“Here’s a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.” To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Sarah Newman - Brooklyn Center, Minnesota
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, Alabama
Orange chicken is my favorite Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in it and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that’s brightened with brown sugar, balsamic vinegar and coriander. —Kael Harvey, Brooklyn, New York
This sweet and sour chicken main dish has become a favorite recipe to prepare on Sunday. It's easy to prepare and requires very little clean up, plus the slow cooker leaves me plenty of time to do other things.—Lisa Renshaw, Kansas City, Missouri
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own.
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker, with no rice. You can easily swap in whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas
I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.—Erin Rockwell, Lowell, Massachusetts