This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.
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Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
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This meltingly tender pork shoulder ragout has a savory broth that's full of fennel. White wine gives the stew a bright edge of acidity.
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These crispy chicken tacos are filled and baked on a sheet pan for a super-crunchy exterior and warm, melty middle. The creamy avocado crema combined with fresh cilantro is the perfect accompaniment. Don’t be tempted to squeeze the tacos onto one baking sheet—they crisp up best with plenty of space. Be sure to rotate the pans halfway through baking so they cook evenly.
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Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.
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This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.
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This comforting slow-cooker soup is inspired by pho, the traditional Vietnamese noodle dish made with rice noodles and meat, and served in a flavorful, clear broth with a multitude of garnishes. For this recipe, we've used low-sodium chicken broth seasoned with star anise, clove, ginger and cinnamon. Ngo gai (culantro) and onion are also commonly used to flavor the broth. It's perfect for the slow-cooker because pho usually simmers for at least three hours, becoming infused with the flavor of the spices. For garnishing, we've lined up bean sprouts, basil, mint, cilantro, sliced chile and lime wedges, but you could also use cabbage or scallions. One of the best parts of this dish is how customizable it is.
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Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.
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You'll end up with more peanut sauce than you need in this zucchini noodle recipe, and that's a good thing! It makes a great dip or stir-fry sauce.
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Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
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