There are nights when I genuinely enjoy standing at the stove, tasting a sauce as it simmers and taking my time with dinner. Then there are the nights when five o’clock arrives far too quickly and I realize I have hungry people to feed and very little energy left for cooking. Those are the evenings when my slow cooker earns its permanent place in my kitchen. I can get chicken and a handful of simple ingredients going earlier in the day, walk away, and come back to something that smells like I spent far more time on dinner than I actually did.

What I especially like about slow cooker chicken recipes is that they don’t all have to taste like the same shredded chicken dinner. A few smart ingredients can take chicken in completely different directions, from creamy chicken and wild rice soup to salsa chicken tacos, honey garlic chicken, chicken and stuffing, or a comforting bowl of white chicken chili. I’ve collected 25 slow cooker chicken recipes that make sense for genuinely busy nights. These are familiar, practical dinners rather than strange combinations that require specialty ingredients, and most can be paired with simple things I already keep around—rice, pasta, tortillas, potatoes, bread, or a quick vegetable.

1. Slow Cooker Honey Garlic Chicken

Honey garlic chicken is one of those slow cooker dinners I keep coming back to because the ingredient list is simple but the finished chicken doesn’t taste boring. I use boneless chicken thighs or breasts with honey, soy sauce, plenty of minced garlic, a little ketchup, and a splash of rice vinegar. The sauce starts fairly thin, but as the chicken cooks it picks up that familiar sweet-savory flavor that makes honey garlic chicken so good over rice. I prefer thighs when I know the cooker will be running for several hours because they stay especially juicy.

Once the chicken is tender, I remove it briefly and thicken the cooking liquid with a small cornstarch slurry. That little extra step is worth doing because it turns the liquid into a glossy sauce instead of leaving me with watery chicken. I return the sliced or shredded chicken to the sauce and usually finish it with green onions and sesame seeds. Steamed broccoli and rice make this feel like a complete dinner without creating another complicated recipe alongside it.

2. Crockpot Chicken Tacos

Chicken tacos might be the slow cooker meal I rely on most when I know the evening will be chaotic. I add boneless chicken breasts or thighs to the cooker with salsa, taco seasoning, and a small amount of chicken broth if my salsa is particularly thick. Sometimes I add a can of diced tomatoes with green chiles, but I don’t think the recipe needs ten different ingredients to work. The chicken releases plenty of moisture as it cooks, so I’m careful not to drown it in liquid.

When the chicken pulls apart easily, I shred it directly in the cooker and let it sit in the seasoned juices for another ten or fifteen minutes. That last rest makes a surprising difference because the shredded pieces absorb more flavor. I put tortillas, shredded cheese, lettuce, avocado, cilantro, lime, and sour cream on the table and let everyone build their own. Leftover taco chicken is also useful the next day in quesadillas, burrito bowls, salads, or nachos.

3. Slow Cooker Chicken and Gravy

Chicken and gravy is exactly the kind of uncomplicated comfort food I want after a long day. I make mine with chicken breasts, chicken gravy mix, cream of chicken soup, and enough broth to loosen everything into a smooth sauce. Garlic powder, onion powder, and black pepper give it a little more depth. I don’t add much salt at the beginning because the soup, broth, and gravy mix already bring plenty of seasoning.

After several hours on low, the chicken becomes tender enough to pull apart with a fork. I shred it into fairly large pieces rather than completely stringy shreds and stir those pieces back into the gravy. Mashed potatoes are the obvious partner, but rice or egg noodles work just as well when I’m trying to use what I already have. Add peas, green beans, or roasted broccoli and it becomes one of the easiest full dinners on this list.

4. Slow Cooker White Chicken Chili

I love white chicken chili when I want chili’s cozy, filling personality without the heavier tomato-and-beef base. Chicken breasts or thighs cook with white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, and a little chili powder. Corn is an easy addition if I have some in the freezer. I keep the heat fairly moderate in the slow cooker because it’s much easier to add jalapeño or hot sauce at the table than to rescue an overly spicy batch.

For a creamier chili, I mash some of the beans against the side of the cooker before stirring everything together. Cream cheese can also be added near the end, although I use it sparingly so the chili still tastes like chicken, beans, and chiles rather than a bowl of cheese sauce. I like serving this with lime, cilantro, avocado, shredded Monterey Jack, and crushed tortilla chips. It reheats beautifully, which makes leftovers particularly welcome.

