it all depends on taste preferences.

On average, porridge takes 35-40 minutes to cook. In some multicookers, the “MILK PORridge” mode is automatic and can last up to 1 hour.

The porridge benefits from HEATING.
After the cooking mode is finished, you can leave the porridge in the “HEAT” mode for at least 15 minutes. Better, for an hour, or maybe two :).

You can turn off the multicooker and leave the porridge with the lid closed - the multicooker retains heat perfectly.
Having tried to prepare porridge once in the given proportions, in the future it is easy to change them and adjust them to your taste.

2. Porridge sticks to the bowl:

The problem is related to the quality of the bowl.
Solution: cook not very thick porridge, and before cooking, grease the bottom of the bowl with butter.

You can cut a circle around the diameter of the bowl from a silicone mat and lay it on the bottom of the bowl. This is especially helpful when baking.

3. Milk runs out:

This very common problem is associated with unclear thermoregulation in the cooking modes of milk porridges. It is noteworthy that this problem occurs more often in multicookers with a power of 800-1100 Watts.

First aid is to install a steamer container on top when cooking porridge. The container holds milk well. This helps many people.

Well, a 3-5 cm wide rim made with butter at the top of the bowl also helps.

If the milk still runs away, you can dilute it with water.

In multicookers with a “MULTI-COOK” mode, it is easy to cook porridge in this mode, at a temperature of 90-100 degrees (milk porridge does not necessarily need to boil).

If you have tried everything, but nothing helps, and you still want to cook porridge in a multi-pot, there is another way: boiling porridge in a water bath.

For this purpose, select dishes (you can even use a glass jar). The jar is placed in a bowl (preferably on a silicone mat, or on a napkin, so as not to scratch the bowl), water is poured into the bowl. When cooking porridge this way, it is recommended to use the “STEW” mode.

And one last piece of advice: you can cook porridge in water and add milk to it when serving.

4. Milk curdles when cooking porridges with fruits and dried fruits:

Moreover, this happens even when fresh milk is used. The reason is said to be the acid contained in fruits, which at a certain temperature causes milk to curdle.

Porridge has been part of the human diet since ancient times. But people learned to cook different types of it perfectly relatively recently. In Rus', this time is considered the age of the invention of the oven, in which cereals were not boiled, but heated evenly in a thick-walled container for several hours.

This technique is considered optimal for preparing many types of cereals: buckwheat, oats, and pearl barley. You often can’t achieve this result in a saucepan. Therefore, the appearance of a multicooker for preparing porridge can be considered a major breakthrough. The culinary assistant knows how to cook them the way it was done in an old Russian oven. In fact, it does not cook them, but simmers them, providing softness and a rich taste.

With the advent of smart household appliances, you no longer need to get up at the crack of dawn to cook porridge for breakfast. A multicooker, or rather a program that runs using a delayed start, will help you make hot porridge in the morning while you are still sleeping. And you can forget about bags of instant cereal - although porridge from these is quick to prepare, unfortunately, it cannot be called a healthy breakfast. The ratio of water and cereal will be indicated by a special table, which you will find in the recipe book, which is usually included with the multicooker. If your smart saucepan did not come with one or you lost it, read our article. We'll tell you how to cook porridge in a slow cooker step by step and with photos.

FAQ

The technique for cooking any cereal in a slow cooker looks like this. First, the heating element is heated to a high temperature, ensuring the mass boils. Then the temperature decreases and is maintained at an average level almost until the end of the regime. About 10 minutes before it ends, the ten turns off completely. At this time, the cereal finishes heating, and the abundance of steam in a compact space helps perfectly with this.

This technique answers the main questions related to cooking porridge in a slow cooker.

