Our

20 BEST
Slow-Cooker
Recipes
 Meaty Main Dishes
Garlic Chicken with Artichokes (VIEW ONLINE)
Ingredients Directions
2 medium red sweet peppers, cut into • In a 3 1/2- or 4-quart slow cooker
1-inch-wide strips combine sweet peppers, onions,
2 medium onions, cut in wedges garlic, tapioca, rosemary, lemon
12 cloves garlic, peeled peel, and black pepper. Pour broth
1 tablespoon quick-cooking tapioca over mixture in cooker.
2 teaspoons dried rosemary, crushed Add chicken.
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper • Cover and cook on low-heat setting
1/2 cup chicken broth for 5 hours or on high-heat setting
3 pounds skinless, boneless chicken for 2 1/2 hours. If using low-heat
thighs setting, turn cooker to high-heat
Philly Cheese Pot Roast Sandwiches (VIEW ONLINE) 1 8 to 9-ounce package frozen artichoke setting. Stir in frozen artichoke
hearts hearts and lemon juice. Cover and
Ingredients
1 tablespoon lemon juice cook 30 to 60 minutes more. Serve
1 2-1/2 to 3-pound boneless beef chuck 1/2 teaspoon dried basil, crushed
4 cups hot cooked brown rice with rice.
pot roast 1/2 teaspoon dried thyme, crushed
1 cup chopped onion (1 large) 1/2 cup chopped pepperoncini (Italian
1/4 cup Worcestershire sauce pickled peppers) or other pickled Slow Cooker Coq au Vin (VIEW ONLINE)
1 tablespoon instant beef bouillon peppers Ingredients Directions
granules 8 hoagie buns or kaiser rolls, split and Nonstick cooking spray • Lightly coat an unheated large
2 cloves garlic, minced toasted 3 pounds chicken thighs, skinned skillet with cooking spray. Preheat
1 teaspoon dried oregano, crushed 8 slices American cheese 1.1-ounce package beefy onion soup mix skillet over medium heat. Cook
2 cups quartered fresh mushrooms chicken thighs, several at a time, in
Directions 1 1/2 cups frozen small whole onions the hot skillet until brown. Drain
• Trim fat from meat. Cut into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, 3 carrots, cut into 3 1/2-inch sticks off fat.
combine meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, 1/2 cup dry red wine
basil, and thyme. Hot cooked mashed potatoes (optional) • Place chicken thighs in a 3 1/2- or
Snipped fresh parsley (optional) 4-quart slow cooker. Sprinkle with
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for dry soup mix. Add mushrooms,
5 to 6 hours. Stir to break up meat cubes. If using low-heat setting, turn to onions, and carrots. Pour wine
high-heat setting. Stir in pepperoncini. Cook, uncovered, on high-heat setting over all.
for 30 minutes more, stirring often to break up meat.
• Cover and cook on low-heat setting
• Preheat broiler. Using a slotted spoon, place meat mixture on the bun bottoms. for 5 to 6 hours or on high-heat
Top with cheese. Place bun bottoms with meat on a baking sheet. Broil 4 to 5 setting for 2 1/2 to 3 hours. If
inches from heat about 1 minute or until cheese is melted and bubbly. Cover with desired, serve with mashed
bun tops. potatoes and sprinkle with parsley.
Meaty Main Dishes

Mexican Tacos Carnitas (VIEW ONLINE)

Ingredients
1 tablespoon ground pasilla, New 2 large onions, cut into wedges
Mexico, or ancho chile pepper 1 14-ounce can chicken broth
1 teaspoon ground coriander 3/4 cup orange juice
2 cloves garlic, minced 1 tablespoon honey
1 teaspoon snipped fresh oregano 12 4 to 6-inch corn tortillas
1 teaspoon finely shredded orange peel Coarsely chopped fresh cilantro
1/2 teaspoon ground black pepper Finely chopped green onion
1/2 teaspoon salt Bottled green salsa
1 pound boneless pork shoulder roast, Lime wedges (optional)
cut into 2-inch pieces

Directions
• In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano,
orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.

• In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a
medium bowl, whisk together broth, orange juice, and honey until honey
dissolves. Pour liquid over all.

• Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2
to 5 hours.

• Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely
shred meat; discard any fat. Drizzle meat with some of the cooking liquid.

• Wrap tortillas in foil. Heat in a 350°F oven for 10 minutes or until warm. To
serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped
green onions. Serve with salsa and, if desired, lime wedges.

TIP: If your local supermarket doesn’t stock

the ground peppers called for in this recipe,
look for them in a Mexican market
 Meaty Main Dishes

Moroccan Tagine-Style Chicken Thighs (VIEW ONLINE)

Ingredients
1/2 cup olive oil 1 cup dried apricots, quartered
8 cloves garlic, minced 1 cup pitted dates, quartered
4 teaspoons ground cinnamon 3 tablespoons ground almonds
1 1/2 teaspoons caraway seeds, crushed 1 teaspoon ground turmeric
1 1/2 teaspoons ground cumin 3/4 teaspoon salt
1 1/2 teaspoons ground cardamom 1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper 1/4 teaspoon saffron threads
12 chicken thighs, skinned (4 to 5 1/3 cup snipped fresh cilantro
pounds total) 2 tablespoons sliced almonds, toasted
1 14.5-ounce can reduced-sodium Hot cooked couscous (optional)
chicken broth
Directions
• In a small bowl whisk together oil, garlic, cinnamon, caraway seeds, cumin,
cardamom, and cayenne pepper.

• Place chicken in a large resealable plastic bag set in a shallow dish. Add oil
mixture. Press air from bag; seal. Cover and chill for 8 to 24 hours, turning
bag occasionally.

• Place chicken in a 4- to 5-quart slow cooker. In a medium bowl combine broth,

apricots, dates, ground almonds, turmeric, salt, pepper, and saffron; pour
over chicken.

• Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4
hours. Use a slotted spoon to remove chicken mixture from slow cooker (some
meat may fall off the bone); place chicken in a shallow serving dish. Sprinkle
chicken with cilantro and sliced almonds. Skim fat from cooking liquid. Serve
chicken with cooking liquid and, if desired, couscous.
 Side Dishes
Apple-Buttered Sweet Potatoes (VIEW ONLINE)
Ingredients Directions
3 pounds sweet potatoes, peeled and • In a 3 1/2- or 4-quart slow cooker,
cut into 1-inch pieces (about 8 cups) combine sweet potato, apple, and,
2 medium Granny Smith and/or other if desired, dried cherries. In a
tart cooking apples, cored and cut into medium bowl, combine cream,
wedges apple butter, and pumpkin pie
1/2 cup dried cherries or dried spice. Pour cream mixture over
cranberries (optional) mixture in cooker; stir gently
1 cup whipping cream to combine.
1 cup apple butter
1 1/2 teaspoons pumpkin pie spice • Cover and cook on low-heat setting
for 6 to 7 hours or on high-heat
Mushroom Risotto with Peas (VIEW ONLINE) setting for 3 to 3 1/2 hours.
Ingredients
3 tablespoons butter 4 cups chicken broth
Tex-Mex Mac and Cheese (VIEW ONLINE)
3 cups sliced assorted fresh 3/4 cup dry white wine
mushrooms, such as button, cremini, 1/2 teaspoon cracked black pepper Ingredients Directions
and/or shiitake (8 ounces) 2/3 cup frozen peas, thawed 2 pounds lean ground beef • In a large skillet, cook ground beef
1/3 cup sliced shallots or chopped onion Asiago cheese shards (optional) 1 large onion, chopped and onion until meat is brown and
2 cloves garlic, minced Fresh Italian (flat-leaf) parsley leaves 3 cups shredded Mexican-blend cheese onion is tender. Drain off fat.
1 3/4 cups uncooked Arborio rice (optional) (12 ounces) Transfer meat mixture to a 4 1/2- to
1 16-ounce jar salsa 6-quart slow cooker. Add Mexican-
Directions 1 15-ounce jar cheese dip blend cheese, salsa, cheese dip,
• In a large skillet heat butter over medium heat until melted. Add mushrooms, 1 4-ounce can diced green chile peppers, undrained chile peppers, and
shallots, and garlic; cook for 5 to 7 minutes or until mushrooms are lightly undrained olives; stir to combine.
browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and 1 2.25-ounce can sliced, pitted ripe
stir for 1 minute more. Transfer rice mixture to a 3 1/2- or 4-quart slow cooker. olives, drained • Cover; cook on low-heat setting for
Stir in broth, wine, and pepper. 12 ounces dried elbow macaroni 5 1/2 to 6 hours (do not use high-
heat setting).
• Cover and cook on low-heat setting about 2 3/4 hours or on high-heat setting
about 1 1/4 hours or until rice is tender. If possible, remove crockery liner from • Cook macaroni according to
cooker. Stir in peas. If desired, top with cheese and/or parsley. package directions; drain. Stir
Serve immediately. macaroni into mixture in cooker.