5. Slow Cooker Chicken and Wild Rice Soup

Chicken and wild rice soup is one of my favorite slow cooker meals for cooler nights because it has enough substance to be dinner without feeling overly heavy. I combine chicken, wild rice, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth and let everything cook slowly until the rice is tender and the chicken pulls apart easily. I use actual wild rice or a wild-rice blend intended for longer cooking rather than instant rice, which can become too soft.

I sometimes leave the soup brothy, but when I want something richer I stir in a little cream toward the end. Dairy is one ingredient I prefer adding late because prolonged slow cooking can make some dairy sauces separate. Once the chicken is shredded and returned to the pot, I check the consistency and add extra broth if the rice has absorbed more liquid than expected. A piece of crusty bread is honestly all I need alongside it.

6. Crockpot Chicken and Stuffing

Chicken and stuffing is the kind of dinner that tastes nostalgic without requiring me to roast a whole chicken or make several side dishes. I place chicken breasts in the cooker, season them lightly, and add a creamy chicken mixture followed by prepared stuffing mix. A little broth keeps the stuffing moist, but I don’t pour in too much because I still want some texture instead of completely soggy stuffing.

Green beans are an easy addition, either layered into the slow cooker or served separately. Once the chicken is cooked through, I usually leave the breasts whole and spoon the creamy stuffing alongside them, although shredding the chicken into the mixture makes it more casserole-like. It’s warm, familiar food and particularly useful during fall and winter when a cold salad for dinner simply isn’t what I’m craving.

7. Slow Cooker Chicken Tortilla Soup

Chicken tortilla soup gives me the convenience of a dump-and-go slow cooker dinner while still tasting bright once the toppings go on. I cook chicken with tomatoes, black beans, corn, onion, garlic, chicken broth, green chiles, cumin, chili powder, and a little smoked paprika. I don’t make the broth excessively thick because tortilla soup should still have enough liquid for those crispy tortilla strips to soak up.

Once the chicken is tender, I shred it and return it to the broth. Then comes the part that makes this soup worth repeating: fresh lime juice, avocado, cilantro, shredded cheese, sour cream, and crunchy tortilla strips. Those fresh toppings wake up ingredients that have been cooking for hours. If I’m packing leftovers, I always keep the tortilla strips separate so they don’t turn soft before lunch.

8. Slow Cooker Butter Chicken

Butter chicken is surprisingly well suited to slow cooking because the chicken has time to absorb the tomato, garlic, ginger, and warm spices. For an approachable weeknight version, I use boneless chicken thighs with tomato sauce or crushed tomatoes, onion, garlic, ginger, garam masala, cumin, paprika, and a modest amount of butter. I prefer chicken thighs here because they stay succulent in a rich sauce and are harder to overcook.

I finish the sauce with cream near the end rather than letting it cook all day. After stirring everything together, I taste before adding more salt or spice because slow cooking can concentrate flavors differently from stovetop cooking. Basmati rice and warm naan turn it into a satisfying dinner, and cucumber on the side gives the plate a fresh contrast to the creamy sauce.

9. Slow Cooker BBQ Pulled Chicken

BBQ chicken is one of the easiest answers I know for nights when everyone seems to be eating at a different time. Chicken breasts or thighs go into the cooker with barbecue sauce, a splash of apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. If my barbecue sauce is already very sweet, I don’t add extra brown sugar. I would rather adjust sweetness after cooking than end up with something candy-like.

Once tender, I shred the chicken and mix it thoroughly with the sauce. It can go onto sandwich buns with coleslaw, into baked potatoes, over rice, or even onto flatbread with red onion and cheese. That flexibility is why I often make more than I need. One slow cooker batch can become two dinners without the second one feeling exactly like leftovers.

10. Slow Cooker Chicken Burrito Bowls

Burrito bowls are especially useful when I need one dinner that can be adjusted for different appetites. I slow cook chicken with salsa, tomatoes, black beans, corn, onion, garlic, cumin, and chili powder. Depending on the recipe and rice I’m using, I either cook the rice separately or add it only when I know the liquid ratio and cooking time are appropriate. Cooking rice separately is often the safer busy-night option because I don’t have to worry about mushy grains.