Why is the regime so long? In kitchen assistants it ranges from 50 minutes to 2 hours. Why so long? - every housewife asks, because the same oatmeal can be cooked in a saucepan in 20 minutes. But this is the peculiarity of cooking in a slow cooker. During the period of boiling in a saucepan, we do not measure the time until the liquid and the mass as a whole boil. Plus, we don’t take into account how long the cereal should sit under the towel. Here all these actions are carried out by the unit, and the duration of the mode includes the execution of all operations.
Why does porridge escape from the multicooker? This happens because the mass boils in a limited space. Remember, the same thing happens to porridge in a saucepan if you cover it with a lid. Typically, dairy dishes are prone to “running away,” while side dishes with water behave more calmly. There are two ways to eliminate the possibility of “escape.” The first decision is to strictly observe the proportions. Often a cookbook is offered with the unit (recipes in it are developed according to the features of the modes of a particular model and the volume of the bowl). Follow the proportions indicated in it and there will be no problems. If you still need to cook more dishes, grease the rim 5 cm above the surface of the mass with butter. It will prevent the boiling milk from rising higher.
When should you salt or sweeten a dish? When cooking in a pan, it is recommended to add salt and sugar towards the end of cooking. The reason for this is poor cooking of a number of cereals in salted water. A multicooker solves this problem. You can add ingredients immediately when adding food.
Why do you need so much liquid? Each recipe for how to cook porridge in a slow cooker includes a larger volume of liquid than for boiling in a saucepan. The reason for this is different conditions for bringing the product to readiness. By maintaining a uniform temperature, the cereal cooks better and absorbs more liquid. To prevent the dish from being too thick, follow the recommended proportions for multicookers and pressure cookers.

You need to add more water or milk if you are boiling thin porridge. For a crumbly side dish, follow the usual proportions for this cereal.

Subtleties of cooking

Having understood the basic issues of how to cook porridge in a slow cooker, let’s move on to the actual technique of preparing cereals.

Rinse the cereal. Its surface is covered with dust, which is not needed in the finished dish. It is enough to rinse it in three waters to wash away the dirt. Rinse all types of cereals in warm water. The only grain that requires rinsing in cold water is rice.
Prepare cereal according to technology. Before cooking, millet must be scalded with boiling water. This will remove the inherent bitterness of the cereal. The barley needs to be soaked for 12 hours in cold water. After this, it will quickly boil, become soft, and the protein will not curl during the cooking process. If for other cereals there are subtleties of their preparation, stick to them.
Use quality water. Tap water eliminates the possibility of preparing delicious dishes. It has its own smell and taste, which it conveys to the dish. To prevent this, use high-quality filtered or boiled water. There are no impurities left in it.
Use the required volume of liquids. We offer proportions for viscous milk porridges and crumbly side dishes:
- milk porridge from cereals (buckwheat, barley, millet, rice)- 1 multi-glass of cereal is filled with 6 multi-glasses of liquid. The mass turns out to be moderately liquid and tender;
- Hercules milk porridge, oatmeal- 1 multi-glass of cereal is filled with 4 multi-glasses of liquid. The porridge acquires a consistency like in kindergarten;
- crumbly garnish- the norm is 2 multi-glasses of water per 1 multi-glass of cereal for low-swelling cereals (rice, buckwheat) and 3 multi-glasses of water for well-swelling cereals.
Turn on the appropriate mode. For porridges in multicookers there is a “Porridge” or “Milk porridge” mode. For crumbly side dishes, it is better to use the “Grains” and “Pilaf” modes.
Serve immediately after cooking. A beep indicates that the dish is ready. If you keep the mixture in the bowl a little longer, it will thicken.

Manufacturers suggest using the delayed start mode for preparing many cereals. But it is not suitable for all cereals. Pour milk or water in the evening and leave overnight only those cereals that do not swell well in water. For example, in the delayed start mode you can prepare oatmeal, pearl barley, and barley porridge.

Recipes

We offer you universal recipes for porridge in a slow cooker that can be adapted to your requirements. Adjust the volumes of ingredients, observing the proportions. And every time the dish turns out perfect.

Milk porridge

This recipe is suitable for most cereals except oatmeal. You can prepare porridge from buckwheat, rice, barley, corn, barley, and millet. It is recommended to use milk for preparing this breakfast dish. It can be diluted with an equal amount of water.

You will need:

cereal - 1 multi-glass;
milk and water - 3 multi-glasses each;
sugar - 2 tbsp. spoons;
salt - a pinch;
butter - 20 g.

