Recipes From Down Under

1 whole roasting chicken, thawed/defrosted 1 onion, sliced 1/2 cup water 1 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon thyme 1/4 teaspoon garlic powder 1/4 teaspoon roast chicken flavouring Place chicken, water and onion in slow cooker. Mix together herbs & spices.  Sprinkle over the chicken. Cook on high for 4 hours or until tender.  The meat will be so tender it falls off the bones! *If you wish, you can add carrots and potatos (chopped into chunks) - and other vegies if desired - and make it a one-pot meal!*

5 large potatoes, chopped into chunks 4 large carrots, chopped into chunks 1 large onion, halved 1 1/2 cups water 1kg ground beef/mince 1/2 cup flour 1 dried french onion soup pkt mix 1 heaped teaspoon beef stock powder Chop each onion half further into quarters.  Place all vegetables in the water and allow to soak for 20 minutes (soaking is optional). Place beef into slow-cooker, sprinkle with the flour and french onion soup powder, and beef stock powder.  Pour over the vegies and water.  Cook in the slow-cooker on high for 3 hours, stirring once or twice to combine flavours best.  Check the tenderness of the vegies.  Cook on low for a further hour if needed, or until ingredients are cooked through and tender. Serve with soft, fresh homemade bread! Serves 6.