I shred the chicken and build bowls with rice, the chicken-and-bean mixture, lettuce, avocado, cheese, cilantro, salsa, and lime. The warm and cold layers are what make a burrito bowl more interesting to me than simply putting everything into the slow cooker. It is also a great refrigerator-cleanout dinner because leftover roasted vegetables, corn, pickled onions, or half a jar of salsa can all find a place.

11. Slow Cooker Lemon Garlic Chicken

When I’ve had several rich dinners in a row, lemon garlic chicken is the slow cooker recipe I want next. I season chicken with garlic, oregano, thyme, black pepper, lemon zest, lemon juice, and chicken broth. Small potatoes can cook alongside the chicken, which immediately reduces the amount of work I need to do later. I don’t go overboard with lemon juice at the beginning because too much acidity can dominate after hours of cooking.

Before serving, I add another squeeze of fresh lemon and some parsley. Adding part of the citrus at the end gives the chicken a fresher flavor than relying entirely on lemon that has cooked all afternoon. I like this with green beans, asparagus, broccoli, or a simple salad, and the leftovers are excellent chopped into a grain bowl the following day.

12. Slow Cooker Chicken Enchilada Soup

Chicken enchilada soup gives me most of the flavors I love in enchiladas without the rolling, filling, saucing, and baking. Chicken cooks with enchilada sauce, tomatoes, black beans, corn, onion, broth, green chiles, cumin, and garlic. The enchilada sauce does much of the seasoning work, so I always taste the broth before automatically adding extra salt.

I shred the chicken toward the end and stir it back into the soup until everything is hot. Cheese, avocado, sour cream, cilantro, lime, and crushed tortilla chips are my favorite toppings. The combination is cozy enough for cold weather but easy enough for a regular weeknight, which is exactly where I think a good slow cooker recipe should sit.

13. Slow Cooker Chicken Marsala

Chicken Marsala sounds more involved than most slow cooker dinners, but the basic combination works nicely with long, gentle cooking. I use chicken breasts or thighs, sliced mushrooms, garlic, chicken broth, Marsala wine, and seasonings. I don’t bury the dish under a heavy cream sauce because I still want the mushroom and Marsala flavors to come through.

When the chicken is cooked, I thicken the sauce lightly with cornstarch so it coats the chicken instead of running across the plate. Mashed potatoes are wonderful with it, although egg noodles are even easier on a weeknight. I add parsley at the end for freshness. It’s a useful recipe when I want the convenience of a crockpot but dinner to feel slightly more polished.

14. Slow Cooker Salsa Chicken

This may be the simplest recipe in the entire collection, and that’s precisely why I think it belongs here. Chicken and a good jar of salsa can genuinely form the base of dinner. I usually add taco seasoning, cumin, or garlic depending on the salsa I’m using, but I resist adding unnecessary ingredients just because the recipe looks too short.

After shredding, I let the chicken sit in the salsa juices for a few minutes. From there it can become tacos, quesadillas, tostadas, nachos, salads, rice bowls, or stuffed baked potatoes. When I know a particularly hectic week is coming, this is one of the recipes I make specifically because the leftovers are more useful than the original dinner.

15. Slow Cooker Chicken Noodle Soup

There is something reassuring about having chicken noodle soup simmering away while I’m doing everything except cooking. I start with chicken, carrots, celery, onion, garlic, broth, thyme, parsley, and bay leaf. The chicken and vegetables can handle the long cooking time, but the noodles cannot, so I don’t add them at the beginning.

I shred the cooked chicken and add the egg noodles during the final portion of cooking, checking them frequently so they stay tender rather than turning mushy. A little lemon juice at the end is optional, but I like how it brightens the broth. This is also one recipe where I keep extra broth nearby because noodles continue absorbing liquid as leftovers sit in the refrigerator.

16. Slow Cooker Creamy Tuscan Chicken

Tuscan-style chicken is for the nights when I want my slow cooker dinner to feel a little richer. Chicken cooks with garlic, Italian seasoning, sun-dried tomatoes, and broth before cream and Parmesan are added closer to serving time. Spinach goes in right at the end because it only needs enough heat to wilt.

