Since the sauce is hearty and chunky, it’s perfect to make in the slow cooker. While any part of the chicken works great, Gina Homolka prefers to use skinless chicken thighs that are still on the bone. The chicken comes out so juicy and tender, and the bones add flavor to the sauce.
Entreés
Skinnytaste Slow Cooker Poached Salmon with Meyer Lemon, Capers, and Parsley
The low, slow heat of a slow cooker is actually perfect for shallow poaching. Rather than submerging the salmon in the poaching liquid, Gina Homolka rests it on a bed of Meyer lemons with parsley, shallots, and white wine so it cooks gently and absorbs all of the delicious flavors of the aromatics.
Raghavan Iyer’s Potato Leek Pie
Inspired by the classic French potato-leek soup, vichyssoise, this savory pie is all about textures and flavor.
Chris Prosperi’s Pozole
Hearty and all-together satisfying, make this Pozole (Mexican Stew) on the next snow day. You’ll be glad you did.
Cullen Skink
What do you do when family friends from Maine give you the gift of smoked haddock? If you’re Mark Raymond, you hit the web and look for a recipe worthy of such a prized fish (the flavor is amazing!). Mark came across this Scottish classic on the blog Christina’s Cucina and had to make it. […]
Chris Prosperi’s Asian Beef Soup
Think you can’t make a real-deal Pho at home? Think again. Chris’s Asian Beef Soup is easy and oh, so satisfying.
