Whole chicken thighs cook in a simple honey garlic sauce, then get coated in a thick, glossy glaze. A cold-water cornstarch slurry gives the sauce its clingy finish, while green onions and sesame seeds add the final touch.
Lightly seared chicken breasts cook on LOW in a pale cream cheese and cream-of-chicken sauce. Serve them whole over freshly boiled angel hair, with parsley, black pepper, and plenty of distinct pasta strands still visible.
Cook pork shoulder until the thickest part shreds easily, then toss it with BBQ sauce and just enough reserved cooking liquid to keep the strands moist. Pile the pork onto soft buns, add pale coleslaw, and serve the sandwiches right away.
Chicken breasts cook beneath a thick cream sauce and a distinct layer of boxed stuffing in the slow cooker. Tossing the stuffing with measured broth keeps it moist and coarse; serve the chicken and topping without stirring them together.
This American-style Crock Pot goulash starts with ground beef, green pepper, onion, and a chunky tomato sauce. Dry elbow macaroni goes into the hot sauce near serving time for a thick, saucy finish with distinct pasta.
Tender chicken breasts cook in a simple ranch and cream-of-chicken sauce, then get shredded into substantial pieces. Melt cheddar over the chicken in the slow cooker and finish with diced red pepper and parsley.
Slow-cooked chuck roast makes a generous filling for six full-size hoagie rolls. Sauté the peppers and onions near serving time, melt provolone over the open sandwiches, and offer the extra cooking broth for dipping.
These oven-baked chicken cordon bleu rolls wrap thin chicken around ham and Swiss cheese. Slice them after resting to reveal the filling, then add a little creamy Dijon sauce and parsley while the golden panko crust stays visible.
Golden chicken cutlets finish in a creamy Marsala sauce with plenty of browned mushrooms. This skillet recipe uses a light flour dredge and reduces the wine and stock before adding cream, keeping the sauce flavorful and the chicken visible.