Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes by America's Test Kitchen Editors

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Notes about this book

  • kath on March 04, 2013

    I really like the Chicken Broth recipe. It's so simple. I freeze it in in zip-loc bags, 1 3/4 cups in each bag - about the same amount as a can of chicken broth.

  • kiwimary on October 29, 2012

    I've made several of the chicken stews and braises, and some beef stews and they have been really good. The vegetarian stews have not been so good. Unfortunately I quite often find this with Test Kitchen recipes.

  • sck on December 11, 2011

    The chills were terrific but everything else has been terrible.

Notes about Recipes in this book

  • Pork chops with dried fruit compote

    • kleins99 on April 01, 2020

      I seared the 4 boneless pork chops on each side first because it seems to be the thing to do. I also used 1 whole onion instead of shallots. I also added fresh ginger and fresh thyme. I didn't have dried cherries, so used 11 oz. dried apricot instead of the suggested 8 oz.

    • Christine on June 18, 2015

      Made mostly as directed, but skipped the parsley and used 4 boneless pork chops. Fit well in my 3.5 quart slow cooker. They were moist and tender and the compote perfectly complements the pork. A new favorite recipe that is extremely easy to make -- it's one of those recipes where there is no extra prep work other than chopping two ingredients and combining everything in the slow cooker before walking away -- my favorite kind of slow cooker recipe!

  • Turkey and wild rice soup

    • Cheri on November 20, 2011

      This was very good and easy. Using the microwave to soften the veggies worked well. Turkey thighs held up nicely. Added chopped parsnip, used wild rice blend.

    • jenmacgregor18 on March 10, 2015

      a keeper. soup freezes well without the rice.

    • ixoye2u on June 09, 2017

      Worth repeating - very flavorful and easy to make

  • Macaroni and cheese

    • Cheri on December 10, 2011

      This is thick and rich. Added some diced ham. Makes alot. Next time, I would halve the recipe. Keep in mind there is about a 20 min prep before it goes into the crockpot. It is heavy and creamy. Flavor is good, but not Excellent....

    • hbakke on November 26, 2021

      This was an easy mac and cheese. It looked kind of gross and separated at the end of cooking before stirring it. It came together well, but gets more mushy and congealed the longer it sits in the slow cooker. The kids all liked it.

  • Italian vegetable stew

    • ccav on December 24, 2011

      Best vegetable soup I've made in the slow cooker! For leftover soup, add mini meatballs, or cooked chicken for variations.

  • Italian-style pot roast

    • ccav on December 24, 2011

      good, would make again but add more oregano and garlic

    • vbbaker on June 04, 2020

      Leftover makes a great pasta sauce: just shred the meat and add a little tomato sauce if it’s too thick. Delicious with rigatoni.

  • Moroccan beef chili with chickpeas and raisins

    • sck on November 04, 2018

      Wonderful! Served with the couscous and it was perfect.

    • nikkichic on August 21, 2011

      Wonderful! A definite 'keeper'. Took me about an hour from entering the kitchen to putting it all in the crock pot and washing up the prep mess, though.

    • eselque on October 09, 2011

      Delicious! Out of tomato paste, but it didn't seem to suffer. The couscous was a great complement.

    • cucinahalcon on January 04, 2019

      Really tasty. I omitted the raisins for texture reasons.

    • jhallen on October 13, 2021

      This was very good, easy execution. Made with ingredients most people have on hand. Will definitely make again.

  • New Mexican red pork chili

    • sck on November 04, 2018

      We love this one and make it every year.

    • TrishaCP on February 09, 2019

      This was tasty. It is a slow cooker recipe that requires some of your time beforehand (sautéing veg, etc), but then cooks long enough (9-10 hours) that you can make it on a day you are at work. (I just prepped the night before.) There is no degreasing step, but we found it was needed.