• Tightly cover crockery liner or slow cooker and tote in an insulated carrier. If
using, tote cheese and/or parsley in an insulated cooler with ice packs. Serve
within 30 minutes. If desired, top with cheese and/or parsley.
Side Dishes

Onion-Jalapeño Corn Bread (VIEW ONLINE)

Ingredients
Nonstick cooking spray 2 eggs
1 cup yellow cornmeal 1/4 cup vegetable oil
3/4 cup all-purpose flour 1/4 cup finely chopped onion
1/4 cup sugar 1/4 cup thinly sliced green onions (2)
1 tablespoon baking powder 1 to 2 fresh jalapeño peppers, seeded
3/4 teaspoon salt and finely chopped*
1 cup milk

Directions
• Lightly coat a 4-quart slow cooker with cooking spray. In a medium bowl stir
together cornmeal, flour, sugar, baking powder, and salt; set aside.

• In a medium bowl whisk together milk, eggs, oil, onion, green onions, and
jalapeño peppers. Add egg mixture all at once to cornmeal mixture. Stir just
until combined (mixture should still be slightly lumpy). Spoon batter into
prepared slow cooker.

• Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a toothpick
inserted near the center comes out clean. Carefully remove lid so condensation
from lid does not drip on to bread; cook for 5 to 10 minutes more to evaporate
excess moisture. Turn off slow cooker. Cover opening of slow cooker completely
with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around
edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.

Because chile peppers contain volatile oils that

can burn your skin and eyes, avoid direct
contact with them as much as possible. When
working with chile peppers, wear plastic or
rubber gloves. If your bare hands do touch the
peppers, wash your hands and nails well with
soap and warm water.
 Side Dishes

Rustic Garlic Mashed Potatoes (VIEW ONLINE)

Ingredients
3 pounds baking potatoes (such as 1 cup whole milk
russet or Yukon gold), peeled and cut 1/4 cup butter
into 2-inch pieces 1 teaspoon salt
6 cloves garlic, halved Freshly ground black pepper
1 bay leaf Bay leaves (optional)
2 14-ounce can seasoned chicken broth
with roasted garlic
Directions
• In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour
broth over potato mixture.

• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for
3 to 4 hours.

• Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove
and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a
potato masher.

• In a small saucepan, heat milk and butter until steaming and butter almost
melts. Add milk mixture, salt, and enough of the reserved cooking liquid to
mashed potatoes to reach desired consistency.*

• To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground

black pepper. If desired, garnish with bay leaves. Makes 12 side-dish servings.

MAKE AHEAD TIP: Return mashed potato

mixture to slow cooker; keep warm on low or
warm setting for up to 2 hours. If mixture
thickens, stir in more of the reserved cooking
juices to reach desired consistency.
 Appetizers and Dips
Cheddar-Beer Weenies (VIEW ONLINE)
Ingredients
1 14 to 16-ounce package beef cocktail 1 cup beer
wieners 1/2 16-ounce jar (about 3/4 cup) cheddar
12 to 16 slices bacon, cut crosswise into pasta sauce or one 10.75-ounce can
thirds condensed cheddar cheese soup
2 tablespoons butter 1 teaspoon bottled hot pepper sauce
1 cup finely chopped onion (1 large) (such as Cholula brand)
2 cloves garlic, minced 1/2 teaspoon chili powder

