Bone-in chicken thighs cook over red potatoes and baby carrots in a pourable honey garlic sauce. Whole green beans go in near the end, and a brief broil browns the thighs before they return to the slow cooker.
These slow-cooked chicken breasts are served whole, not shredded. Cook them with Coca-Cola and barbecue sauce, then drain the thin cooking liquid and add fresh sauce for a glossy coating that stays on each piece.
Tender shredded chicken cooks with black beans, corn, and mild tomatoes, then returns to the sauce for a moist filling. Spoon it over separately cooked white rice and finish with melted cheddar, scallions, and cilantro.
This tomato-based slow cooker jambalaya brings chicken, andouille sausage, shrimp, peppers, and distinct rice grains together in one moist dish. Cook the base first, then add converted rice and finish with shrimp.
These slow cooker chicken enchiladas are layered and served by the spoonful, not rolled. Chicken cooks in red sauce before broad corn tortilla halves and cheese are added for a short finish. Add avocado, jalapeño, cilantro and sour cream just before serving.
Frozen fully cooked meatballs warm in a beef-and-mushroom gravy, then get a brief uncovered finish before sour cream is stirred in. Serve the intact meatballs over ruffled egg noodles with bright green peas on the side.
Sear a boneless pork loin for deeply seasoned edges, then cook it on LOW until it reaches 145°F. After a short rest, cut it into thick, slightly irregular pieces and spoon the warm cooking juices over the top.
Whole chicken breasts slow-cook with mushrooms, garlic, and dry Marsala. Remove them when done, thicken the cooking liquid with a cornstarch slurry and a little cream, then return them to the glossy sauce.
Browned ground beef, tender potato rounds, and small carrot pieces cook together in a slow cooker with a creamy mushroom sauce. Add cheddar near the end, then rest the casserole before scooping so the sauce clings and the slices stay visible.