A white slow cooker filled with shredded chicken and a large dollop of creamy yellow soup. The mixture appears to be in the initial stages of cooking, with some liquid broth visible at the bottom.

Next time you crave your restaurant's favorite soup, ladle up bowls at home instead. Here are copycat soup recipes for some of the most iconic restaurant soups, from Olive Garden to Panera Bread and ...

You may have rolled your eyes at the macaroni salad and tuna noodle casserole when you were a kid but still have a craving ...

Step 1. Cook chicken and vegetables: Add chicken, onion, celery, and carrots to the slow cooker. In a bowl, combine the stock, soups, and seasoning, and pour over chicken and vegetables. Cook on LOW 6 ...

Once you've cooked your chicken breasts to perfection, the sauce possibilities are endless. We've included 3 recipes you can follow, but feel free to get creative. Our Nashville-style hot sauce, ...

Ingredients. 400g boneless, skinless chicken thigh fillets (see note) ¼ tsp cooking salt. ¼ tsp black pepper. 1 tbsp olive oil. 1 onion, chopped. 2 garlic cloves, minced ...

Ingredients. 1.5 litres chicken stock. 3 corn cobs, husks removed. 5 chicken tenderloins. 2cm piece ginger, peeled and finely chopped. 3 spring onions, finely sliced, plus extra to serve ...

For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes means you won’t need to add extra salt.

Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour and cook, stirring constantly, 30 seconds.