I like the sauce thick enough to cling to pasta but not so thick that it turns into paste as it cools. If it needs loosening, a little warm broth usually fixes it. Serve the chicken over pasta, mashed potatoes, or rice and spoon the garlicky sun-dried tomato sauce over everything. It’s comforting without requiring me to stand over a skillet making a cream sauce after work.

17. Slow Cooker Teriyaki Chicken

Homemade-style teriyaki chicken is another slow cooker meal that works particularly well with rice and vegetables. I cook chicken thighs with soy sauce, brown sugar or honey, garlic, ginger, and a small amount of rice vinegar. Pineapple can be included if that’s how my family wants it, but it isn’t essential to getting that sweet-savory teriyaki character.

Once the chicken is cooked, I remove it and thicken the sauce with cornstarch before returning the chicken. Broccoli, snap peas, carrots, or edamame make easy additions on the side. I usually cook those separately rather than leaving delicate vegetables in the crockpot all day because I prefer them to retain some color and bite.

18. Slow Cooker Buffalo Chicken

Buffalo chicken is one of my favorite make-ahead fillings because it can go far beyond sandwiches. I cook chicken breasts with buffalo sauce, garlic powder, and a little broth or butter, depending on how rich I want it. Ranch seasoning is common in crockpot versions, but I use a restrained amount so it doesn’t overpower the tangy pepper flavor of the buffalo sauce.

Once shredded, the chicken can fill sandwiches, wraps, baked potatoes, quesadillas, or rice bowls. For dinner I often put it on a toasted bun and add crunchy slaw, lettuce, or a drizzle of ranch or blue cheese dressing. The contrast between spicy chicken and something cool and crisp keeps the meal from feeling too heavy.

19. Slow Cooker Chicken Cacciatore

Chicken cacciatore is a great reminder that slow cooker food doesn’t always need cream or cheese to feel satisfying. I use chicken thighs with crushed tomatoes, bell peppers, onion, mushrooms, garlic, Italian herbs, and a little broth. The vegetables release liquid while cooking, so I keep the added broth modest.

I serve the tender chicken and tomato-pepper sauce over pasta, polenta, mashed potatoes, or even crusty bread. Before serving, I taste the sauce carefully because tomatoes sometimes need a small adjustment of salt or acidity after several hours of cooking. Fresh parsley or basil makes the finished dish feel much brighter.

20. Slow Cooker Chicken Fajitas

Chicken fajitas are perfect when I want the slow cooker to handle the main part of dinner but still want something fresh and colorful on the table. I cook chicken with sliced bell peppers, onion, tomatoes, garlic, chili powder, cumin, paprika, and lime. I usually cut the peppers fairly thick because very thin strips can become overly soft during a long cook.

Once the chicken is tender, I slice or shred it and toss it through the peppers and juices. Warm tortillas, avocado, salsa, cheese, sour cream, cilantro, and extra lime are all I need to turn it into dinner. For meal prep, I skip the tortillas and pack the fajita mixture with rice and black beans instead.

21. Slow Cooker Chicken and Dumplings

Chicken and dumplings is unapologetic comfort food, and some nights that’s exactly what dinner needs to be. I cook chicken with carrots, celery, onion, garlic, broth, thyme, and a creamy soup base until the chicken is tender. Then I shred the meat and return it to the cooker before dealing with the dumplings.

For the easiest version, refrigerated biscuit dough can be cut into pieces and added near the end, giving it time to cook through in the hot broth. Homemade drop dumplings work too when I have an extra few minutes. The important thing is not lifting the lid constantly while the dumplings cook because the slow cooker loses heat quickly. I serve this straight from the pot because it already has chicken, vegetables, broth, and dumplings in one bowl.

22. Slow Cooker Chicken Alfredo

Traditional Alfredo is usually a quick stovetop sauce, but a slow cooker chicken Alfredo can still be useful when I want a creamy chicken-and-pasta dinner with minimal evening prep. I slow cook the chicken with garlic and seasonings first, then add the creamy elements later rather than cooking delicate dairy for the entire day.

I also pay attention to the pasta. Depending on the recipe, I either add it near the end with enough liquid to cook or boil it separately and combine everything before serving. The second method gives me more control and is what I usually choose. Parmesan, black pepper, parsley, and steamed broccoli finish the meal without turning it into an all-day project.

