Green Chili Chicken over Rice

 Ingredients:

8 chicken tenders

salt

fresh ground black pepper

ground sage

cumin

steak seasoning

2 T olive oil

1 T butter

1/2 c. cream

1 - 4 oz. can green chilies

1/2 cube cream cheese (cut into small pieces)

2 + cups  cooked rice (cooked in chicken broth

Directions:

Lay chicken tenders on wax paper and sprinkle each with the following, in order: salt, pepper, sage, cumin, and steak seasoning.  Do this to each side.

Bring melt butter and olive oil together, then add the chicken.  Sear 3 minutes on each side on low to med. heat.

Add cream and cook for 1 minute, then add the chilies and the cream cheese. Stir and let cook on low for 15 min.

Serve over the cooked rice.

Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.

Broccoli Potato Soup

Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year

Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)

1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.

2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.