CHAPTER 4
Slow Cooker Favorites
Get your slow cooker started the night before or in the morning, and come home to tender meats and rich, hearty soups. Feed a crowd, or freeze for later.
Smoky Ham and Split Pea Soup
Hands-on: 15 min.
Total: 8 hr. 15 min.
Potatoes contribute starchiness and silky thickness, while sweet carrots and salty ham balance out the peas’ light, earthy flavor. Leftovers fare well in the freezer. Garnish soup with parsley leaves and additional pepper, if desired.
1 pound dried green split peas, rinsed and drained
1½ cups cubed peeled Yukon gold potatoes
5 garlic cloves, chopped
1 cup chopped onion
1 cup chopped celery
1 cup chopped peeled carrot
1 large bay leaf
1 teaspoon freshly ground pepper
¾ teaspoon kosher salt
2 pounds smoked ham hocks
6 cups water
½ cup light sour cream
1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.
2. Remove hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.
3. Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.
SERVES 8 (serving size: 1¼ cups)
CALORIES 304; FAT 4.6g (sat 1.9g, mono 0.2g, poly 0.3g); PROTEIN 22g; CARB 45g; FIBER 16g; SUGARS 7g (est. added sugars 0g); CHOL 24mg; IRON 3mg; SODIUM 594mg; CALC 76mg
Slow Cooker Beef and Cabbage with Potatoes and Carrots
Hands-on: 35 min.
Total: 8 hr. 35 min.
To rein in sodium, simmer in an aromatic spice blend rather than using brined beef.
1¾ teaspoons salt, divided
¾ teaspoon freshly ground black pepper, divided
2 tablespoons brown sugar
2 teaspoons ground mustard
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (2-pound) beef brisket, trimmed
1 cup unsalted beef stock
3 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 bay leaves
1 head Savoy cabbage, halved
2 pounds small red potatoes, quartered
1 pound trimmed baby carrots
1 tablespoon unsalted butter, melted
1. Combine 1½ teaspoons salt, ½ teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl. Rub mixture over brisket. Place brisket in a 5-to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves over top. Cook on LOW 8 hours or until beef is very tender. Transfer to a cutting board; discard bay leaves.
2. Place potatoes and carrots in a large saucepan; add cold water to cover by 1 inch. Bring to a boil; cook 8 to 10 minutes or until tender. Drain. Toss with ¼ teaspoon salt, ¼ teaspoon pepper, and butter. Cut brisket across grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with vegetables and jus.
SERVES 8 (serving size: 3 ounces beef, ⅛ head cabbage, ¾ cup potato and carrot mixture, and about ¼ cup jus)
CALORIES 352; FAT 10.4g (sat 4g, mono 4.4g, poly 0.5g); PROTEIN 28g; CARB 37g; FIBER 7g; SUGARS 13g (est. added sugars 3g); CHOL 74mg; IRON 4mg; SODIUM 718mg; CALC 102mg
Slow Cooker Ropa Vieja
Hands-on: 15 min.
Total: 8 hr. 30 min.
You’ll be wowed by the way lean flank steak transforms into tender, succulent shreds as it simmers in the aromatic sauce. Served over rice (preferably brown), this homey Cuban dish makes for an exceptionally hearty and wholesome weeknight meal.
Cooking spray
1 tablespoon olive oil, divided
1½ pounds flank steak, trimmed
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup thinly sliced white onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
4 garlic cloves, minced
⅓ cup golden raisins
1 cup unsalted beef stock
3 tablespoons unsalted tomato paste
1 teaspoon ground cumin
½ teaspoon dried oregano
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
⅓ cup pimiento-stuffed olives, halved
3 tablespoons chopped fresh cilantro
3 cups hot cooked rice
1. Coat a 6-quart slow cooker with cooking spray.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with ¼ teaspoon salt and ¼ teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
4. Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.
