How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

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This Coconut Curry Chicken is the perfect mix of cozy, creamy, and bold flavors. Made with tender chicken, warm spices, and rich coconut milk, it comes together in just 30 minutes for a satisfying, one-pan meal. Whether you love curry for its deep, comforting flavors or need a quick dinner that feels special, this dish is guaranteed to hit the spot.

Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or sweet potato curry!

Ingredients You Need

• Spices: ground coriander, yellow curry powder, and cumin provide the classic curry flavor.
• Boneless Skinless Chicken: Tender chicken absorbs the curry flavors.
• Yellow Onion: Adds sweetness and depth to the curry.
• Garlic and ginger: add zesty, pungent flavors to round it out.
• Red Curry Paste: Provides concentrated flavor and heat. You can start with less and add more as desired.
• Red Bell Pepper: sneak some vegetables into this quick dinner just like in this creamy coconut shrimp.
• Coconut Milk: Use the full-fat canned coconut milk. Do not use cream of coconut because it’s very sweet. And coconut milk from a carton is too thin. You want the can because it’s the perfect mixture of cream and milk for a rich consistency.
• Fresh lime Juice: Adds acidity and brightness.
• Maple Syrup: Balances the spices with sweetness.
• Tapioca Flour: Thickens the sauce to desired consistency. Corn starch works too!

Recipe FAQs

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

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Spaghetti squash chicken alfredo is the ultimate low-carb comfort food, combining tender roasted spaghetti squash, juicy chicken, and roasted broccoli, all smothered in a creamy homemade Alfredo sauce. This healthier dish is packed with flavor and easy to prepare, making it a perfect weeknight dinner or meal prep recipe.

Looking for more low carb dinners? Try air fryer stuffed peppers, Boursin chicken, or Buffalo chicken chili next.

I love to sneak veggies into meals whenever I can, just like in this chicken sausage pasta, because it adds nutrients and fiber. The broccoli in this dish adds just that, but can be left out. You can always add roasted mini peppers or a shaved brussels sprout salad to the side.

Ingredients You Need

• Spaghetti squash: The star of the dish; it’s naturally gluten-free and forms the perfect “spaghetti” base.
• Skinless chicken breasts: Protein-packed; swap for shrimp or tofu for a variation.
• Broccoli florets: Adds a nutrient-dense veggie component.
• Butter: Use vegan butter if needed for a dairy-free option.
• Garlic: Enhances the flavor of the Alfredo sauce.
• Flour: Gluten-free flour works well here.
• Milk: Whole milk or unsweetened plant milk for a creamy sauce.
• Parmesan cheese: Provides that classic Alfredo flavor; use nutritional yeast for dairy-free.

Recipe FAQs

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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How to Make Chicken and Wild Rice Soup

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Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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How to Make 5-Ingredient Butternut Squash Soup

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Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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If you’ve ever wished for the perfect baked potato with crispy skin and fluffy insides, your air fryer is the ultimate solution! This Air Fryer Baked Potato recipe delivers restaurant-quality results in half the time of the oven, without sacrificing texture or flavor.

For extra crispy skins, don’t skip drying the potatoes thoroughly before air frying! This removes excess moisture, helping them crisp up beautifully.

I’m typically a fan of boursin mashed potatoes, roasted sweet potatoes, or cheesy scalloped potatoes, but cooking potatoes in the air fryer makes them SO GOOD.

You’ll have a classic side dish to go with cast iron chicken thighs, Boursin chicken, or baked pesto chicken in under an hour.

Ingredients You Need

• Russet potatoes (4 large, 8 oz each): The best variety for fluffy, starchy centers.
• Cooking spray: Avocado oil or coconut oil spray for a light, even coating. You can also rub them with olive oil.
• Kosher salt & black pepper: Enhances flavor and helps crisp up the skin.
• Toppings: Butter, vegan butter, sour cream, chives, crispy bacon, and cheddar cheese.

How to Make Air Fryer Baked Potatoes

Here are the simple steps, with photos, to make this air fryer baked potato recipe. Jump to the recipe card for full instructions.

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Get ready for an easy, flavor-packed fall dinner! This sausage stuffed acorn squash is the perfect balance of sweet from the squash and apples an savory from the sausage, caramelized onion, and herbs.

I don’t think squash should be a thing we only eat in the fall. It’s a year-round ingredient in our home. We make spaghetti squash chicken alfredo all the time and my new obsession is acorn squash casserole for the holidays.

The caramelized onion as the base of the stuffed squash filling is worth every second of cook time. Just like in french onion chicken, it deepens the flavors and balances out the sweet apples and crispy pork.

