1. Pat chicken dry with paper towels; sprinkle with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken on both sides, 6 to 8 minutes; transfer to plate and discard skin.

2. Add carrots, celery, onion, and remaining ¾ teaspoon salt to fat left in skillet; cook over medium heat until softened, about 8 minutes. Stir in tomato paste and thyme; cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

3. Stir in remaining 9 cups broth. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 3 to 4 hours on low.

4. Bring 2 quarts water to boil in large saucepan. Add noodles and 1½ teaspoons salt; cook until al dente. Drain noodles, rinse with cold water, then toss with remaining 1 teaspoon oil.

5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir noodles and chicken into soup; let sit for 5 minutes. Stir in parsley; season with salt and pepper to taste. Serve.

VARIATIONS

Slow-Cooker Spring Vegetable Chicken Soup

Serves 6 to 8

Cook Time 3 to 4 hours on low

1½ pounds bone-in split chicken breasts, trimmed

1 teaspoon table salt, divided, plus salt for cooking noodles

⅛ teaspoon pepper

4 teaspoons vegetable oil, divided

1 onion, chopped fine

1 teaspoon tomato paste

1 teaspoon minced fresh thyme

10 cups chicken broth, divided

2 ounces medium shells

2 cups frozen lima beans, thawed

1 zucchini, quartered lengthwise and sliced ¼ inch thick

1 ounce Parmesan cheese, grated fine (½ cup)

2 tablespoons minced fresh basil

2. Add onion and remaining ¾ teaspoon salt to fat left in skillet; cook over medium heat until softened, about 5 minutes. Stir in tomato paste and thyme; cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

3. Stir in remaining 9 cups broth. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 3 to 4 hours on low.

4. Bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt; cook until al dente. Drain pasta, rinse with cold water, then toss with remaining 1 teaspoon oil.

5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir lima beans and zucchini into soup, cover, and cook on high until tender, about 30 minutes. Stir in noodles and chicken; let sit for 5 minutes. Stir in Parmesan and basil; season with salt and pepper to taste. Serve.

Slow-Cooker Spicy Chipotle Chicken Noodle Soup

Serves 6 to 8

Cook Time 3 to 4 hours on low

1½ pounds bone-in split chicken breasts, trimmed

1 teaspoon table salt, divided, plus salt for cooking pasta

⅛ teaspoon pepper

4 teaspoons vegetable oil, divided

4 teaspoons minced canned chipotle chile in adobo sauce

3 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon minced fresh oregano

1 teaspoon ground cumin

10 cups chicken broth, divided

1 (28-ounce) can diced tomatoes, drained

2 ounces wide egg noodles

2 cups frozen corn, thawed

2 tablespoons minced fresh cilantro

2. Add chipotle, garlic, tomato paste, oregano, cumin, and remaining ¾ teaspoon salt to fat left in skillet; cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

3. Stir in remaining 9 cups broth and tomatoes. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 3 to 4 hours on low.

4. Bring 2 quarts water to boil in large saucepan. Add noodles and 1½ teaspoons salt; cook until al dente. Drain noodles, rinse, then toss with remaining 1 teaspoon oil.

5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir noodles, chicken, and corn into soup; let sit for 5 minutes. Stir in cilantro; season with salt and pepper to taste. Serve.

Slow-Cooker Curried Chicken and Couscous Soup

Serves 6 to 8

Cook Time 3 to 4 hours on low

1½ pounds bone-in split chicken breasts, trimmed

1 teaspoon table salt, divided, plus salt for cooking pasta

⅛ teaspoon pepper

4 teaspoons vegetable oil, divided

12 ounces Swiss chard, stems and leaves separated and chopped

3 carrots, peeled and cut into ½-inch pieces

2 tablespoons grated fresh ginger

2 teaspoons curry powder

1 teaspoon tomato paste

10 cups chicken broth, divided

⅓ cup pearl couscous

2 tablespoons minced fresh mint

2. Add chard stems, carrots, and remaining ¾ teaspoon salt to fat left in skillet; cook over medium heat until softened, about 8 minutes. Stir in ginger, curry powder, and tomato paste and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

3. Stir in remaining 9 cups broth. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 3 to 4 hours on low.

4. Bring 2 quarts water to boil in large saucepan. Add couscous and 1½ teaspoons salt; cook until al dente. Drain couscous, rinse with cold water, then toss with remaining 1 teaspoon oil.

5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir chard leaves into soup, cover, and cook on high until tender, about 30 minutes. Stir in couscous and chicken; let sit for 5 minutes. Stir in mint and season with salt and pepper to taste. Serve.

Slow-Cooker Chicken Tortilla Soup

Serves 6 to 8

Cook Time 4 to 5 hours on low

Why This Recipe Works A good chicken tortilla soup has deep, smoky, roasted notes (achieved by charring vegetables) and toasty corn flavor from steeping tortillas in the soup. To create this in our slow cooker and avoid watered-down flavor, we browned some of the vegetables in a skillet first. Including chipotle chiles in adobo sauce added smokiness along with a spicy kick. For deep corn flavor, we added torn-up tortillas to simmer for hours in the broth, and shallow-fried fresh tortillas in just 5 minutes for a garnish along with plentiful toppings. For even more heat, include the jalapeño seeds. Do not omit the garnishes; the flavor of the soup depends heavily on them.

1 tablespoon plus 1 cup vegetable oil, divided

2 tomatoes, cored and chopped

1 onion, chopped fine

2 jalapeño chiles, stemmed, seeded, and minced, divided

6 garlic cloves, minced

1 tablespoon minced canned chipotle chile in adobo sauce, divided

1 tablespoon tomato paste

6 cups chicken broth, divided

10 (6-inch) corn tortillas (4 torn into ½-inch pieces, 6 halved and cut crosswise into ½-inch strips)

1½ pounds boneless, skinless chicken thighs, trimmed

¼ teaspoon table salt

⅛ teaspoon pepper

8 ounces Cotija cheese, crumbled (2 cups)

1 avocado, halved, pitted, and cut into ½-inch pieces

½ cup sour cream

½ cup minced fresh cilantro

Lime wedges

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tomatoes, onion, half of jalapeños, garlic, 2 teaspoons chipotle, and tomato paste and cook until onion is softened and beginning to brown, 8 to 10 minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

2. Stir remaining 5 cups broth and tortilla pieces into slow cooker. Sprinkle chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

3. Meanwhile, wipe skillet clean with paper towels. Heat remaining 1 cup oil in skillet over medium-high heat until shimmering. Add tortilla strips and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Using slotted spoon, transfer tortilla strips to paper towel–lined plate; discard remaining oil. Season tortilla strips with salt to taste and let cool slightly to crisp.

4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Whisk soup vigorously for 30 seconds to break down tortilla pieces. Stir in chicken, remaining jalapeños, and remaining 1 teaspoon chipotle and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve, passing tortilla strips, Cotija, avocado, sour cream, cilantro, and lime wedges separately.

Slow-Cooker Turkey and Rice Soup

Serves 6 to 8

Cook Time 6 to 7 hours on low

Why This Recipe Works Turkey soup is a dish perfectly suited for a slow cooker. The hearty flavor of turkey translates easily into a full-flavored soup without requiring any tricks, and turkey thighs (which we prefer for soup) seem to have been designed for the slow cooker’s low and steady cooking environment. Turkey thighs, which are made up entirely of dark meat, are quite big and thick, which means they are nearly impossible to overcook, and they have lots of flavor to spare. (As a bonus, they’re also inexpensive.) Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won’t work here. You can substitute an equal amount of bone-in chicken thighs for the turkey, if desired; reduce the cooking time to 4 to 5 hours.

2 onions, chopped fine

4 garlic cloves, minced

1 tablespoon vegetable oil

1 tablespoon tomato paste

2 teaspoons minced fresh thyme or ½ teaspoon dried

1 teaspoon table salt, divided

8 cups chicken broth

3 carrots, peeled and sliced ¼ inch thick

2 celery ribs, sliced ¼ inch thick

2 bay leaves

2 pounds bone-in turkey thighs, skin removed, trimmed

⅛ teaspoon pepper

2 cups instant brown rice

2 tablespoons minced fresh parsley

1. Microwave onions, garlic, oil, tomato paste, thyme, and ¾ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, carrots, celery, and bay leaves. Sprinkle turkey with remaining ¼ teaspoon salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.

2. Transfer turkey to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Discard bay leaves.

3. Stir rice into soup, cover, and cook on high until tender, 30 to 40 minutes. Stir in turkey and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

Slow-Cooker Hearty Turkey and Vegetable Soup

Serves 6 to 8

Cook Time 6 to 7 hours on low

Why This Recipe Works In this recipe, turkey delivers a full-flavored soup without requiring a lot of extra steps. To complement the meaty turkey thighs, we microwaved leeks and colorful chard stems to bring out their sweetness, which added valuable depth to the broth. Chopped chard leaves were added during the last 20 minutes of cooking for an earthy, colorful contrast. Orzo was the perfect addition to this soup, adding substance. You can substitute an equal amount of bone-in chicken thighs for the turkey, if desired; reduce the cooking time to 4 to 5 hours.