23. Slow Cooker Chicken Taco Soup

Chicken taco soup is one of those pantry dinners that can rescue a week when I haven’t planned particularly well. Chicken goes into the slow cooker with beans, corn, tomatoes, salsa or green chiles, taco seasoning, onion, and broth. Most of those ingredients are things I can keep in the pantry or freezer, which means this dinner doesn’t depend on a perfectly stocked refrigerator.

After shredding the chicken, I taste the soup and adjust the seasoning before serving. Then I treat the toppings almost like a taco bar: avocado, shredded cheese, sour cream, cilantro, lime, jalapeños, and tortilla chips. The toppings make every bowl feel a little different, and the leftovers become even better once the spices have had time to settle into the broth.

24. Slow Cooker Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken is one of the richer dinners on my list, so I usually pair it with a simple vegetable rather than another heavy side. I start the chicken with garlic, Italian seasoning, broth, and black pepper. Cream and freshly grated Parmesan go in toward the end, when the chicken is already tender, which gives me better control over the sauce.

I let the sauce warm gently and thicken before serving. If it becomes too thick, I loosen it with broth; if it’s too thin, a small cornstarch slurry can help. Pasta is the obvious partner, but mashed potatoes or rice are equally good at catching the garlicky Parmesan sauce. Broccoli or green beans on the side keeps the whole plate balanced.

25. Slow Cooker Chicken, Potatoes, and Green Beans

I wanted to finish with one of the most practical dinners of all: chicken, potatoes, and green beans cooked as a complete meal. I use chicken thighs or breasts with baby potatoes, garlic, onion, broth, Italian seasoning, paprika, and black pepper. Potatoes are sturdy enough for the long cooking time, while green beans are better added later if I want them to retain more texture.

What I like about this dinner is that I don’t have to figure out what goes with it at six o’clock. The protein, starch, and vegetable are already handled. I spoon some of the seasoned cooking juices over the chicken and potatoes before serving and finish with parsley or lemon if I have either around. It isn’t complicated or flashy, and that’s exactly why it earns a place in my busy-night rotation.

FAQs About Slow Cooker Chicken Recipes

Can I Put Raw Chicken Directly in a Slow Cooker?

Yes, raw chicken can generally go directly into a slow cooker as long as it is handled properly and cooked until it reaches a safe internal temperature. I don’t think browning is necessary for every slow cooker recipe. Browning can add flavor and color, particularly with thighs, but on a genuinely busy morning I often prefer the convenience of putting everything straight into the cooker.

What I don’t do is start with chicken that is still frozen solid. I thaw it safely first so it can cook more predictably. I also use a food thermometer rather than judging chicken only by appearance. For chicken, the USDA-recommended minimum safe internal temperature is 165°F (74°C).

Are Chicken Breasts or Chicken Thighs Better in the Slow Cooker?

Both work, but I choose them for different reasons. Chicken breasts are lean and convenient when I want shredded chicken for tacos, soups, burrito bowls, or salsa chicken. Because they’re lean, they can become dry if they’re left cooking far beyond the point when they’re done.

Chicken thighs contain more fat and connective tissue, so I find them more forgiving during longer slow-cooker recipes. They’re especially good for honey garlic chicken, teriyaki chicken, butter chicken, cacciatore, and other dishes where I want juicy pieces of chicken rather than very lean shreds.

How Do I Keep Slow Cooker Chicken From Getting Dry?

The biggest thing I’ve learned is that a slow cooker doesn’t automatically protect chicken from overcooking. Chicken breasts can absolutely become dry if they stay in the cooker for too long. I cook only until the chicken is tender and safely done rather than assuming every chicken recipe needs eight or ten hours.

Using enough sauce or cooking liquid helps, but adding huge amounts of broth isn’t the solution because chicken releases moisture of its own. Choosing thighs for longer cooking times is another option. Once I learn how quickly my particular slow cooker runs, I can adjust recipes much more reliably.

Why Is There So Much Liquid in My Slow Cooker?

Slow cookers trap steam, so very little moisture evaporates compared with a skillet or uncovered pot. Chicken and vegetables also release their own juices as they cook. That’s why I rarely use as much liquid in a crockpot recipe as I would in a stovetop version.

