Slow-Cooker Tomatillo Chicken Soft Tacos by ATK

Slow-Cooker Tomatillo Chicken Soft Tacos

SERVESServes 4 to 6

*** to try

WHY THIS RECIPE WORKS

To make great chicken soft tacos, we needed a tender, flavorful chicken filling. Cooking chicken in tomatillo salsa flavored the chicken in a big way without the involved prep of using fresh tomatillos. Fresh poblano chile peppers added a little heat to the sauce and created a more complex flavor profile than salsa alone. We found that boneless chicken thighs worked best here; after 4 to 5 hours in the slow cooker they were meltingly tender and could be shredded easily. Finishing with a little lime juice and cilantro added fresh flavor. 

INGREDIENTS

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded, and chopped

Salt and pepper

1 teaspoon minced fresh oregano or ¼ teaspoon dried

3 pounds boneless, skinless chicken thighs, trimmed

¼ cup minced fresh cilantro

2 tablespoons lime juice

12 - 18 

(6-inch) flour tortillas,

 warmed

*

BEFORE YOU BEGIN

Jarred tomatillo salsa is also called salsa verde. We don't discard any of the cooking liquid so as to help season the chicken and keep the filling moist; a slotted spoon works best for serving the filling. Serve with lime wedges, diced avocado, queso fresco, and/or sour cream.

1

INSTRUCTIONS

Combine salsa, poblanos, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano in slow cooker. 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

Using tongs, break chicken into bite-size pieces. Stir in cilantro and lime juice, and season with salt and pepper to taste. Serve with warmed tortillas.

Slow Cooker Garlic and Parmesan Mashed Potatoes by ATK

Slow-Cooker Garlic and Parmesan Mashed Potatoes

SERVESServes 10 to 12

WHY THIS RECIPE WORKS

For evenly cooked potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with melted butter to help prevent discoloration and mashed in the rest of the butter for additional flavor about 4 hours later, when the potatoes were tender. (The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.) To simplify things further, we did away with the extra step of draining the potatoes in favor of just mashing them in the cooking liquid. Along with the added butter (or olive oil), the cooking liquid easily created a smooth texture when incorporated.

INGREDIENTS

5 pounds russet potatoes, peeled and sliced ¼ inch thick

2 ¾ cups boiling water, plus extra as needed

8 garlic cloves, peeled and smashed

Salt and pepper

12 tablespoons 

unsalted butter,

 melted

3 ounces 

Parmesan cheese,

 grated (1½ cups)

*

BEFORE YOU BEGIN

The potatoes can be held on the warm or low setting for up to 2 hours; adjust the consistency with extra hot water as needed before serving.

1

INSTRUCTIONS

Combine potatoes, boiling water, garlic, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with 3 tablespoons melted butter. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2

Discard parchment. Mash potatoes with potato masher until smooth. Stir in Parmesan and remaining 9 tablespoons melted butter until combined. Season with salt and pepper to taste. Serve.

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.