Slow-Cooker Chicken, Fennel, and White Bean Soup

Ingredients

4 boneless, skinless chicken thighs (about 1 3/4 pounds total)

8 cups 

low-sodium chicken broth

4 carrots, chopped

2 stalks celery, chopped

1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds

1 large onion, chopped

1 cup 

dried white beans (such as cannellini or navy)

2 dried bay leaves

kosher salt and black pepper

1/2 cup 

ditalini, orzo, or another small pasta

country bread, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion,  beans, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes.
3. Meanwhile, using 2 forks, shred the chicken. When the pasta is cooked, stir the chicken into the soup. Sprinkle with the fennel fronds and serve with the bread.

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Slow-Cooker Soy-Braised Chicken

Ingredients

2 

medium onions, sliced

4 

garlic cloves, smashed

1/3 

cup 

apple cider vinegar

1/3 

cup 

soy sauce

1 

tablespoon 

brown sugar

1 

bay leaf

black pepper

8 

skinless, bone-in chicken thighs (about 1 3⁄4 pounds)

1 

teaspoon 

paprika

1 

cup 

long-grain white rice

1 

large head bok choy, cut into 1-inch strips

2 

scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

Ingredients

1/2 

pound 

sliced bacon, diced

1 

4- to 6-pound chicken, cut up

1/2 

cup 

dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)

1/2 

pound 

small white mushrooms

1 

cup 

frozen small white onions, thawed

6 

garlic cloves, chopped

3 

sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)

1 

teaspoon 

kosher salt

1/4 

cup 

water

2 

tablespoons 

cornstarch

Directions

1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. 
2. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
3. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

Slow-Cooker Curried Chicken With Ginger and Yogurt

Ingredients

1/3 

cup 

tomato paste

4 

cloves 

garlic, chopped

2 

tablespoons 

curry powder

1 

tablesppon 

grated fresh ginger

1 

teaspoon 

ground cumin

1 

medium onion, chopped

2 

pounds 

boneless, skinless chicken thighs (about 10)

kosher salt and black pepper

1 1/2 

cups 

long-grain white rice

1/2 

cup 

plain whole-milk Greek yogurt

2 

scallions, thinly sliced

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

Slow-Cooker Creamy Chicken and Mushroom Potpie

Ingredients

8 

ounces 

cremini mushrooms, stems trimmed and halved if large

4 

carrots, cut into 1-inch pieces

1 

medium onion, chopped

1/3 

cup 

all-purpose flour

2 

sprigs fresh thyme

1 

bay leaf

1 1/2 

pounds 

boneless, skinless chicken thighs (about 8)

kosher salt and black pepper

1 

sheet puff pastry (half a 17.3-ounce package), thawed

1 

cup 

frozen peas

1 

cup 

frozen green beans

1/3 

cup 

heavy cream

Directions

1. In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
4. Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.

Slow-Cooker Chicken and Pasta Soup

Ingredients

6 

boneless, skinless chicken thighs (about 2 pounds)

4 

carrots, cut into 1-inch pieces

4 

stalks celery, cut into 1/2-inch pieces

1 

medium onion, halved

2 

garlic cloves, smashed

2 

bay leaves

kosher salt and black pepper

1/2 

cup small pasta (such as stellette or alphabet)

1/4 

cup chopped fresh flat-leaf parsley

crackers, for serving

Directions

1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).
3. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
4. Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with the crackers, if desired.

Pasta With Slow-Cooker Pork Ragù

Ingredients

1 

large carrot, chopped

1 

medium onion, chopped

2 

cloves garlic, chopped

2 

tablespoons 

tomato paste

1 

teaspoon 

dried thyme

1 

teaspoon 

dried oregano

kosher salt and black pepper

1 

14.5-ounce can diced tomatoes

1 1/2 

pounds 

boneless pork shoulder or butt, trimmed and cut in half

3/4 

pound 

fettuccine

grated Parmesan, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.
2. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3. Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

1/2 

cup 

low-sodium soy sauce

1/2 

cup 

brown sugar

1 to 2 

tablespoons 

chili-garlic sauce (found in the Asian aisle of the supermarket)

1 

tablespoon 

grated fresh ginger

1 

teaspoon 

Chinese five-spice powder (optional)

kosher salt and black pepper

2 1/2 

pounds 

pork shoulder, trimmed of excess fat and cut into 2-inch pieces

1 

cup 

long-grain white rice

1 

medium head bok choy, thinly sliced (about 8 cups)

2 

scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Slow-Cooker Vegetable Stew

Ingredients

4 

large carrots, diagonally sliced into 2-inch pieces (about 5 cups)

2 

medium turnips, peeled and cut into 1-inch cubes (about 3 cups)

1 

large onion, diced (about 1 cup)

2 

garlic cloves, minced

1 

14-ounce can diced tomatoes

1 

cup 

vegetable or chicken broth

1 

teaspoon 

kosher salt

1/2 

teaspoon 

ground cumin

1/4 

teaspoon 

crushed red pepper flakes

1 

zucchini, cut into 1/2-inch slices

1 

16-ounce can chickpeas, drained

Directions

1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
2. Add the zucchini and chickpeas and cook 1 hour longer on low.

Slow-Cooker Tuscan Pot Roast

Ingredients

1/3 

cup 

olive oil

1 

2 1/2- to 3-pound bottom-round pot roast

2 

large onions, quartered

2 

celery stalks, thinly sliced (2 cups)

2 

large carrots, thinly sliced (2 cups)

3 

garlic cloves, minced

1 

6-ounce can tomato paste

1 

cup 

dry red wine

1 

1/2-ounce package dried mushrooms (such as portobello)

1 

tablespoon 

kosher salt

1 

teaspoon 

dried oregano

1 

28-ounce can whole plum tomatoes, chopped, liquid reserved

Directions

1. Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
2. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
3. Cook 8 hours on low heat, or 4 hours on high heat.