Directions
• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment
paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a
Queso Verde Dip (VIEW ONLINE) wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes
or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and
Ingredients
discard toothpicks. Place wieners in a storage container; cover and
1 pound uncooked ground turkey 1 medium poblano pepper, seeded
chill overnight.
3/4 cup chopped onion (1 large) and chopped
1 tablespoon cooking oil 1 tablespoon Worcestershire-style • Meanwhile, in a medium saucepan heat butter over medium heat until melted.
1 16-ounce jar green salsa (salsa verde) marinade for chicken Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring
1 8-ounce package cream cheese, cut up 1 teaspoon ground cumin occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and
2 cups shredded Monterey Jack cheese 2 cloves garlic, minced chili powder. Transfer to a storage container; cover and chill overnight.
(8 ounces) 1 tablespoon snipped fresh cilantro
Tortilla chips • Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a
Directions car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated
• In a large skillet cook ground turkey and onion in hot oil over medium heat until through. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 servings.
turkey is no longer pink and onion is tender. Drain off fat.

• In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese,
Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin,
and garlic.

• Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for
1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep
covered on warm or low-heat setting for up to 2 hours. Stir before serving.
Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (1/4-cup) servings.
Appetizers and Dips

Asiago Cheese Dip (VIEW ONLINE)

Ingredients
1 cup chicken broth or water 1 cup sliced fresh mushrooms or 1
4 ounces dried tomatoes ounce rehydrated dried mushrooms
(not oil-packed) (such as porcini, shiitake, chanterelle,
2 16-ounce carton dairy sour cream and/or oyster)*
1 1/2 cups finely shredded Asiago cheese 1 cup thinly sliced green onions
(6 ounces) Thinly sliced green onions
1 1/4 cups mayonnaise Baguette-style French bread slices,
1/2 8-ounce package cream cheese, topped with finely shredded Asiago
cut up cheese and toasted

Directions
• In a small saucepan, bring broth to boiling. Remove from heat. Add dried
tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop
tomatoes (you should have about 1-1/4 cups).

• Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups
Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green
onions. Stir in chopped tomatoes.

• Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1
1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker
on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions
and serve with toasted cheese-topped baguette slices. Makes 7 cups.

TEST KITCHEN TIP: To rehydrate dried

mushrooms, place the dried mushrooms in a
small bowl. Add enough boiling water to cover;
let stand for 30 minutes. Drain mushrooms,
squeezing out any excess liquid. Coarsely
chop mushrooms.
 Appetizers and Dips

Bacon-Cheddar Potato Dip (VIEW ONLINE)

Ingredients
2 1/4 pounds Yukon gold or other 1 cup shredded sharp cheddar cheese
yellow-flesh potatoes, peeled and (4 ounces)
quartered 1/2 cup sour cream
4 slices hickory- or applewood- 1/4 cup chopped green onions (2)
smoked bacon 1/4 teaspoon garlic salt
1 10-ounce carton cream cheese Sour cream-and-onion potato chips or
for cooking sweet pepper wedges

Directions
• In a covered large saucepan cook potatoes in enough boiling, lightly salted water
to cover for 15 to 20 minutes or until tender; drain.

• Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove
bacon; drain on paper towels. Crumble bacon; reserve 1 tablespoon of the
crumbled bacon for topping.

• In a large bowl combine the remaining crumbled bacon, cream cheese for
cooking, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic
salt. Press cooked potatoes through a ricer onto the cheese mixture; stir gently
to combine. Spoon potato mixture into a 1-1/2- or 2-quart slow cooker. Cover and
cook on low-heat setting for about 2 hours or until heated through (160°F).

• Top dip with the remaining 1/4 cup cheddar cheese and the reserved bacon.
Serve immediately or keep warm, covered, on warm-heat or low-heat setting for
up to 2 hours. Serve with potato chips.

VARIATION: Bacon, Blue Cheese, and Potato Dip

Prepare as directed above, except substitute 1 cup
crumbled blue cheese (4 ounces) for the cheddar
cheese. Serve with barbecue-flavor potato chips or
celery sticks instead of sour-cream-and-onion-
flavor potato chips and sweet pepper wedges.
 Appetizers and Dips

Make-It-Mine Slow Cooker Party Mix (VIEW ONLINE)

Ingredients
Nonstick cooking spray 3/4 cup butter, melted
6 cups Cereal (see options, below) Seasonings (see options, below)
4 cups Crunchy Treat (see options, below) 3 tablespoons Worcestershire sauce
2 1/2 cups Whole Nuts (see options, below) Bottled hot pepper sauce (optional)
3 cups round toasted oat cereal

Directions
• Lightly coat an oval 6-quart slow cooker with cooking spray. In the prepared
cooker combine Cereal, Crunchy Treat, oat cereal, and Whole Nuts.