Preparation

Prepare the cereal, place it in a bowl.
Add milk, water.
Add salt, sugar, add butter.
Cook in the “Porridge” mode.

Using different types of cereals will allow you to prepare a different and always delicious breakfast every morning. You can add honey instead of sugar, fruits and nuts after cooking.

Buckwheat with mushrooms

In a multicooker it is convenient to prepare not only dairy dishes and crumbly side dishes, but also full meals for dinner. We offer a recipe for buckwheat porridge with mushrooms. We use basil and a lot of dried herbs as additional flavor accents. You can take any mushrooms.

You will need:

buckwheat - 2 multi-cups;
mushrooms - 300 g;
water - 4 multi-glasses;
vegetable oil - 3 tbsp. spoons;
onion - 2 heads;
dried greens - 2 teaspoons;
salt pepper;
basil - 1 teaspoon.

Preparation

Chop peeled onions and mushrooms.
Fry the onion in the “Saute” mode for 5 minutes, add the mushrooms. Simmer together for 10 minutes.
Lay out the prepared cereal and spices.
Cook on the “Grain” mode for 40 minutes.
Leave to brew for 15 minutes after the signal.

This recipe for porridge in a slow cooker can be changed an incredible number of times, using chicken fillet, stewed meat, or pork instead of mushrooms. Each time you need to make a fry, add cereal to it and simmer the dish until cooked.

Rice with pork

This dish comes from Serbia, but it is ideal for our cuisine. It combines rice with tomato dressing, tender and well-steamed meat, and spices.

You will need:

rice - 2 multi-cups;
meat broth - 1 l;
pork pulp - 600 g;
onion - 2 large heads;
leek - 1 stalk;
garlic - 2 cloves;
bell pepper - 1 red;
vegetable oil - ½ multi-cup;
tomato paste - 2 tbsp. spoons;
ground paprika - 1 teaspoon;
salt and pepper;
finely chopped parsley - 2 tbsp. spoons.

Preparation

Grind the meat into small cubes.
Peel and finely chop the onion and garlic.
Pour ¼ cup of oil into the bowl, fry the pork with onions and garlic.
Season the roast with paprika, tomato paste, add salt and pepper.
Pour in the broth and cook in the “Stew” mode for 20 minutes.
Peel and chop leeks and bell peppers. Mix in a bowl, pour in the remaining vegetable oil, stir.
Rinse the rice. Place in a bowl, add vegetables and oil. Set the “Crumble Rice” mode and cook for 25 minutes.

Serve the dish generously sprinkled with chopped parsley. Its analogues are porridge with beef and other vegetables (tomatoes, eggplants, zucchini).

That's all the subtleties of how to cook porridge in a slow cooker. Following our tips, you will easily master this technique. And you will be able to prepare dairy dishes and full dinners with meat, mushrooms, and vegetables.

Many housewives have to cook porridge every day in the morning. And the best assistant for them is a multicooker. She can cook any porridge in just a few minutes and does not require constant stirring and supervision.

SEMOLINA

In a slow cooker you get a wonderful, tasty semolina porridge of uniform consistency, because few people like lumps. It is prepared in a matter of minutes. You can make this recipe for breakfast - your whole family will be happy to eat healthy porridge instead of unhealthy sausage sandwiches. A huge advantage of preparing semolina porridge in a slow cooker is that this recipe is suitable for almost any model of Panasonic, Redmond, Philips, Polaris and other brands.

INGREDIENTS:

Semolina – 40 g;
Milk – 480 ml;
Butter – 20 g;
Sugar – 2 teaspoons;
Salt.

COOKING PORridge
To prepare the porridge, pour the semolina into the multicooker container.
Pour milk over the cereal, add sugar, salt and butter.
Mix everything thoroughly with a multicooker spatula.
Close the lid of the multicooker. Select the “Milk porridge” function. If there is no such mode, then set the “Rice” mode.
After 10 minutes, open the lid, stir the porridge and add a little more butter. The result is delicious and healthy semolina porridge prepared in a slow cooker.

