Our Favorite One-Pot, Sheet-Pan, and Slow Cooker Recipes
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
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Igá-Monó KAMADO-SAN DONABE RICE COOKER goop, $215SHOP NOW -
Emile Henry CERAMIC TAGINE, 2.1 QT goop, $130SHOP NOW -
Staub 12″ FRY PAN goop, $200SHOP NOW -
Nordic Ware BAKING SHEET SET goop, $38SHOP NOW -
Staub x goop 5.5QT ROUND COCOTTE goop, $325SHOP NOW -
Staub 3.5 QT BRAISER goop, $320SHOP NOW -
All-Clad Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver Amazon, $179SHOP NOW -
Breville Fast Slow Pro Multi Function Cooker Amazon, $249SHOP NOW
SHEET PANS
Chicken, Potatoes, and Peppers with Smoked Paprika and Sherry Vinegar
When we made this in the test kitchen at goop HQ, the intoxicating smell of smoky paprika, onions, and rosemary had everyone walking by to see what was cooking. This dish certainly works as a one-pan meal, but a simply dressed side of arugula would round it out nicely.
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.
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.
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.
DUTCH OVENS
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.
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.
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.
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.
CAST-IRON SKILLETS
Korean Inspired Veggie and 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
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.)
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.
Green Shakshuka
A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner.
SLOW COOKERS AND PRESSURE COOKERS
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.
Slow Cooker Cannellini, Farro, and Spinach Stew
This hearty and versatile stew, inspired by the Italian soup pasta e fagioli, makes an equally delicious breakfast, lunch, or dinner.
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
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.
DONABES AND TAGINES
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.
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.
Chicken, Potatoes, and Peppers with Smoked Paprika and Sherry Vinegar
When we made this in the test kitchen at goop HQ, the intoxicating smell of smoky paprika, onions, and rosemary had everyone walking by to see what was cooking. This dish certainly works as a one-pan meal, but a simply dressed side of arugula would round it out nicely.
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.
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.
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.
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.
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.
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.
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.
CAST-IRON SKILLETSKorean Inspired Veggie and 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
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.)
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.
Green Shakshuka
A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner.
SLOW COOKERS AND PRESSURE COOKERSCrockpot 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.
Slow Cooker Cannellini, Farro, and Spinach Stew
This hearty and versatile stew, inspired by the Italian soup pasta e fagioli, makes an equally delicious breakfast, lunch, or dinner.
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
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.
DONABES AND TAGINESDonabe 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.
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.
Korean Inspired Veggie and 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
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.)
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.
Green Shakshuka
A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner.
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.
Slow Cooker Cannellini, Farro, and Spinach Stew
This hearty and versatile stew, inspired by the Italian soup pasta e fagioli, makes an equally delicious breakfast, lunch, or dinner.
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
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.
DONABES AND TAGINESDonabe 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.
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.
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.
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.
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