• In a small bowl stir together melted butter, Seasonings, Worcestershire sauce,

and, if desired, bottled hot pepper sauce. Drizzle butter mixture over cereal
mixture, stirring gently to coat.

• Cook, uncovered, on high-heat setting for 1 1/2 hours, stirring from the bottom
up every 30 minutes. Turn to low-heat setting. Cook, uncovered, about 20
minutes more or until dry and crisp, stirring from the bottom up every
10 minutes.

• Spread mixture on a large sheet of foil to cool. Store, covered, at room

temperature for up to 2 weeks or freeze for up to 3 months.

MIX IT UP! CRUNCHY TREAT VARIATIONS: SEASONING VARIATIONS: teaspoon paprika, 3/4 teaspoon
Mix and match these ingredient Pretzel sticks, small pretzel twists, Italian: 1/2 cup grated Parmesan cheese ground white pepper, 3/4 teaspoon
variations for a change of pace. bite-size cheese crackers, bagel chips, plus 1 teaspoon garlic powder, and garlic powder, 1/2 teaspoon cayenne
chow mein noodles, fish-shape substitute 1/4 cup bottled Italian pepper, and 1/4 teaspoon ground black
CEREAL VARIATIONS: crackers, corn chips, and/or vinaigrette salad dressing for the pepper, plus 1 teaspoon bottled hot
Sweetened oat square cereal, puffed oyster crackers Worcestershire sauce pepper sauce
corn cereal, bite-size corn square
cereal, bite-size rice square cereal, WHOLE NUT VARIATIONS: Ranch: One 1-ounce envelope ranch Taco: One 1-ounce envelope taco
bite-size wheat square cereal, crispy Mixed nuts, almonds, cashews, pecan dry salad dressing mix seasoning mix plus 1 teaspoon
corn and rice cereal, and/or toasted halves, walnut halves, peanuts, and/or ground cumin
high-fiber corn cereal pumpkin seeds Cajun: 1 teaspoon onion powder, 1
 Soups and Chili
Mediterranean Kale and Cannellini Stew with Farro
(VIEW ONLINE)
Ingredients
4 cups reduced-sodium chicken broth 3 tablespoons fresh lemon juice
or reduced-sodium vegetable broth 1/2 cup crumbled feta cheese (2 ounces)
1 14.5-ounce can no-salt-added fire- Snipped fresh parsley or basil
roasted tomatoes
1 cup farro, rinsed, or kamut Directions
1 cup coarsely chopped onion (1 large) • In a 3 1/2- or 4-quart slow cooker
2 medium carrots, halved lengthwise combine broth, tomatoes, farro,
and thinly sliced crosswise onion, carrots, celery, garlic,
1 cup coarsely chopped celery (2 stalks) crushed red pepper, and salt.
4 cloves garlic, crushed
Italian Wedding Soup with Escarole (VIEW ONLINE) 1/2 teaspoon crushed red pepper • Cover and cook on high-heat
Ingredients 1/4 teaspoon salt setting about 2 hours or until farro
2 eggs, lightly beaten 1 tablespoon vegetable oil 4 cups coarsely chopped fresh green is tender but still chewy. Stir in
1 cup finely chopped onion (1 large) 8 cups reduced-sodium chicken broth kale or Swiss chard kale, beans, and lemon juice. Cover
1/3 cup fine dry bread crumbs 3 large carrots, chopped 1 15-ounce can no-salt-added cannellini and cook for 1 hour more.
2 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh oregano or beans (white kidney beans), rinsed
• To serve, sprinkle each serving
2 tablespoons snipped fresh Italian 1-1/2 teaspoons dried oregano, crushed and drained
with cheese and parsley or basil.
(flat-leaf) parsley 1 small head escarole (8 ounces),
1 teaspoon salt trimmed and cut into 1/2-inch strips
3/4 teaspoon ground black pepper 1 cup dried acini di pepe pasta
1 1/2 pounds ground beef (93% lean) Fresh oregano sprigs (optional) TIP: Cut off kale’s tough stems before adding to recipes. The stems
require a longer cook time to get tender causing uneven cooking.
Directions
• In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon
of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape
mixture into forty 1-1/4-inch meatballs. In a large skillet, heat 1 tablespoon oil;
brown meatballs, half at a time. Drain on paper toweling.