OTHER PREPARATION METHOD:
Pour all the milk into the multicooker container and add a little butter.
Turn on the “Paste” mode for 5-8 minutes. Close the lid.

Mix semolina, salt and sugar.
After the sound signal, pour the semolina into the hot milk in a thin stream. Mix everything thoroughly. Press the “Start” button and cook with the lid closed until the end of the program.

Add butter to the prepared semolina porridge. Mix and place on plates.
You can serve the porridge with jam, nuts, dried apricots or berries.

CORN PORRIDGE.

The advantages of corn porridge are obvious. Firstly, you can simply prepare it in a multicooker of any brand - Panasonic, Redmond, Polaris or any other. Secondly, there are a minimum number of ingredients for the recipe. Thirdly, corn porridge contains many vitamins, plus it is not high in calories. Consequently, not one extra centimeter of fat will appear on your body.

INGREDIENTS:

corn grits - 1 multi-cup;
milk + water (fat content can be adjusted by yourself) - total amount of liquid 5 multi-glasses;
a pinch of sugar and a pinch of salt.

RECIPE:

Place cereal and milk into a slow cooker.

I prepare the porridge in the morning, so I set the timer.

Cooking time for corn porridge is 2 hours. On the “porridge” mode, set 2 hours and a timer (we choose the required amount of time ourselves).

We get up in the morning, and she’s already waiting! You can add butter.

Milk corn porridge is a tasty and healthy dish!

RICE MILK PORridge

Rice porridge is very healthy for children and adults. Rice contains the eight most important amino acids for our body and vitamins B and PP. It tastes very good and kids really like it. And the recipe for making milk rice porridge will be suitable for owners of any brand of multicooker.

INGREDIENTS:

Rice – 1 multi-cup;
Milk – 5 multi-glasses;
Sugar – 2 tbsp. spoons;
Salt – ¼ dessert spoon;
Butter – 1 tablespoon.

PREPARATION: Wash the rice and place it in the multicooker bowl. Pour milk into it, add sugar, salt, and butter.

Stir until the sugar dissolves. Close the lid of the multicooker. Turn on the “Rice” mode for 25 minutes or “Milk porridge”.

After the sound signal, leave the porridge in automatic heating mode for 15 minutes.

MILLET PORRIDGE.

INGREDIENTS:

a glass of millet,
two glasses of water,
milk (3 glasses),
table. spoon of granulated sugar,
a couple of pinches of salt
30-40 g butter.

PREPARATION: Pour millet into the multicooker bowl, add milk, then add water, granulated sugar and salt. Mix with a plastic spoon and place the bowl in the multicooker. Cook in the “Porridge” or “Rice” mode. After the timer signal, we wait until the steam completely leaves the device. Open the lid, stir the porridge, put butter in it. After it melts, stir again. If you like liquid millet porridge, it is already ready to eat. If it’s thicker, you can keep it in heating mode for another half hour, waiting until the dish “arrives.”

Even if you have never been a big connoisseur of porridge, cook this dish in a slow cooker just once - and it will become one of the favorites in your diet. Bon appetit!

OATMEAL PORRIDGE WITH RAISINS AND APPLE.

It’s not for nothing that oatmeal was proudly called “Hercules”. This cereal contains the most essential vitamins and substances for humans. Potassium, silicon, phosphorus, magnesium, vitamin PP, C, E, B vitamins - this is not a complete list of everything useful that is in this porridge. Oatmeal eaten for breakfast will saturate your body for a long time and enrich it with useful substances. It is very easy to cook (cook) in a slow cooker.

INGREDIENTS:

Oatmeal – 1 multi-cup;
Milk – 3 multi-glasses;
Apple – 1 piece;
Raisins – 15-20 pieces;
Sugar – 2 tbsp. spoons;
Butter to taste.

PREPARATION: Cut the apple into small cubes. You can scald it with boiling water to make it softer.

We wash the raisins and chop them with a knife.

Pour oatmeal into the multicooker container and pour in milk. Add sugar, apple and raisins. Mix everything well.

Select the “Milk porridge” function on the multicooker. We set the time to 20 minutes.