1½ pounds leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly

8 ounces Swiss chard, stems chopped, leaves cut into 1-inch pieces, divided

4 teaspoons vegetable oil, divided

1 teaspoon tomato paste

1 teaspoon minced fresh thyme or ¼ teaspoon dried

1 teaspoon table salt, divided, plus salt for cooking orzo

8 cups chicken broth

2 carrots, peeled and cut into ½-inch pieces

2 bay leaves

2 pounds bone-in turkey thighs, trimmed

⅛ teaspoon pepper

¼ cup orzo

1. Microwave leeks, chard stems, 1 tablespoon oil, tomato paste, thyme, and ¾ teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, carrots, and bay leaves. Sprinkle turkey with remaining ¼ teaspoon salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.

2. Meanwhile, bring 2 quarts water to boil in large saucepan. Add orzo and 1½ teaspoons salt and cook, stirring often, until al dente. Drain orzo, rinse with cold water, then toss with remaining 1 teaspoon oil in bowl; set aside.

3. Transfer turkey to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Discard bay leaves.

4. Stir chard leaves into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in orzo and turkey and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve.

Slow-Cooker Chicken and Corn Chowder

Serves 6 to 8

Cook Time 7 to 8 hours on low or 4 to 5 hours on high

Why This Recipe Works For this ultracomforting hands-off chowder, we decided to use corn and chicken instead of clams. Carefully layering a mixture of potatoes, celery, shallot, and salt pork on the bottom of the slow cooker and adding boneless, skinless chicken thighs on top ensured that the potatoes cooked evenly. We then added corn and chicken broth to prevent the chicken from drying out. After shredding the chicken, we pureed some of the soup for a silky texture. We finished the chowder with cream for richness and chopped chives for a fresh garnish. It’s important to layer the ingredients in the order listed to ensure that the potatoes fully cook and the chicken doesn’t dry out. If you can’t find salt pork, you can use two slices of bacon. You can substitute fresh corn kernels for the frozen corn, if desired.

1½ pounds boneless, skinless chicken thighs, trimmed

½ teaspoon table salt

1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces

4 ounces salt pork, cut into 4 pieces

¼ cup minced celery

1 shallot, minced

3 garlic cloves, minced

1 teaspoon sugar

½ teaspoon pepper

1 bay leaf

3 cups frozen corn

3 cups chicken broth

¾ cup heavy cream

3 tablespoons chopped fresh chives

1. Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, salt pork, celery, shallot, garlic, sugar, pepper, and bay leaf together in slow cooker; spread into even layer. Layer chicken over top of potato mixture to cover. Scatter corn over chicken. Add chicken broth; do not stir contents of slow cooker. Cover and cook until chicken is tender, 7 to 8 hours on low or 4 to 5 hours on high.

2. Discard bay leaf and salt pork. Transfer chicken to cutting board and shred into bite-size pieces with 2 forks; set aside.

3. Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return blended chowder to slow cooker.

4. Stir cream and chicken into chowder. Season with salt and pepper to taste. Serve, sprinkled with chives.

Slow-Cooker Chicken and Sausage Gumbo

Serves 6 to 8

Cook Time 4 to 5 hours on low

Why This Recipe Works The key to a remarkable gumbo is a dark roux: flour toasted in oil until it’s the color of peanut butter. Since a slow cooker doesn’t get hot enough to make the roux, we started it on the stovetop. Heating the oil and flour in a 12-inch nonstick skillet offered enough surface area to create a nice brown roux in 10 minutes. In a few more minutes we softened our trinity of vegetables (onion, celery, and bell pepper) before transferring everything to the slow cooker along with chicken, andouille sausage, okra, and broth to cook in the gentle heat. Trimming the fat from the raw chicken thighs reduces the amount of fat you’ll need to skim off the finished gumbo.

½ cup vegetable oil

¾ cup all-purpose flour

2 onions, chopped

1 green bell pepper, stemmed, seeded, and chopped

1 celery rib, chopped fine

4 garlic cloves, minced

1 tablespoon Creole seasoning

4 cups chicken broth, divided

1½ pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

12 ounces andouille sausage, sliced ½ inch thick

10 ounces frozen cut okra

2 bay leaves

4 scallions, white and green parts separated and sliced thin

4 cups cooked white rice

Hot sauce

1. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook until mixture is color of peanut butter, about 3 minutes, stirring constantly. Reduce heat to medium and continue to cook, stirring constantly, until roux is slightly darker and color of ground cinnamon, 5 to 10 minutes longer.

2. Stir in onions, bell pepper, celery, garlic, and Creole seasoning and cook until vegetables are softened, 7 to 10 minutes. Stir in 2 cups broth and bring to simmer over high heat; transfer to slow cooker.

3. Season chicken with salt and pepper and transfer to slow cooker. Stir in andouille, okra, bay leaves, and remaining 2 cups broth. Cook on low until chicken is tender, 4 to 5 hours.

4. Transfer chicken to plate. Using 2 forks, shred chicken into bite-size pieces. Skim any excess fat from surface of gumbo and discard bay leaves. Stir in scallion whites and chicken. Serve over rice, sprinkled with scallion greens, passing hot sauce separately.

Slow-Cooker Homey Chicken Stew

Serves 6 to 8

Cook Time 4 to 5 hours on low

Why This Recipe Works To make a chicken stew in which the simple, pure flavor of a rich broth married with tender chicken and vegetables would shine through, we had to start by browning boneless, skinless thighs, which both gave them extra flavor and rendered some of their fat and juice (which later made their way into the slow cooker). We also sautéed aromatics with a little tomato paste, which added richness without a noticeable tomatoey presence. In early tests we discovered that our chunky potatoes as well as the sliced carrots were just not tender by the time the chicken had finished cooking. So we gave them a head start by briefly simmering them in the skillet with the aromatics, which ensured that we could have tender vegetables in our finished stew.

3 pounds boneless, skinless chicken thighs, trimmed, divided

½ teaspoon table salt

¼ teaspoon pepper

3 tablespoons vegetable oil, divided

2 onions, chopped fine

⅓ cup all-purpose flour

6 garlic cloves, minced

1 tablespoon tomato paste

2 teaspoons minced fresh thyme or ½ teaspoon dried

4 cups chicken broth, divided, plus extra as needed

½ cup dry white wine

12 ounces red potatoes, unpeeled, cut into ½-inch pieces

4 carrots, peeled and sliced ¼-inch thick

2 bay leaves

1 cup frozen peas

2 tablespoons minced fresh parsley

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook half of chicken until browned on both sides, about 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in 2 cups broth and wine, scraping up any browned bits and smoothing out any lumps. Stir in potatoes and carrots and bring to simmer. Cover, reduce heat to medium-low, and simmer until vegetables just begin to soften, about 10 minutes; transfer to slow cooker.

3. Stir remaining 2 cups broth and bay leaves into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.

4. Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Discard bay leaves.

5. Stir chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Serve.

NOTES FROM THE TEST KITCHEN

FOR BETTER SLOW COOKING, GET OUT A SKILLET (SOMETIMES)

Slow cookers promise hands-off cooking, and we partly agree, but we think it’s often better to start with a skillet. Just 5 or 10 minutes of sautéing or browning can make all the difference between a meal that’s simply expedient and one that is great. Browning a flavorful fond, rendering fat, even making a roux all build richness and depth up front before the slow cooker’s low, gentle cooking finishes the work. And we turn to skillets (or the microwave) to soften aromatics and vegetables to ensure that they come out perfectly tender.

Slow-Cooker Chicken Mulligatawny Soup

Serves 8

Cook Time 4 to 5 hours on low

Why This Recipe Works This classic Anglo-Indian soup features a spiced and pureed base enriched with lentils and tender shredded chicken. To make it in the slow cooker, we started by sautéing aromatics (which would never soften in the cooker) on the stovetop. Since the slow cooker doesn’t allow for evaporation and reduction, using a higher ratio of flour to liquid gave our soup the right consistency. Shredded coconut turned stringy in our soup, but we found that swapping out some of the liquid for canned coconut milk gave just the right sweet creaminess to balance the bold spices—a heady mix of ginger, curry powder, garam masala, and cayenne. Cut the carrots into ½-inch pieces or they won’t cook through. If the carrots are more than ½ inch in diameter, halve or quarter them lengthwise.

3 tablespoons unsalted butter

2 onions, chopped

4 carrots, peeled and cut into ½-inch pieces

1 celery rib, minced

1½ tablespoons grated fresh ginger

4 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon curry powder

2 teaspoons garam masala

1 teaspoon table salt

¼ teaspoon cayenne pepper

⅓ cup all-purpose flour

5 cups chicken broth

1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces

1 (14-ounce) can coconut milk

½ cup brown lentils, picked over and rinsed

Plain yogurt

Chopped fresh cilantro leaves

Lime wedges

1. Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils.

2. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste. Ladle into serving bowls. Garnish with yogurt and cilantro. Serve with lime wedges.

Slow-Cooker Chicken and Dumplings

Serves 8

Cook Time 4 to 5 hours on low

Why This Recipe Works Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems—chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat is flavorful and can stand up to long cooking without drying out, we started with boneless, skinless chicken thighs. We browned the meat, vegetables, and aromatics on the stovetop to build a base of flavor, and added tomato paste, dried herbs, and bay leaves—hardy ingredients that could stand up to the slow cooker. After the chicken and vegetables cooked for 4 to 5 hours, we arranged the dumplings around the perimeter of the slow-cooker insert (where heating elements are) to ensure that they cooked through. You will need an oval slow cooker for this recipe.

Filling

3 pounds boneless, skinless chicken thighs, trimmed

½ teaspoon table salt

¼ teaspoon pepper

3 tablespoons vegetable oil, divided

2 onions, chopped fine

2 celery ribs, sliced ¼ inch thick

2 carrots, peeled and cut into ¼-inch pieces

¼ cup all-purpose flour

4 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon minced fresh thyme or 1 teaspoon dried

4 cups chicken broth, divided, plus extra as needed

½ cup dry white wine

2 bay leaves

1 cup frozen peas, thawed

Dumplings

1¾ cups (8¾ ounces) all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

1 cup whole milk

4 tablespoons unsalted butter, melted

1. For the filling Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook half of chicken until browned on both sides, about 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions, celery, and carrots and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly stir in 1 cup broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3. Stir remaining 3 cups broth and bay leaves into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

4. Discard bay leaves. Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Stir chicken and peas into filling. Adjust consistency with extra hot broth as needed.

5. For the dumplings Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of filling. Cover and cook on high until dumplings have doubled in size, 30 to 40 minutes. Serve.

ARRANGING DUMPLINGS IN THE SLOW COOKER

Using ¼-cup measure, drop dumplings around perimeter of slow cooker.

Slow-Cooker Spicy Chipotle Chicken Chili

Serves 2

Total Time 2 to 3 hours on low

Why This Recipe Works This hearty chili features a spicy broth with bites of tender shredded chicken and chickpeas. We microwaved aromatics, chili powder and canned chipotles to soften them and release their flavor, creating a smoky base for the chili. We then stirred this mixture into the slow cooker, adding our chicken and broth, and let everything gently cook. Creamy canned chickpeas were an easy addition to bulk up the chili, and we mashed a portion of the beans after cooking to thicken it. Frozen corn, another easy addition, lent a pop of color and a nice textural contrast when stirred in at the end to just heat through. Bright, herbaceous cilantro, stirred in just before serving, added freshness and balance to our spicy, healthy chili. Serve with your favorite chili garnishes.

1 onion, chopped fine

1 teaspoon canola oil

1 teaspoon minced canned chipotle chile in adobo sauce

1 garlic clove, minced

1 teaspoon tomato paste

½ teaspoon chili powder

1½ cups chicken broth

1 (15-ounce) can chickpeas, rinsed

¼ teaspoon table salt

1 (12-ounce) bone-in split chicken breast, skin removed, trimmed of all visible fat

1 cup frozen corn, thawed

2 tablespoons minced fresh cilantro

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, oil, chipotle, garlic, tomato paste, and chili powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, chickpeas, and salt. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 2 to 3 hours on low.

2. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.

3. Transfer 1 cup cooked chickpeas to bowl and mash with potato masher until mostly smooth. Stir shredded chicken, mashed chickpeas, and corn into chili and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Slow-Cooker Turkey Chili

Serves 8 to 10

Cook Time 4 to 5 hours on low

Why This Recipe Works Turkey chili is a great alternative to classic beef chili, providing a leaner but no less flavorful meal for the dinner table. To help protect our ground turkey from drying out, we enlisted the help of a panade—typically a paste of bread and milk—to provide added moisture. Here, however, in place of milk we used soy sauce, which helped reinforce the meatiness of the lean meat. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe. Serve with your favorite chili garnishes.

2 slices hearty white sandwich bread, torn into 1-inch pieces

¼ cup soy sauce

2 pounds ground turkey

3 tablespoons vegetable oil

3 onions, chopped fine

1 red bell pepper, stemmed, seeded, and chopped

¼ cup chili powder

¼ cup tomato paste

6 garlic cloves, minced

1 tablespoon ground cumin

¾ teaspoon dried oregano

1¼ cups chicken broth, plus extra as needed

2 (15-ounce) cans kidney beans, rinsed

1 (28-ounce) can diced tomatoes, drained

1 (15-ounce) can tomato sauce

1 tablespoon packed brown sugar

2 teaspoons minced canned chipotle chile in adobo sauce

1. Mash bread and soy sauce into paste in large bowl using fork. Add ground turkey and knead with your hands until well combined.

2. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions and bell pepper and cook until softened and lightly browned, 8 to 10 minutes. Stir in chili powder, tomato paste, garlic, cumin, and oregano and cook until fragrant, about 1 minute.

3. Add half of turkey mixture and cook, breaking up turkey with wooden spoon, until no longer pink, about 5 minutes. Repeat with remaining turkey mixture. Stir in broth, scraping up any browned bits; transfer to slow cooker.

4. Stir beans, tomatoes, tomato sauce, sugar, and chipotle into slow cooker. Cover and cook until turkey is tender, 4 to 5 hours on low. Break up any remaining large pieces of turkey with spoon. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve.

MAKING A PANADE

Using fork, mash bread and milk (or other liquid) into paste.

Slow-Cooker Chicken with “Roasted” Garlic Sauce

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works It’s often the simplest meals that are the hardest to re-create in the slow cooker; tender, perfectly cooked bone-in chicken with a garlicky gravy is no exception. For a richly flavored and satisfying gravy, we turned to 15 whole cloves of garlic plus a shallot to lend a roasted flavor and body to our sauce. To end up with aromatics soft enough to puree into a smooth gravy, we found it necessary to jump-start their cooking by sautéing them on the stovetop until lightly browned. Giving the shallots and garlic time to brown also added to the subtle roasted taste and deepened their overall flavor, which became sweeter and mellower after hours in the slow cooker. With the aromatics already in the skillet, adding a small amount of flour was a quick and easy way to thicken the sauce, and deglazing with wine and broth ensured that the flavorful browned bits in the bottom of the pan ended up in the slow cooker. The addition of soy sauce helped to round out the overall flavor of the sauce. Rosemary and chives enlivened the gravy with fresh flavors. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

4 (12-ounce) bone-in split chicken breasts, trimmed

¼ teaspoon table salt

⅛ teaspoon pepper

1 tablespoon vegetable oil

15 garlic cloves, peeled

1 shallot, peeled and quartered

3 tablespoons all-purpose flour

½ teaspoon minced fresh rosemary or ⅛ teaspoon dried

⅔ cup dry white wine

½ cup chicken broth

1 tablespoon soy sauce

1 tablespoon minced fresh chives

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until browned on both sides, 6 to 8 minutes; transfer to plate and discard skin.

2. Add garlic and shallot to fat left in skillet and cook over medium-low heat until lightly browned and fragrant, 8 to 10 minutes. Stir in flour and rosemary and cook for 1 minute. Slowly whisk in wine, broth, and soy sauce, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3. Arrange chicken, skinned side up, in even layer in slow cooker, adding any accumulated juices. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

4. Transfer chicken to serving dish. Process cooking liquid in blender until smooth, about 30 seconds. Stir in chives and season with salt and pepper to taste. Serve chicken with sauce.

Slow-Cooker Chicken with Mushrooms and Tarragon Cream Sauce

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works To get the richest and deepest chicken flavor for this creamy, company-worthy braised chicken, we opted to get out a skillet and brown bone-in chicken breasts. Since we had our skillet out, we also browned the mushrooms and aromatics and deglazed the pan with white wine, seriously elevating the overall flavor. We further boosted the flavor with an unusual ingredient, soy sauce, which brought an extra level of meatiness without taking over. We added cream at the end of the cooking time, along with a hefty dose of fresh tarragon for bright flavor. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

4 (12-ounce) bone-in split chicken breasts, trimmed

½ teaspoon table salt, divided

⅛ teaspoon pepper

2 tablespoons vegetable oil, divided

1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large

2 onions, chopped fine

¼ cup all-purpose flour

4 garlic cloves, minced

2 teaspoons minced fresh thyme or ½ teaspoon dried

¾ cup dry white wine

2 tablespoons soy sauce

2 bay leaves

¼ cup heavy cream

2 tablespoons minced fresh tarragon

1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until browned on both sides, 6 to 8 minutes; transfer to plate and discard skin.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, onions, and remaining ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3. Stir soy sauce and bay leaves into slow cooker. Arrange chicken, skinned side up, in even layer in slow cooker, adding any accumulated juices. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

4. Transfer chicken to serving dish. Discard bay leaves. Stir cream and tarragon into cooking liquid. Adjust consistency with hot water as needed. Season with salt and pepper to taste. Spoon vegetables and sauce over chicken and serve.

