Place first ten ingredients into a 6-qt. slow cooker; stir to combine. Cover; cook on high 4-5 hours or low 6-8 hours.
Remove chicken to cutting board, use two forks to shred chicken. Return to slow cooker.
In a small bowl, whisk together cream and cornstarch until dissolved. Add cornstarch mixture and gnocchi to slow cooker; cook an additional 30-60 minutes or until gnocchi is cooked and broth is thickened. Stir in spinach.
This recipe works with fresh salmon or canned salmon. When using fresh salmon, cook the fillet according to the directions from your favorite salmon r...
Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape th...
You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead....
Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mi...
To store salmon patties, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze the patties by wrapping ...
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more peo...