    • ashallen on October 29, 2019

      I really, really like this recipe - very flavorful!! Pork also gets really nicely tender. I use a bit more onion than called for in the recipe (2-3 cups). I prefer the raisins to be well cooked and for their sweetness to permeate the sauce so I chop them up well and stir them in half-way through cooking instead of adding them whole at the end. Like TrishaCP, I've found that a degreasing step can be helpful - whether or not I need to degrease seems to depend on how much care I take to trim fat from the pork before placing it in the slow cooker. [Cross-post for Slow Cooker Revolution/Complete Slow Cooker.]

  • Tequila and lime turkey chili

    • sck on November 04, 2018

      This is our go to chili, and we always get asked for the recipe. We make it just as written.

    • Aggie92 on April 17, 2016

      This is a good chili, but the tequila and lime flavors do not come through unless you add them right before serving. Reheating the leftovers the next day killed those flavors. So have plenty of limes and cheap tequila on hand. Omitted the honey (I know it is only a tablespoon, but come on, honey in chili?!?!). Also omitted the bread and milk mixture. My ground turkey was perfectly moist after 4 hours in the slow cooker. The chili needed a little more flavor after cooking, so I added some extra ground cumin (2 heaping teaspoons) to tamp down the tomato flavor of the chili. Overall a good recipe.

  • Spicy Thai-style chicken stew

    • Aggie92 on April 28, 2016

      It was too late in the day to use the slow cooker so I made this stove-top. Since I didn't use the slow cooker, I omitted the tapioca. The only substitutions I made were chicken breasts for thighs and broccoli for snow peas. Most ATK recipes are afraid to offend anyone with too much flavor and spice and this was no different. After the stew has cooked I tasted it for final seasoning and is was rather bland. So I doubled the brown sugar, fish sauce, and green curry paste. This produced a much better tasting stew, although it still wasn't very spicy. Served with Thai basil, sambal olek, and jasmine rice.

    • Delys77 on May 29, 2016

      Much like the other reviewer I thought this recipe needed more flavour. I doubled the fish sauce, lime juice, and tripled the curry paste and it was quite good after that. I cooked on low for 4 hours and 45 minutes and that was just right for our cooker. Also went with Snap peas which I microwaved for about about 12 minutes. Would definitely repeat as once it is jazzed up it is quite good.

  • Garden minestrone

    • Aggie92 on December 08, 2017

      I'm not sure how fair it is for me to rate this recipe based on ingredients since I used it more as a clean-out-the-veggie-bin guideline. The technique is solid and produces a mighty fine soup. For extra flavor throw a Parmesan rind into the slow cooker and add some canned diced tomatoes. My other changes were to add a red bell pepper, a couple of stalks of celery, skipped the zucchini, and I used kale instead of Swiss chard.

    • Christine on February 26, 2020

      Delicious! Subbed vegetable broth for chicken broth to make vegetarian. I did the quick-soak method for the beans, but want to try the overnight method next time since I think that contributed to a lot of the beans splitting and therefore making the broth a bit grainy/starchy. Still tasted great though — my husband noticed the texture thing much more than I did.

  • Old-fashioned tamale pie

    • Aggie92 on February 02, 2017

      Yum! Perfect for a cold, snowy winter day. I only had half the amount of chicken called for and it was enough for a hearty casserole. Since the weather was crummy and I don't have instant polenta in the pantry, I substituted self-rising cornmeal and made a half batch of the cornbread recipe on the back of the Martha White package. So the topping was 1 1/2 cups self-rising cornmeal, 1 egg, and 1 1/8 cup buttermilk. Cooked on low for 6 hours.

