Home > General > Our Favorite One-Pot, Sheet-Pan, and Slow Cooker Recipes

Our Favorite One-Pot, Sheet-Pan, and Slow Cooker Recipes

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Caitlin O’Malley

Caitlin O’Malley is goop’s food director. She gives us recipes, takeout recommendations, and
advice on anything not related to food. She makes us laugh every day. She’s wise, which you can see for yourself
on the sixth episode of
The goop Lab on Netflix:
“Are You Intuit?” (Or read her stunning essay, “How My Dead Parents Taught Me to
Live
.”)

At some point during my informal culinary education, I came to loathe the idea of a one-pot meal. It felt
creatively stifling and conjured up memories of the casseroles of my childhood—doused with canned soup and topped
with crushed cornflakes or potato chips. I guess that was the phase of my early twenties when I was sure I
knew better than my mother did. Ha!

Now I really love one-pot meals because: duh! Mom was right. They’re light on cleanup and often rely on pantry
staples (for some reason those factors seem to make them taste even better, too). I approach the challenge of making
it all work in one pan like a puzzle—pairing a full meal’s worth of ingredients that will cook harmoniously
(flavorwise, timingwise, and texturally). It actually forces me to be more creative than I normally am. My
interpretation of a one-pot is broader than my mother’s: I lean on lots of different vessels to yield a wide variety
of dishes. I consider tagines, donabes, Dutch ovens, slow cookers, pressure cookers, cast-iron pans, and sheet pans
all fair game. I usually skip the canned soup and potato chip toppings (though I won’t rule it out entirely,
nostalgia has a time and place). But these recipes still have that warm-hug quality of the dishes I grew up on.

The Kitchen Collection


  1. Igá-Monó KAMADO-SAN DONABE RICE COOKER

    Igá-Monó
    KAMADO-SAN DONABE RICE COOKER
    goop, $215

    SHOP NOW


  2. Emile Henry CERAMIC TAGINE, 2.1 QT

    Emile Henry
    CERAMIC TAGINE, 2.1 QT
    goop, $130

    SHOP NOW


  3. Staub 12 FRY PAN

    Staub
    12″ FRY PAN
    goop, $200

    SHOP NOW


  4. Nordic Ware BAKING SHEET SET

    Nordic Ware
    BAKING SHEET SET
    goop, $38

    SHOP NOW


  5. Staub x goop 5.5QT ROUND COCOTTE

    Staub x goop
    5.5QT ROUND COCOTTE
    goop, $325

    SHOP NOW


  6. Staub 3.5 QT BRAISER

    Staub
    3.5 QT BRAISER
    goop, $320

    SHOP NOW


  7. All Clad Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver

    All-Clad
    Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver
    Amazon, $179

    SHOP NOW


  8. Breville Fast Slow Pro Multi Function Cooker

    Breville
    Fast Slow Pro Multi Function Cooker
    Amazon, $249

    SHOP NOW

SHEET PANS

  • Chicken, Potatoes, and Peppers with Smoked Paprika and Sherry Vinegar
  • Miso Salmon with Bok Choy and Asparagus

    Miso Salmon with Bok Choy and Asparagus

    An easy weeknight dinner that can still impress, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.

    GET RECIPE

  • Eggplant, Cauliflower, and Tofu Ssam-Style Lettuce Cups

    Eggplant, Cauliflower, and Tofu Ssam-Style Lettuce Cups

    We love the traditional pork bo ssam and wanted to try a meat-free version that still carries those savory, spicy flavors with some crispy texture. Here we did a combination of tofu, cauliflower, and eggplant, but you could change it up with almost any sturdy roasting vegetables you have on hand.

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  • Jambalaya

    Jambalaya

    A sheet-pan version of the Louisiana classic, this hearty rice dish—packed with chicken, andouille sausage, shrimp, and lots of seasonings—is incredibly flavorful. Be sure to scrape up all the good bits off the baking sheet and save the crispy edges for someone you really like.

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DUTCH OVENS

  • Cioppino

    Cioppino

    This simplified version of the San Francisco classic uses halibut, clams, and shrimp. It’s warming and easy to make, but light enough that it won’t weigh you down. You’ll want some crusty bread for dunking.

