8 boneless, skinless chicken thighs
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
½ cup chicken broth or water
2 tablespoons cornstarch
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to crockpot. Add in sweet potatoes and onion, and top with chicken.
Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
1 Can (10¾ oz.) condensed
cream of chicken soup
3 Tablespoons all-purpose flour
½ teaspoon pepper
Dash Cayenne pepper
1 pound boneless skinless chicken breasts cut into cubes
1 celery rib, chopped
½ cup chopped onion
1 package frozen peas
In a slow cooker, combine soup, flour, pepper and cayenne pepper until smooth.
Stir in chicken, celery, and onion.
Cover and cook on low for 7-8 hours or until meat juices run clear.
Stir in peas and cook for another 30 minutes or until heated through.
Serve over biscuits or rice or noodles.
1 1/2 pounds boneless lamb cut in 1″ cubes
2 large onions peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded
Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the crock pot; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.
4 tablespoons chili powder
2 1⁄2 teaspoons ground coriander
2 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons garlic powder
1 teaspoon oregano
1⁄2 teaspoon cayenne pepper
1 1⁄2 lbs ground beef
1 tablespoon minced onion
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Mix together seasoning mix. Store in an airtight container in a cool, dry place.
In a skillet, cook ground beef until no longer pink. Drain. Add onion and 3 tsp of seasoning mix.
In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
Place the other can of beans in a blender and process until smooth.
Add beans and meat to the crock pot. Stir together. Cook on low for 6 to 8 hours.