This slow-cooker chicken dinner ticks all the boxes for an easy and family-friendly weeknight dinner that's healthy, hearty and comforting. Boneless, skinless chicken thighs become super tender as they cook, and the apples help thicken the creamy sauce that’s lightly sweetened with apple cider. Mustard, parsley and fennel fronds bring fresh notes for balance and egg noodles added at the end help sop up the delicious sauce.
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Hoisin sauce, Shaoxing rice wine and soy sauce, along with garlic and ginger, infuse this slow cooker beef stew with rich Chinese-inspired flavor. Bok choy adds freshness at the end and rice rounds out the meal.
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To reheat the ribs, bake in a 9-by-13-inch pan at 350 degrees F for 20 minutes.
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Chicken thighs are the ideal slow-cooker meat because they emerge tender and juicy, even after hours of cooking. The sauce is a guaranteed kid-pleaser: Rich, sweet and low on spice and tang. Make a couple of batches to keep in the freezer for busy weeks when you know you'll have limited time for meal prep.
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Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
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Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
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Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
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If the stew is fatty, carefully remove the vegetables and meat. Strain the liquid and skim off any fat, then return the meat and vegetables to the gravy.
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