  • Green bean casserole

    • Aggie92 on November 29, 2014

      What a tasty time saver for a very busy Thanksgiving cook! I have finally found a green bean casserole recipe that is worth making. Even the die-hard lovers of the canned version were impressed with this. The day before, I made the sauce and mixed it up with the green beans and then refrigerated overnight. On Thanksgiving day all I had to do was turn the slow cooker on and forget about it for 6 hours. I did make a few small changes, increased the mushrooms to 1 pound and added a cup of thinly sliced shallots to up the sweet oniony goodness. Also skipped the breadcrumb topping and instead I added the rest of the can of fried onions to a hot skillet and quickly toasted them. After dishing the casserole I put the toasted onions on top. The mushroom sauce was so good I was licking the spoon and wishing I could bathe in it ;-)

  • Dixie collard greens

    • Aggie92 on January 03, 2017

      Used 2 (12-oz.) bags of frozen collard greens. Since I did not have a ham hock I substituted 4 tsp Better Than Bouillon ham base in 4 cups of water (omitted chicken broth). I really like this, it's so easy and makes a great pot of greens. Cut the cooking time back to 6 hours on LOW.

    • ixoye2u on July 31, 2017

      Very good. I use Goya ham seasoning instead of ham hock

  • Mole chicken chili

    • TrishaCP on June 30, 2013

      This isn't a mole- it is a chicken chili with the flavors of mole. Not as good as real mole, but a delicious make-ahead option nonetheless. I sautéed my aromatics rather than microwaving them, used my own judgment on chipotles (less), and didn't bother with shredding the chicken. (I used an extra pound of chicken, and I still had tons of sauce.) I served with cornbread, but the suggested rice side is really a must because the flavors are very rich.

    • cedarmakesthings on September 12, 2014

      This was very good, and nice and simple. I served it over rice with mashed sweet potato on the side, which I mixed all together and made it even better!

    • ashallen on October 24, 2019

      This was easy to pull together and my husband, who's a fan of mole/mole-style flavors in general, *loved* it. I thought it was fine, but the flavors didn't grab me as much as they did my husband - they seemed muddled relative to some other mole-style dishes I've made. Like TrishaCP, I didn't bother shredding the chicken - it was easy to break up inside the slow cooker pot.

  • Tortilla soup

    • TrishaCP on December 16, 2017

      We really liked this soup too. We did take the extra step of de-fattening the broth, because the chicken thighs did ramp up the grease factor a bit. We also added corn and it was a good addition, along with lime juice at the end to brighten the flavors.

    • anya_sf on November 26, 2017

      I added a few small zucchinis, diced, along with the onions. i also added some frozen corn right at the end. Delicious soup. Easy to make, although it does require a little bit of prep work on the stove.

  • Hearty beef stew

    • TrishaCP on December 05, 2012

      Pretty flavorful. Did involve some prep work to sautée down the onions and garlic, but I loved not having to brown the beef. The foil packet to protect the potatoes and carrots from disintegrating into the stew worked perfectly.

    • hughb on November 24, 2014

      Good, basic stew. Followed recipe exactly and it came out very nicely.

    • ashallen on October 12, 2019

      Very good stew - given the basic nature of the recipe, I was actually surprised that I liked it as much as I did! Both the meat and the vegetables come out very nicely tender. Not as sumptuously flavored as one of Julia Child's beef stew recipes, but like TrishaCP, I love that it skips the messy meat-browning step. Easy to pull together overall - trimming the meat of excess fat/membrane was the most fiddly part. Freezes well.

  • Sweet and sour cocktail meatballs

    • TrishaCP on February 03, 2012

      These weren't terrible, but they weren't great either. I thought they were a bit too one-note with the sweetness- maybe a bit more salt would have helped. The meatballs themselves were pretty tender, so I think it is worth checking out the other meatball recipes in this book.

    • ashallen on March 01, 2020

      Good - very tender meatballs in a flavorful sauce. Taking a cue from TrishaCP's note, I substituted a puree of dried apricots (dark unsulfured ones) for the apricot jam to reduce sugar in the sauce. I also used ~3 tbsp Worcestershire sauce, 1.5 tbsp mustard, and 1 tsp ancho chili flakes to boost the savory flavors a bit. Sugar level in final sauce was good, but I thought it still needed some tinkering. Additional salt was definitely helpful (I'll add salt and/or soy sauce to the sauce at the start of cooking next time) as was some cider vinegar for sharpening the flavor. Once cooking was done, I stirred meatballs before degreasing and all the fat disappeared into the sauce - oops. I'll be sure to degrease first next time!

