Heat up a pan over medium-high heat. Once hot, quickly sear the breasts on both sides. Once the chicken is evenly browned and juicy, remove it from the pan and set aside. In the slow cooker, mix all ...

2 lbs boneless, skinless chicken breasts ½ cup chicken broth 6 cloves garlic, crushed ½ Tbsp chopped ginger ¼ cup chopped green onions Pinch of salt and pepper For the Korean BBQ Sauce: ...

The slow cooker is a versatile and wonderful thing — in this day and age, it can often seem like we just don't have time to do things like cook a nutritious and balanced meal while also taking ...

Nearly as effortless on a hot night is Yossy Arefi’s tomato and farro salad with arugula. The only cooking required is to simmer the farro until tender. The rest of the ingredients — a mix of ...

Pour 1/2 of peach barbecue glaze all over the chicken. Cook on low heat for 4 to 5 hours. Shred chicken and pour remaining glaze all over the chicken. Serve warm in buns or over mashed potatoes.

For easy clean-up, place a slow cooker bag in slow cooker. Remove chicken from brine and place in slow cooker. Discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken.

The recipe begins with pulled barbecue chicken made in the slow cooker. After cooking for 4 hours on high, the chicken is tender and flavorful. Extremely versatile, too! Try it on sandwiches sometime.

Stir to mix, heat on low for 8 hours. After 8 hours, remove chicken and shred with a fork, then return to the crock pot, along with the greens and lime juice.

Place the chicken breasts on top. Season chicken with salt and pepper. Pour all but about a quarter of the bottle of the BBQ sauce over the chicken. Cover and cook on low for 3 to 5 hours.