This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.
This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.
There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite.
This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 21/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.
A slow-and-low cooking method ensures this extra-lean roast cooks up perfectly tender and moist, while a warm mix of exotic spices and fruity pomegranate imparts a satisfying flavor profile.
If your family’s main complaint about boneless, skinless chicken breast is that it's dry, then braising may be your answer! The slow-and-low technique keeps meat moist.
Classic beef Stroganoff is a Russian dish made by simmering strips of beef in a stew and swirling in velvety sour cream. Our slow-cooker version has all the flavor of the original recipe but with less fuss. Serve over whole-grain broad noodles or brown rice.