Lamb and Root Vegetable Tagine
The slow cooker is a natural choice for comfort food. Its low and slow method encourages meats to become meltingly tender, vegetables to fully absorb stocks and spices, and flavors to develop to their fullest.
Here we offer a sampling of one-pot perfection: a lazy coq au vin and Latin-style chicken with black beans and sweet potatoes, a luscious lamb tagine and a simple lentil and squash stew. There’s even a recipe for lasagna you can make—from start to finish—in your slow cooker. For optimum results, see Slow-Cooker Success.
Chicken with Beans and Sweet Potatoes
Lamb and Root Vegetable Tagine
Lentil Stew with Butternut Squash
CHICKEN WITH BEANS AND SWEET POTATOES
This spicy, smoky Latin chicken dish requires just 15 minutes of prep time, so it’s easy to throw together in the morning.
ACTIVE TIME: 15 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW OR 4 HOURS ON HIGH
MAKES: 6 MAIN-DISH SERVINGS
| 3 | POUNDS BONE-IN SKINLESS CHICKEN THIGHS | |
| 2 | TEASPOONS GROUND CUMIN | |
| ¼ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1 | TEASPOON SMOKED PAPRIKA | |
| ½ | TEASPOON GROUND ALLSPICE | |
| 1 | CUP CHICKEN BROTH (TO MAKE HOMEMADE) | |
| ½ | CUP SALSA | |
| 3 | LARGE GARLIC CLOVES, CRUSHED WITH GARLIC PRESS | |
| 2 | CANS (16 OUNCES EACH) BLACK BEANS, RINSED AND DRAINED | |
| 2 | POUNDS SWEET POTATOES, PEELED AND CUT INTO 2-INCH PIECES | |
| 1 | JARRED ROASTED RED PEPPER, CUT INTO STRIPS (1 CUP) | |
| 1/3 | CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED |
LIME WEDGES
1 Sprinkle chicken thighs with ½ teaspoon cumin, salt, and pepper. Heat nonstick 12-inch skillet over medium heat until hot; add chicken and cook until well browned on all sides, 10 to 12 minutes. Transfer chicken to plate. Remove skillet from heat.
2 In the same skillet, combine smoked paprika, allspice, broth, salsa, garlic, and remaining 1½ teaspoons cumin.
3 In 6- to 6½ quart slow-cooker bowl, combine beans and sweet potatoes. Place chicken on top of sweet-potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker and cook on Low 8 hours or on High 4 hours.
4 With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir red pepper strips into sweet-potato mixture, then spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
EACH SERVING: ABOUT 415 CALORIES | 36G PROTEIN | 61G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 12G FIBER | 107MG CHOLESTEROL | 875MG SODIUM
Here are tips to ensure you get the most out of your slow cooker.
1 Prep the night before, and all you’ll need to do in the morning is toss your ingredients into the slow-cooker bowl and flip the switch. (Measure ingredients, cut veggies, and trim fat from meats, then refrigerate components separately in bowls or storage bags so, for instance, the acid in wine doesn’t change the texture of the meat.)
2 Less tender cuts of meat and poultry—such as pork and lamb shoulder, chuck roast, beef brisket, and poultry legs—are best suited for slow cooking. Skim fat from cooking liquid when done. (Fish and other seafood aren’t a good option for the slow cooker unless added in the last hour of cooking.)
3 Slow cooking tends to intensify flavorful spices and seasonings such as chili powder and garlic, so use them conservatively.
4 Dried herbs may lessen in flavor, so adjust seasonings by stirring a little more in at the end of cooking. When using fresh herbs, save some to toss in at the last minute for fresh flavor and color.
5 For richer flavor in stews, sprinkle meat and poultry with flour and brown in skillet before slow cooking. (Scrape up browned bits in skillet and add to the pot to help thicken sauce and enhance flavor even more.)
6 Don’t take the lid off the cooker to stir ingredients, especially in the early stages of warming—the pot will lose valuable heat.
If you’re an early riser with extra a.m. time, try this easy, make-ahead Coq au Vin. You can even cook extra bacon to munch on for breakfast.
