Hi, friends! I’m filling in for Emily today, and pleased as punch to be here.
I truly hope you’ve been having a breezy and delightful summer wherever you are (Alaska?), but here in the Northeast, we’ve been sweating through one heat advisory after another. After a sticky commute home and my second shower of the day, the last thing I want to do is touch a stove.
No-cook meals are great, and while I could happily subsist on a diet of cottage cheese, fresh mango and Topo Chico, my family usually wants a warm meal. For those of you in the same boat, here are a handful of slow cooker and air fryer recipes that will fill your bellies, but won’t heat up your kitchen.
1. Slow-Cooker Chipotle-Honey Chicken Tacos
This reader-favorite “fix it and forget it” meal from Sarah DiGregorio is on regular rotation in our house. Three of us like to make giant Chipotle-esque burritos out of the spicy-sweet black-bean-chicken tangle, but my oldest prefers it over a pile of buttery white rice.
2. Air-Fryer Salmon
I don’t have room in my tiny kitchen to store an air fryer, but I dream of the day I do so I can make this super smart salmon from Eleanore Park. The circulating high heat crisps the skin, while keeping the flesh tender and moist. Serve alongside air-fryer zucchini, asparagus or baked potatoes.
3. Slow-Cooker Corn Chowder
In this lighter, brothier version of traditional corn chowder, Sarah slices the kernels from the cobs and then slowly simmers the scraped cobs with chiles, scallions, garlic, potatoes and miso for a savory but just-this-side-of-sweet broth. If you like yours on the thicker side, smash some of the potatoes against the side of the crock or purée a bit of the soup with an immersion blender before serving.
4. Slow-Cooker Sausages, Peppers and Onions
We like to serve this Ali Slagle dish, another family favorite, tucked into French steak rolls blanketed with a slice or two of melted provolone cheese. It’s also excellent served over cooked pasta with lots of grated Parm.
5. Air-Fryer Tofu
This recipe from Eleanore could turn a tofu skeptic into a tofu lover. Coat cubed tofu with potato starch, salt and pepper; cook until satisfyingly crackly; then douse with a soy-brown-sugar glaze. Serve alongside a pile of rice and air-fryer broccoli or green beans.
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Margaux Laskey is an associate editor of recipe development for NYT Cooking.
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