Slow Cooker: Chicken Cacciatore

Chicken Cacciatore

A 4-pound chicken, cut into individual pieces (or can use b/s chicken breast)
2-3 TB flour
1/4 cup olive oil
2 TB chopped shallots
1 minced garlic clove
1/4 cup Italian tomato paste
1/2 cup dry white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1/2 bay leaf
1/8 tsp thyme
1/2 tsp basil
1/8 tsp sweet marjoram
1 cup sliced mushrooms

Directions:

• Dredge chicken pieces into flour.  Heat olive oil in a skillet and saute chicken until golden brown. 
• Place chicken and the rest of the ingredients into a 5-6.5 quart slow cooker.  Cook on low for 7-9 hours or high for 4-5 hours.
• Serve with rice or potatoes

Enjoy!

Slow Cooker: Mexican Style Pot Roast

1 TB salad oil
3 medium garlic cloves
1 (3-pound) beef chuck or rump roast
4 medium, hot red or hot green peppers, diced
2 medium onions, diced
1 (16 oz) can tomato puree
1/4 cup red wine vinegar
1 TB sugar
2 tsp salt
1 tsp oregano
4 medium green peppers, cut into quarters
1 (10 oz) package frozen whole kernel corn

Slow Cooker: 5-5.5 quart or 6-6.5 quart size

Directions
In a large skillet, heat the oil. Add roast to skillet and brown on all sides. Remove meat to a plate and set aside. In the same skillet, add onions and hot peppers and cook until tender.
Combine all ingredients except corn into the slow cooker. Cook on low for 8-10 hours, or high for 5-6 hours. Add frozen corn during the last few minutes of cooking time.

Recipe used with permission by Ginger Hack (presenter of Gourmet Crock Pot class)