Slow Cooker Latin Chicken W Sweet Potatoes And Black Beans Food

SLOW COOKER LATIN CHICKEN

Steps:

• Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
• Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

SLOW-COOKER LATIN CHICKEN WITH BLACK BEANS AND SWEET POTATOES

Steps:

• Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
• In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
• In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
• With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

SLOW COOKER POTATOES

Steps:

• Mix together in very large mixing bowl.
• Place in a slow cooker (crock pot).
• Cover and cook on low 5-6 hours or until potatoes are tender.
• Recipe Note: This is great to take to a carry-in dinner.

SLOW COOKER BAKED POTATOES

Steps:

• Scrub/wash potatoes and then dry.
• Poke with fork so they don't burst.
• If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt.
• Place potatoes in slow cooker. (no foil wrapping necessary).
• Cover, cook on low 8-10 hours.
• Other tips:.
• Wash potatoes night before, for quick prep the next day.
• The skins come out a bit soft so be careful when you remove them.
• I used russet potatoes and they came out great.

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS

Steps:

• Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
• Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
• While chicken is cooking put beans and sweet potatoes in slow-cooker.
• Place chicken on bean mix in slow-cooker.
• In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
• Pour this over chicken in crock pot.
• Cover with lid and cook on low 8 hrs or 4 hrs on high.
• Remove chicken to platter. Gently stir red pepper into potato mixture.
• Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.

SLOW COOKER MASHED POTATOES

Steps:

• In crock pot, add 2 cups of water and potatoes.
• Cook on high for 1-2 hours or until potatoes are very soft to touch.
• Water should be almost evaporated and potatoes will mash when gently touched. If you have a lot of water leftover, drain it off. If you have under 1/2 cup, go ahead and leave it. This will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time.
• Add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crock pot.
• Add salt and pepper to taste.
• Keep potatoes on medium or low for up to 2 hours, or until ready to serve.

CHICKEN, POTATO, AND LEEK POTPIE

Steps:

• Preheat oven to 450°F.
• Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot; saute 3 minutes, stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leek, salt, and pepper; saute 1 minute, stirring frequently.
• Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps, if necessary). Place over ramekins, folding under and pressing down on edges to seal.
• Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.