    GET RECIPE

  • Chicken Pot Pie

    Chicken Pot Pie

    We can’t think of anything more comforting than chicken pot pie. For this “cheats” version, we used rotisserie chicken and frozen puff pastry—it’s an easier way to put an impressive (and always very popular) dinner on the table.

    GET RECIPE

  • Eggplant and Chickpea Rice with Cilantro and Yogurt

    Eggplant and Chickpea Rice with Cilantro and Yogurt

    This dish comes together quickly and easily, and it scratches the itch of weeknight takeout. It’s got biryani vibes, but the at-home version is somehow both lighter and more satiating. And it takes care of those leftover greens you have in your fridge.

    GET RECIPE

  • One-Pan Spaghetti with Cherry Tomatoes, Olives, and Lemon

    One-Pan Spaghetti with Cherry Tomatoes, Olives, and Lemon

    One-pot pasta is a revelation: Combine raw pasta with water and whatever ingredients you like and cook for twelve minutes. The result? The easiest, most flavorful spaghetti dish we’ve had in a long time. We love the umami hit that anchovies provide, but feel free to skip them to make this vegetarian-friendly.

    GET RECIPE

CAST-IRON SKILLETS

  • Kitchen-Sink Korean Noodle Stir-Fry

    Kitchen-Sink Korean Noodle Stir-Fry

    We based this stir-fry on a noodle dish called japchae. For our version, we skipped the traditional meat and egg and streamlined the cooking process by adding everything to the same skillet; a wok is great, but a large cast-iron pan also works. You could use wheat-based or rice noodles, but the chew of the sweet potato vermicelli is uniquely satisfying.

  • Farmers’ Market Frittata

    Farmers’ Market Frittata

    Great for any occasion: We love the frittata as a way to use up leftover veggies from the farmers’ market. (There’s pretty much no bad combo of peak-season produce, herbs, and eggs.)

    GET RECIPE

  • Turkey Shepherd’s Pie

    Turkey Shepherd’s Pie

    We swapped in lean ground turkey for the classic lamb or beef and reduced the starch by mixing half a head of vitamin-rich cauliflower into the potato topping. It’s a lot lighter but still hits the spot.

    GET RECIPE

  • Green Shakshuka

    Green Shakshuka

    A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner.

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SLOW COOKERS AND PRESSURE COOKERS

  • Crockpot Green Chicken Pozole

    Crockpot Green Chicken Pozole

    This Mexican stew is simultaneously light and comforting, which makes it great for lunch or dinner, any time of year. The spice is pretty subtle, but if you’re making it for little kids, you may want to cut back to one jalapeño.

    GET RECIPE

  • Slow Cooker Cannellini, Farro, and Spinach Stew
  • Pressure Cooker Chicken Pho

    Pressure Cooker Chicken Pho

    Making homemade broth is not difficult, per se, but it sure does take a long time. That’s where the pressure cooker comes in: You’ll get deeply flavored broth in a fraction of the time. We added a few key ingredients (ginger, star anise, coriander) to make this broth pho-worthy.

  • Pressure Cooker Chili Colorado

    Pressure Cooker Chili Colorado

    The combination of warm, spicy chilies, meltingly tender meat, and fresh, bright garnishes makes one of the most comforting and satisfying meals we can think of. And because it’s braised in the pressure cooker, what would normally take upwards of three hours is done in under one.

    GET RECIPE

DONABES AND TAGINES

  • Donabe Ginger Rice with Chicken

    Donabe Ginger Rice with Chicken

    Getting the right texture here requires a kamado-san donabe, specifically designed to make the dreamiest, fluffiest rice imaginable. Fifteen minutes may not seem like enough cooking time for short-grain rice, but trust us: It comes out perfect every time.

    GET RECIPE

  • Lamb Tagine with Tomatoes, Saffron, and Cinnamon

    Lamb Tagine with Tomatoes, Saffron, and Cinnamon

    The whole house will smell amazing when you cook it. We love using lamb shanks because the bones lend so much depth of flavor to the sauce, but if you can’t find them, you can use lamb stew meat. Just cook it low and slow so the meat becomes tender and the flavors of the sauce meld to become super concentrated.

    GET RECIPE


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