SERVES 6 (serving size: 1 cup steak mixture and ½ cup rice)
CALORIES 381; FAT 10.8g (sat 2.9g, mono 4.7g, poly 1.4g); PROTEIN 29g; CARB 41g; FIBER 5g; SUGARS 11g (est. added sugars 0g); CHOL 70mg; IRON 3mg; SODIUM 482mg; CALC 63mg
PROTEIN SWAP
Lean flank steak adapts well to fast or slow cooking: Throw it on a grill for 10 minutes, or let it simmer over very low heat for hours. You can substitute other cuts such as beef brisket or boneless short ribs. More tender cuts like beef tenderloin or strip steaks would give up their flavor too quickly and break down too much in the sauce. Pork shoulder would also be delicious here, though not traditional. Whichever you choose, be sure to substitute equal amounts so that the ratio of protein to liquid is about the same.
Coconut–Red Curry Squash Soup
Hands-on: 20 min.
Total: 8 hr. 20 min.
Butternut’s creamy texture makes this soup silky smooth. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. Omit the sugar if using kabocha.
1 tablespoon olive oil
1 tablespoon butter
1½ cups chopped onion
1½ tablespoons minced peeled fresh ginger
1½ tablespoons minced fresh garlic
1 tablespoon red curry paste
8 cups chopped peeled butternut squash
3 cups unsalted chicken stock
1 cup chopped peeled baking potato
2 teaspoons brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
2 tablespoons coarsely chopped fresh cilantro
1. Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic, and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash, and the next 5 ingredients (through pepper) in a 6-quart electric slow cooker. Cover and cook on LOW for 6 to 8 hours or until squash is tender.
2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk. Sprinkle with cilantro.
SERVES 8 (serving size: 1¼ cups)
CALORIES 182; FAT 4g (sat 1.8g, mono 1.6g, poly 0.3g); PROTEIN 5g; CARB 35g; FIBER 5g; SUGARS 10g (est. added sugars 1g); CHOL 4mg; IRON 2mg; SODIUM 341mg; CALC 109mg
SERVE WITH
A slow cooker soup is nearly effortless; the sides should be the same. Continue the Thai theme with a coconut-and-chile salad: Combine baby kale with toasted unsweetened coconut flakes; a sliced, seeded red Fresno chile; and some chopped, toasted cashews. Toss with a simple lime vinaigrette: canola oil, fresh lime juice, grated lime rind, and a pinch of sugar, salt, and black pepper.
WHY WE SAUTÉ
We love the slow cooker for its fix-it-and-forget-it properties and for its ability to make tough cuts of meat incredibly tender and coax rich flavors out of basic ingredients. While simply adding everything to the slow cooker at once is convenient, there is true benefit to doing a little work on the front end: sautéing vegetables and aromatics for extra caramelization, searing meat for more depth, and blending a sauce so that flavors marry and build during slow, low cooking. Don’t skip these important first steps.
Sweet and Tangy Slow Cooker Brisket
Hands-on: 30 min.
Total: 8 hr. 30 min.
Brisket is notoriously dry, but a slow, steady braise in the slow cooker leads to fork-tender meat and a sauce that just needs to be spooned over the top. The key is to sear it first in a skillet to add rich, caramelized notes to the finished product.
1 (4½-pound) flat-cut brisket roast, fat cap trimmed to ⅛-inch thickness
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon canola oil
1½ teaspoons garlic powder
1 teaspoon paprika
3 medium carrots, peeled and cut into thirds
3 celery stalks, cut into thirds
Cooking spray
2 large onions, halved and vertically sliced
4 garlic cloves, chopped
1 cup unsalted beef stock (such as Swanson)
1 (15-ounce) can crushed tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
5 thyme sprigs
2 bay leaves
Flat-leaf parsley leaves (optional)
1. Sprinkle brisket evenly with 1 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.
2. Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in chopped garlic; cook 5 minutes or until onions are tender and golden. Arrange onion mixture over brisket.
