Slow Cooker Recipes for One Person Senior

A deeply comforting, classic soup that’s gentle on digestion and rich in protein and vitamins. The long cooking time draws every bit of flavour from the bones, creating a silky, nourishing broth.

Ingredients

• 2 bone-in chicken thighs, skin removed
• 1 medium carrot, sliced into rounds
• 1 stick of celery, chopped
• 1 small onion, roughly chopped
• 1 garlic clove, crushed
• 500ml low-sodium chicken stock
• ½ tsp dried thyme
• Salt and black pepper to taste
• Small handful of egg noodles or small pasta (added in last 30 minutes)

Method

1. Place the chicken thighs at the bottom of the slow cooker.
2. Add the carrot, celery, onion, and garlic on top.
3. Pour over the chicken stock and sprinkle in the dried thyme.
4. Season lightly with salt and pepper.
5. Put the lid on and cook on LOW for 6–8 hours.
6. About 30 minutes before serving, remove the chicken, shred the meat from the bones using two forks, and return the meat to the pot. Discard the bones.
7. Add the noodles or pasta, replace the lid, and cook for a further 20–30 minutes until tender.
8. Taste, adjust seasoning, and serve hot in a deep bowl.

Nutrition (per serving)

Wake up to a warm, creamy breakfast with zero morning effort. Set this before bed and breakfast will be ready when you wake up. Steel-cut oats have a lower glycaemic index than rolled oats, meaning steadier energy levels and better blood sugar management.

Ingredients

• 60g steel-cut oats
• 350ml water
• 100ml semi-skimmed milk
• 1 tbsp honey or maple syrup
• ¼ tsp cinnamon
• Pinch of salt
• To serve: sliced banana, a few walnuts, or a spoonful of jam

Method

1. Before bed, lightly grease the inside of the slow cooker with a small piece of buttered kitchen paper.
2. Add the oats, water, milk, honey, cinnamon, and salt.
3. Stir briefly, put the lid on, and set to LOW for 7–8 hours.
4. In the morning, stir well. The porridge should be thick and creamy. Add a splash more milk if you prefer a looser consistency.
5. Spoon into a bowl and add your toppings.

Nutrition (per serving, without toppings)

Tender chunks of beef in a rich, hearty gravy with soft root vegetables — real comfort food at its best. Braising steak becomes meltingly tender after eight hours of gentle cooking and costs very little.

Ingredients

• 200g braising steak or beef shin, cut into chunks
• 1 medium potato, peeled and cubed
• 1 carrot, peeled and sliced
• 1 small parsnip, peeled and cubed
• 1 small onion, diced
• 1 garlic clove, crushed
• 200ml low-sodium beef stock
• 1 tsp tomato purée
• 1 tsp Worcestershire sauce
• ½ tsp dried rosemary
• 1 tbsp cornflour mixed with 2 tbsp cold water (added in final hour)

Method

1. Place the onion and garlic in the base of the slow cooker.
2. Add the beef chunks, potato, carrot, and parsnip.
3. Mix the stock with the tomato purée and Worcestershire sauce and pour over everything.
4. Sprinkle the rosemary on top, put the lid on, and cook on LOW for 8 hours.
5. About 45 minutes before serving, stir in the cornflour mixture to thicken the gravy.
6. Replace the lid and continue cooking for the remaining time. Serve with crusty bread.

Nutrition (per serving)

Fish cooks quickly in a slow cooker, making this one of the fastest recipes in this guide. Salmon is packed with omega-3 fatty acids that support brain and heart health — especially important as we age.

Ingredients

• 1 salmon fillet (~140g), skin on or off
• 1 lemon, half sliced and half for squeezing
• 1 tsp olive oil
• ½ tsp dried dill (or fresh dill if available)
• ¼ tsp garlic powder
• Salt and pepper
• A large handful of fresh or frozen spinach (thawed and squeezed dry)
• 2–3 tbsp water

Method

1. Add the water to the slow cooker and lay the lemon slices across the base to act as a rack.
2. Place the salmon on top of the lemon slices.
3. Drizzle with olive oil and sprinkle with dill, garlic powder, salt, and pepper.
4. Place the spinach around and alongside the salmon.
5. Squeeze the remaining lemon half over everything.
6. Cook on LOW for 1.5–2 hours. The salmon should flake easily with a fork when done.
7. Serve immediately with steamed rice or a small portion of new potatoes.

Nutrition (per serving)

Dal is one of the world’s great comfort dishes — warm, filling, and deeply nourishing. Red lentils dissolve beautifully during slow cooking, creating a thick, creamy texture. Plant-based, very inexpensive, and exceptionally high in protein and fibre.

Ingredients

• 100g red lentils, rinsed
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 1 tsp fresh or dried ginger (optional)
• 1 tsp mild curry powder
• ½ tsp turmeric
• 1 tin (400g) chopped tomatoes
• 200ml water or vegetable stock
• Salt to taste
• Fresh coriander to garnish (optional)

Method

1. Add all ingredients to the slow cooker and stir well to combine.
2. Cook on LOW for 4–5 hours until the lentils have completely broken down and the dal is thick and creamy.
3. Stir well, taste, and adjust seasoning.
4. Serve with warmed naan bread or boiled rice.
5. Store any leftover dal in the fridge for up to 3 days, or freeze for later.

Nutrition (per serving)

A warm, naturally sweet dessert that feels indulgent but is genuinely good for you. The slow cooker gives a beautifully soft result without the apple collapsing into mush — a wonderful treat on cold evenings.

Ingredients

• 1 large cooking apple (Bramley is ideal) or a firm eating apple
• 1 tbsp raisins or dried cranberries
• 1 tsp brown sugar or honey
• ¼ tsp cinnamon
• A small knob of butter (~1 tsp)
• 2–3 tbsp water or apple juice
• To serve: a spoonful of low-fat Greek yoghurt or custard

Method

1. Core the apple using an apple corer or small sharp knife, leaving the base intact so the filling doesn’t fall through.
2. Stand the apple in the slow cooker.
3. Mix the raisins, sugar, and cinnamon together and pack them into the core cavity.
4. Place the knob of butter on top of the filling.
5. Pour the water or apple juice around the base of the apple.
6. Cook on LOW for 2–3 hours until the apple is tender and the filling is bubbling.
7. Carefully remove with a large spoon and serve with yoghurt or custard.

Nutrition (per serving, without accompaniment)