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Mom’s Simple Pot Roast
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
“I’ve always been partial to my mom’s pot roast, which she made with a brothier, lighter cooking liquid. However, for those who prefer a thicker sauce, we’ve included an easy method to turn it into a gravy.”—Stephanie A. Ganz, Recipe Developer
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Slow Cooker Butternut Squash and Sausage Soup
Simply Recipes / Jessica Furniss
“Technically, you can add the sausage raw to the slow cooker, but because it releases a lot of grease as it cooks, I don’t recommend it. It’s much easier to drain the grease from a skillet than a slow cooker, and all that extra fat doesn’t taste great in the finished soup.”—Jessica Furniss, Recipe Developer
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Slow Cooker Boston Baked Beans
Simply Recipes / Elise Bauer
“You don’t have to pre-soak the beans (see this great Russ Parsons article in the LA Times about why you don’t need to soak beans), but not doing so in this recipe will increase the cooking time. With the beans pre-soaked, they’ll still take 8 hours to cook and soften in a slow-cooker.”—Elise Bauer, Founder
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Mississippi Chicken
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
“If you don’t have chicken stock base, you can swap for two teaspoons of chicken bouillon granules.”—Laurel Randolph, Associate Editorial Director
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Texas-Style Pulled Pork
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
“We prefer pork shoulder (or pork butt, as it’s commonly labeled), because this cut lends itself well to slow-cooking methods and results in a wonderfully tender and flavorful pulled pork. Choose one with light marbling for extra juiciness.”—Cynthia Christensen, Recipe Developer
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5-Ingredient Hot Honey Chicken
Simply Recipes / Jessica Furniss
“I like to use boneless, skinless chicken thighs for this recipe because they have a higher fat content than other cuts of chicken and get very tender in the slow cooker. But for a lighter meal, chicken breasts work, too.”—Jessica Furniss, Recipe Developer
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Slow Cooker Jambalaya
Simply Recipes / Nick Evans
“Take the time to dice your vegetables to a similar size so they cook at the same rate, and you don’t end up with any huge chunks.”—Nick Evans, Recipe Developer
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Slow Cooker Chicken with Moroccan Spices
Simply Recipes / Elise Bauer
“We are using boneless (and skinless) chicken thighs for this recipe only because they’re easier to deal with. Feel free to use bone-in thighs (you’ll need 2 1/2 pounds) if you prefer.”—Elise
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
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