3. Combine remaining ¼ teaspoon salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits. Pour tomato mixture around brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour.
4. Place brisket on a cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired.
SERVES 12 (serving size: about 3 ounces beef and about ⅔ cup sauce)
CALORIES 307; FAT 15.1g (sat 5g, mono 7.1g, poly 0.8g); PROTEIN 33g; CARB 8g; FIBER 1g; SUGARS 5g (est. added sugars 2g); CHOL 100mg; IRON 4mg; SODIUM 338mg; CALC 31mg
SERVE WITH
Go for classic comfort with a side of mashed potatoes, or shred the meat and serve over cooked egg noodles for an Eastern European–inspired dish. You could also skip the starch and serve with roasted cauliflower florets, a salad, or steamed Brussels sprouts. If making ahead, slice the brisket and refrigerate in an airtight container with the sauce. This will keep the meat moist.
Slow Cooker Red Beans and Rice
Hands-on: 30 min.
Total: 16 hr. 30 min.
Don’t be turned off by the total time this recipe requires: Eight of the hours are simply for soaking beans overnight, and another 8 are for hands-off cooking. Because dried kidney beans contain a toxin that’s not killed at the low temperatures of the slow cooker, we boil them briskly for 10 minutes first; don’t be tempted to skip this step.
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound andouille sausage, quartered lengthwise and cut crosswise into ¾-inch pieces
1½ cups chopped onion
1½ cups chopped poblano chile
1 cup diced celery
2 tablespoons chopped fresh thyme
½ teaspoon kosher salt
10 garlic cloves, crushed
1 (12-ounce) can lager-style beer (such as Budweiser)
4 cups unsalted chicken stock
½ teaspoon ground red pepper
¼ teaspoon freshly ground black pepper
3 bay leaves
½ cup thinly sliced green onions, divided
2 tablespoons cider vinegar
4 cups hot cooked long-grain rice
1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook for 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, chicken stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
4. Discard bay leaves. Stir in ¼ cup green onions and vinegar. Serve over rice; sprinkle with remaining ¼ cup green onions.
SERVES 8 (serving size: 1 cup bean mixture, ½ cup rice, and 1½ teaspoons green onions)
CALORIES 486; FAT 10.1g (sat 3.3g, mono 5.2g, poly 0.8g); PROTEIN 30g; CARB 65g; FIBER 16g; SUGARS 6g (est. added sugars 0g); CHOL 33mg; IRON 7mg; SODIUM 634mg; CALC 117mg
SERVE WITH
This humble-seeming bowl of comfort is fairly complete on its own, but you can serve it with roasted broccoli or braised greens.
START FROM DRIED
The slow cooker provides a unique opportunity to get the most from dried beans. A low, even heat keeps their skins intact while making the beans wonderfully creamy and infusing them with the other flavors in the pot. Dried beans are less expensive than canned and have a shelf life of about 2 years, making them a worthy pantry staple. While kidney beans should be soaked and quickly boiled, white beans, black beans, and pinto beans can go straight into the slow cooker.
Slow Cooker Cioppino
Hands-on: 20 min.
Total: 7 hr. 45 min.
Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. When you’re almost ready to serve, add raw fish to poach quickly. Cioppino can be made with a wide variety of fish and shellfish, so feel free to experiment with your favorites.
2 tablespoons extra-virgin olive oil
1½ cups chopped onion
1½ cups chopped fennel bulb
10 garlic cloves, sliced
1 cup dry white wine
2 teaspoons tomato paste
½ cup water
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
¾ teaspoon crushed red pepper
⅜ teaspoon kosher salt
½ pound chopped fresh tomatoes
2 (2-inch) lemon rind strips
2 bay leaves
1 (26-ounce) box chopped tomatoes (such as Pomì)
¾ pound cod, cut into 2-inch pieces
½ pound sea scallops
½ pound peeled and deveined medium shrimp
1 tablespoon fresh lemon juice
¼ cup fresh basil leaves
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.
