Slow-Cooker Weeknight Dinners for Spring
Monday: Slow-Cooker Paella
Make a big batch to set yourself up with savory lunch leftovers throughout the week. Your future self will thank you!
Recipe: Try our Slow-Cooker Paella
Tuesday: Red Chile-Chicken Tacos
It's (slow-cooked) Taco Tuesday! Top the tender, sweet-and-spicy marinated chicken with crumbled goat cheese and shredded cabbage-pineapple slaw. Kick back with a Sparkling Tequila Gimlet or a DIY Margarita, and let the pot do the work!
Recipe: Try our Red Chile-Chicken Tacos
Wednesday: Melt-in-Your-Mouth Tarragon Chicken
Cook the chicken, covered, on low heat for about 5 hours, and then top with creamy sauce when you're ready to serve.
Recipe: Try our Melt-in-Your-Mouth Tarragon Chicken
Thursday: Cobble It Up! Chicken and Corn Soup
A corn-y (sorry!) take on chicken and vegetable soup that's hearty and healthy. Garnish with avocado, sour cream, and chopped cilantro.
Recipe: Try our Cobble It Up! Chicken and Corn Soup
Friday: Cola Pulled Pork Sandwiches
TGIF! Head into the weekend with crowd-pleasing pulled pork sandwiches drizzled in your favorite BBQ sauce getting us excited for backyard hangouts ahead.
Recipe: Try our Cola Pulled Pork Sandwiches
Ingredient List
For the paella:
- 2 tablespoons EVOO
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 3 teaspoons sweet smoked paprika
- 2 cups short-or medium-grain rice, such as Arborio
- 1 14 1/2 ounce can whole tomatoes, diced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 8 ounce package cured chorizo, thinly sliced
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- A pinch saffron (optional)
- 1 tablespoon salt
- 2 cups thawed frozen peas
- 1/2 cup chopped flat-leaf parsley
- 1 lemon, cut into 8 wedges
For the red chile-chicken tacos:
- 1 whole chicken (4 lbs.)
- 4 dried chiles (such as pasilla negro and ancho)
- 2 can (15 oz.) sliced pineapple with its juice
- 1/2 cup orange juice
- 1/2 onion, peeled
- 1/4 cup dark brown sugar
- 1 teaspoon ground cumin
- Salt and pepper
- 1/4 head red cabbage, cored
- 4 carrots, peeled and halved
- 1 bunch scallions, greens chopped (whites reserved for another use)
- 1/4 cup mayonnaise
- 12 corn tortillas
- 8 ounce log goat cheese
For the tarragon chicken:
- 1/2 cup plus 2 tbsp. chicken broth
- 4 pounds bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
- 4 tablespoons dijon mustard
- 3 cloves garlic, finely chopped
- 2 tablespoons chopped fresh tarragon
- Salt and pepper
- 1/3 cup heavy cream
- 2 tablespoons cornstarch
- 1 lemon, finely zested and juiced
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
For the chicken and corn soup:
- 1 pound yellow-fleshed potatoes, such as yukon gold, peeled and cut into cubes
- 1 pound sweet potatoes, peeled and cut into cubes
- 1 whole chicken (about 4 lbs.), quartered
- 4 cups chicken broth
- 4 scallions, chopped
- 4 cloves garlic, chopped
- Salt and pepper
- 3 ears corn, cut into 3-inch pieces
- 1/4 cup chopped cilantro
- 2 avocados, cut into cubes
- 1 cup sour cream
- 1/4 cup chopped cilantro
For the pulled pork sandwiches:
- 6 pounds boneless pork shoulder
- 1 tablespoon ancho chile powder
- 1 cup cola
- Potato buns, pickle chips and barbecue sauce, for serving