Yourslow cookeris a versatile kitchen appliance that can make more than just soup and stew.
Serve with: Garlic bread and a green salad.
Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
To get an extra dose of veggies, pair it with sugar snap or snow peas.
Serve over creamy polenta or buttered whole-wheat egg noodles.
The top tortilla layer gets beautifully crispy in the slow cooker.
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
We use pinto beans, but you could easily swap in black beans.
If you want to try a different whole grain, swap out the rice for millet.
The peppers are fragile after cooking, so use tongs to gently remove them from the slow cooker.
Feel free to substitute an equal weight of chicken thighs for the turkey thighs, if desired.
This pairs well with a simple side of steamed green beans.
Serve with crusty whole-wheat bread for sopping up the tangy sauce.
If frozen roasted corn isn’t available, substitute regular.
The filling features ground beef and brown rice, so you’ll feel full and satisfied.
This load-and-go recipe makes a complete and satisfying meal; just add a green salad.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Not a fan of polenta?
Try this healthy chicken dinner over pasta instead.
Here, the creaminess of the beans stands in for pasta, and escarole makes it a meal.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp.
This recipe is a better-for-you twist on the classic tacos al pastor.
The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.
It’s a slow-cooker chicken recipe that actually looks and tastes like it was oven-roasted.
Toward the end of the cooking time, shredded cabbage is added in to round out the meal.
Each of the two servings has just 215 calories.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Photographer: Brittany Conerly