  • Split pea soup

    • zorra on April 15, 2014

      Since some familiar stove-top dishes disappoint when done in a slow cooker, decided to follow this recipe, & so glad I did. Substituted a less-salty smoked turkey wing for the ham hock. Good flavor & it makes a reasonable amount rather than a huge pot.

    • eve_kloepper on April 22, 2013

      add 1 tsp. dried marjoram. I used ham bone from Smithfield ham. Fantastic.

    • ixoye2u on March 22, 2017

      Very tasty and easy prep. Used 2 packets of Goya Ham Flavored Concentrate seasoning instead of the ham hock.

  • White chicken chili

    • hughb on November 24, 2014

      Very tasty and not difficult. The hominy is a brilliant idea - it infused the stew with a deep corn flavor.

  • Sweet and cakey cornbread

    • eselque on September 25, 2011

      Made with Bob's Red Mill polenta--a little crunchier, but very good. Also, subbed baking soda/cream of tartar for baking powder and used thawed frozen buttermilk, and it was fine.

  • Aloha pork chops

    • eselque on July 09, 2011

      Very good--great level of spice/heat.

    • Paojava on June 25, 2012

      This was a bit dry.

  • Braised brisket and onions

    • bernalgirl on January 12, 2012

      Came out fall-apart tender after 9 hours on low. Delicious! Added an extra 1/2 cup liquid because it was going to be left unattended, it came out with the right amount of sauce.

    • Kojak on December 05, 2016

      This was a really good slow cooker recipe that can cook on low all day. Served with mashed potatoes. Would make again.

    • anya_sf on September 04, 2020

      Despite receiving the wrong cut of brisket (thicker with huge veins of fat) from grocery delivery (#covidcooking), this still turned out pretty well. There was just a ton of fat in the liquid, which I did my best to remove, but would have been much easier if made ahead and chilled. The meat on its own was kind of bland, but pretty tasty with the onion sauce, which did need extra seasoning at the end.

  • Beginner's pulled pork

    • eve_kloepper on February 06, 2012

      perfect and super easy. and yes, the Bull's Eye BBQ sauce is quite good.

    • ixoye2u on July 26, 2017

      Easy prep with very good flavoring. I may try a different bbq sauce next time. Serves a lot.

  • Spicy ground beef taco filling

    • eve_kloepper on February 06, 2012

      made this with ground elk, and it was great.

  • Fancy pork stew with fennel and prunes

    • Delys77 on March 22, 2016

      Not a bad idea and smelled delicious while it was cooking but I think the result is far too sweet. The fennel, prunes, and brandy all add a note of sweetness that when taken to gather is a bit overwhelming. I might consider cutting the prunes entirely.

  • Beef goulash

    • Delys77 on March 14, 2016

      The sauce for this stew is excellent. I thought the balance of flavours was great, but I would suggest brisket or short ribs as the beef was a bit dry by the end of the long cooking. Mind you, I did use pre cut stew meat so I am not sure if it actually came from a chuck roast.

    • kiwimary on November 04, 2012

      I've made this a couple of times. Both times I reduced the amount of soya sauce and paprika by about half and it was excellent.

    • lkgrover on April 05, 2015

      I substituted pearl tapioca for the minute tapioca. It turned out well; a very thick sauce. And it smelled amazing all afternoon (probably because of the caraway seeds), and tasted good.

    • mamacrumbcake on September 17, 2017

      It is so nice to have a slow cooker meal turn out as if it had been gently simmered on the stove! This was excellent: the beef was tender, the sauce was full-bodied and flavorful. I used the amounts specified in the recipe. Soy sauce may be an unusual ingredient here, but it gives an umami boost without leaving a suggestion of an Asian flavor in this dish. I cooked it on high for 5.5 hours.

