EXPLOREMY LIBRARY
Food & Wine
Cooking Light

Cooking Light Cooking Light Slow Cooker

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Quarterly
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4 Issues

in this issue

8 min.
the basics

WHY USE A SLOW COOKER? The slow cooker isn’t just a resource for when you lack the time or energy to cook; it’s also the anytime solution for making mouthwateringly tender foods that are full of flavor. Here are some of the other benefits that your slow cooker offers: Saves Prep Time and Effort Most of the recipes here limit hands-on prep time to 20 minutes or less. Often, there are just a few simple steps to complete before food goes into the slow cooker. Eliminates the Need to Tend Food While it Cooks Once you cover the cooker and set the temperature, you can walk away—even leave home—for hours until the food is ready. Uses Energy Efficiently Slow cookers use very little energy, approximately the same amount as a single light bulb. Keeps Your Kitchen from Getting…

7 min.
starters

Gruyère-Bacon Dip Photo p. 9 HANDS-ON 15 MIN. TOTAL 1 HR. 45 MIN. Serve this dip with assorted vegetable dippers or sturdy crackers. It’s also tasty as a condiment spread on burgers. ½ cup chopped onionCooking spray4 oz. shredded Gruyère cheese (about 1 cup)½ cup canola mayonnaise1 tsp. Worcestershire sauce½ tsp. dry mustard⅛ tsp. freshly ground black pepper1 (8-oz.) block fat-free cream cheese, softened2 Tbsp. chopped scallions4 center-cut bacon slices, cooked and crumbled 1. Heat a large nonstick skillet over medium-high. Add chopped onion to pan; sauté 5 minutes or until tender. Remove from heat. 2. Place onion in a 2½-quart electric slow cooker coated with cooking spray. Add cheese and next 5 ingredients. Stir until blended. Cover and cook on low for 1½ hours or until cheese melts, stirring after 45 minutes. Top with chopped scallions…

13 min.
vegetarian

Polenta with Roasted Tomatoes and Parmesan HANDS-ON 25 MIN. TOTAL 3 HR. 35 MIN. Searching for an easy yet elegant dinner-party dish? This recipe is for you. The lightly charred cherry tomatoes are not only a vivid topping but also add sweet smokiness that complements the polenta. 2 cups unsalted vegetable stock2 cups 1% low-fat milk1 cup water1 cup uncooked stone-ground polenta or cornmeal½ tsp. kosher salt½ tsp. black pepper1½ oz. Parmesan cheese, grated (about ⅓ cup)1½ Tbsp. unsalted butter3 cups cherry tomatoes1 Tbsp. olive oil2 Tbsp. chopped fresh basil1 tsp. balsamic or red wine vinegar1 oz. watercress or mesclun greens½ oz. Parmesan cheese, shaved 1. Stir together stock, milk, water, polenta, and ¼ teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker. Cover and cook on low until liquid…

20 min.
soups & stews

Moroccan-Spiced Chicken Stew Photo p. 26 HANDS-ON 30 MIN. TOTAL 5 HR. 30 MIN. The chicken, sweet potato, and chickpeas all contribute to the nice textured bite of this stew. And the tomato broth takes it to the next level. When eating, you’ll want to have a toasted baguette at the ready to soak it all up. 1 tsp. ground cumin½ tsp. ground cinnamon½ tsp. ground coriander¼ tsp. cayenne pepper8 skinless, boneless chicken thighs (about 2¼ lbs.), trimmed2 Tbsp. olive oil1 cup vertically sliced yellow onions2 tsp. minced peeled fresh ginger1½ cups unsalted chicken stock1½ cups chopped peeled sweet potato1 (28-oz.) can no-salt-added whole peeled tomatoes1 (15-oz.) can no-salt-added chickpeas (garbanzo beans), drained and rinsed¼ cup golden raisins1½ tsp. kosher salt1 tsp. lemon zest plus 1½ Tbsp. fresh juice¼ cup fresh cilantro sprigs (optional) 1. Stir…

25 min.
meats

Brisket with Melted and Pickled Onions HANDS-ON 25 MIN. TOTAL 8 HR. 25 MIN. Brisket is a prime example of a food that does fare better with even, gentle, long, low heat. It would take you about three to four hours of oven or stovetop braising to get it tender, so why not go longer, lower, and unattended in the slow cooker for meat that’s even more tender with less fuss? In this recipe, minimal seasonings combine with beef and onions so that the flavor focus is squarely on the brisket; a bright, pickled onion garnish balances all that beefiness. 3 Tbsp. olive oil, divided1 (2-lb.) beef brisket, fat trimmed to ¼ in.1 tsp. black pepper2½ tsp. kosher salt, divided2 bay leaves2 Tbsp. Worcestershire sauce⅔ cup plus 2 Tbsp. water, divided1 lb. sweet onions,…

23 min.
poultry & seafood

Braised Chicken with Olives, Capers, and Prunes Photo p. 57 HANDS-ON 30 MIN. TOTAL 6 HR. 30 MIN. This recipe is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went “viral” in the 1980s. It’s been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus. 5 Tbsp. extra-virgin olive oil, divided¼ cup white wine vinegar3 Tbsp. drained capers1 Tbsp. chopped fresh oregano1 Tbsp. honey¾ tsp. kosher salt, divided8 bone-in, skin-on chicken thighs (about 3 lbs.), skin removed¾ tsp. black pepper, divided16 medium garlic cloves, peeled1 cup dry white wine2 bay leaves24 pitted Castelvetrano olives1 cup dried pitted plums (prunes)1 small orange or Meyer lemon, unpeeled, cut into ½-in. slices 1. Whisk together ¼ cup oil, vinegar, capers, oregano, honey,…