Slow-Cooker Chicken Thighs
DIRECTIONS
1.
In a large
skillet over medium-high heat, heat oil. Season chicken thighs with salt
and pepper and sear until golden, 3 minutes per side. Transfer to slow
cooker.
2.
In a small
bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and
lime juice. Pour sauce over chicken and toss until coated.
3.
Cover and cook
on low for 5 to 6 hours, or on high for 2 hours, until no longer
pink.
4.
Serve over
rice.
SLOW-COOKER MEDITERRANEAN EGG CASSEROLE
DIRECTIONS
1. Line a 4-quart slow cooker with a disposable slow cooker liner and spray
with cooking spray. Heat a large sauté pan over medium-high heat and cook the
prosciutto slices until crisp, about 3-4 minutes. Transfer to a plate.
2. Melt the butter in the same pan and cook the mushrooms and red bell
peppers until softened, about 4 minutes, stirring occasionally. Pour the
potatoes into the slow cooker and top with layers of half of the mushroom and
bell pepper mixture, then half of the spinach, artichoke hearts and sun-dried
tomatoes. Sprinkle half of the cheddar and Swiss cheese over the vegetables and
repeat with the rest of the veggies, cheddar and Swiss cheeses. Top with chunks
of the goat cheese.
3. In a 4-cup glass measuring cup, whisk the eggs with the mustard. Whisk
in the milk. Season to taste, then pour evenly over the layers of veggies and
cheese. Top with the crisped prosciutto.
4. Cook for 8-10 hours on low, or 4-5 hours on high or until eggs are set.
Remove liner from the slow cooker and let sit for about 10 minutes then remove
the liner. Slice and serve with basil leaves.