2. Carefully pour onion mixture into a 6-quart electric slow cooker. Add ½ cup water and next 8 ingredients (through boxed tomatoes) to slow cooker. Cover and cook on LOW for 7 hours.
3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, and lemon juice. Cover and cook on LOW 13 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with fresh basil.
SERVES 4 (serving size: 2 cups)
CALORIES 338; FAT 8.7g (sat 1.3g, mono 5.1g, poly 1.2g); PROTEIN 34g; CARB 29g; FIBER 7g; SUGARS 5g (est. added sugars 0g); CHOL 122mg; IRON 3mg; SODIUM 602mg; CALC 130mg
Slow Cooker Chicken Mole
Hands-on: 8 min.
Total: 8 hr. 8 min.
Shred the chicken, and layer onto corn tortillas (as shown) with cilantro, sliced radishes, and a squeeze of lime.
4 skinless, bone-in chicken leg-thigh quarters (about 4 pounds)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup water
¼ cup smoked almonds
¼ cup raisins
2 tablespoons unsweetened cocoa
1 tablespoon ground cumin
2 tablespoons tomato paste
2 chipotle chiles, canned in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cinnamon
4 garlic cloves, crushed
1 small sweet onion, chopped
1. Sprinkle chicken quarters with salt and pepper. Place in a 5-to 6-quart slow cooker.
2. Place ¼ cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken. Cover and cook on LOW for 8 hours or until chicken is tender.
SERVES 4 (serving size: 1 chicken quarter and about ⅓ cup sauce)
CALORIES 370; FAT 14.5g (sat 2.7g, mono 6.1g, poly 2.9g); PROTEIN 40g; CARB 22g; FIBER 6g; SUGARS 9g (est. added sugars 0g); CHOL 192mg; IRON 3mg; SODIUM 546mg; CALC 61mg
Chicken, Potato, and Spinach Soup
Hands-on: 20 min.
Total: 4 hr. 20 min.
Either baby potatoes or fingerlings work well in this soup and maintain their shape during cooking. Fingerlings are not “baby” potatoes—they are fully grown finger-shaped potatoes. You can substitute new potatoes or cut larger potatoes into smaller pieces if baby potatoes or fingerlings are not available.
4 center-cut bacon slices, diced
1½ pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek
1 cup sliced carrot
1 cup sliced celery
1 (32-ounce) carton chicken stock (such as Kitchen Basics), divided
5 thyme sprigs
12 ounces baby potatoes
2 cups chopped baby spinach
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Sprinkle chicken with seasoning blend. Add chicken to drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken to a 6-quart electric slow cooker. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup chicken stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining stock, and thyme sprigs to cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 hours or until the potatoes are tender.
2. Remove chicken from cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-sized pieces; discard bones. Return chicken to cooker; add spinach, stirring until spinach wilts.
SERVES 6 (serving size: 1½ cups)
CALORIES 244; FAT 6.2g (sat 2g, mono 1.7g, poly 1.2g); PROTEIN 29g; CARB 18g; FIBER 3g; SUGARS 3g (est. added sugars 1g); CHOL 112mg; IRON 2mg; SODIUM 347mg; CALC 54mg
QUICK SLOW COOK
The slow cooker is a champion of overnight or all-day cooking, but its uses go much further. Try using for much shorter time frames (even just 2 hours) to infuse homemade flavor into store-bought chicken stock, warm a dip or holiday beverage for entertaining, or cook potatoes to a buttery softness. A shorter slow cook also ensures that vibrant vegetables won’t lose their color or texture and that leaner meats won’t become tough or stringy. Even in a short time, the slow cooker still uses less energy than your oven, ideal for cost savings in the winter and a more comfortable kitchen in the summer. Start the slow cooker on an afternoon or evening when you’ll be home; cool food completely, and freeze or refrigerate.
Easy Beef Osso Buco
Hands-on: 30 min.
