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Posted on » by Michael » Theme:

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

½ day | 10 min prep

SERVES 8
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon smoked paprika
* 1/4 teaspoon cayenne
* 1 large onion, finely chopped
* 3 large garlic cloves, finely chopped (about 1 tablespoon)
* 1 (4 ounce) can chopped green chilies (I used canned jalopenos)
* 1 lb white beans, such as navy
* 3 lbs boneless skinless chicken thighs
* 5 cups low sodium chicken broth (I used turkey stock)

Garnishes
* chopped red onion
* chopped cilantro
* diced avocado
* lime wedge
* sour cream

1. Turn a 3-quart slow cooker on high.
2. Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
3. Combine it in a up with salt, pepper, oregano, paprika and cayenne.
4. Put onion, garlic and green chilies into the slow cooker.
5. Rinse beans, put them in slow cooker.
6. Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
7. Add chicken broth/water.
8. Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
9. Serve with sour cream and spicy salsa.

Posted on » by Dana & Nancy » Theme:

Potato-and-Cauliflower Dal with Spicy Shallots

*Found at the CL Message Boards

150 Best Slowcooker Recipes by Judith Finlayson
serves 6-8

1 cup yellow split peas (soaked, drained and rinsed — I covered with boiling water and let sit for 30 minutes)
2 tbsp clarified butter or vegetable oil
2 onions finely chopped
4 stalks celery, peeled and thinly sliced (I did not peel)
4 cloves garlic, minced
1 Tbsp ginger root, minced
1 tsp curry powder (I concocted my own)
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
3 cups vegetable broth (I added an additional cup of water)
3 potatoes, peeled and cut into 1/2 inch cubes
1 small cauliflower cut into florets
1 carrot, peeled and cut into 1/2 inch cubes (my addition)

Spicy Shallots
2 Tbsp clarified butter or vegetable oil
2 shallots thinly sliced
1/4-1/2 tsp chili pepper
1 Tbsp finely chopped cilantro
2 Tbsp basalmic vinegar or lemon juice

1. In a skillet, heat butter or oil. Add onions, celery and cook until softened. Add garlic, ginger, curry powder, salt, pepper and nutmeg and cook, stirring for 1 minute. Add vegetable broth or water, and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker. Pour onion mixture over and stir well.

2. Cover and cook on low for 8-10 hours, or on high for 4-5 hours until vegetables are tender.

3. To make spicy shallots: In a skillet heat butter or oil over medium high heat. Add shallots and cook, stirring until crisp. Remove pan from heat. Add chilies, cilantro and basalmic vinegar or lemon juice. Transfer to small boil, ladle dal into bowls and top with spicy shallots.

Posted on » by Ashley » Theme:

Mustard Slaw

Mustard Slaw
About.com

This delicious slaw recipe can be served as a side dish or on pulled pork sandwiches. You can add more or less cayenne to adjust the spiciness of this dish.

Prep Time: 20 minutes
Cook Time: 5 minutes

1 green cabbage, shredded
1 white onion, finely chopped
1 1/2 cups sugar
1 bell pepper, finely chopped
1 carrot, grated
3/4 cup apple cider vinegar
1/2 cup ketchup
1/2 cup prepared mustard
1/2 cup sour cream
1/3 cup mayonnaise
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, ground

In a large mixing bowl combine cabbage, carrot, bell pepper, onion, and sugar. Set aside.

In a medium saucepan mix together remaining ingredients. Bring mixture to a boil, remove from heat, and pour over vegetables. Allow slaw to chill before serving.