  • Weeknight meat sauce

    • jenmacgregor18 on October 05, 2014

      I cooked it at the low setting for the least amount of time. the meat was chalky & dried out. I threw out the whole batch. maybe the meat was too lean?

  • Spicy sausage ragu with red peppers

    • aeader on November 02, 2014

      This was a great sauce - very flavorful and nicely spicy. I cooked on high for 5 hours and took the lid off the last 30 min to let it thicken up. The prep was quick and easy. It made the house smell delicious while it was cooking. I cut the recipe in half since I have a small slow cooker, and there were only 2 of us. I actually forgot to add the red peppers at the end. Served with rotini pasta and salad. I used homemade tomato sauce and skimmed the fat before serving.

    • Partyof7 on March 21, 2018

      Excellent flavor. Do skim the fat at the end. yum.

  • Sweet and sour braised red cabbage

    • aeader on December 02, 2014

      Made this to use up a head of red cabbage from the CSA. Left it in the slow cooker for the full 6 hours on low, although it probably would have been fine at 4 hours. The seasoning was good, I would possibly cut back the sugar (maybe not add any at the end?) next time as I would like it a little less sweet.

  • Irish oatmeal

    • aeader on January 01, 2021

      The oatmeal had a nice toasted, nutty flavor. I liked being able to make a large batch at once for breakfasts throughout the week, and not having to watch/stir constantly as I do when making oatmeal on the stovetop. I will be making this frequently and will try the other variations suggested with fruit, nuts, etc. I cooked on low for 4 hours. Edited to say that 8 cups water was actually not too much, as it thickened up more after being refrigerated. You can also freeze the prepared oatmeal without much effect on the texture.

  • Balsamic-braised chicken with Swiss chard

    • aeader on November 26, 2014

      Delicious and easy. Used boneless skinless thighs and a bit of anchovy paste instead of the canned anchovies. Served over mashed potatoes. I actually made it in a cast iron dutch oven in the oven - took 1 hour at 350 degrees.

    • purpleshiny on May 28, 2013

      Really good and really easy. Goes very, very well with the polenta. I skipped skimming the fat at the end (totally forgot) but didn't find it greasy at all.

    • mamacrumbcake on August 26, 2019

      I thought that the sauce was a bit too sour so I added ? teaspoon of sugar before the chard. In the future I might use a little less vinegar or increase the chicken broth. Also, I think I prefer a meatier flavor rather than sour. With that in mind, I would up the umami—maybe with mushrooms, soy sauce, or more anchovies.

  • Roasted maple-butter carrots

    • audryn on January 20, 2012

      Not in book's index. Found on page 191 with Classic Meatloaf recipe. Not a slow-cooker recipe, but oven roasted with simple glaze.

    • spraklpe_pea on May 12, 2019

      Recipe is on page 79 of my edition (magazine version).

  • Black bean soup

    • JamesFlavell on April 19, 2020

      Cooked too fast, should've done on low, checked sooner. Used not-low-salt chicken broth., Wasn't too salty.

  • Italian Sunday gravy

    • thewheatons on November 04, 2015

      Delicious. Makes a huge batch and is quick to pull together as, aside from the aromatics, there is no browning before combining everything in the slow cooker.

    • mamacrumbcake on December 29, 2015

      This was good, but not to die for. Since there are other sauces my family likes a lot more we probably won't be making this again.

  • Shepherd's pie

    • sarahawker on November 27, 2018

      Quite good, the prep was longer than expected for a slow cooker meal, but not difficult. I chopped the mushrooms small and would go even smaller so my kids didn't notice. Flavor was very good. I did not add the carrots to the onions very early. I still want some texture to my carrots, not mush. Would make again.

    • lesliewolfhard on March 17, 2016

      Good flavor, but another slow cooker recipe that requires nearly as much prep time as it does cook time. I would make it again.

  • Smothered pork chops with onions and bacon

    • lkgrover on January 31, 2022

      Loved this slow-cooked pork recipe -- in between a pork stew & pork with onion & bacon sauce.