Total: 8 hr. 30 min.
This warm stew cooks while you’re at work or running errands throughout the day and is ready to eat when you get home.
1¾ teaspoons kosher salt, divided
3 pounds cross-cut bone-in beef shanks
1 tablespoon canola oil, divided
Cooking spray
2 cups sliced onion
¾ cup chopped celery
¾ cup chopped carrot
2 tablespoons tomato paste
8 garlic cloves, crushed
1 cup unsalted beef stock
¼ ounce dried porcini mushrooms, chopped
½ cup dry red wine
2 teaspoons cornstarch
¾ teaspoon black pepper
1 bay leaf
8 plum tomatoes
6 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 tablespoon minced fresh garlic
1. Preheat broiler.
2. Sprinkle ½ teaspoon salt over beef. Heat a large skillet over medium-high heat. Add 1½ teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1½ teaspoons oil to skillet; swirl to coat. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
3. Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.
4. Cover and cook on LOW 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and remaining 1¼ teaspoons salt into cooker. Discard the bay leaf.
5. Combine parsley, rind, and garlic. Sprinkle mixture over stew.
SERVES 8 (serving size: about 1 cup beef mixture and 2 teaspoons gremolata)
CALORIES 207; FAT 6g (sat 1.5g, mono 2.9g, poly 0.8g); PROTEIN 24.3g; CARB 10.8g; FIBER 2.4g; SUGARS 5g (est. added sugars 0g); CHOL 40mg; IRON 3.3mg; SODIUM 557mg; CALC 57mg
PRAISE FOR THE BONE
This Italian dish is traditionally made with bone-in veal shanks; beef or lamb shanks are a great substitute. The bone imparts fantastic flavor to the stew and keeps the meat moist. The beef is so tender after 8 hours of cooking that the bones should slip right out. Your butcher may keep extra beef bones on hand; you can use them to make a rich beef stock: Roast the bones at 450° for 20 minutes, and add to a slow cooker with carrot, celery, onion, a bay leaf, and some black peppercorns. Fill with water, and cook on LOW for 8 hours.
Slow Cooker Chicken with 40 Cloves of Garlic
Hands-on: 15 min.
Total: 8 hr. 15 min.
White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal flavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs.
Cooking spray
1 cup unsalted chicken stock
¼ cup dry white wine
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled
2 tablespoons fresh lemon juice, divided
6 skin-on, bone-in chicken thighs (about 1½ pounds)
1¾ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1½ pounds small red potatoes, scrubbed
40 garlic cloves, peeled
12 fresh thyme sprigs
3 tablespoons chopped fresh parsley
1. Coat bottom and sides of a 6-quart slow cooker with cooking spray.
2. Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.
3. Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining ½ teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.
SERVES 6 (serving size: 1 thigh, ¼ pound potatoes, and about 5 tablespoons jus)
CALORIES 324; FAT 14.1g (sat 5.2g, mono 5.2g, poly 2.2g); PROTEIN 20g; CARB 29g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 100mg; IRON 2mg; SODIUM 664mg; CALC 63mg
Bibb and Radish Salad
Hands-on: 10 min.
Total: 10 min.
2 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Dash of sugar
20 small to medium Bibb lettuce leaves
½ cup thinly sliced radishes
2 tablespoons coarsely chopped fresh dill
1. Combine oil, vinegar, mustard, salt, pepper, and sugar in a small bowl, stirring with a whisk. Divide lettuce and radishes evenly among 4 plates. Drizzle each serving with about 2 teaspoons oil mixture. Sprinkle dill evenly over salads.
SERVES 4 (serving size: about 1 cup salad )
CALORIES 69; FAT 6.9g (sat 1g, mono 4.9g, poly 0.8g); PROTEIN 1g; CARB 2g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 158mg; CALC 18mg
Slow Cooker French Onion Soup
Hands-on: 30 min.
Total: 9 hr.