Slow-Cooker Chicken with Tomatoes, Olives, and Cilantro

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works The bright flavors of cilantro and lime juice enliven this simple dish of chicken in a chunky tomato sauce, while green olives offer briny contrast. Most slow-cooker tomato-based recipes result in a dull, waterlogged tomato sauce, so we looked to give our dish a richer texture with a bright and assertive tomato flavor. Our testing revealed that canned diced tomatoes with their juice had the fresh tomato taste we wanted but created too much liquid during cooking. Compounded with the juices from the chicken, they created a thin, dull sauce. Draining the diced tomatoes, plus adding tomato paste and a small amount of tapioca, created the thickened sauce we were after. Oregano and cumin added depth to balance the brighter elements. Adding the green olives, cilantro, and lime juice at the last minute kept their flavors fresh. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

1 onion, halved and sliced thin

4 garlic cloves, sliced thin

1 tablespoon vegetable oil

1 tablespoon tomato paste

2 teaspoons minced fresh oregano or ½ teaspoon dried

¼ teaspoon ground cumin

1 (14.5-ounce) can diced tomatoes, drained

1 teaspoon instant tapioca

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

½ teaspoon table salt

¼ teaspoon pepper

⅓ cup pitted large brine-cured green olives, chopped coarse

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1. Microwave onion, garlic, oil, tomato paste, oregano, and cumin in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes and tapioca. Sprinkle chicken with salt and pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

2. Transfer chicken to serving dish. Stir olives, cilantro, and lime juice into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve.

Slow-Cooker Chicken with Fennel and Tomato Couscous

Serves 4

Total Time 2 to 3 hours on low

Why This Recipe Works For a simple braised chicken dinner with fresh Italian flavors, we combined bone-in chicken breasts with fennel and bright cherry tomatoes. Chicken broth flavored with garlic, salt, and pepper made a simple cooking liquid that seasoned the chicken as it simmered and helped it to cook gently and evenly. Once the chicken was cooked, we used the flavorful cooking liquid, enriched with the chicken’s juices, to cook couscous for a quick and easy side dish. A quick basil vinaigrette brought freshness and acidity when drizzled over both the chicken and the couscous. Be sure to use regular (or fine-grain) couscous; large-grain couscous, often labeled “Israeli-style” or pearl, takes much longer to cook and won’t work in this recipe. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, minced, divided

¾ teaspoon table salt, divided

½ teaspoon plus ⅛ teaspoon pepper, divided

½ cup chicken broth

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

8 ounces cherry tomatoes, halved

1 cup couscous

¼ cup chopped fresh basil

2 tablespoon white wine vinegar

2 teaspoons honey

½ teaspoon Dijon mustard

1. Microwave fennel, 1 tablespoon oil, two-thirds of garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until fennel is tender, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper and arrange, skinned side up, in even layer in slow cooker. Sprinkle tomatoes over chicken, cover, and cook until chicken registers 160 degrees, 2 to 3 hours on low.

2. Transfer chicken to serving dish and tent with aluminum foil. Strain cooking liquid into fat separator, reserving vegetables. Return vegetables and 1 cup defatted liquid to now-empty slow cooker; discard remaining liquid. Stir in couscous, cover, and cook on high until tender, about 15 minutes.

3. Whisk basil, vinegar, honey, mustard, remaining ¼ cup oil, and remaining garlic together in bowl. Season with salt and pepper to taste. Add 3 tablespoons dressing to cooked couscous and fluff with fork to combine. Drizzle chicken with remaining dressing and serve with couscous.

Slow-Cooker Sesame-Ginger Chicken and Sweet Potatoes

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works Sesame and ginger make a classic flavoring for chicken and pair well with earthy sweet potatoes. To ensure deep seasoning, we used both flavors at multiple stages. We first bloomed a ginger-garlic oil in the microwave and rubbed that directly onto bone-in chicken breasts (skin removed) for a flavor boost. Microwaving the sweet potatoes before placing them in the bottom of the slow cooker softened them enough to ensure they would be fully tender when the chicken finished cooking. Once our chicken and potatoes were done, we whisked together a dressing with more ginger plus sesame oil, which we balanced with honey, spicy chili-garlic sauce, and rice vinegar. A sprinkle of toasted sesame seeds and sliced scallions adding a nutty, aromatic finish. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

3 tablespoons vegetable oil, divided

4 teaspoons grated fresh ginger, divided

3 garlic cloves, minced

1 teaspoon table salt, divided

¾ teaspoon pepper, divided

1½ pounds sweet potatoes, peeled, cut into 1-inch pieces

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

2 tablespoons toasted sesame oil

1 tablespoon water

1 tablespoon rice vinegar

1 teaspoon honey

1 teaspoon Asian chili-garlic sauce

2 teaspoons sesame seeds, toasted

2 scallions, sliced thin on bias

1. Microwave 2 tablespoons vegetable oil, 1 tablespoon ginger, garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.

2. Toss potatoes with remaining 1 tablespoon vegetable oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl. Cover potatoes and microwave, stirring occasionally, until almost tender, 8 to 10 minutes; transfer to slow cooker with bell pepper. Rub chicken with ginger-oil mixture; arrange skinned side up in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

3. Whisk sesame oil, water, vinegar, honey, chili-garlic sauce, and remaining 1 teaspoon ginger in bowl until combined. Season with salt and pepper to taste. Transfer chicken to serving dish. Using slotted spoon, transfer vegetables to dish with chicken; drizzle with half of dressing. Sprinkle with sesame seeds and scallions. Serve, passing remaining dressing separately.

Slow-Cooker Lemon Chicken Thighs

Serves 6

Cook Time 4 to 6 hours on low

Why This Recipe Works We wanted braised lemon chicken with an appealing, vibrant, balanced lemon flavor that held true through hours of slow cooking. We chose bone-in chicken thighs for their ability to stay juicy for a long time, trimming them carefully and removing the skin to keep the finished dish from becoming too greasy. We tossed the trimmed chicken with olive oil and a pantry-friendly mix of black pepper, paprika, dried oregano, and granulated garlic. To give the dish a bright punch of lemon, we added lemon juice to the seasoned chicken before cooking and whisked finely grated lemon zest into the finished sauce. Serve with white rice.

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

¼ cup extra-virgin olive oil

2 teaspoons table salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon dried oregano

¾ teaspoon granulated garlic

10 sprigs fresh thyme

1 teaspoon finely grated lemon zest plus ¼ cup juice (2 lemons)

2 tablespoons coarsely chopped fresh parsley

1. Add chicken, oil, salt, pepper, paprika, oregano, and granulated garlic to slow cooker and toss until chicken is well coated with spices. Nestle thyme sprigs into chicken mixture. Add lemon juice, taking care not to wash spices from top of chicken. Cover and cook until chicken is tender, 4 to 6 hours on low.

2. Discard thyme sprigs. Transfer chicken to shallow serving dish. Stir parsley and lemon zest into sauce in slow cooker, then spoon sauce over chicken. Serve.

Slow-Cooker Chicken Thighs with Black-Eyed Pea Ragout

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works Juicy chicken, tender black-eyed peas, and earthy kale are a great combination for a healthy and comforting supper. Sturdy kale is a perfect match for the slow cooker; after a quick spin in the microwave (along with onion, garlic, and oil) it could be added to the slow cooker to fully soften and cook through. To complement the bitter kale we wanted rich, slightly spicy black-eyed peas. We found that a combination of dry mustard and hot sauce was the key to getting the right balance between heat and spice. Dry mustard added to the slow cooker at the beginning of cooking infused the chicken with a subtle flavor, and finishing the peas with hot sauce punched up the heat and acidity of the dish. Pureeing a portion of the peas also helped to thicken the juices released from the chicken during cooking.

1 pound kale, stemmed and chopped coarse

1 onion, chopped fine

4 garlic cloves, minced

1 tablespoon vegetable oil

1 teaspoon dry mustard

2 teaspoons minced fresh thyme or ½ teaspoon dried

½ cup chicken broth

2 (15-ounce) cans black-eyed peas, rinsed, divided

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

¼ teaspoon table salt

⅛ teaspoon pepper

2 teaspoons hot sauce

1. Microwave kale, onion, garlic, oil, mustard, and thyme in covered bowl, stirring occasionally, until vegetables are softened, 5 to 7 minutes; transfer to slow cooker.

2. Process broth and one-third of peas in food processor until smooth, about 30 seconds; transfer to slow cooker. Stir in remaining peas. Sprinkle chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

3. Transfer chicken to serving dish. Stir hot sauce into ragout and season with salt and pepper to taste. Serve chicken with ragout.

