Slow-Cooker Bacon Corn Chowder: Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient -- bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. (Photo: Rikki Snyder for NYT)