Ingredients You Need

Here are the simple ingredients for this easy stuffed acorn squash. Jump to the recipe card for exact measurements.

• Acorn squash They’re in the grocery store all year, but you can get them at a local farm too.
• Onion: caramelizing it adds depth and sweetness like in these cheesy scalloped potatoes.
• Apples: Cube them small and use Pink Lady or Honeycrisp apples. I love to cook with them and use them in this sheet pan butternut squash, sausage, and apples recipe.
• Sausage: pork or chicken sausage works and you can buy it or make your own (see recipe notes).
• Spinach: swap for kale if needed, it wilts just as well, like in this whole30 zuppa toscana.
• Fresh herbs: sage, rosemary and thyme make all the difference.

How to Make Sausage Stuffed Acorn Squash

Here are the simple steps, with photos, for this stuffed acorn squash with sausage. Skip to the recipe card for the printable recipe.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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This everything bagel chicken salad puts a fun and unexpected twist on the classic chicken salad. It’s like the friend you can always count on to liven up the party. Speaking of a party, this recipe is perfect for serving a crowd for your next picnic, pool party, or baby shower.

It’s cool, it’s creamy, it’s crunchy, and it’s got a seasoning I just can’t get enough of! Everything bagel seasoning is made from poppy seeds, toasted sesame seeds, dried onion, dried garlic, and sea salt. (You could even make your own at home!) 

I love it on this everything bagel chicken tenders with roasted vegetables or one pan everything bagel salmon. Or put leftover seasoning to good use sprinkling it over these cottage cheese bagels or cheesy breakfast sliders before baking.

Ingredients You Need

• Mayo: Substitute with plain Greek yogurt or make this paleo mayo in 5 minutes.
• Dijon mustard: If you need a substitute in a pinch, here’s a list of Dijon substitutes with ratio info.
• Lemon juice: For a little added zest.
• Everything bagel seasoning: Found at most grocery stores in the spices section.
• Shredded chicken: I like using my KitchenAid paddle attachment or a hand mixer to shred cooked chicken easily. Use a rotisserie for ultimate convenience! If you’re really in a pinch, you could use canned chicken (or swap for tuna if that’s your thing!).
• Celery: Adds the perfect crunch.
• Red onion: Adds that classic onion flavor you’ll find in most chicken salads. Substitute with green onion if you prefer a milder taste.
• Grapes: Adds a little sweetness. If you’d like, you could swap for raisins or diced apples.
• Bread, lettuce cups, or veggies: For serving.

How to Make Everything Bagel Chicken Salad

Here are the basic steps, with images, for this everything bagel chicken salad. Skip down to the recipe card below for the full printable recipe.

1. Add everything to a bowl: Add all of the ingredients together in a large bowl.
2. Mix to combine, serve, and enjoy: Toss everything to coat it all in the wet ingredients. Taste and adjust seasoning as needed. Serve on your favorite bread, in a lettuce cup, or with veggies.

What to Serve with It

Here are some different ways to serve up this everything bagel chicken salad.

• With a side of bagel chips, pita chips, or fresh chopped veggies.
• Chicken salad sandwich. Might I recommend it on a high-protein cottage cheese bagel?
• In a pita or wrap.
• On a bed of lettuce, in lettuce wrap, or on sweet potato toast as a low-carb option.
• With a slice of tomato and fresh parsley on top and next to a crunchy pickle spear. Chef’s kiss!

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You can make these Korean beef tacos in the crock pot or instant pot! Cook the the beef in a mix of soy sauce, garlic, ginger, and onion until it’s fall-apart tender then serve it with a spicy mayo and fresh cilantro. These will become a staple in your rotation!

We have some sort of tacos once a week in our house, whether it’s chorizo tacos, pork tenderloin tacos, or birria tacos. They’re a great weekly go-to for a dinner the whole family will love.

You’ll especially love these slow cooker Korean beef tacos because you can set them and forget them and come home to tacos made with rich and saucy shredded beef.

If you’re short on time, get tender beef in an hour in the Instant Pot! These tacos are a game changer in terms of flavor and texture. You’re going to love them!

This recipe was inspired by my sweet potato beef stew and my Mongolian beef because the meat just falls apart and it’s got a fun, Asian flair. Next taco night, step away from traditional tacos and mix it up with Korean beef tacos!

Ingredients You Need

Here are the simple ingredients for this Korean beef tacos recipe. Jump down to the recipe card for exact measurements.

