This slow cooker recipe makes a comforting and tasty meal with soft chicken breasts, tomatoes, and fragrant herbs. It is served over bow tie pasta and topped with Parmesan cheese. Great for busy weeknights or casual get-togethers.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 14.5 oz diced tomatoes, undrained. 1 cup chicken broth. 1/2 cup diced onion. 3 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 oz bow tie pasta, uncooked. 1/2 cup grated Parmesan cheese. Fresh basil leaves, for garnish optional.

Instructions: In the slow cooker's bottom, put chicken breasts. Put chicken broth, diced tomatoes, onion, garlic, dried basil and oregano, salt, and pepper in a bowl. Put on chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Follow the directions on the package to cook the bow tie pasta until it is al dente, about 30 minutes before you serve it. Drain it. Use two forks to shred the chicken right in the slow cooker. Before putting the chicken and sauce in the slow cooker, add the cooked pasta and stir it in. Add grated Parmesan cheese on top and mix it in. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

It's very simple to make these garlic butter mushrooms in a slow cooker, and they taste great. You can serve them as a side dish or over rice or pasta.

Ingredients: 1 lb mushrooms, sliced. 4 cloves garlic, minced. 1/4 cup butter, melted. 1 tablespoon olive oil. 1 tablespoon soy sauce. 1/2 teaspoon thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a bowl, mix together melted butter, minced garlic, olive oil, soy sauce, thyme, salt, and pepper. Place sliced mushrooms in the slow cooker. Pour the butter mixture over the mushrooms and toss to coat evenly. Cover and cook on low for 3-4 hours, stirring occasionally. Once mushrooms are tender, sprinkle with fresh chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 180 minutes

This easy 1-pot black bean soup is a comforting and nutritious meal that comes together quickly. Loaded with vegetables and spices, it's perfect for a cozy weeknight dinner.

Ingredients: 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 red bell pepper, diced. 2 cans 15 oz each black beans, drained and rinsed. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil. 1 lime, juiced optional, for garnish. Fresh cilantro, chopped optional, for garnish. Avocado slices optional, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Cook until vegetables are softened, about 5-7 minutes. Stir in cumin, chili powder, paprika, salt, and pepper. Add black beans and vegetable broth. Bring to a simmer. Reduce heat to low and let the soup simmer for about 20-25 minutes, allowing flavors to meld together. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot. Taste and adjust seasoning if needed. Serve hot, garnished with lime juice, fresh cilantro, and avocado slices if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

These Herb and Cheese Crepes With Lemon-Herb Butter are a savory delight. The crepes are filled with a mixture of Swiss cheese and fresh herbs, then drizzled with a zesty lemon-herb butter sauce. Perfect for a special breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh herbs such as parsley, chives, and dill. 1/2 cup shredded Swiss cheese. Salt and pepper to taste. 3 tablespoons unsalted butter. 1 lemon, zested and juiced. Additional fresh herbs for garnish.

Instructions: Put the flour, milk, eggs, Parmesan cheese, chopped fresh herbs, salt, and pepper in a blender. Use a blender to make the batter smooth. Put a nonstick skillet on medium heat and add 1/2 tablespoon of butter. After the butter melts, add a little of the crepe batter and swirl the pan to cover the bottom evenly. For one to two minutes, or until the edges begin to lift and the bottom gets a little brown, cook the crepe. Carefully flip the crepe over and cook the other side for an extra minute or two. Add more butter to the pan as needed and do it again with the rest of the batter. Melt the last 2 1/2 tablespoons of butter over low heat in a small saucepan. Add the lemon zest, lemon juice, and a little salt. Take it off the heat. Spread some shredded Swiss cheese on one half of the crepe and then fold the other half over it. Stack them on a plate and serve. Do it again with the rest of the crepes. Spread the lemon-herb butter on top of the folded crepes, and then add more fresh herbs on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A mouthwatering melt featuring caramelized onions, savory mushrooms, and gooey Havarti cheese, all sandwiched between slices of perfectly toasted bread.

Ingredients: 2 tbsp butter. 1 large onion, thinly sliced. 2 cups sliced mushrooms. Salt and pepper to taste. 4 slices of bread. 8 slices of Havarti cheese. 2 tbsp mayonnaise.

Instructions: In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes. Remove the caramelized onions from the skillet and set aside. In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Season the mushrooms with salt and pepper to taste. Spread mayonnaise on one side of each slice of bread. On the other side of the bread slices, layer each with 2 slices of Havarti cheese. Divide the caramelized onions and mushrooms evenly among two slices of bread. Top with the remaining slices of bread, mayonnaise side down. Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes