Slow Cooker Recipes for Busy Weeknights

A slow cooker lets you do the work in the morning and come home to dinner. Done well, it turns tough cuts of meat tender and builds deep flavor with very little attention. Done carelessly, it produces watery, bland, overcooked food.

The recipes here use realistic quantities for a 6-quart cooker, which serves about six. Follow the food safety notes, since slow cooking has a few rules that are effortless to miss.

Slow cooker rules that matter

Fill the cooker between one-half and two-thirds full for even cooking. Keep the lid on, because each peek can add 15 to 20 minutes to the cook time. Do not use frozen meat, which stays too long in the temperature range where bacteria multiply. Thaw it in the refrigerator first. Dry kidney beans must be boiled for at least 10 minutes before slow cooking, since raw ones contain a natural toxin that slow cooking may not destroy.

Pulled pork shoulder

Rub a 3-pound boneless pork shoulder with 2 tablespoons brown sugar, 1 tablespoon paprika, 2 teaspoons salt, and 1 teaspoon each of garlic powder and black pepper. Place in the cooker with half a cup of chicken broth and cook on low for 8 to 10 hours, until it shreds easily and reaches at least 195F. Shred and toss with the cooking juices and barbecue sauce for sandwiches.

Tip: Brown the meat in a hot skillet for 3 minutes per side first. It adds flavor but is optional.

Classic beef stew

Toss 2 pounds of beef chuck cubes in 2 tablespoons of flour, then add to the cooker with 4 chopped carrots, 1 pound baby potatoes, 1 chopped onion, 3 cloves of garlic, 2 cups of beef broth, and 1 tablespoon tomato paste. Cook on low for 8 hours or high for 4 to 5 hours. Add peas for the last 15 minutes. Chuck is better than lean cuts, which dry out.

Chicken tortilla soup

Place 1.5 pounds boneless chicken breasts in the cooker with a 15-ounce can of black beans, 1 cup corn, a 14-ounce can of diced tomatoes, 3 cups chicken broth, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Cook on low for 6 hours or high for 3 hours. Shred the chicken, stir it back in, and serve with tortilla strips and lime. Chicken must reach 165F.

Vegetarian chili

Combine three 15-ounce cans of mixed beans (drained), a 28-ounce can of crushed tomatoes, 1 diced onion, 1 diced bell pepper, 2 tablespoons chili powder, 1 teaspoon cumin, and 1 teaspoon salt. Cook on low for 6 to 8 hours. Use canned beans to skip the boiling step.

Honey soy chicken thighs

Place 2 pounds bone-in, skin-on chicken thighs in the cooker with a sauce of one-third cup soy sauce, one-third cup honey, 3 garlic cloves, and 1 teaspoon ginger. Cook on low for 4 to 5 hours until 175F. For crisp skin, broil in the oven for 3 to 4 minutes after cooking. Serve with rice.

Prep and storage tricks

• Assemble ingredients the night before in a container in the fridge, but add them to the cooker only when you turn it on.
• Reduce liquid when adapting stovetop recipes, since slow cookers trap steam.
• Refrigerate leftovers within two hours; do not reheat in the cooker, because it heats too slowly.
• Stir in dairy and fresh herbs near the end.

Choosing the right cut and size

Tough, well-marbled cuts such as pork shoulder, beef chuck, brisket, and chicken thighs are ultimate because long, moist cooking melts connective tissue. Lean cuts dry out. A 3 to 4 pound roast fits a 6-quart cooker, and smaller cookers of 3 quarts suit one to three people. Check that the lid fits snugly, since a loose lid lets heat and moisture escape.

Finishing touches that make the difference

Slow-cooked food can taste muted after hours of simmering. Wake it up at the end with a splash of vinegar or lemon juice, a handful of fresh herbs, or a spoonful of mustard. If the sauce is thin, remove the lid and cook on high for 20 to 30 minutes, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in for 10 minutes.

Common pitfalls to avoid

• Adding too much liquid, which leads to thin, watery sauces.
• Overcooking delicate cuts like chicken breast, which become stringy past about 6 hours on low.
• Lifting the lid repeatedly.
• Putting frozen meat straight into the cooker.

Pick one of these on Sunday night and have dinner ready by Monday evening. Once you know how your own cooker behaves, you can adapt favorite recipes with confidence.