Slow-Cooker Weeknight Dinners for Spring

Don't clear off the crock pot's place on your kitchen counter quite yet! While the season of warm and hearty stews may be winding down, these slow-cooker dinner recipes work well into the warmer months. Throw the ingredients in the
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Monday: Slow-Cooker Paella 

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

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

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

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

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