ACTIVE TIME: 20 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW OR 4 HOURS ON HIGH
MAKES: 4 MAIN-DISH SERVINGS
| 3 | SLICES BACON, CUT CROSSWISE INTO ¾-INCH PIECES | |
| 10 | OUNCES MUSHROOMS, EACH CUT IN HALF | |
| 2 | CUPS FROZEN PEARL ONIONS | |
| 1 | CUT-UP CHICKEN (3½ TO 4 POUNDS), SKIN REMOVED FROM ALL PIECES EXCEPT WINGS | |
| ½ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1 | MEDIUM ONION, CHOPPED | |
| 1 | LARGE CARROT, PEELED AND CHOPPED | |
| 4 | GARLIC CLOVES, CHOPPED | |
| 1 | CUP DRY RED WINE | |
| 2 | TABLESPOONS TOMATO PASTE | |
| 1 | BAY LEAF | |
| ¾ | CUP CHICKEN BROTH (TO MAKE HOMEMADE) |
1 In nonstick 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside and refrigerate.
2 Meanwhile, in 5- to 6-quart slow-cooker bowl, combine mushrooms and pearl onions.
3 Sprinkle chicken pieces with salt and pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over mushrooms and onions in slow cooker.
4 Discard drippings from skillet. Reduce heat to medium; add chopped onion and carrot and cook, stirring frequently, until onion softens, about 2 minutes. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to blend in tomato paste. Pour wine mixture and broth over chicken. Cover slow cooker and cook on Low 8 hours or on High 4 hours.
5 To serve, discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.
EACH SERVING: ABOUT 400 CALORIES | 52G PROTEIN | 20G CARBOHYDRATE | 13G TOTAL FAT (4G SATURATED) | 5G FIBER | 156MG CHOLESTEROL | 690MG SODIUM
Instead of high-maintenance seafood, this delectable bouillabaisse boasts boneless, skinless chicken thighs simmered in a traditional saffron broth.
ACTIVE TIME: 30 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW OR 4 HOURS ON HIGH
MAKES: 8 MAIN-DISH SERVINGS
| 1 | TABLESPOON OLIVE OIL | |
| 3 | POUNDS BONE-IN CHICKEN THIGHS, SKIN AND FAT REMOVED | |
| ½ | TEASPOON SALT | |
| ¼ | TEASPOON FRESHLY GROUND BLACK PEPPER | |
| 1 | LARGE BULB FENNEL (1½ POUNDS) | |
| ½ | CUP DRY WHITE WINE | |
| 1 | MEDIUM ONION, CHOPPED | |
| 2 | GARLIC CLOVES, FINELY CHOPPED | |
| 1¾ | CUPS CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 1 | CAN (14½ OUNCES) DICED TOMATOES | |
| 1 | BAY LEAF | |
| ½ | TEASPOON DRIED THYME | |
| ¼ | TEASPOON SAFFRON THREADS, CRUMBLED |
CRUSTY FRENCH BREAD (OPTIONAL)
1 In 12-inch skillet, heat oil over medium-high heat until hot. Sprinkle chicken thighs with salt and pepper. Add chicken to skillet in 2 batches and cook, turning once and adding more oil if necessary, until lightly browned on both sides, 7 to 8 minutes per batch. With tongs, transfer chicken to bowl when browned.
2 Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice crosswise.
3 After chicken is browned, add wine to skillet and heat to boiling, stirring to loosen any browned bits. Boil 1 minute.
4 In 4¼- to 6-quart slow-cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker and cook on Low 8 hours or on High 4 hours.
5 With tongs, transfer chicken to serving bowls. Skim and discard fat from sauce and bay leaf. Pour sauce over chicken. Serve with bread, if desired.
EACH SERVING: ABOUT 175 CALORIES | 22G PROTEIN | 9G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 3G FIBER | 85MG CHOLESTEROL | 580MG SODIUM
A hot and savory pot of beef stew is a great antidote to a dark winter’s evening. Serve it over egg noodles for an extra-cozy meal.
