Slow Cook
2 recipes found
Slow Cooker Chickpea Stew With Lemon and Coconut
Soothing yet bright, this soup tastes like something that took careful attention, but really just requires throwing five ingredients into a slow cooker and letting it cook for hours. Dried chickpeas and cauliflower soften in the gentle heat, and the coconut milk thickens as the mixture cooks, seasoned with earthy turmeric and sweet lemon peel. While a little lemon juice balances the richness, the predominant lemon flavor here isn’t tangy but rather floral from the peels releasing their oils into the stew. Reminiscent of curries throughout South and Southeast Asia, it can be eaten over rice, or with sliced almonds or cilantro on top, but it can just as well stand alone.
Slow-Cooker Gochujang Chicken and Tomatoes
In this straightforward slow cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth that’s deepened with warming heat and fermented savoriness from the chile paste. Serve the chicken with plenty of the sauce and tomatoes over rice, rice cakes, udon or ramen noodles, roasted sweet potatoes or grits. Garnish with any combination of toasted sesame seeds, lime wedges, cilantro or thinly sliced scallions or serrano chiles.