If there is no special function, then set the “Heating” or “Quick Cooking” mode for 20 minutes. Oatmeal is unpretentious in terms of thermal conditions.
The porridge does not need to be stirred constantly. It is better not to close the lid. About 5 minutes before cooking, add the butter and stir.
Sprinkle the finished porridge with apple slices and scalded raisins.

Porridge in a slow cooker - 9 recipes for 9 cereals on one page!

How to cook porridge in a slow cooker? How to cook milk porridge without it running away? How to make delicious porridge with milk or water, with or without meat? If you get the hang of it, it doesn’t matter what kind of multicooker you have, Redmond, Panasonic, Polaris, Philips, Moulinex or Cuco, you will definitely succeed! In the photo below you can see that it is easy and simple. All the recipes listed below have been tested from our own experience.

9 recipes for 9 cereals + milk porridge and porridge with meat

On this page we have prepared porridges from the following cereals: Oatmeal, Millet, Pearl Barley, Barley, Semolina, Corn, Rice, Pea and Buckwheat.

Oatmeal (milk) in a slow cooker

The best breakfast for any diet is healthy oatmeal. A little dried fruit is usually added to this porridge, and when served, butter, yogurt, jam or honey.
Oatmeal (milk) is quick and easy to prepare. If you are watching your figure, then this breakfast is just for you!

You will need:

oatmeal, water and milk (1 glass each);
any dried fruits (to taste);
sugar and salt (to taste);
jam, yoghurt, honey or butter.

Preparation:

Place all ingredients in a multicooker pan. Turn on the “Cook” or “Fast Cook” mode. If there are no such modes, the “Pilaf” or “Soup” modes are quite suitable. If the finished porridge has thickened too much, add milk to it.

Place the oat milk porridge into bowls and sprinkle dried fruits on top.

Millet porridge in a slow cooker

A very important point in preparing millet porridge is the quality of water, which affects the taste of the finished product. Therefore, it is recommended to fill this porridge with boiling water. And in order for the millet not to have a bitter aftertaste, it must first be washed well and then doused with boiling water.

You will need:

millet - one glass;
butter;
water - two glasses;
sugar and salt (to taste).

Preparation:

Place the millet and all other ingredients in a slow cooker. Pour boiling water and turn on the “Cook” mode. This porridge can also be prepared using the “Pilaf”, “Buckwheat” or “Milk Porridge” programs. After the readiness signal (in 1 hour), the delicious millet porridge will be ready! Bon appetit - it turned out tasty and healthy!

Pearl barley porridge is a very satisfying, healthy and easy-to-prepare dish. And the most important thing is that such porridge turns out much better than in the traditional way.

Ingredients:

pearl barley – one glass;
water - two glasses;

Preparation:

Rinse the pearl barley first and soak it in water (preferably overnight). Drain and rinse again. Place pearl barley into a multicooker bowl, add salt, oil and fill with water. Turn on the “Cook” mode. After the signal, the pearl barley porridge will be ready. If you leave pearl barley porridge in the “Warming” mode for twenty minutes, it will be more tasty.

Barley porridge with meat in a slow cooker

Barley grits are particles of barley that are much smaller than pearl barley. When processing barley groats, no grinding is used, so this porridge is rich in fiber. Our irreplaceable assistant, the multicooker, will help us prepare this tasty and very healthy dish.

Ingredients:

barley grits - one glass;
water - three glasses;
pork – 500 grams;
onion - one;
to taste - salt and butter.

Preparation:

Before preparing the porridge, you need to prepare the meat by first frying it with onions in the “Frying meat” mode. Place all other ingredients in the slow cooker with the finished meat. Stir thoroughly and turn on the “Cook” program. After the readiness signal, stir the barley porridge and serve. If you have free time, you can leave the barley porridge on “Warming” for ten minutes.

Few people know that semolina is used in the flour processing process. After grinding the wheat, 2 percent of small grain particles remain - this is semolina, which contains a lot of vitamins and nutrients.

Ingredients:

semolina - half a glass;
milk (water) – five glasses;
a little butter;
to taste - salt and sugar.