ACTIVE TIME: 30 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW
MAKES: 10 MAIN-DISH SERVINGS
| 2 | TABLESPOONS OLIVE OIL | |
| 4 | POUNDS WELL-TRIMMED BONELESS BEEF CHUCK, CUT INTO 1½-INCH CHUNKS | |
| 3 | TABLESPOONS ALL-PURPOSE FLOUR | |
| ½ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1¾ | CUPS BEEF BROTH | |
| 2 | LARGE ONIONS (12 OUNCES EACH), EACH CUT IN HALF AND THINLY SLICED | |
| 1 | CLOVE GARLIC, CRUSHED WITH SIDE OF CHEF’S KNIFE | |
| 12 | OUNCES DARK BEER | |
| ½ | TEASPOON DRIED THYME | |
| 1 | PACKAGE (16 OUNCES) MEDIUM EGG NOODLES | |
| ½ | CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED |
1 In 12-inch skillet, heat oil over medium-high until very hot. In large bowl, combine beef chunks, flour, salt, and pepper; toss to coat beef evenly. Add beef chunks to skillet in three batches, and cook 5 to 6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to medium bowl once it is browned.
2 After all beef is browned, add broth to skillet and heat to boiling over high heat, stirring to loosen any browned bits. Boil 1 minute, stirring.
3 Meanwhile, in 6- to 6½-quart slow-cooker bowl, stir together onions, garlic, beer, and thyme. Top with browned beef and any juices, plus broth mixture from skillet; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on Low for 8 hours.
4 About 20 minutes before beef mixture is done, prepare noodles as label directs. Skim and discard any fat from cooking liquid in slow-cooker bowl.
5 To serve, divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, then sprinkle with chopped parsley.
EACH SERVING: ABOUT 505 CALORIES | 48G PROTEIN | 41G CARBOHYDRATE | 15G TOTAL FAT (4G SATURATED) | 3G FIBER | 129MG CHOLESTEROL | 380MG SODIUM
Ropa vieja, the Spanish name for this Latin-style braised beef literally means “old clothes,” because the meat is cooked until it’s so tender it can be shredded into what resembles a pile of rags.
ACTIVE TIME: 15 MINUTES · SLOW-COOK TIME: 9 HOURS ON LOW
MAKES: 10 MAIN-DISH SERVINGS
| ½ | CUP DRAINED SLICED PICKLED JALAPEÑO CHILES | |
| 3 | RED, ORANGE, AND/OR YELLOW PEPPERS, CUT INTO ¼-INCH-WIDE SLICES | |
| 2 | GARLIC CLOVES, THINLY SLICED | |
| 1 | LARGE ONION (12 OUNCES), CUT IN HALF AND SLICED | |
| 1 | TEASPOON GROUND CUMIN | |
| ½ | TEASPOON DRIED OREGANO | |
| 1 | BAY LEAF | |
| 1 | TEASPOON SALT | |
| 2 | BEEF FLANK STEAKS (3½ POUNDS TOTAL) | |
| 1 | CAN (14½ OUNCES) WHOLE TOMATOES IN JUICE |
WARM TORTILLAS (OPTIONAL)
1 In 6- to 6½-quart slow-cooker bowl, stir together jalapeños, peppers, garlic, onion, cumin, oregano, bay leaf, and salt. Top with flank steaks, cutting steaks if necessary to fit into slow-cooker bowl. Using kitchen shears, coarsely cut up tomatoes in can. Pour tomatoes with their juice over steaks; do not stir. Cover slow cooker and cook on Low for 9 hours.
2 Using a slotted spoon, transfer steaks with vegetables to large bowl. Discard bay leaf. Using 2 forks, shred steaks, with the grain, into fine strips. Skim and discard fat from cooking liquid in slow-cooker bowl. Stir cooking liquid into steak mixture. Spoon into serving bowls and serve with tortillas, if desired.
EACH SERVING: ABOUT 300 CALORIES | 36G PROTEIN | 8G CARBOHYDRATE | 13G TOTAL FAT (5G SATURATED) | 2G FIBER | 66MG CHOLESTEROL | 455MG SODIUM
LAMB AND ROOT VEGETABLE TAGINE
We included dried apricots, leg of lamb, and heaps of root vegetables in this tender slow-cooker stew. For photo.
