Slow Cooker Lemony Chicken and Rice with Spinach and Feta by ATK

Slow-Cooker Lemony Chicken and Rice With Spinach and Feta

SERVESServes 4

WHY THIS RECIPE WORKS

We included feta in this dish for its briny tang, lemon for its brightness, and baby spinach for freshness and color. To start, we microwaved simple aromatics to bloom and develop their flavor before adding them to the slow cooker. We then added meaty bone-in chicken thighs for their deep flavor and cooked them on low to tender perfection. Once the chicken was cooked, we removed the thighs and stirred in instant rice, then nestled the chicken on top and continued to cook until the rice was just cooked through. 

INGREDIENTS

1 onion, chopped fine

2 tablespoons 

extra-virgin olive oil

3 garlic cloves, minced

2 teaspoons minced fresh oregano or ½ teaspoon dried

Salt and pepper

½ cup 

chicken broth

8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed

1½ cups instant white rice

4 ounces (4 cups) baby spinach

1 teaspoon grated lemon zest plus 2 tablespoons juice

2 ounces 

feta cheese,

 crumbled (½ cup)

2 tablespoons minced fresh parsley

*

BEFORE YOU BEGIN

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here.

1

INSTRUCTIONS

Microwave onion, oil, garlic, oregano, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2

Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes.

3

Transfer chicken to serving dish and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Slow Cooker Teriyaki Pork Tenderloin by ATK

Slow-Cooker Teriyaki Pork Tenderloin

SERVESServes 4

WHY THIS RECIPE WORKS

Cooking a lean roast such as pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking. Once we had the method in hand, we developed the flavor, coating the pork with a teriyaki glaze made with equal parts sugar and soy sauce and seasoned with fresh ginger, garlic, and mirin. To ensure a properly clingy glaze, we simply thickened the sauce with some cornstarch before applying it to the pork, and then we ran the tenderloins under the broiler before serving. To prevent the pork from overcooking under the broiler, we removed it from the slow cooker just shy of 145 degrees. 

INGREDIENTS

⅓ cup 

soy sauce

⅓ cup sugar

2 tablespoons mirin

½ teaspoon grated fresh ginger

1 garlic clove, minced

2 (12- to 16- ounce) pork tenderloins, trimmed

1 ½ teaspoons cornstarch

1 tablespoon water

2 scallions, sliced thin

1 teaspoon sesame seeds, toasted

*

BEFORE YOU BEGIN

You will need an oval slow cooker for this recipe. Because they are cooked gently and not browned, the tenderloins will be rosy throughout. Check the tenderloins’ temperature after 1 hour of cooking and continue to monitor until they register 145 degrees.

1

INSTRUCTIONS

Combine soy sauce, sugar, mirin, ginger, and garlic in slow cooker. Nestle tenderloins into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 145 degrees, 1 to 2 hours on low.

2

Adjust oven rack 6 inches from broiler element and heat broiler. Transfer tenderloins to aluminum foil-lined rimmed baking sheet. Transfer cooking liquid to small saucepan and bring to simmer over medium heat. Whisk cornstarch and water together in bowl, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.

3

Liberally brush tenderloins with glaze and broil until spotty brown on top, about 5 minutes. Transfer tenderloins to carving board, tent loosely with foil, and let rest for 5 minutes. Slice tenderloins ¼ inch thick, then transfer to serving dish. Drizzle with remaining glaze and sprinkle with scallions and sesame seeds. Serve.

Slow Cooker Huevos Rancheros by ATK

Slow-Cooker Huevos Rancheros

SERVESServes 6

WHY THIS RECIPE WORKS

Huevos rancheros are a welcome addition to any brunch, but preparing the dish's many components often requires a lot of effort. Our goal was to create a flavorful version of this hearty tomato sauce and egg dish by letting the slow cooker do the work for us. To evoke the charred deep flavors in traditional huevos rancheros, first we bloomed a healthy dose of chili powder that we microwaved along with onions, oil, and garlic. We then stirred in canned fire-roasted tomatoes, brown sugar, lime juice, and green chiles for a tangy punch of flavor. Cracking eggs into wells we had created in the cooked sauce allowed us to cook all six servings at once. The final touch to this zesty breakfast was some spicy pepper Jack cheese. 

INGREDIENTS

1 onion, chopped

¼ cup 

extra-virgin olive oil

3 tablespoons 

chili powder

4 garlic cloves, minced

Salt and pepper

2 (28-ounce) cans 

fire-roasted diced tomatoes,

 drained

½ cup canned chopped green chiles

1 tablespoon packed brown sugar

1 tablespoon lime juice

4 ounces 

pepper Jack cheese,

 shredded (1 cup)

6 large eggs

½ cup fresh cilantro leaves

3 scallions, sliced thin

*

BEFORE YOU BEGIN

You will need an oval slow cooker for this recipe. Serve with warm tortillas and diced avocado.

1

INSTRUCTIONS

Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray.

2

Microwave onion, oil, chili powder, garlic, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in tomatoes, green chiles, sugar, and lime juice. Cover and cook until tomato mixture is deeply flavored, 5 to 6 hours on low or 3 to 4 hours on high.

3

Discard foil collar. Smooth tomato mixture into even layer and sprinkle evenly with pepper Jack. Using back of spoon, make 6 indentations (about 2½ inches wide) into tomato mixture. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook on high until egg whites are just beginning to set but still have some movement when slow cooker is gently shaken, 20 to 30 minutes.

4

Turn off slow cooker and let eggs sit, covered, for 5 minutes. Sprinkle with cilantro and scallions. Serve immediately.