Arroz con Pollo (Slow Cooker)

photo from here

1/4 teaspoon saffron threads (or 1 teaspoon turmeric)
3 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups converted long grain rice
1 (28 ounce) can tomatoes, including juice, chopped
1 1/2 cups chicken stock (OR 1 cup chicken stock plus 1/2 cup dry white wine)
1 green bell pepper, finely chopped
1 cup green peas, thawed if frozen
sliced pimento stuffed olive (optional)
hot pepper sauce (optional)


Directions:

1. place onions and garlic in crock pot 2. place chicken on top of onions and pour tomatoes over top of chicken.  3. cook on low for 6-8 hours or on high for 3-4 hours.  4. 30 minutes before serving, heat chicken stock on stovetop.  Once near boil, steep the saffron threads in the stock for two minutes.  Remove the saffron threads and cook rice as directed on packaging in the chicken broth.  5. meanwhile, add green peppers and peas and cook on high for 20 minutes.  6. remove bones from crock and serve crock contents over rice.  garnish with pimento olives or hot sauce, optional.


Adapted by me from here 

Sunday Chile Rellenos (Slow Cooker)

photo from here

I haven't tried this yet, but it would be a good one for a Sunday at home

For the Masa:
2 cups masa harina
10.5 oz beef broth
1 tsp baking powder
1/2 tsp salt
2/3c butter, room temp

For the Chiles:
4-5 green chiles such as poblano, de-seeded and halved
1 lb cooked, shredded meat (chicken or pork or maybe try black beans)
1 lb total of shredded cheese, like 1/2 lb cheddar and 1/2 lb jack or 1/2lb cotija
14 oz crushed tomatoes, ideally fire roasted
(the recipe calls for 4 eggs, but I am skipping it #allergies)
3/4 c evaporated milk
2 tsp flour

- grease the sides and bottoms of the crock pot with butter
- mix the butter with approx one tablespoon of the broth to thin out the butter.  Mix the masa with the salt and baking powder, then mix in the butter.
- add in the broth in increments until you get desired texture (not too runny).  You may not end up using all the broth.
- layer the chiles in the bottom of the crock pot, followed by the masa mixture, shredded meat, cheese and tomatoes.
- Mix the milk and flour.  Pour over crock pot.
- cook on High 2-3 hours.

Bahn Mi Chicken Sandwiches (Slow Cooker)

photo from here

This is another one that is super easy to double and freeze.  I have no idea where this recipe originally came from, but it's a good one. If doubling, be sure not to buy second set of rolls, cilantro and slaw mix until the week of. 

VIETNAMESE CHICKEN SANDWICHES

--4-6 chicken thighs (my thighs had skin and bones)
--1 1/2 Tbl soy sauce + 1 tbsp soy sauce
--1 1/2 Tbl fish sauce (if you don't have fish sauce, you can use worstershire sauce)
--1 1/2 tsp white sugar +2 tsp sugar
--1/2 tsp black pepper
--4 cloves chopped garlic
-- 3-4 tbsp rice wine vinegar or apple cider vinegar
--baguette or hero rolls
--cilantro for garnish
--1-2 cups red cabbage /brocolli slaw mix
-- mayo

Directions:


1. Combine 1 1/2 tbs soy, fish sauce, 1 1/2 tsp white sugar, garlic, pepper in a ziploc or bowl and add chicken. My chicken was frozen solid and I worried that the flavor wouldn't sink in as nicely as it would if I had marinated it for a while--it was fine.

2. Cover and cook on low for about 6 hours, or on high for 3-4. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen. 

3. Mix slaw vegetables with 1 tbsp soy sauce, 2 tsp sugar, and rice wine vinegar in a bowl. Cover and refrigerate anywhere from 15 minutes to overnight.

4. nce chicken is done, remove and shred chicken and set aside, reserving a few tablespoons of the juice.  You can also mix in a little of the juice from the slow cooker.   Assemble sandwiches on lightly toasted bread, spreading mayo on bread and adding the chicken, slaw and cilantro to taste.


Ps - you can also do this with pork or beef.

One For Now, One For Later Chicken Pot Pie

photo from here

This makes two pot pies, one for now and one for later, as well as some extra filling left over which can be frozen in individual ramekins for one-person servings. 

Ingredients:

• One store-prepared rotisserie chicken 
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup milk (I used whole milk)
• 2 cups medium-diced carrots
• 1 (10-ounce) package frozen peas (2 cups)
• One potato, cubed
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• (4) 9 inch pie crusts (they usually come in sets of 2)

Instructions:

1. Preheat the oven to 375 degrees F.

2. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.  

3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  Bring to a boil and add carrots and potatoes for about 5 minutes.  Turn off heat. Remove vegetables from broth, being sure to reserve all the broth.

4. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. 

5. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. 

6. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream (or whole milk). 

7. Add the cubed chicken, carrots, potatoes peas, onions and parsley. Mix well.  Fill two 9" pie crusts with the filling.

8. remove the remaining two pie crusts from their pans and gently press atop the filled pot pies, poking 4 vent holes into the crust.

9. Cook for up to an hour, until the top is golden brown and cooked through. 

For frozen, move pie from freezer to fridge the night before and cook according to instructions above.

Adapted from Ina Garten's recipe

Chicken Tikka Masala (Slow Cooker)

photo from here

I haven't tried this one yet but plan to. 

Can be doubled, one for now, one for freezer

Slow Cooker Chicken Tikka Masala

Serves 4

Hands-on Time: 10m

Ingredients

·         1 15-ounce can crushed tomatoes

·         1 medium onion, chopped

·         2 cloves garlic, chopped

·         2 tablespoons tomato paste

·         2 teaspoons garam masala (Indian spice blend)

·         kosher salt and black pepper

·         1 1/2 pounds boneless, skinless chicken thighs (about 8)

·         1/2 English cucumber, halved and thinly sliced

·         1/4 cup fresh cilantro leaves

·         1 tablespoon fresh lemon juice

·         1 cup basmati or some other long-grain white rice

·         1/2 cup heavy cream

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Directions

1.  In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time). 2.  In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours. 3.  Twenty minutes before serving, cook the rice according to the package directions. 4.  Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

from RealSimple.com