  • Irish oatmeal with apples and raisins

    • clawsgirl on February 06, 2017

      Absolutely delicious. Reheats very well, especially in the microwave covered for a couple minutes, and lasts longer than the 4 days it lists. I've been eating this everyday for almost a month now and I'm still not tired of it. Says something.

  • Meatballs and marinara

    • Kojak on December 05, 2016

      Meh. Nothing great. Bland.

  • One-minute salsa

    • Kojak on December 05, 2016

      Easy sauce--like the chipotles.

  • Smoky shredded chipotle beef filling

    • Kojak on December 05, 2016

      Meh. Not as much flavor as I was expecting.

  • Swiss steaks with onions and mushrooms

    • Kojak on December 05, 2016

      Would make again. Don't be scared by the amount of onions.

  • Easy barbecued ribs

    • Sandy.Toes on October 20, 2017

      About as easy as can be. The rub has surprisingly good flavor for having so few ingredients. I like the meat to almost fall off the bone, with no gnawing on bones required. After 6 hours, the ribs were still pretty firm, at 7 hours the meat was coming off the bone, which made transferring them to a baking sheet challenging. Flavor after broiling was good, but the sauce was one-note (used ATK's No-Cook Pantry Barbecue Sauce). The ribs were too dry, clearly overcooked. 6 hours is about right. There's no need for 3 cups sauce with these, better to save at least half and use it at the end (I used about 2 cups in the slow cooker). There was so much liquid, it took almost 30 minutes to reduce. Will make them again using my homemade BBQ sauce, and paint some on before cooking, perhaps leaving half the ribs with only the rubs, just to see how that works. This is an easy way to cook ribs that invites tweaking to personal taste.

    • ixoye2u on February 05, 2018

      I agree with Sandy Toes. Very good flavoring for the amount of ingredients and easy to make. I had a lot of BBQ sauce left over so less of that for next time. Superbowl hit!

  • Barbecued beans

    • Sandy.Toes on October 20, 2017

      Easy prep and great flavor, although a bit on the bitter side. I used light brown sugar with a little molasses, to mimic dark brown sugar. The coffee could easily be eliminated to make them more kid-friendly, or keep it and add 2 tablespoons honey to temper the bitterness. I added 1 tablespoon honey to about 3 cups of leftovers and kids and adults loved them. They weren't anywhere near as sweet as B&M or Bush's. My navy beans took a long, long time to soften. Will make again using great northern beans because they turn over so quickly in the supermarket.

  • Creamy tomato soup

    • EN1 on December 29, 2018

      My favorite tomato soup

  • Portuguese-style potato and kale soup

    • ixoye2u on July 31, 2017

      This is a staple during the cold months

  • Beef Burgundy

    • ixoye2u on May 30, 2017

      Rich and delicious - more prep at beginning and end than the usual recipes here. Good recipe for special occasion over the weekend.

  • Brazilian black bean and pork stew

    • ixoye2u on June 20, 2017

      Very tasty. However, this recipe makes a LOT of food. I might consider cutting it down in half next time.

  • Fresh strawberry jam

    • ixoye2u on July 31, 2017

      My first time making strawberry jam and it was a hit! I halved the recipe since it's me and my hubby. Easy prep - definitely great first time recipe.

    • ixoye2u on October 24, 2017

      Made again and it turned out better than the first go around. Made full recipe and properly canned them to give as gifts.

  • Honey-mustard drumsticks

    • ixoye2u on February 05, 2018

      This was a hit in our house. Yummy!

  • Macaroni salad

    • ixoye2u on February 05, 2018

      This was ok, nothing to write home about. I'll be on the lookout for a different recipe.

  • Sausage lasagne

    • ixoye2u on March 15, 2018

      Easy way to make lasagna. I prepped it the night before and had a family member cook it in the crock pot around noon and everything was ready when we got home. I personally prefer a little more sauce in my lasagna and will use more next time. Definitely worth repeating.

