Simple slow-cooker meals: Make roast chicken, more

Busy fall days are the perfect time to whip up hearty meals you can make ahead of time. Here, "Cook's Illustrated" founder Chris Kimball, shares three recipes from the magazine's new cookbook, "Slow Cooker Revolution."

Whole "roast" spice-rubbed chicken
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons vegetable oil
    • 1 tablespoon chili powder
    • 1 tablespoon garam masala
    • 1 tablespoon minced garlic
    • Salt and pepper
    • 1 (4 1/2- to 5-pound) whole chicken, giblets discarded

Preparation

Baking Directions:

Garlicky shrimp
Servings:

Makes 8 to 10 servings

Ingredients

    • 3/4 cup extra-virgin olive oil
    • 6 garlic cloves, sliced thin
    • 1 teaspoon smoked paprika
    • Salt and pepper
    • 1/4 teaspoon red pepper flakes
    • 2 pounds large shrimp (26 to 30 per pound), peeled and deveined
    • 1 tablespoon minced fresh parsley

Preparation

Baking Directions:

Fudgy brownie wedges
Servings:

Makes 6 servings

Ingredients

    • 2 ounces unsweetened chocolate, chopped
    • 5 tablespoons unsalted butter
    • 1/2 cup (2 1/2 ounces) all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 2/3 cup packed (4 2/3 ounces) brown sugar
    • 1 large egg plus 1 large yolk, room temperature
    • 1/2 teaspoon vanilla extract
    • 1/3 cup pecans or walnuts, toasted and chopped coarse (optional)

Preparation

Baking Directions:

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