• Chuck roast: cook low and slow for tender, fall-apart beef. You can achieve this in the Instant Pot quickly too!
• Fresh ginger gives the sauce an Asian feel.
• Coconut aminos (Or soy sauce) also gives the tacos their Korean flavors.
• Pure maple syrup adds just a touch of sweetness but you can definitely leave this out for a Whole30 option to this recipe.
• Tapioca flour thickens the sauce a bit so it really coats and sticks to the meat when it’s in your taco. (You can also use Arrowroot starch.)
• Onion is a great complimentary flavor and adds some depth to the sauce and beef.

How to Make Korean Beef Tacos

Here are the simple steps, with photos, to make a Korean taco in the slow cooker! Jump to the recipe card for full instructions.

1. Sear beef. Pat chuck roast dry and season both sides. Sear both sides and transfer it to the slow cooker.
2. Add seasonings and slow cook: Add the remaining ingredients, except the tapioca flour or cornstarch. Cclose the lid and cook on low for 8-10 hours.
3. Make the spicy mayo: combine the ingredients in a mixingbowl.
4. Shred and thicken: use two forks to shred the beef while it’s in the slow cooker. Mix the cornstarch with a splash of water then stir it into the beef. Close the lid and set the slow cooker to high for 20 minutes to thicken the sauce.
5. Serve and enjoy! Heat tortillas like you would enchilada shells to make them pliable. Add the shredded Korean beef, cilantro, onion, and spicy mayo.

What to Serve With Korean Beef Tacos

Serve them with corn, flour, or grain-free tortillas and your favorite toppings. Here are a few of my favorite toppings, sides, and drinks:

• Toppings: Kimchee, sriracha mayo, and sesame seeds add authenticity to these Asian tacos. If you like spicy flavors, try gochujang sauce. I also love shredded cabbage slaw, pickled red onions, sour cream, guacamole, cilantro, chopped green onions, and freshly squeezed lime juice.
• Sides: Cilantro lime rice, easy healthy guacamole, or cabbage slaw to give the dish a fresh crunch.
• Drinks:  skinny margaritas are a delicious drink to pair!

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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This is the best guacamole recipe you will ever have. This authentic guacamole rivals Mexican restaurants and even Chipotle. The secret is to use the freshest ingredients with the right ratio of lime juice, kosher salt, and cilantro. Serve them with homemade baked tortilla chips for the perfect appetizer.

A great guacamole is always a crowd-pleaser and disappears fast.

The key to the most flavorful guacamole is just he right amount of salt, lime juice and cilantro, similar to cilantro lime chicken. If you’ve got all of those flavors right (plus some garlic), you’re golden.

After tasting guacamole many times in Mexico, watching countless hours of Mexican cooking on Masterclass, and testing batch after batch, I’ve decided that there are several factors that make a guacamole truly delicious and authentic.

But it’s supposed to be simple, so although this is such a delicious appetizer, it’s also easy. Two of my favorite things in a recipe!

Ingredients You Need

The best guacamole starts with the best ingredients. Here’s what you need to make restaurant quality guac at home. Skip to the recipe card for exact measurements.

• Avocados: pick the ripest avocados that have a little give, but are still firm (see more tips below!). I like medium hass avocados.
• White onion: I use sweet yellow onion in this recipe and dice it small. I tested this with red onion and it works, but has a bit more bite to the onion flavor.
• Tomatoes: always go with a roma tomato for guacamole because it’s less watery.
• Cilantro: It’s my absolute favorite herb and a staple in Mexican recipes. Store it correctly to make multiple batches.
• Garlic: I think garlic makes a big difference with just a little flavor. 
• Limes: Fresh squeezed lime juice is a must. Choose a lime that’s green all around the skin and gives a little when you squeeze it. These give you the most lime juice!
• Jalapeño: omit this if you don’t like spicy guacamole, or turn up the heat with a serrano pepper.
• Salt: Kosher salt or flaky sea salt make all the difference at the end.

Quick Tips

Here are my tried and true tips for the best homemade guacamole recipe. Follow these and you can’t go wrong!

• Shop for avocados ahead of time. I hate when I head to the grocery store to make guacamole that day and they only have rock hard avocados. Choose unripe avocados  and let them soften in the pantry at room temperature. Transfer them to the fridge until you’re ready to the guacamole.
• Leave some chunks. Perfect guacamole is a little chunky and creamy. Use a fork to mash the avocado, but don’t overdo it right away. This is why I don’t recommend a potato masher (but it still works). It will break down more as you stir in the rest of the ingredients.
• Always use tomato for the best guacamole. Roma tomatoes have less juice, but I’ve made this countless times with whatever tomatoes I’ve had on hand and it works well.
• Use fresh cilantro. It’s a go-to for guacamole. You can chop both the leaves and stems of the cilantro plant to save time. Buy a big bunch near the lettuce then store any leftovers in water for more Mexican recipes.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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