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Warm and tasty slow cooker recipes!

Here at Go Mama we absolutely LOVE a good slow cooker recipe.  Not only can you pack loads of nutritious ingredients in to one of these meals, it also takes the stress out of the dinner time routine so you can just lift the lid and serve.  We are all about making life easier for our Mamas, so check out these delicious recipes for some meal inspo to lighten your load.


Serves 4

Slow Cooked Lamb Shanks



  • 2-4 Lamb Shanks
  • 1 can of tomatoes, in juice
  • 1 Kumara
  • 1 Carrot
  • 1 Large Onion, chopped in chunks
  • 1 cup of chicken or beef stock
  • 5 full cloves of garlic
    2 Tbsp of Mixed herbs to season
  • Salt & Pepper to season
  • Broccoli to serve



  1. Cut kumara and carrot into chunks.  Leave the skins on as they provide lots of nutrients!
  2. Boil one cup of water and place stock in, stir until mixed.
  3. Place all ingredients into crock pot.
  4. Place crock pot on Low and cook for 8 hours.
  5. Cook Broccoli and serve.

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Serves 4

Chicken Fajita Tacos



  • 4 chicken breasts (boneless & skinless)
  • 2 yellow capsicums, thinly sliced
  • 2 onions, thinly sliced
  • 1 can diced tomatoes, drained
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp mixed herbs
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes (optional if you like spice)
  • 1 bag of 120g spinach
  • Salt & Pepper


For serving:
  • Wholegrain Tortillas (1 medium size or 2 small)
  • Avocado
  • Sour cream
  • Shredded cheese


  1. Place chicken breasts into slow-cooker.
  2. Season with salt, pepper, cumin, chili powder, mixed herbs, garlic powder, and red pepper flakes.
  3. Add capsicums, onions, and diced tomatoes.  Cook on low for 6 hours.
  4. Shred chicken in slow cooker using 2 forks.  This should fall apart easily.
  5. Add spinach and stir until wilted.
  6. Use a slotted spoon to remove ingredients,
    discarding any liquid and place on a plate.
  7. Serve chicken in tortillas with desired toppings.


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Serves 2

Vegetarian Korma



  • 1 brown onion, diced
  • 2 potatoes, peeled and cut into cubes
  • 1 carrot, peeled and cut into circles
  • 1 can of red kidney beans
  • 100g tender-stem broccoli, cut into bite size pieces
  • 1 red pepper, diced
  • 100g peas
  • 4 cloves of garlic, minced
  • 3 tsp ginger, finely diced
  • 2 Tbsp brown sugar
  • 2 Tbsp tomato puree
  • 2 tsp curry powder (use hot curry powder if you like spice)
  • 2 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp of red chili flakes (optional)
  • 3 Tbsp desiccated coconut
  • 1 tin (400ml) coconut milk
  • 1/2 tin (200ml) coconut cream
  • 1 cup of vegetable stock (or enough to just cover the veggies)
  • 2 Tbsp cornflour (optional to thicken once cooked)


  1. Add all of the ingredients into slow cooker
  2. Cook on low for 6-7hrs  (At 6hrs, stick a knife into potato to check its cooked through)
  3. Add cornflour, stir in and leave to cook for another 20 minutes.
  4. Optional: Serve with coriander and 1/2 cup of cooked brown rice per person.

NB: You can keep juices and leftovers and add meat for leftovers another day. Freezes well


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Special shout out to New Zealand twin Mama Jess from Health and Wellbeing Discovery.  We are so grateful to her for sharing her knowledge and recipes with us.  Try them out and let us know what you think!

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