As the colder weather sets in, the comforting stews and soups so conducive to slow cooking come to mind more often in our weekly meal planning. Not only does the weather encourage plugging in the slow cooker, but so does the often-hectic dinner rush resulting from school and extra-curricular activities.
Although stews and soups are the natural go-to for the slow cooker, there are some great recipes and cookbooks available that help you think outside the box. (Check out our first slow cooker post about general tips for using slow cookers, along with some recipe resources.)
I have experimented with different recipes and have been pleasantly surprised with the results. These recipes are not simply “dump all the ingredients into the slow cooker and turn it on” though. I find those kinds of recipes often involve cans of cream-of-something soup and are not the most healthy options. I look for recipes that are still simple, cost effective, and time saving, but may require one or two extra steps—like browning meats or sautéing aromatics–before switching the power button to “on.”
I have included two recent favorites that also make enough for double-batch meals or freezing. So, dust off the slow cooker and try them out!
Slow-Cooker Mexican-Style Chicken and Hominy Stew from Cook’s Illustrated
- 2 tablespoons vegetable oil
- 2 medium onions, minced
- ¼ cup tomato paste
- 2 tablespoons chili powder
- 2 teaspoons dried Mexican oregano, or 2 tablespoons minced fresh oregano
- 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
- Salt
- 5 cups low-sodium chicken broth
- 3 (14-ounce) cans white or yellow hominy, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1/3 cup soy sauce
- 5 pounds bone in chicken thighs, skin removed and trimmed
- Ground black pepper
- ¼ cup fresh cilantro leaves, minced
- 1 tablespoons juice from 1 lime
- 8 corn tortillas, warmed
- 2 limes, cut into wedges
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, tomato paste, chili powder, oregano, garlic, and 1/4 teaspoon salt and cook, stirring often, until the onions are softened and lightly browned, 8 to 10 minutes. Stir in 1 cup of the chicken broth, scraping up any browned bits.
2. Transfer the mixture to the slow cooker and stir in the remaining 4 cups chicken broth, hominy, tomatoes with their juice, and soy sauce until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook, on low until the meat is tender 4 to 5 hours.
3. Transfer the meat to a platter and cool slightly. Let the stew settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using 2 forks, shred the chicken, discarding the bones and fat. Add the chicken back to the slow cooker, stir in the cilantro and lime juice, and season with salt and pepper to taste. Serve with the tortillas and limes wedges.
Slow-Cooker Garlic Chicken with Couscous* from Martha Stewart.com
*The couscous is cooked separately, but is a quick-cooking grain that pairs well with the chicken.
- 1 whole chicken (3 ½ to 4 pounds), cut into 6 to 8 pieces and patted dry
- Coarse salt and ground pepper
- 1 tablespoons extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 6 garlic cloves, halved
- 2 teaspoons dried thyme
- 1 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup all-purpose flour
- 1 cup couscous
- Chopped fresh parsley, for serving
1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 ½ hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Cooking Variation: Oven instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.