ACTIVE TIME: 30 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW
MAKES: 10 MAIN-DISH SERVINGS
| 1 | TABLESPOON VEGETABLE OIL | |
| 4 | POUNDS WELL-TRIMMED LEG OF LAMB, DEBONED, CUT INTO 1-INCH PIECES | |
| ½ | TEASPOON SALT | |
| 1¾ | CUPS CHICKEN BROTH (TO MAKE HOMEMADE) | |
| 1 | MEDIUM ONION, CHOPPED | |
| 2 | GARLIC CLOVES, THINLY SLICED | |
| 1 | POUND SWEET POTATOES (2 MEDIUM), PEELED AND CUT INTO 1-INCH PIECES | |
| 1 | POUND PARSNIPS (6 MEDIUM), PEELED AND CUT INTO 1-INCH PIECES | |
| ½ | CUP DRIED APRICOTS, EACH CUT IN HALF | |
| 2 | TEASPOONS GROUND CORIANDER | |
| 2 | TEASPOONS GROUND CUMIN | |
| ½ | TEASPOON GROUND CINNAMON | |
| 2 | CUPS PLAIN COUSCOUS | |
| ¾ | CUP PITTED GREEN OLIVES, CHOPPED |
FRESH CILANTRO LEAVES FOR GARNISH
1 In 12-inch skillet, heat oil over medium-high heat until very hot. Sprinkle lamb with salt. Add lamb to skillet in 3 batches and cook, stirring occasionally and adding more oil if necessary, until lamb is browned on all sides, 5 to 6 minutes per batch. With slotted spoon, transfer lamb to medium bowl when browned.
2 After lamb is browned, add broth to skillet and heat to boiling over high heat, stirring to loosen browned bits. Boil 1 minute.
3 Meanwhile, in 6- to 6½-quart slow-cooker bowl, combine onion, garlic, sweet potatoes, parsnips, apricots, coriander, cumin, and cinnamon. Top with lamb, any juices in bowl, and broth mixture; do not stir. Cover slow cooker and cook on Low for 8 hours.
4 After lamb has cooked, prepare couscous as label directs.
5 Skim and discard fat from cooking liquid. Reserve ¼ cup chopped olives; stir remaining olives into lamb mixture.
6 Spoon lamb mixture over couscous in bowls. Sprinkle with reserved chopped olives. Garnish with cilantro.
EACH SERVING: ABOUT 475 CALORIES | 44G PROTEIN | 50G CARBOHYDRATE | 11G TOTAL FAT (3G SATURATED) | 6G FIBER | 116MG CHOLESTEROL | 600MG SODIUM
Pork cooked in a slow cooker becomes so tender it almost melts in your mouth. This fragrant, Asian-style stew is simmered for hours in a combination of soy sauce, dry sherry, fresh ginger, and orange peel.
ACTIVE TIME: 30 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW
MAKES: 10 MAIN-DISH SERVINGS
| ¼ | CUP PACKED BROWN SUGAR | |
| ¼ | CUP DRY SHERRY | |
| ¼ | CUP SEASONED RICE VINEGAR | |
| ¼ | CUP PLUS 1 TABLESPOON REDUCED-SODIUM SOY SAUCE | |
| 1 | MEDIUM ONION, CHOPPED | |
| 1 | PIECE (2 INCHES) FRESH GINGER, PEELED AND THINLY SLICED INTO ROUNDS | |
| 2 | GARLIC CLOVES, CRUSHED WITH GARLIC PRESS | |
| 2 | STRIPS (3″ BY ¾″ EACH) ORANGE PEEL | |
| 1 | CINNAMON STICK (3 INCHES) | |
| 1 | WHOLE STAR ANISE | |
| 1 | POUND PEELED BABY CARROTS | |
| 4 | POUNDS WELL-TRIMMED BONELESS PORK SHOULDER, CUT INTO 1½-INCH PIECES (SEE TIP) | |
| 2 | BAGS (10 OUNCES EACH) FROZEN BROCCOLI FLORETS, THAWED |
1 In 6- to 6½-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and ¼ cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
2 When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
3 Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.
TIP If the pork isn’t well trimmed when you buy it, purchase 5 pounds and cut away the excess fat and skin to yield 4 pounds of solid meat.