• In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using),
the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently
add meatballs.

• Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3
hours, stirring in fresh oregano (if using), pasta, and escarole during the last 20
minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs.
Soup will thicken upon standing.
Soups and Chili

Pork and Poblano Green Chili (VIEW ONLINE)

Ingredients
2 poblano chile peppers, halved 1 16-ounce jar mild or medium green
and seeded salsa (salsa verde)
1 green sweet pepper, halved 1 14-ounce can chicken broth
and seeded 1 1/2 teaspoons ground cumin
3 cloves garlic 1/4 cup snipped fresh cilantro
1 1/2 pounds lean ground pork Fresh cilantro leaves, sour cream,
1 cup chopped onion (1 large) and/or red salsa (optional)
2 15-ounce can Great Northern beans, Fried tortilla strips or scoop-shape corn
rinsed and drained chips (optional)

Directions
• In a food processor combine poblano peppers, sweet pepper, and garlic. Cover
and process until finely chopped. In a large skillet cook ground pork and onion
over medium heat until meat is brown and onion is tender, using a wooden
spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and
stir for 2 to 3 minutes or until peppers are tender.

• Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir
in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for
7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired,
mash beans slightly with a potato masher. Transfer chili to a storage container;
cover and chill overnight.

• Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat
setting about 2 hours or until heated through, stirring occasionally.

• Before serving, stir in snipped cilantro. Top each serving with cilantro leaves,
sour cream, and/or red salsa. If desired, serve with corn chips.
 Soups and Chili
Tomatillo Chicken Soup (VIEW ONLINE)
Ingredients
6 medium tomatillos, husks removed 1 tablespoon ground cumin
and rinsed 1 tablespoon lime juice
1 1/2 pounds skinless, boneless chicken 2 teaspoons chili powder
breast halves 2 cloves garlic, minced
1 32.0-ounce box chicken broth 1 teaspoon salt
1 medium green sweet pepper, chopped 1 teaspoon ground black pepper
1/2 cup chopped red onion Dairy sour cream, chopped green
1 stalk celery, chopped onion, chopped red sweet pepper,
1 4.0-ounce can diced green chiles sliced jalapeño peppers, snipped fresh
2 tablespoons snipped fresh cilantro cilantro, and/or tortilla chips
1 fresh jalapeno pepper, seeded (optional)
Curried Chicken Stew (VIEW ONLINE) and minced

Ingredients Directions
8 bone-in chicken thighs (2 1/2 to 3 lbs.) 1/4 cup mild (or hot) curry paste • Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until
2 teaspoons olive oil Chopped pistachios, golden smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped
6 carrots, cut in 2-inch pieces raisins, cilantro, and/or crushed tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño,
1 sweet onion, cut in thin wedges red pepper (optional) cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
1 cup unsweetened coconut milk
• Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken;
Directions let stand until cool enough to handle. Shred chicken; return to soup. If desired,
• Trim excess skin and fat from chicken thighs (or remove skin, if desired). In a top with sour cream, additional chopped red sweet pepper or jalapeno peppers,
12-inch skillet cook chicken, skin side down, in ho olive oil for 8 minutes, or until snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
browned. (Do not turn thighs.) Remove from heat; drain and discard fat.

• In a 3 1/2- or 4-quart slow cooker combine carrots and onion. In a bowl whisk
together half the coconut milk and the curry paste; pour over carrots and onion
(refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.

• Remove chicken from slow cooker. Skim off excess fat from sauce in cooker,
then stir in remaining coconut milk.

• Serve stew in bowls. Top each serving with pistachios, raisins, cilantro, and/or
crushed red pepper.