Slow-Cooker Curried Chicken Thighs with Acorn Squash

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works Meaty chicken thighs are a perfect match for the slow cooker, as they become meltingly tender in its moist heat environment. Here we opted to pair them with wedges of acorn squash, which are hearty enough to withstand a few hours in the slow cooker and still hold their shape. To give this dish a distinct flavor profile we rubbed the chicken with curry powder that we had bloomed in the microwave with a little bit of oil. To finish, we microwaved a mixture of honey and cayenne, to which we added lime juice, and then drizzled the mixture over the chicken and squash. This simple step tied together the flavors of this easy one-dish meal. You will need an oval slow cooker for this recipe.

2 small acorn squashes (1 pound each), quartered pole to pole and seeded

1 tablespoon vegetable oil

2 teaspoons curry powder

½ teaspoon table salt

¼ teaspoon pepper

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

3 tablespoons honey

⅛ teaspoon cayenne pepper

1 tablespoon lime juice

¼ cup fresh cilantro leaves

1. Shingle squash wedges, cut side down, into slow cooker, then add ½ cup water. Microwave oil, curry powder, salt, and pepper in bowl until fragrant, about 30 seconds; let cool slightly. Rub chicken with curry mixture and arrange in single layer on top of squash. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Transfer chicken and squash to serving dish; discard cooking liquid. Microwave honey and cayenne in bowl until heated through, about 30 seconds. Stir in lime juice. Drizzle chicken and squash with honey mixture and sprinkle with cilantro. Serve.

Slow-Cooker Kimchi-Braised Chicken Thighs

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works In this Korean-inspired dish, spicy kimchi pairs well with rich bone-in chicken thighs, which are fattier and meatier than breasts. We reinforced the flavors by flavoring our braising liquid with scallions, garlic, soy sauce, sugar, sesame oil, and fresh ginger. To get the most flavor from the kimchi and prevent it from tasting washed out, we added it toward the end of cooking.

1 cup chicken broth

4 scallions, white and green parts separated and sliced thin

6 garlic cloves, minced

2 tablespoons instant tapioca

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

⅛ teaspoon pepper

2 cups cabbage kimchi, drained and chopped coarse

1. Combine broth, scallion whites, garlic, tapioca, soy sauce, sugar, oil, and ginger in slow cooker. Sprinkle chicken with pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Stir in kimchi, cover, and cook on high until tender, 20 to 30 minutes. Transfer chicken and kimchi to serving dish. Spoon 1 cup sauce over chicken and sprinkle with scallion greens. Serve, passing remaining sauce separately.

Slow-Cooker Chicken Tikka Masala

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works We wanted to create a flavorful take on chicken tikka masala that had tender, moist pieces of chicken napped with a robustly spiced creamy tomato sauce. While traditionally this dish calls for marinating the chicken overnight to infuse flavor and then cooking the sauce separately, we turned to our slow cooker for a hands-off version that would infuse big flavor into the chicken without marinating while cooking the dish to perfection. First we needed the perfect sauce. Fresh tomatoes and canned tomato sauce both released too much liquid during cooking, which created a thin sauce made worse by the juices released by the chicken. Switching to drained canned diced tomatoes along with flavor-packed tomato paste proved to be the answer; and when we added garlic, ginger, a serrano chile for heat, plus garam masala, our sauce had the bold, zesty flavor that is the hallmark of this dish. After cooking, to finish the dish, we added some yogurt, tempering it first with a bit of braising liquid to ensure a velvety sauce. For a spicier dish, do not remove the ribs and seeds from the chile.

1 onion, chopped fine

3 tablespoons vegetable oil

1 serrano chile, stemmed, seeded, and minced

2 tablespoons tomato paste

4 teaspoons garam masala

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 teaspoons sugar

1 teaspoon table salt, divided

1 (14.5-ounce) can diced tomatoes, drained

2 pounds boneless, skinless chicken breasts, trimmed and cut into 1½-inch pieces

¼ teaspoon pepper

¾ cup plain whole-milk yogurt

¼ cup minced fresh cilantro

1. Microwave onion, oil, serrano, tomato paste, garam masala, garlic, ginger, sugar, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes. Sprinkle chicken with pepper and remaining ½ teaspoon salt and stir into slow cooker. Cover and cook until chicken is tender, 2 to 3 hours on low.

2. Whisk ½ cup sauce and yogurt together in bowl (to temper), then stir mixture back into slow cooker and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Slow-Cooker Southern Smothered Chicken

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works The traditional Southern style of “smothered” chicken involves cooking the chicken low-and-slow in a rich gravy. Too often, though, versions of smothered chicken taste like whatever else is in the dish, rather than the chicken itself. But smothered chicken is designed to coax out as much flavor as possible from the chicken, and the slow cooker is the perfect tool for the job. To start, we tossed chicken thighs in flour and browned them in batches in a skillet to render some fat and build a base of flavor. Once the chicken was browned, we moved it to the slow cooker and used some of the residual fat to sauté the aromatic ingredients for the sauce. A simple mix of onion, celery, garlic, and sage gave a clean, savory base that enhanced the rich chicken flavor. Achieving the right consistency for the sauce took some tinkering. In the end, we found that just 1 cup of chicken broth with 2 tablespoons of flour made for a velvety rich sauce, and was plenty to smother the chicken for serving. Once the sauce was added to the slow cooker, we cooked everything until the chicken was tender and our sauce was deeply flavorful. This simple braise may not be flashy, but its robust chicken flavor, brought to life in the slow cooker, is deeply satisfying.

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

1¼ teaspoons table salt, divided

⅛ teaspoon plus ½ teaspoon pepper, divided

½ cup plus 2 tablespoons all-purpose flour, divided

¼ cup vegetable oil

2 onions, chopped fine

2 celery ribs, chopped fine

3 garlic cloves, minced

1 tablespoon minced fresh sage or 1 teaspoon dried

1 cup chicken broth

1 tablespoon cider vinegar

1 tablespoon minced fresh parsley

1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Spread ½ cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate.

2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook half of chicken until deep golden brown on both sides, 8 to 12 minutes. Transfer chicken, skin side up, to slow cooker; repeat with remaining chicken, adjusting heat as needed if flour begins to burn.

3. Pour off all but 2 tablespoons fat from skillet. Add onions, celery, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper and cook over medium heat until vegetables are softened, about 8 minutes. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing any lumps; transfer to slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

4. Transfer chicken to serving dish. Using large spoon, skim excess fat from surface of sauce. Stir in vinegar and parsley, and season with salt and pepper to taste. Spoon 1 cup sauce over chicken. Serve, passing remaining sauce separately.

Slow-Cooker Jerk Chicken

Serves 4 to 6

Cook Time 4 to 5 hours on low

Why This Recipe Works We wanted to use a slow cooker to create a satisfying jerk chicken, with fiery chiles, warm spices, and fragrant herbs—and we wanted it to taste just as good as its more common grilled counterpart. First, we used a food processor to make a smooth paste of the aromatic ingredients—scallions, garlic, habanero chiles (in place of traditionally used Scotch bonnets), and ginger—along with sticky molasses, dried thyme, allspice, salt, and oil to bind everything together. We coated the chicken with some of this paste before cooking and saved the rest for basting later on. Following a slow braise in the slow cooker, after which the chicken was tender but still intact, we finished it under the broiler, brushing it with more of the paste until it was lightly charred and crisp. If you can’t find habanero chiles, substitute two to four jalapeño chiles. For even more heat, include the chile seeds.

8 scallions, chopped

¼ cup vegetable oil

2 habanero chiles, stemmed and seeded

1 (1-inch) piece ginger, peeled and sliced into ¼-inch-thick rounds

2 tablespoons molasses

3 garlic cloves, peeled

1 tablespoon dried thyme

2 teaspoons ground allspice

1 teaspoon table salt

4 pounds bone-in chicken pieces (thighs and/or drumsticks), trimmed

Lime wedges

1. Process scallions, oil, habaneros, ginger, molasses, garlic, thyme, allspice, and salt in food processor until smooth, about 30 seconds.

2. Lightly coat slow cooker with vegetable oil spray. Transfer ½ cup mixture to prepared slow cooker; reserve remaining mixture separately. Add chicken to slow cooker and turn to coat evenly with scallion mixture. Cover and cook until chicken is tender, 4 to 5 hours on low.

3. Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared rack; discard cooking liquid. Broil chicken until browned, about 10 minutes, flipping chicken halfway through broiling.

4. Brush chicken with half of reserved scallion mixture and continue to broil until lightly charred, about 5 minutes, flipping and brushing chicken with remaining scallion mixture halfway through broiling. Serve with lime wedges.

WORKING WITH HABANERO PEPPERS

Wear gloves when working with very hot peppers like habaneros to avoid direct contact with oils that supply heat. Wash your hands, knife, and cutting board well after prepping chiles.

