Slow-cooker stroganoff recipes promise to transform a cheap, tough cut iinto something special, but they forget about the sauce, which ends up watery and bland.
Black beans go into the slow cooker with an army of flavorful ingredients, but the result is often a muddied mess. In our recipe, the big flavors of ham, bacon, and chiles perfectly complement the creamy, rich black beans.
Most chicken noodle soups from the slow cooker are watery graves for tough, stringy chicken. Making rich, meaty chicken noodle soup in the slow cooker requires handling the light and dark meat differently.
Most beef barley soups from the slow cooker are thin, bland, and vegetal. We set out to create a soup in which the star ingredients-beef and barley-shine through.
Long hours at low temperatures have a way of rendering flavors flat. So what's the secret to making full-flavored-and non-greasy-beef chili in the slow cooker?
This Georgia chicken stew is traditionally garnished with toasted nuts, shredded coconut, and diced fresh fruit-and always served with rice. It should be tender and spicy, but a slow cooker can make the meat stringy and the sauce bland.