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


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. 

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.

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. 

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