Slow-Cooker Barbecue Pulled Chicken

Serves 10

Cook Time 5 hours on low

Why This Recipe Works To produce a big batch of tender barbecued chicken in the slow cooker that tastes likes it’s straight off the grill, we ditched the bottled sauce and made our own. We found that microwaving the onion both softened and caramelized it, and including tomato paste, chili powder, garlic, and cayenne deepened the flavors. We supplemented our sauce with liquid smoke (a natural product) to replicate the smoky grill flavor. For chicken, two cuts were better than one: Bone-in breasts shredded nicely and boneless thighs added meaty flavor. Use a relatively mild hot sauce, like Frank’s, or the sauce will be too hot.

5 (10- to 12-ounce) bone-in split chicken breasts, trimmed

7 (3-ounce) boneless, skinless chicken thighs, trimmed

½ teaspoon table salt

¼ teaspoon pepper

1 onion, chopped fine

½ cup tomato paste

2 tablespoons vegetable oil

5 teaspoons chili powder

3 garlic cloves, minced

¼ teaspoon cayenne pepper

1 cup ketchup

⅓ cup molasses

2 tablespoons brown mustard

4 teaspoons cider vinegar

4 teaspoons hot sauce

¾ teaspoon liquid smoke

10 sandwich rolls

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Combine onion, tomato paste, oil, chili powder, garlic, and cayenne in bowl and microwave until onion softens slightly, about 3 minutes, stirring halfway through microwaving. Transfer mixture to slow cooker and whisk in ketchup, molasses, mustard, and vinegar. Add chicken to slow cooker and toss to combine with sauce. Cover and cook on low until chicken shreds easily with fork, about 5 hours.

2. Transfer cooked chicken to carving board, tent with aluminum foil, and let rest for 15 minutes. Using large spoon, remove any fat from surface of sauce. Whisk hot sauce and liquid smoke into sauce and cover to keep warm. Remove and discard chicken skin and bones. Roughly chop thigh meat into ½-inch pieces. Shred breast meat into thin strands using 2 forks. Return meat to slow cooker and toss to coat with sauce. Season with salt and pepper to taste. Serve on sandwich rolls.

Slow-Cooker Sweet and Tangy Pulled Chicken

Serves 4

Cook Time 2 to 3 hours on low

Why This Recipe Works A simple spice mixture and a quick homemade barbecue sauce made it easy to turn slow-cooked bone-in chicken breasts into tangy, silky, shredded chicken—perfect for piling onto buns. Microwaving the aromatics with chili powder, paprika, and cayenne softened the onions and infused them with flavor while at the same time blooming the spices. We found that simply seasoning the chicken with salt and pepper before nestling the breasts into our sauce mixture of ketchup, molasses, and spiced aromatic was enough to infuse the chicken with the rich essence of the sauce. Stirring in vinegar at the beginning of cooking made the sauce too thin and dulled its acidity, but adding 2 tablespoons of vinegar at the end of cooking, along with a small amount of mustard, ensured that the sauce retained its bright flavors. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. Serve with pickle chips and Sweet and Tangy Coleslaw.

1 onion, chopped fine

¼ cup tomato paste

1 tablespoon chili powder

1 tablespoon vegetable oil

1 teaspoon paprika

½ teaspoon table salt

¼ teaspoon pepper

⅛ teaspoon cayenne pepper

¼ cup ketchup

2 tablespoons molasses

2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

4 hamburger buns

1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, tomato paste, chili powder, oil, paprika, salt, pepper, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in ketchup and molasses. Add chicken to slow cooker and coat evenly with sauce mixture. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir vinegar and mustard into sauce. Adjust consistency with hot water as needed. Stir in chicken and season with salt and pepper to taste. Serve on hamburger buns.

Sweet and Tangy Coleslaw

Serves 4

If you don’t have a salad spinner, use a colander to drain the cabbage, pressing out the excess moisture with a rubber spatula. This recipe can be easily doubled.

¼ cup cider vinegar, plus extra for seasoning

2 tablespoons vegetable oil

¼ teaspoon celery seeds

¼ teaspoon pepper

½ head green or red cabbage, cored and shredded (6 cups)

¼ cup sugar, plus extra for seasoning

1 teaspoon table salt

1 large carrot, peeled and shredded

2 tablespoons chopped fresh parsley

1. Whisk vinegar, oil, celery seeds, and pepper together in medium bowl. Place bowl in freezer and chill until dressing is cold, at least 15 minutes or up to 30 minutes.

2. Meanwhile, in large bowl, toss cabbage with sugar and salt. Cover and microwave until cabbage is just beginning to wilt, about 1 minute. Stir briefly, cover, and continue to microwave until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds.

3. Transfer cabbage mixture to salad spinner and spin until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage mixture, carrot, and parsley to cold dressing, and toss to coat. Season with salt, pepper, vinegar, and sugar to taste. Refrigerate until chilled, about 15 minutes. Toss coleslaw again before serving.

Slow-Cooker Tomatillo Chicken Soft Tacos

Serves 6

Cook Time 4 to 6 hours on low

Why This Recipe Works The slow cooker offers a hands-off method for these simple chicken tacos. Cooking the chicken for our taco filling in store-bought tomatillo salsa flavored it in a big way without the time-consuming prep necessary for fresh tomatillos. Fresh poblano chiles lent a little heat to the sauce and created a more complex flavor profile than salsa alone, and a small amount of oregano enhanced and deepened the flavors even further. We found that boneless chicken thighs worked best here; they required little prep and after 4 to 6 hours in the slow cooker they were meltingly tender and easily shredded. Finishing with a little lime juice and cilantro added fresh flavor. Jarred tomatillo salsa is also called salsa verde. We don’t discard any of the cooking liquid, as it helps season the chicken and keep the filling moist; a slotted spoon works best for serving the filling. Serve with lime wedges, diced avocado, queso fresco, and/or sour cream. For more information on warming tortillas, see this page.

1 cup jarred tomatillo or tomato salsa

2 poblano chiles, stemmed, seeded, and chopped

¼ teaspoon table salt

¼ teaspoon pepper

1 teaspoon minced fresh oregano or ¼ teaspoon dried

3 pounds boneless, skinless chicken thighs, trimmed

¼ cup minced fresh cilantro

2 tablespoons lime juice

18 (6-inch) flour tortillas, warmed

1. Combine salsa, poblanos, salt, pepper, and oregano in slow cooker. Nestle chicken into slow cooker, cover, and cook until tender, 4 to 6 hours on low.

2. Using tongs, break chicken into bite-size pieces. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with tortillas.

Slow-Cooker Buffalo Chicken Wings

Serves 4 to 6

Cook Time 4 to 5 hours on low

Why This Recipe Works Great wings should have juicy, tender meat and a crisp coating. You might not consider making them in your slow cooker. True, the gentle heat of the slow cooker is great for achieving meltingly tender wings, but it is terrible at producing a good crisp coating. However, with a little re-imagining, great wings are possible in the slow cooker. To add serious flavor, we first tossed the wings with a hefty blend of spices and aromatics. We then cooked the wings on low for 4 to 5 hours, which turned them moist and incredibly tender. For a crisp exterior, a few minutes under the broiler was all it took. We found that basting the wings with sauce while they broiled kept the skin from fully crisping. Instead, we broiled the wings sans sauce and gently tossed them with it after broiling. These recipes can easily be doubled in a 7-quart slow cooker; you will need to broil the wings in two batches. Serve with Creamy Blue Cheese Dressing (this page) and celery and carrot sticks.

4 pounds chicken wings, cut at joints and trimmed, wingtips discarded

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon table salt

½ teaspoon pepper

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

6 tablespoons unsalted butter, melted

2 tablespoons molasses

1. Lightly coat slow cooker with vegetable oil spray. Toss chicken with paprika, cayenne, salt, and pepper in slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Adjust oven rack 6 inches from broiler element; heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet; coat with vegetable oil spray. Transfer chicken to prepared rack. Broil chicken until lightly charred and crisp, 15 to 20 minutes, flipping chicken halfway through broiling.

3. Whisk hot sauce, melted butter, and molasses in large bowl until combined. Gently toss chicken with sauce to coat. Serve.

VARIATIONS

Slow-Cooker Sticky Wings

Serves 4 to 6

Cook Time 4 to 5 hours on low

¾ cup packed dark brown sugar, divided

¼ cup soy sauce, divided

1 (3-inch) piece fresh ginger, peeled and chopped

4 garlic cloves, peeled

½ teaspoon cayenne pepper, divided

4 pounds chicken wings, cut at joints and trimmed, wingtips discarded

¼ cup water

¼ cup tomato paste

1. Pulse ¼ cup sugar, 1 tablespoon soy sauce, ginger, garlic, and ¼ teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker. Add chicken and toss until combined.

2. Cover and cook until chicken is tender, 4 to 5 hours on low. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool for 20 minutes (or cool briefly and refrigerate for up to 24 hours).