This soup is actually an excellent candidate for freezing. Ladle the cooled soup into a large zip-top plastic freezer bag, and freeze in a medium bowl. Place sealed bag in a saucepan filled with water over medium heat until thawed (about 30 minutes); then pour soup into an empty saucepan and simmer 10 minutes or until thoroughly heated. Continue with steps 3 and 4.
¼ cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about 16 cups)
1 tablespoon sugar
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
24 (½-ounce) slices whole-grain French bread baguette
5 ounces Gruyère cheese, shredded (about 1¼ cups)
1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.
2. Remove thyme and bay leaf; discard. Add beef stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.
3. Preheat broiler to high.
4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.
SERVES 12
CALORIES 240; FAT 8.3g (sat 4.8g, mono 2.3g, poly 0.6g); PROTEIN 9g; CARB 33g; FIBER 2g; SUGARS 11g (est. added sugars 2g); CHOL 23mg; IRON 2mg; SODIUM 511mg; CALC 172mg
SERVE WITH
French onion soup is a bit on the lighter side in terms of a main course, making it an excellent first course for entertaining. To round out the meal, keep the French theme going and serve with simple bistro fare: a whole roast chicken and a side salad. For a main course, serve with a salad topped with a little extra protein of your choosing.
FAST AND FUSS-FREE
The slow cooker completely eliminates the stirring part of caramelizing onions; it all goes happily unattended. Classic French onion soup heats in individual ramekins with a cheesy lid. We achieve the same effect by ladling the finished soup into individual ramekins. A quick turn under the broiler to toast the baguette slices and melt the cheese also warms the vessels so the soup stays hot. No ramekins? Toast bread on a foil-lined baking sheet, top with cheese, melt under broiler, and then top each serving.
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Hands-on: 30 min.
Total: 7 hr.
Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak, then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.
2 teaspoons Spanish smoked paprika
1¼ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3½-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray
½ cup unsalted chicken stock (such as Swanson)
⅓ cup balsamic vinegar
⅓ cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
½ cup peach preserves
2 cups vertically sliced onion
5 garlic cloves, thinly sliced
¼ cup bourbon
2 tablespoons cold water
2 teaspoons cornstarch
1. Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6½ hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1½ cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat.
SERVES 12 (serving size: about 3 ounces meat and about 2 tablespoons sauce)
CALORIES 206; FAT 5.9g (sat 2g, mono 2.6g, poly 0.7g); PROTEIN 17g; CARB 20g; FIBER 1g; SUGARS 15g (est. added sugars 13g); CHOL 54mg; IRON 2mg; SODIUM 369mg; CALC 41mg
BBQ, ANYTIME
Think smoky, succulent meat and a gorgeous crust can only be achieved outdoors? Think again. By browning the pork shoulder first and cooking with very little liquid (about 1 cup total), the meat can break down without swimming in liquid, allowing a caramelized exterior to form. Any meat cooked in a slow cooker will produce liquid rather than absorb it. This becomes the base for the rich, bourbon-infused sauce. If you prefer not to use alcohol, substitute chicken stock for the bourbon.
White Bean Chili with Corn Chip Crunch
Hands-on: 30 min.
Total: 9 hr.
The classic munchy—corn chips—adds a little salty, crunchy punch to each bite. The ingredient list may seem long, but vegetarian chilis require this extra help, as a slow simmer can dilute flavors.
3 cups chopped onion, divided
3 cups chopped red bell pepper, divided
½ cup chopped fresh cilantro stems
1½ tablespoons dried oregano
6 garlic cloves
3 dried ancho chile peppers, stemmed, seeded, and finely chopped
¼ cup olive oil
1 tablespoon ground cumin
2 tablespoons tomato paste
1 teaspoon ground coriander
1¾ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
1 bay leaf
4½ cups organic vegetable broth
1 (16-ounce) package dried white beans
1 (26.46-ounce) container unsalted tomato puree
1 (12-ounce) bottle stout beer (such as Guinness)
4 cups chopped zucchini (about 2 large)
1 (15-ounce) can unsalted fire-roasted diced tomatoes, undrained
¾ cup reduced-fat sour cream
3 ounces corn chips, crushed (such as Fritos)
1. Combine 1 cup onion, 1 cup bell pepper, cilantro, oregano, garlic, and ancho chiles in a food processor; process until almost smooth. Heat oil in a large skillet over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.