EACH SERVING: ABOUT 335 CALORIES | 38G PROTEIN | 16G CARBOHYDRATE | 13G TOTAL FAT (4G SATURATED) | 2G FIBER | 121MG CHOLESTEROL | 645MG SODIUM
LENTIL STEW WITH BUTTERNUT SQUASH
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty lentil stew.
ACTIVE TIME: 20 MINUTES · SLOW-COOK TIME: 8 HOURS ON LOW
MAKES: 8 MAIN-DISH SERVINGS
| 3 | LARGE STALKS CELERY, CUT INTO ¼-INCH SLICES | |
| 1 | LARGE ONION (12 OUNCES), CHOPPED | |
| 1 | LARGE BUTTERNUT SQUASH (2½ POUNDS), PEELED, SEEDED, AND CUT INTO 1-INCH PIECES | |
| 1 | POUND BROWN LENTILS | |
| 4 | CUPS WATER | |
| 1¾ | CUPS VEGETABLE BROTH (TO MAKE HOMEMADE) | |
| ½ | TEASPOON DRIED ROSEMARY | |
| ¾ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1 | OUNCE PARMESAN OR PECORINO-ROMANO CHEESE, SHAVED WITH VEGETABLE PEELER | |
| ¼ | CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED |
1 In 4½- to 6-quart slow-cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, salt, and pepper. Cover slow cooker and cook on Low 8 hours.
2 To serve, spoon stew into serving bowls; top with Parmesan and sprinkle with parsley.
EACH SERVING: ABOUT 285 CALORIES | 20G PROTEIN | 51G CARBOHYDRATE | 2G TOTAL FAT (1G SATURATED) | 20G FIBER | 3MG CHOLESTEROL | 420MG SODIUM
This lasagna lets you enjoy the great taste without all the work—thanks to no-boil noodles, prepared sauce, frozen spinach, and shredded cheese.
ACTIVE TIME: 15 MINUTES · SLOW-COOK TIME: 2½ HOURS ON LOW OR 1½ HOURS ON HIGH
MAKES: 8 MAIN-DISH SERVINGS
| 1 | JAR (25 TO 26 OUNCES) MARINARA SAUCE | |
| 1 | CAN (14½ OUNCES) DICED TOMATOES | |
| 1 | PACKAGE (8 TO 9 OUNCES) OVEN-READY (NO-BOIL) LASAGNA NOODLES | |
| 1 | CONTAINER (15 OUNCES) PART-SKIM RICOTTA CHEESE | |
| 1 | PACKAGE (8 OUNCES) SHREDDED ITALIAN CHEESE BLEND OR SHREDDED MOZZARELLA CHEESE | |
| 1 | PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY | |
| 1 | CUP FROZEN VEGGIE CRUMBLES (SEE TIP; OPTIONAL) |
FRESHLY GRATED PARMESAN CHEESE (OPTIONAL)
1 In medium bowl, combine marinara and tomatoes with their juice.
2 Spray 4½- to 6-quart slow-cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange one-quarter of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about ¾ cup sauce over noodles, then top with one third of ricotta (about ½ cup), and ½ cup shredded cheese. Spread half of spinach (or one third if not using veggie crumbles) over cheese.
3 Repeat layering two more times beginning with noodles, but in middle layer, replace spinach with frozen veggie crumbles, if using. Place the remaining noodles over spinach, then top with remaining sauce and shredded cheese.
4 Cover slow cooker and cook on Low 2½ to 3 hours or on High 1½ to 1¾ hours or until cheese is melted and noodles are very tender. Sprinkle Parmesan on top of lasagna, if desired. Use spatula to cut and serve.
TIP Frozen veggie crumbles are a heat-and-serve vegetarian meat alternative found in your grocer’s freezer; you can substitute 8 ounces ground beef, browned, if you prefer.
EACH SERVING: ABOUT 415 CALORIES | 24G PROTEIN | 41G CARBOHYDRATE | 17G TOTAL FAT (8G SATURATED) | 6G FIBER | 37MG CHOLESTEROL | 1,120MG SODIUM