3. Adjust oven rack 6 inches from broiler element; heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet; coat with vegetable oil spray. Whisk water, tomato paste, remaining ½ cup sugar, remaining 3 tablespoons soy sauce, and remaining ¼ teaspoon cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, about 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, 3 to 5 minutes. Serve.

Slow-Cooker Mango-Curry Wings

Serves 4 to 6

Cook Time 4 to 5 hours on low

4 pounds chicken wings, cut at joints and trimmed, wingtips discarded

1 tablespoon paprika

1 tablespoon curry powder

2 teaspoons ground cumin

1 teaspoon table salt

½ teaspoon pepper

¾ cup mango chutney

1 shallot, minced

3 tablespoons water

1 tablespoon minced fresh cilantro

1 teaspoon grated lime zest

1. Lightly coat slow cooker with vegetable oil spray. Toss chicken with paprika, curry powder, cumin, salt, and pepper in slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

3. Whisk chutney, shallot, water, cilantro, and lime zest together in bowl. Gently toss chicken with sauce to coat. Serve.

Slow-Cooker Harissa-Spiced Chicken in a Pot

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works There’s lots to like about slow-cooking a whole chicken: There’s no need to monitor the oven or truss or rotate the bird. But getting good results does require a few tricks. We discovered that when we placed a whole chicken breast side down, a moister bird resulted because the dark meat rendered its fat and juices down over and through the breast and kept it from overcooking as the dark meat reached the proper temperature. As the juices pooled in the bottom of the cooker, they submerged the breast, enabling it to retain more moisture. Without the flavor contributed from browning, we needed to rely on potent seasonings. Here, we prepared a harissa spice mix in the microwave and rubbed a portion under the skin to give it direct contact with the meat while it cooked, rubbing the remainder onto the skin, coating the entire bird. Check the chicken’s temperature after 4 hours of cooking and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need an oval slow cooker for this recipe.

3 tablespoons extra-virgin olive oil

4 garlic cloves, minced

4 teaspoons paprika

2 teaspoons ground coriander

1½ teaspoons table salt

¾ teaspoon red pepper flakes

½ teaspoon pepper

½ teaspoon ground cumin

½ teaspoon caraway seeds

1 (4-pound) whole chicken, giblets discarded

1 tablespoon chopped fresh mint

1. Microwave oil, garlic, paprika, coriander, salt, pepper flakes, pepper, cumin, and caraway in bowl until fragrant, about 30 seconds; let cool slightly.

2. Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of oil mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press on skin to distribute oil mixture over meat. Rub entire exterior surface of chicken with remaining oil mixture. Place chicken, breast side down, in slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

3. Transfer chicken to carving board, tent with aluminum foil, and let rest for 20 minutes. Carve chicken, discarding skin if desired. Sprinkle with mint and serve.

APPLYING A SPICE RUB

1. Gently separate skin from breast and thighs using your fingers.

2. Apply half of rub under skin; press on skin to distribute. Apply remaining rub on exterior of chicken.

Slow-Cooker Herbed Chicken with Warm Spring Vegetable Salad

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works This flavorful recipe features a juicy whole chicken and crunchy, vibrant spring vegetables, but comes in handy year-round. A simple aromatic mixture of oil, shallot, garlic, and thyme gave the chicken layers of flavor. We rubbed the mixture under the skin to give it direct contact with the meat. We placed the chicken breast side down in the slow cooker to keep the breast meat moist during cooking, and scattered seasoned radish halves around the chicken. While the chicken rested before carving, we stirred fresh sugar snap peas into the braised radishes in the slow cooker and cooked on high until the snap peas were crisp-tender yet still vibrant. A creamy dill dressing was the perfect flavorful accompaniment to our spring vegetable salad. Check the chicken’s temperature after 4 hours of cooking and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need a 5- to 7-quart oval slow cooker for this recipe.

¼ cup extra-virgin olive oil, divided

1 shallot, minced

4 garlic cloves, minced, divided

2 teaspoons minced fresh thyme or ½ teaspoon dried

¾ teaspoon plus ⅛ teaspoon table salt, divided

½ teaspoon pepper, divided

1 (4-pound) whole chicken, giblets discarded

1 pound radishes, trimmed and halved

1 pound sugar snap peas, strings removed

¼ cup plain whole-milk yogurt

¼ cup mayonnaise

2 tablespoons minced fresh dill

1 tablespoon red wine vinegar

1 teaspoon sugar

Lemon wedges

1. Microwave 3 tablespoons oil, shallot, three-quarters of garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.

2. Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of oil mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press skin to distribute oil mixture over meat. Rub entire exterior surface of chicken with remaining oil mixture. Place chicken, breast side down, into slow cooker.

3. Toss radishes with remaining 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper in clean bowl, then arrange around chicken. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

4. Transfer chicken to carving board, tent with aluminum foil, and let rest while finishing vegetables. Stir snap peas into slow cooker, cover, and cook on high until crisp-tender, about 20 minutes.

5. Whisk yogurt, mayonnaise, dill, vinegar, sugar, remaining ⅛ teaspoon salt, and remaining garlic together in large bowl. Using slotted spoon, transfer vegetables to bowl with dressing and toss to coat; discard cooking liquid. Season salad with salt and pepper to taste. Carve chicken, discarding skin if desired. Serve with radish salad and lemon wedges.

Slow-Cooker Spice-Rubbed Chicken with Black Bean Salad

Serves 4

Cook Time 4 to 5 hours on low

Why This Recipe Works For this flavorful chicken recipe, we started with a Southwestern-inspired spice rub. We rubbed the mix under the skin to give it direct contact with the meat while it cooked. A simple black bean salad seemed like the perfect accompaniment to our chicken. Combining the beans with some chipotle chile and cooking them along with the chicken allowed the beans to absorb some of the chicken’s juices and become even more flavorful and tender. While the chicken rested, we drained the beans and tossed them with bell pepper, corn, sliced scallions, lime juice, and olive oil to finish the salad. Check the chicken’s temperature after 4 hours of cooking and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need an oval slow cooker for this recipe.

5 teaspoons extra-virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon paprika

2 teaspoons grated lime zest plus ¼ cup juice (2 limes)

1½ teaspoons packed brown sugar

¼ teaspoon table salt

¼ teaspoon pepper

1 (4-pound) whole chicken, giblets discarded

1 (15-ounce) can black beans, rinsed

1 teaspoon minced canned chipotle chile in adobo sauce

1 red bell pepper, stemmed, seeded, and chopped fine

1 cup frozen corn, thawed

2 scallions, sliced thin

1. Microwave 2 teaspoons oil, cumin, and paprika in bowl until fragrant, about 30 seconds. Let spice mixture cool slightly, then stir in lime zest, sugar, salt, and pepper.

2. Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of spice mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press skin to distribute spice mixture over meat. Rub entire exterior surface of chicken with remaining spice mixture.

3. Combine beans and chipotle in slow cooker. Place chicken, breast side down, on top of beans. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

4. Transfer chicken to carving board, tent with aluminum foil, and let rest for 20 minutes.

5. Drain beans and transfer to large bowl. Stir in bell pepper, corn, scallions, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Carve chicken, discarding skin if desired. Serve with bean salad.

Slow-Cooker Braised Chicken Sausages with White Bean Ragout

Serves 4

Cook Time 3 to 4 hours on low

Why This Recipe Works For this hearty winter braise, a simple combination of sausage, beans, and rosemary is transformed into a rich, warming bean ragout by the gentle simmer of the slow cooker. For the main components of the dish, we chose delicately flavored cannellini beans and Italian chicken sausage, which was full of spices like fennel and caraway that would flavor the dish. We combined broth, wine, minced garlic, and rosemary for a flavorful cooking liquid that would season the beans as they cooked. Cherry tomatoes added a pop of bright color and fresh flavor. Once the sausage was cooked and the beans were tender, we mashed a portion of the beans and tomatoes together to help thicken the ragout. Stirring in some baby spinach right before serving brightened up this comforting dish. Italian turkey sausage can be substituted for the chicken sausage.

2 (15-ounce) cans cannellini beans, rinsed

¼ cup chicken broth

¼ cup dry white wine

2 garlic cloves, minced

1 sprig fresh rosemary

½ teaspoon table salt

½ teaspoon pepper

1½ pounds hot or sweet Italian chicken sausage

8 ounces cherry tomatoes

4 ounces (4 cups) baby spinach

2 tablespoons extra-virgin olive oil

1. Combine beans, broth, wine, garlic, rosemary sprig, salt, and pepper in slow cooker. Nestle sausage into slow cooker and top with tomatoes. Cover and cook until sausage is tender, 3 to 4 hours on low.

2. Transfer sausage to serving dish and tent with aluminum foil. Discard rosemary sprig. Transfer 1 cup bean-tomato mixture to bowl and mash with potato masher until mostly smooth.

3. Stir spinach, 1 handful at a time, and mashed bean mixture into slow cooker and let sit until spinach is wilted, about 5 minutes. Stir in oil and season with salt and pepper to taste. Serve sausages with ragout.