If the finished sauce is too thin, I usually remove the chicken and stir in a cornstarch slurry. Depending on the recipe, I may also leave the lid off briefly while the sauce thickens. Starting with less unnecessary liquid is easier than trying to fix a completely watery dinner later.

Can I Prepare Slow Cooker Chicken the Night Before?

I often prep ingredients ahead because that makes the slow cooker genuinely useful rather than just moving my cooking to an inconvenient early-morning session. Vegetables can be chopped, sauces can be mixed, and seasonings can be measured in advance.

I keep raw chicken properly refrigerated and follow safe food-handling practices rather than leaving an assembled slow cooker insert sitting at room temperature. In the morning, I can put everything together quickly and start cooking.

Can I Use Frozen Chicken in the Slow Cooker?

I don’t put frozen chicken directly into my slow cooker. Slow cookers heat gradually, and frozen poultry can spend too much time warming through before reaching safe cooking temperatures.

I thaw chicken safely in the refrigerator first. If I’ve forgotten to thaw it, I choose another cooking method that’s appropriate for frozen chicken instead of trying to force the slow cooker to fit the situation.

When Should I Add Dairy to Slow Cooker Chicken Recipes?

Cream, milk, sour cream, cream cheese, and some cheeses usually behave better when added toward the end of cooking. Long exposure to heat can sometimes cause dairy to separate, become grainy, or simply lose the creamy texture I wanted in the first place.

That’s why recipes such as creamy Tuscan chicken, Alfredo, white chicken chili, and garlic Parmesan chicken get their richest ingredients later in my process. I let the chicken and seasonings do most of their cooking first, then finish the sauce gently.

Can I Put Pasta in the Slow Cooker With Chicken?

Yes, but timing matters. Pasta added at the beginning will usually become far too soft before the chicken dinner is ready. For chicken noodle soup, I add noodles near the end. With creamy pasta dishes, I often cook pasta separately because it gives me much better control.

The same idea applies to rice. Some slow cooker recipes are specifically designed around a certain type and amount of rice, but I don’t casually add rice to an unrelated recipe and hope the liquid works out. When I’m unsure, cooking the starch separately is the easier and more reliable option.

What Are the Best Sides for Slow Cooker Chicken?

I usually choose the side based on the sauce. Rice works beautifully with honey garlic, teriyaki, butter chicken, salsa chicken, and burrito-style recipes. Mashed potatoes are ideal with chicken and gravy, Marsala, or creamy garlic chicken, while noodles and pasta work with cacciatore, Alfredo, and Tuscan-style chicken.

For sandwiches or tacos, I lean toward slaw, salad, corn, beans, or roasted vegetables. And when the slow cooker already contains potatoes, rice, beans, noodles, or dumplings, I keep the side very simple. Busy-night cooking gets considerably less useful when the “easy” main dish requires three complicated sides.

What Slow Cooker Chicken Recipes Are Best for Meal Prep?

Shredded chicken recipes are my favorites because they can change personalities from one meal to the next. Salsa chicken, taco chicken, BBQ chicken, buffalo chicken, and honey garlic chicken can all be repurposed instead of simply reheated in exactly the same form.

Soups and chili are also excellent choices. White chicken chili, chicken tortilla soup, taco soup, and chicken and wild rice soup portion easily for lunches. I cool and store leftovers promptly in appropriate containers and keep crunchy toppings, herbs, avocado, tortillas, and other fresh additions separate until I’m ready to eat.

Final Thoughts

I don’t expect my slow cooker to turn every dinner into something elaborate. What I want it to do is remove the hardest part of a busy evening: realizing everyone needs dinner at the exact moment I’m tired, distracted, or short on time. Recipes like chicken tacos, honey garlic chicken, chicken and gravy, white chicken chili, chicken and stuffing, and BBQ pulled chicken work because they’re familiar, flexible, and built around ingredients I can realistically keep in my kitchen.

The biggest lesson I’ve learned is that simple slow cooker chicken doesn’t have to mean bland chicken. Garlic, salsa, herbs, citrus, tomatoes, chiles, Parmesan, barbecue sauce, mushrooms, or a good spice blend can take the same basic protein in completely different directions. If I can spend a few minutes getting dinner started earlier in the day and come back to a meal that’s nearly finished, that’s not cutting corners to me. That’s simply using my kitchen in a way that makes a busy night easier.