2. Transfer mixture to a 6-quart electric slow cooker. Stir in remaining 2 cups onion, 1 cup bell pepper, broth, beans, tomato puree, and beer; cover and cook on LOW 8 hours.
3. Stir in remaining 1 cup bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes or until vegetables are tender. Discard bay leaf. Top chili with sour cream and crushed corn chips.
SERVES 12 (serving size: about 1½ cups chili, 1 tablespoon sour cream, and about 1 tablespoon crushed corn chips)
CALORIES 319; FAT 10.1g (sat 2.5g, mono 4.6g, poly 2.1g); PROTEIN 13g; CARB 46g; FIBER 12g; SUGARS 9g (est. added sugars 0g); CHOL 5mg; IRON 4mg; SODIUM 592mg; CALC 148mg
BETTER TEXTURE
Vegetarian dishes tend to suffer in the slow cooker. Vegetables become too soft, flavors get muddy, and a heaping amount of salt is added to compensate. We solve the problem by approaching the chili in stages: A quick sauté in a skillet jump-starts caramelization. The broth, tomato paste, and beer simmer for several hours to build a rich base. Finally, fresh vegetables are added right at the end to preserve their color and crisp-tender texture.
Pulled Pork Sandwiches with Sriracha BBQ Sauce
Hands-on: 20 min.
Total: 8 hr. 30 min.
3 tablespoons brown sugar
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon chili powder
¾ teaspoon salt
1 (3½-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
½ cup ketchup
⅓ cup seasoned rice vinegar
⅔ cup water
3 tablespoons Sriracha (hot chile sauce, such as Huy Fong), divided
1 tablespoon minced peeled fresh ginger
12 (1½-ounce) whole-wheat hamburger buns
1. Combine brown sugar, coriander, garlic powder, chili powder, and salt in a small bowl. Rub pork with brown sugar mixture.
2. Combine ketchup, vinegar, ⅔ cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.
3. Cook on LOW for 8 hours or until very tender.
4. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1 tablespoon Sriracha. Shred pork; return shredded pork to Sriracha mixture. Place about 3 ounces meat mixture on bottom half of each bun; top with top halves of buns.
SERVES 12
CALORIES 231; FAT 6.5g (sat 2g, mono 1.9g, poly 1.5g); PROTEIN 20g; CARB 28g; FIBER 5g; SUGARS 8g (est. added sugars 8g); CHOL 46mg; IRON 4mg; SODIUM 619mg; CALC 269mg
Slow Cooker Barbacoa Brisket
Hands-on: 15 min.
Total: 8 hr. 15 min.
Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and lime wedges.
1 tablespoon finely chopped fresh oregano
1 tablespoon dark brown sugar
2 tablespoons olive oil
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cumin
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 garlic cloves, grated
1 pound trimmed beef brisket
2 medium tomatoes, chopped (about 2 cups)
½ medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 jalapeño pepper, seeded and chopped
1. Combine first 9 ingredients in a medium bowl, stirring well to combine. Rub mixture into brisket.
2. Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.
3. Remove brisket from slow cooker; shred meat with 2 forks. Return brisket to cooker, and toss with vegetables.
SERVES 4 (serving size: 1 cup beef mixture)
CALORIES 303; FAT 15.7g (sat 3.9g, mono 9g, poly 1.1g); PROTEIN 25g; CARB 15g; FIBER 3g; SUGARS 9g (est. added sugars 3g); CHOL 70mg; IRON 3mg; SODIUM 540mg; CALC 42mg