Slow-Cooker Italian Braised Chicken Sausages with Potatoes and Peppers

Serves 4

Cook Time 3 to 4 hours on low

Why This Recipe Works The gentle, moist heat of the slow cooker perfectly cooks sausage and a trio of vegetables to create this satisfying meal. We started with chicken sausages and chose to pair them with creamy red potatoes, bell peppers, and onion. We microwaved the vegetables with tomato paste, garlic, oregano, and red pepper flakes, which served two purposes: This step infused the potatoes, peppers, and onion with plenty of flavor and also gave them a head start so that they would finish cooking at the same time as the sausages. Fresh basil stirred in right before serving brightened up this dish. Chicken sausage is available in a variety of flavors; feel free to use any flavor that you think will work well in this dish. Turkey sausage can be substituted for the chicken sausage. You will need a 5- to 7-quart oval slow cooker for this recipe.

12 ounces red potatoes, unpeeled, quartered and sliced ¼ inch thick

3 red or green bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips

1 onion, halved and sliced ½ inch thick

¼ cup tomato paste

2 tablespoons water

3 garlic cloves, minced

2 teaspoons minced fresh oregano or ½ teaspoon dried

¼ teaspoon red pepper flakes

¼ cup chicken broth

1½ pounds raw chicken sausage

2 tablespoons chopped fresh basil

1. Microwave potatoes, bell peppers, onion, tomato paste, water, garlic, oregano, and pepper flakes in covered bowl, stirring occasionally, until vegetables are almost tender, about 15 minutes; transfer to slow cooker. Stir in broth. Nestle sausage into slow cooker, cover, and cook until sausage and vegetables are tender, 3 to 4 hours on low.

2. Transfer sausage to serving platter. Stir basil into vegetable mixture and season with salt and pepper to taste. Transfer vegetable mixture to platter with sausage. Serve.

Slow-Cooker Sun-Dried Tomato and Basil Turkey Meatballs

Makes 24 meatballs and about 10 cups sauce; enough for 2 pounds pasta

Cook Time 4 to 5 hours on low

Why This Recipe Works Turkey meatballs often turn out bland and dry, so we set out to develop a recipe that rivaled those made from beef or pork in terms of tenderness and flavor. To start, we wanted to pack them with a bright savoriness, and decided to try adding a hefty dose of chopped basil, sun-dried tomatoes, and Parmesan along with the usual aromatics. We microwaved a large amount of aromatics first, thinking we’d split it between the sauce and the meatballs. This worked perfectly, infusing their flavors throughout the whole dish. The addition of a panade (milk and bread mixed to a paste) and egg yolks helped bind the turkey mixture while keeping it moist and tender. But if we tried to place our meatballs directly in the slow cooker, they were apt to fall apart during the long cooking time. An extra step solved the problem: just 10 minutes in the oven browned them and firmed them up just enough to withstand the simmering time in the slow cooker, where they imparted flavor to the sauce. The sauce was supersimple to make—we combined crushed tomatoes, tomato puree, and wine, along with half the onion mix. Sugar stirred in at the end balanced out any sharpness in the sauce, and chopped basil gave the meatballs a fresh finishing touch. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.

2 onions, chopped fine

6 garlic cloves, minced

2 tablespoons tomato paste

½ cup oil-packed sun-dried tomatoes, chopped fine, plus 2 tablespoons packing oil

2 tablespoons minced fresh oregano or 2 teaspoons dried

½ teaspoon red pepper flakes

1 teaspoon table salt, divided

2 (28-ounce) cans crushed tomatoes

1 (28-ounce) can tomato puree

½ cup dry red wine

2 slices hearty white sandwich bread, torn into 1-inch pieces

⅓ cup whole milk

1 ounce Parmesan cheese, grated (½ cup)

¼ cup chopped fresh basil, plus extra for serving

2 large egg yolks

½ teaspoon pepper

2 pounds ground turkey

2 teaspoons sugar, plus extra for seasoning

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and coat with vegetable oil spray.

2. Microwave onions, garlic, tomato paste, tomato packing oil, oregano, pepper flakes, and ½ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer half of onion mixture to slow cooker. Stir in tomatoes, tomato puree, and wine.

3. Mash bread, milk, and remaining ½ teaspoon salt to paste in large bowl using fork. Stir in sun-dried tomatoes, remaining onion mixture, Parmesan, basil, egg yolks, and pepper. Add ground turkey and knead with your hands until well combined. Pinch off and roll mixture into 1½-inch meatballs (about 24 meatballs) and arrange on prepared rack. Bake until firm and no longer pink, about 10 minutes.

4. Gently nestle meatballs into slow cooker, cover, and cook until meatballs are tender, 4 to 5 hours on low. Stir in sugar and season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.

Slow-Cooker Turkey Breast with Cherry-Orange Sauce

Serves 8 to 10

Cook Time 5 to 6 hours on low

Why This Recipe Works We often think of turkey as being reserved for big holiday dinners, but some hands-off cooking in the slow cooker makes turkey breast a weeknight-friendly dinner. The bone-in turkey breast is prep-free, and the gentle heat of the slow cooker produces juicy and tender meat every time. For a fresh accompaniment to our “roast” turkey, a cherry-orange sauce seemed like the perfect choice. To keep it simple, we started with frozen cherries, which we chopped; we then added orange zest and a little thyme for aroma. By the time the turkey was fully cooked, the cherries were tender and the juices of the turkey had melded with the aromatics to create a flavorful sauce. To give it a thicker consistency, we added a small amount of instant tapioca. Many supermarkets sell “hotel-cut” turkey breasts, which still have the wings and rib cage attached. If this is the only type of breast you can find, you will need to remove the wings and cut away the rib cage with kitchen shears before proceeding with the recipe. Check the turkey’s temperature after 5 hours of cooking and continue to monitor until the breast registers 160 degrees. You will need an oval slow cooker for this recipe.

12 ounces frozen sweet cherries, thawed and chopped

2 (2-inch) strips orange zest

1 teaspoon instant tapioca

½ teaspoon minced fresh thyme or ⅛ teaspoon dried

¾ teaspoon table salt, divided

½ teaspoon pepper

1 (6- to 7-pound) bone-in whole turkey breast, trimmed

½ cup apple butter

2 tablespoons unsalted butter

2 tablespoons lemon juice

1. Combine cherries, orange zest, tapioca, thyme, and ¼ teaspoon salt in slow cooker. Sprinkle turkey with pepper and remaining ½ teaspoon salt and place skin side up into slow cooker. Cover and cook until breast registers 160 degrees, 5 to 6 hours on low.

2. Transfer turkey to carving board, tent with aluminum foil, and let rest for 20 minutes.

3. Discard orange zest. Whisk apple butter, butter, and lemon juice into cherry mixture until combined. Season with salt and pepper to taste. Carve turkey and discard skin. Serve with sauce.

Slow-Cooker Turkey Breast with Gravy

Serves 8 to 10

Total Time 5 to 6 hours on low

Why This Recipe Works No one will ever guess that this dinner-table classic was turned out of a slow cooker as you serve up moist slices of turkey drizzled with a rich brown gravy. But it takes a little advance work (and a skillet) to get it right. We found that it was possible to skip the cumbersome step of browning the turkey breast, but to get a real gravy, we still needed the skillet to build a proper flavor base and make a roux. First we browned the onion, carrot, celery, and garlic. Then we added flour and cooked it until golden brown, deglazing the pan with water. Added to the slow cooker with the turkey and chicken broth and white wine, this base mingled with the juices released as the turkey cooked, resulting in a hearty gravy. Many supermarkets sell “hotel-cut” turkey breasts, which still have the wings and rib cage attached. If this is the only type of breast you can find, you will need to remove the wings and cut away the rib cage with kitchen shears before proceeding with the recipe. Check the turkey’s temperature after 5 hours of cooking and continue to monitor until the breast registers 160 degrees. You will need an oval slow cooker for this recipe.

3 tablespoons unsalted butter

1 onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

6 garlic cloves, peeled and smashed

⅓ cup all-purpose flour

1 cup water

2 cups chicken broth

½ cup dry white wine

2 sprigs fresh thyme

2 bay leaves

1 (6- to 7-pound) bone-in whole turkey breast, trimmed

½ teaspoon table salt

½ teaspoon pepper

1. Melt butter in 12-inch skillet over medium heat. Add onion, carrot, celery, and garlic and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes. Stir in water, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

2. Stir broth, wine, thyme sprigs, and bay leaves into slow cooker. Sprinkle turkey with salt and pepper and place skin side up into slow cooker. Cover and cook until breast registers 160 degrees, 5 to 6 hours on low.

3. Transfer turkey to carving board, tent with aluminum foil, and let rest for 20 minutes.

4. Strain cooking liquid into saucepan; discard solids. Bring to simmer over medium heat and cook until thickened, about 15 minutes. Season with salt and pepper to taste. Carve turkey and discard skin. Serve with gravy.