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09/25/2026

Slow Cooker Sticky Sesame Chicken

Ingredients

· 2 ½ lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch chunks
· ½ cup low-sodium soy sauce
· ⅓ cup honey
· ¼ cup packed brown sugar
· 2 tablespoons rice vinegar
· 2 tablespoons ketchup (or hoisin sauce)
· 1 tablespoon sesame oil
· 1 tablespoon fresh ginger, grated
· 4 cloves garlic, minced
· 1 teaspoon onion powder
· ½ teaspoon black pepper
· 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for the slurry)
· Sesame seeds and sliced green onions (for garnish)
· Cooked white rice (for serving)

Instructions

1. Place the chicken chunks in the bottom of the slow cooker in a single layer.
2. In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, ketchup, sesame oil, grated ginger, minced garlic, onion powder, and black pepper.
3. Pour the sauce mixture evenly over the chicken.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and incredibly tender.
5. For a thick, glossy sauce (like shown in the photo), whisk the cornstarch with cold water until smooth. Stir the slurry into the slow cooker. Cover and cook on HIGH for an additional 15–20 minutes, stirring occasionally, until the sauce has thickened and coats the chicken.
6. Garnish generously with sesame seeds and sliced green onions. Serve hot over steamed white rice or noodles.

Servings: 6
Prep Time: 10 minutes
Cook Time: 4–5 hours on LOW
Total Time: About 5 hours 15 minutes

09/25/2026

Slow Cooker Garlic Herb Chicken & Vegetables

Ingredients

· 4 boneless, skinless chicken breasts
· 1 ½ lbs baby Yukon Gold potatoes, halved
· 1 lb baby carrots (or 4 large carrots, cut into thick pieces)
· ½ cup unsalted butter, sliced
· 1 ½ cups chicken broth
· 6 cloves garlic, minced
· 1 teaspoon dried thyme
· 1 teaspoon dried rosemary
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· 2 tablespoons cornstarch mixed with 3 tablespoons cold water (optional, for thicker gravy)
· Fresh parsley, chopped (for garnish)

Instructions

1. Place the halved baby potatoes and baby carrots in an even layer at the bottom of the slow cooker.
2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
3. Place the seasoned chicken breasts on top of the potatoes and carrots.
4. Scatter the minced garlic over the chicken. Place the sliced butter evenly on top.
5. Pour the chicken broth around the sides of the chicken, avoiding washing off the seasonings.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are fork-tender.
7. If you prefer a thicker, richer gravy, whisk the cornstarch with cold water until smooth. Stir the slurry into the juices in the slow cooker during the final 20–30 minutes of cooking.
8. Taste and adjust the seasoning if needed.
9. Garnish generously with fresh chopped parsley and serve hot, spooning the savory broth over the chicken and vegetables.

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 15 minutes

09/24/2026

Slow Cooker Meatloaf with Rich Glaze

Ingredients

· For the Meatloaf:
· 2 lbs ground beef (80/20)
· 1 cup breadcrumbs
· 2 large eggs
· 1 small yellow onion, finely diced
· 3 cloves garlic, minced
· ½ cup whole milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried thyme (plus extra for garnish)
· For the Glaze:
· ¾ cup ketchup
· ¼ cup packed brown sugar
· 2 tablespoons apple c***r vinegar
· 1 tablespoon Worcestershire sauce
· 1 teaspoon Dijon mustard
· 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for the sauce)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, eggs, diced onion, minced garlic, milk, Worcestershire sauce, salt, black pepper, and dried thyme. Mix gently until just combined.
2. To easily lift the meatloaf out later, create a sling using aluminum foil or parchment paper and place it in the bottom of the slow cooker.
3. Shape the meat mixture into a loaf and place it onto the sling inside the slow cooker.
4. In a small bowl, whisk together the ketchup, brown sugar, apple c***r vinegar, Worcestershire sauce, and Dijon mustard. Pour half of the glaze evenly over the top of the meatloaf.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the meatloaf is cooked through and reaches an internal temperature of 160°F.
6. Carefully lift the meatloaf out of the slow cooker using the sling and place it on a serving platter.
7. For a thick, rich sauce, pour the cooking juices from the slow cooker into a small saucepan. Whisk the cornstarch slurry into the saucepan and bring to a simmer over medium heat, stirring constantly until thickened. Stir in the remaining half of the glaze.
8. Slice the meatloaf, pour the thickened sauce over the top, garnish with fresh thyme, and serve hot.

Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 15 minutes

09/24/2026

Slow Cooker Beef & Broccoli

Ingredients

· 2 lbs beef chuck roast or flank steak, thinly sliced against the grain
· 1 cup beef broth
· ½ cup low-sodium soy sauce
· ¼ cup packed brown sugar
· 2 tablespoons hoisin sauce (optional, for depth)
· 2 tablespoons rice vinegar
· 1 tablespoon sesame oil
· 4 cloves garlic, minced
· 1 tablespoon fresh ginger, grated
· 1 teaspoon onion powder
· ½ teaspoon black pepper
· 2 tablespoons cornstarch
· 3 tablespoons cold water (for the slurry)
· 4 cups fresh broccoli florets
· Sesame seeds and sliced green onions (for garnish)
· Cooked white rice (for serving)

Instructions

1. Place the sliced beef in the bottom of the slow cooker.
2. In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, onion powder, and black pepper. Pour the mixture evenly over the beef.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is tender.
4. For a thick, glossy sauce, whisk the cornstarch with cold water until smooth. Stir the slurry into the slow cooker. Cover and cook on HIGH for an additional 15–20 minutes, stirring occasionally, until the sauce has thickened.
5. Add the fresh broccoli florets to the slow cooker, gently pressing them into the sauce. Cover and cook on HIGH for 15–20 minutes, until the broccoli is tender but still bright green. (Do not overcook, or the broccoli will become mushy).
6. Taste and adjust the seasoning if needed.
7. Garnish generously with sesame seeds and sliced green onions.
8. Serve hot over steamed white rice.

Servings: 6
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW (+ 40 minutes for sauce and broccoli)
Total Time: About 5 hours 55 minutes

09/24/2026

Slow Cooker Cheesy Meatball & Potato Casserole

Ingredients

· For the Meatballs:
· 2 lbs ground beef (or 1 lb ground beef + 1 lb ground pork)
· 1 cup breadcrumbs
· 2 large eggs
· 1 small yellow onion, finely grated
· 3 cloves garlic, minced
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon Italian seasoning
· 2 tablespoons olive oil (for searing)
· For the Casserole:
· 2 lbs baby Yukon Gold potatoes, halved or quartered
· 1 can (10.5 oz) cream of chicken soup
· 1 can (10.5 oz) cream of mushroom soup
· 1 cup beef broth
· 1 cup sour cream
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon smoked paprika
· ½ teaspoon salt
· ½ teaspoon black pepper
· 2 cups shredded sharp cheddar cheese
· 1 cup shredded mozzarella cheese
· Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, eggs, grated onion, minced garlic, salt, black pepper, and Italian seasoning. Mix gently until just combined, then roll into 1 ½-inch meatballs.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes per side until deeply browned (they do not need to be cooked through). Transfer to a plate and set aside. (Alternatively, use 2 lbs of frozen meatballs to save time).
3. Place the halved potatoes in an even layer at the bottom of the slow cooker.
4. In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, beef broth, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Pour half of this mixture over the potatoes.
5. Arrange the seared meatballs in a single layer on top of the potatoes. Pour the remaining creamy mixture evenly over the meatballs.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the meatballs are cooked through.
7. During the final 20 minutes of cooking, sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Cover and let it melt completely until bubbly and gooey.
8. For an extra golden, crispy top, transfer the slow cooker insert (if oven-safe) to a broiler for 2–3 minutes, watching closely to prevent burning.
9. Garnish generously with fresh chopped parsley and serve hot straight from the slow cooker.

Servings: 6
Prep Time: 25 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 25 minutes

09/24/2026

Slow Cooker Sausage, Green Beans & Potatoes

Ingredients

· 2 lbs smoked sausage (kielbasa), sliced into ½-inch rounds
· 1 ½ lbs baby Yukon Gold potatoes, halved
· 1 lb fresh green beans, trimmed and cut into 2-inch pieces
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 1 ½ cups chicken broth
· ¼ cup unsalted butter, melted
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried thyme
· ½ teaspoon smoked paprika
· 1 teaspoon salt
· ½ teaspoon black pepper
· Fresh parsley, chopped (for garnish)

Instructions

1. Place the halved baby potatoes and chopped onion in an even layer at the bottom of the slow cooker.
2. Add the trimmed green beans and minced garlic on top of the potatoes.
3. Arrange the sliced sausage rounds evenly over the vegetables.
4. In a medium bowl, whisk together the chicken broth, melted butter, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Pour the mixture evenly over the sausage and vegetables.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the green beans are cooked to your liking.
6. Gently stir the mixture to combine. Taste and adjust the seasoning if needed.
7. Garnish with fresh chopped parsley and serve hot straight from the slow cooker.

Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 15 minutes

09/24/2026

Slow Cooker Chicken Vegetable Soup

Ingredients

· 2 lbs boneless, skinless chicken breasts
· 3 large Yukon Gold potatoes, peeled and cubed
· 3 large carrots, peeled and sliced into rounds
· 2 celery stalks, chopped
· 1 cup fresh or frozen green beans, cut into 1-inch pieces
· 1 cup frozen corn
· ½ cup frozen peas
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 6 cups chicken broth
· 1 teaspoon dried thyme
· 1 teaspoon dried parsley
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon smoked paprika (optional)
· Fresh parsley, chopped (for garnish)

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the cubed potatoes, sliced carrots, chopped celery, green beans, corn, peas, diced tomatoes, chopped onion, and minced garlic over the chicken.
3. In a large bowl, whisk together the chicken broth, dried thyme, dried parsley, salt, black pepper, and smoked paprika (if using). Pour the mixture evenly over the chicken and vegetables.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are fork-tender.
5. Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
6. Taste and adjust the seasoning if needed.
7. Garnish generously with fresh chopped parsley and serve hot.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 15 minutes

09/24/2026

Slow Cooker Cheesy Beef & Macaroni (American Goulash)

Ingredients

· 2 lbs ground beef
· 1 large yellow onion, diced
· 4 cloves garlic, minced
· 1 can (28 oz) diced tomatoes, undrained
· 1 can (15 oz) tomato sauce
· 1 can (15 oz) crushed tomatoes
· 3 cups beef broth
· 2 tablespoons Worcestershire sauce
· 1 tablespoon soy sauce
· 2 teaspoons Italian seasoning
· 1 teaspoon smoked paprika
· 1 teaspoon salt
· ½ teaspoon black pepper
· 2 cups uncooked elbow macaroni
· 2 cups shredded sharp cheddar cheese
· 1 tablespoon olive oil
· Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbled. Drain any excess fat.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Transfer the beef mixture to the slow cooker.
3. Add the diced tomatoes, tomato sauce, crushed tomatoes, beef broth, Worcestershire sauce, soy sauce, Italian seasoning, smoked paprika, salt, and black pepper to the slow cooker. Stir well to combine.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
5. Stir in the uncooked elbow macaroni. Cover and cook on HIGH for an additional 20–30 minutes, stirring halfway through, until the pasta is tender.
6. Sprinkle the shredded cheddar cheese evenly over the top during the final 5–10 minutes of cooking. Cover and let it melt completely.
7. Garnish generously with fresh chopped parsley and serve hot straight from the slow cooker.

Servings: 8
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW (+ 30 minutes for pasta)
Total Time: About 5 hours 45 minutes

09/23/2026

Creamy Corn & Potato Chowder

Ingredients

· 4 cups Yukon Gold potatoes, peeled and cubed
· 3 cups frozen or canned corn kernels (drained if canned)
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 4 tablespoons unsalted butter
· ¼ cup all-purpose flour
· 4 cups chicken or vegetable broth
· 1 cup heavy cream (or whole milk)
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon smoked paprika (optional)
· ¼ teaspoon dried thyme
· Fresh chives or parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Sprinkle the flour over the onions and whisk continuously for 1 minute to create a roux.
3. Gradually whisk in the chicken broth, making sure there are no lumps. Add the cubed potatoes.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the potatoes are fork-tender.
5. Stir in the corn, heavy cream, salt, black pepper, smoked paprika, and dried thyme. Simmer uncovered for 5–10 minutes, until heated through and slightly thickened.
6. For a creamier texture, use an immersion blender to blend about half of the soup, leaving some potato chunks intact.
7. Taste and adjust the seasoning if needed.
8. Ladle into bowls and garnish generously with cracked black pepper and fresh chives or parsley.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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Building 30 Street Rockefeller Plaza Street Address: Top Of The Rock Observation Deck State: NY City: New York Post Code: 10112 Address 3: Building Number: 550 Street Name: Madison Avenue Street Addre
New York, NY
10022

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