Slow-Cooker Pulled-Pork Tacos

Ingredients

2 

cups 

store-bought salsa, plus more for serving

2 

tablespoons 

chili powder

2 

tablespoons 

dried oregano

2 

tablespoons 

unsweetened cocoa powder

kosher salt

1 

2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat

18 

corn tortillas

1/2 

cup 

fresh cilantro sprigs

3/4 

cup 

sour cream

1 

lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles

Ingredients

1/2 

cup 

low-sodium soy sauce

1/2 

cup 

dark brown sugar

2 

tablespoons 

rice wine vinegar

1 

teaspoon 

toasted sesame oil

1 

1-inch 

piece fresh ginger, peeled and sliced

1⁄4 to 1⁄2 

teaspoon 

crushed red pepper

2 1/2 

pounds 

pork shoulder, trimmed and cut into 2-inch pieces

12 

ounces 

soba noodles

2 

red bell peppers, thinly sliced

1/2 

pound 

snow peas, trimmed

chopped roasted peanuts, for serving

Directions

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
2. Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
3. Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Ingredients

2 

10-ounce 

packages chopped frozen spinach, thawed and squeezed to remove excess moisture

1 

cup 

ricotta

3/4 

cup 

grated Parmesan (3 ounces)

3 

cups 

marinara sauce

6 

regular lasagna noodles (not no-boil)

1 1/2 

cups 

grated mozzarella (6 ounces)

2 

tablespoons 

olive oil

2 

teaspoons 

red wine vinegar

kosher salt and black pepper

1 

small head romaine lettuce, cut into strips (about 8 cups)

1 

cucumber, thinly sliced

1/2 

small red onion, thinly sliced

Directions

1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.

Slow-Cooker Chicken Tikka Masala

Ingredients

1 

15-ounce can crushed tomatoes

1 

medium onion, chopped

2 

cloves garlic, chopped

2 

tablespoons 

tomato paste

2 

teaspoons 

garam masala (Indian spice blend)

kosher salt and black pepper

1 1/2 

pounds 

boneless, skinless chicken thighs (about 8)

1/2 

English cucumber, halved and thinly sliced

1/4 

cup 

fresh cilantro leaves

1 

tablespoon 

fresh lemon juice

1 

cup 

basmati or some other long-grain white rice

1/2 

cup 

heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, 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 recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Slow-Cooker Lamb, Apricot, and Olive Tagine

Ingredients

1 1/2 

pounds 

lamb shoulder, trimmed and cut into 1-inch pieces

4 

carrots, cut into 1-inch pieces

1 

medium onion, chopped

1/2 

cup 

dried apricots, halved

1/2 

cup 

pitted green olives

2 

cloves garlic, chopped

2 

tablespoons 

all-purpose flour

1 

teaspoon 

paprika

1 

teaspoon 

ground cumin

1/2 

teaspoon 

ground cinnamon

1/2 

teaspoon 

ground ginger

kosher salt and black pepper

1 

cup 

couscous

chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Ingredients

3 

pounds 

beef chuck, trimmed and cut into 2-inch pieces

1 

large onion, thinly sliced

4 

cloves 

garlic, chopped

1 to 3 

tablespoons 

chopped canned chipotles in adobo sauce

1 

teaspoon 

dried oregano

2 

bay leaves

kosher salt

4 

cups 

thinly sliced cabbage (about 1⁄3 medium cabbage)

4 

radishes, halved and thinly sliced

1/4 

cup 

chopped fresh cilantro

2 

tablespoons 

fresh lime juice, plus lime wedges for serving

12 

6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Serves 4

Ingredients

1 

medium red onion, chopped

1 

green bell pepper, chopped

4 

garlic cloves, chopped

1 

tablespoon 

chili powder

1 

tablespoon 

ground cumin

2 

teaspoons 

unsweetened cocoa powder

1/4 

teaspoon 

ground cinnamon

kosher salt and black pepper

1 

28-ounce 

can fire-roasted diced tomatoes

1 

15.5-ounce 

can black beans, rinsed

1 

15.5-ounce 

can kidney beans, rinsed

1 

medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.