  • Smoky sausage and bean chili

    • PanNan on January 28, 2021

      I made this recipe without the liquid smoke but found that the smoky andouille, smoked sausage, chipotle and chilli powder provided plenty of smoke flavor. I cooked it on high for 6 hours and kept it warm for a bit longer. The beans were fall apart tender and I didn't need to mash any of them to thicken it up. The end result was very flavorful and delicious, and was mildly spicy.

  • Tomato macaroni and cheese

    • hbakke on May 20, 2019

      So good! Used panko with butter, garlic, and parsley for the breadcrumb topping.

  • Creamy cauliflower with bacon

    • cucinahalcon on November 24, 2018

      I thought this was a pretty tasty rather healthy soup. It definitely needs to be served with some crusty bread. It would even be good garnished with cheese… and/or bacon. The buttery cauliflower garnish is super tasty but in a pinch it would still be good without. This makes lots of leftovers (and we used the fried cauliflower in pretty much the first servings). I did not peel the potatoes, and I think I used more than a pound.

  • Tex-Mex stuffed bell peppers

    • on February 24, 2022

      After making stuffed peppers in a crock pot, I now know that I prefer them cooked in the oven. The peppers themselves were softer than I like and the filling wasn't to my taste. Although the stuffed peppers had some spice, I felt it needed some tomato sauce or crushed tomatoes to balance out the flavor.

  • Barbecued beef brisket

    • ashallen on April 19, 2022

      This was great, particularly for a slow cooker recipe. I used a piece of brisket that was 1 pound smaller than called for in the recipe - worked fine. Very tender. As usual for slow-cooked brisket, it sliced more cleanly after resting overnight. Recipe makes lots of flavorful sauce. At first it seemed like it might be spicier than we prefer, even though I'd cut back on the chipotle by 1 tbsp, but a lot of heat disappeared with the fat skimmed from the sauce's surface at the end of cooking. I skipped the liquid smoke but it would have been a nice addition.

  • Homey chicken stew

    • ashallen on October 24, 2019

      My husband really likes the tender chicken and vegetables and comforting flavors in this dish. There's also lots of sauce! A definite comfort food-type dish. I find the flavors to be on the too-mild side for me and have to resist the urge to spice it up :). I've modified the cooking technique over time. I've found that using a strongly flavored, dark, homemade chicken stock (and my husband's preferences) allow me to skip browning the chicken. He also likes the chicken very tender so I skip microwaving the veggies - they soften well in the slow cooker. I had some issues with the flour not thickening the sauce properly, so I now use some additional flour and cook it on the stovetop with a larger portion of the stock for 10-20 minutes so it can gelatinize better before mixing it into the other ingredients. Freezes well.

  • Weeknight beef chili

    • ashallen on November 21, 2021

      The flavors in this chili were fine but washed-out in comparison to those in my usual stovetop ground beef-and-bean chili. Not very spicy even though my chipotles were extra-hot and I kept their seeds. Adding some vinegary hot sauce after the cooking is done helps to brighten this up. I substituted black beans for kidney beans and they stayed intact for the long cook. I like the convenience of putting everything in the slow cooker and walking away, but given the flavor differences I'll continue to use my stovetop recipe.

  • Turkey breast and gravy

    • Ohrenschall on September 22, 2020

      Delicious gravy. Easy weeknight recipe

  • Thai-style chicken soup

    • Shewi128 on January 06, 2022

      We added rice to our soup portions. I liked it, but didn't love it.

  • Texas chili

    • Fishboy9123 on January 12, 2022

      My go to easy chili recipe. Always turns out well.

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Reviews about this book

  • Oregonian

    ...this book debunks the myth that slow-cooker food is bland and mushy. Sure, these meals take some preliminary fuss... but the results should pay off with more flavorful dishes.

    Full review
  • ISBN 10 1933615699
  • ISBN 13 9781933615691
  • Published Feb 15 2011
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out. The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can!

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