Preparation:

Pour semolina into the multicooker bowl, add sugar and salt, stir. Pour milk (water), add a little oil and stir well again. Turn on the “Cook” program.
After thirty minutes (without waiting for the signal), turn off the program - the semolina porridge will be ready! Add a small piece of butter and garnish the porridge with fruit.

Corn porridge is very healthy, tasty, rich in fiber and removes toxins from our body well. But cooking it the usual way is a little problematic - you have to stir it all the time so that it doesn’t stick to the walls. A multicooker will easily solve this problem!
Let's prepare corn porridge.

Ingredients:

corn grits - one glass;
water - three glasses;
a little butter;
To taste – salt and sugar.

Preparation:

Rinse the corn grits well and pour all the ingredients into the multicooker bowl. Add boiled water, close the lid and turn on the “Cook” mode. After about twenty minutes, stir well. After the readiness signal, leave the porridge for another twenty minutes on “Warming”. Delicious corn porridge is ready!

Step-by-step recipes for cooking porridge in a slow cooker

Corn porridge contains trace elements that help the body cleanse itself of toxins and suppress fermentation processes in the intestines. Corn grits are a product that can be consumed on a diet and contain B vitamins and fiber. In combination with other healthy foods, the body will receive a boost of energy for the whole day...

Buckwheat porridge is a dish familiar to all of us since childhood. Our mothers probably prepared it for each of us in the morning; in addition, we often ate it in kindergarten. Some people were already tired of this porridge at that time, but many of us, no doubt, will want to remember the sweet taste of childhood, and at the same time introduce our children to it...

Semolina porridge has a taste reminiscent of childhood. Many of us still love this dish, and therefore I suggest preparing it in a slow cooker. Our assistant has a very big advantage over the stove - there is no need to stand nearby and stir, in addition, lumps do not form in semolina cooked in a slow cooker. The proposed recipe is suitable for almost any model of multicooker...

Barley with mushrooms is not a very common dish, but despite this, it is still very tasty. Today we will prepare pearl barley porridge along with mushrooms and vegetables, which will add richness to its taste and aroma. To make this dish, you won’t need to spend a lot of time and energy, since a wonderful multi-cooker will help us...

Buckwheat with vegetables is a great example of the fact that vegetarian cuisine is a collection of very tasty and satisfying dishes. Moreover, in order to please guests with a Lenten menu, it is not necessary to run to the store and look for some rare products...

All housewives are well aware that properly prepared pea puree is no less tasty than puree from other vegetables, such as potatoes. Personally, I really like to cook it for my family, because pea puree can serve as both an independent dish and a side dish for cutlets...

Barley porridge, compared to others, does not appear on our table so often, but in vain, because pearl barley has many advantages. This cereal is made from barley and retains all its beneficial properties: fiber, polysaccharides, vitamins, silicic acid..

Porridge in a slow cooker

Porridge in a slow cooker turns out just perfect! Recipes for porridge in a multicooker, not only rice, but also buckwheat, oatmeal, millet and wheat, are the most popular among all multicooker recipes. And all because this wonderful device was originally designed specifically for preparing cereals - rice. You can make a delicious porridge with milk or with meat without any problems.

How to cook porridge in a slow cooker?

The ability to cook porridge in a slow cooker without any hassle and exactly at the appointed time is especially appreciated by young mothers. Now they don’t need to be distracted by stirring the porridge so it doesn’t burn; they can spend time with the baby that would otherwise have to be spent on cooking the porridge in the traditional way.

To cook delicious porridge, simply choose a recipe on our website and cook according to the steps that are described in detail. Regardless of what brand of multicooker you have, Redmond, Polaris, or Philips, the preparation of porridge will be the same. All types have basic modes, but they are called slightly differently.

Let's cook porridge for breakfast for the whole family!

It is important for children and adults to regularly prepare porridge for breakfast - this is a great start to the day.

Moreover, porridge in a slow cooker can turn out to be very attractive, such as millet porridge with pumpkin, cinnamon and dried cherries. You can make a simple recipe elegant and give a traditional dish a new taste, especially with the help of a slow cooker!