a day ago
A 5-Star Slow-Cooker Recipe With Well Over 10,000 Ratings
Hi, friends! I'm filling in for Emily today, and pleased as punch to be here.
I truly hope you've been having a breezy and delightful summer wherever you are (Alaska?), but here in the Northeast, we've been sweating through one heat advisory after another. After a sticky commute home and my second shower of the day, the last thing I want to do is touch a stove.
No-cook meals are great, and while I could happily subsist on a diet of cottage cheese, fresh mango and Topo Chico, my family usually wants a warm meal. For those of you in the same boat, here are a handful of slow cooker and air fryer recipes that will fill your bellies, but won't heat up your kitchen.
This reader-favorite 'fix it and forget it' meal from Sarah DiGregorio is on regular rotation in our house. Three of us like to make giant Chipotle-esque burritos out of the spicy-sweet black-bean-chicken tangle, but my oldest prefers it over a pile of buttery white rice.
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I don't have room in my tiny kitchen to store an air fryer, but I dream of the day I do so I can make this super smart salmon from Eleanore Park. The circulating high heat crisps the skin, while keeping the flesh tender and moist. Serve alongside air-fryer zucchini, asparagus or baked potatoes.
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In this lighter, brothier version of traditional corn chowder, Sarah slices the kernels from the cobs and then slowly simmers the scraped cobs with chiles, scallions, garlic, potatoes and miso for a savory but just-this-side-of-sweet broth. If you like yours on the thicker side, smash some of the potatoes against the side of the crock or purée a bit of the soup with an immersion blender before serving.
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We like to serve this Ali Slagle dish, another family favorite, tucked into French steak rolls blanketed with a slice or two of melted provolone cheese. It's also excellent served over cooked pasta with lots of grated Parm.
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This recipe from Eleanore could turn a tofu skeptic into a tofu lover. Coat cubed tofu with potato starch, salt and pepper; cook until satisfyingly crackly; then douse with a soy-brown-sugar glaze. Serve alongside a pile of rice and air-fryer broccoli or green beans.
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