Fried chili chicken. Cubed chicken breasts with spices and vegetables fried in the wok.Very easy and delicious chicken recipe.
Makes 5 servings


Ingredients:

• 2 boneless and skinless chicken breasts,cubed
• 1/2 tablespoon cornstarch
• 1 large egg,scrambled and thinly sliced
• 2 tablespoons dark soy sauce
• 3 garlic cloves,peeled and minced
• 2 green chilies,seeded and sliced
• 2 onions,peeled and sliced
• 1 red pepper,seeded and thinly sliced
• 2 cups (500 ml) chicken stock
• 2 tablespoons chili sauce
• 1 teaspoon rice vinegar
• salt to taste
• 1/2 teaspoon crushed black pepper
• olive oil

Slow cooker sopa de casa. This delicious soup belongs to Mexican cuisine.Chicken with vegetables and spices cooked in slow cooker.Very easy chicken soup.
Makes 6 servings


Ingredients:

• 14 1/2 oz (435 ml) can reduced sodium fat-free chicken broth
• 3 cups (750 ml) whole kernel corn,thawed and divided
• 4 oz (120 ml) can chopped green chilies,undrained
• 1 pound (480 g) boneless and skinless chicken breasts,cubed
• 1 large tomato,chopped
• 1 cup chopped onion
• 1/2 jalapeno chili,minced
• 2 large cloves garlic,peeled and minced
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon freshly ground cumin
• 1 cup 9250 ml) whole milk
• 4 oz 9120 g) shredded Monterey Jack cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a food processor,combine chicken broth and 1 1/2 cups corn.
2. Process until smooth.
3. In a slow cooker,combine pureed corn and remaining ingredients,except milk,cheese and seasoning.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours.
5. Stir in milk during last 30 minutes to cook.
6. Stir in shredded cheese,stirring until melted.
7. Season to taste with salt and black pepper.
8. Serve immediately.

Cheesy marinated chicken breasts.Very delicious and easy chicken recipe cooked in skillet.
Makes 4 servings

Cooking Method:

1. In a large cast-iron skillet,cook chicken breasts in hot oil until no longer pink,turning once.
2. Cover each cooked chicken breast half with mozzarella cheese.
3. Broil chicken 3-4 inches (7.5-10 cm) from heat 1 minute or until cheese is melted and bubbly.
4. Sprinkle with fresh chopped parsley and serve.

Cooking Method:

1. Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat.
2. Season cubed beef with salt and pepper.
3. Working in a batches,add to pressure cooker and cook until browned.
4. Transfer cooked beef to a plate.
5.  Add  remaining 1 tablespoon olive oil to the pot.
6. Add onion and garlic,then reduce heat to medium-low and saute until golden brown.
7.  Return cooked beef to pressure cooker.
8. Stir in potato, tomato, tomato paste, paprika, caraway seeds, cloves and bay leaf.Mix well.
9. Pour in beef stock.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
12. Set a timer to cook for 20 minutes.
13. Remove the pot from the heat.
14. Carefully open the lid.
15.  In a mixing bowl,combine the flour with 1 tablespoon  of the cooking liquid, stirring to make a smooth paste.
16.  Stir the paste into beef goulash and simmer, uncovered, over medium heat for a further 5 minutes, or until the sauce has thickened.
17. Discard bay leaf.
18. Season beef goulash with salt and black pepper.
19. Serve with crusty bread.Top with a dollop of sour cream.

Slow cooker Santa Fe stew. Delicious beef stew with vegetables cooked in slow cooker.
Makes 4-6 servings


Ingredients:

• 2 pounds (960 g) stewing beef meat,cubed
• 2 tablespoons vegetable oil
• 1 large yellow onion,peeled and diced
• 2 garlic cloves,peeled and minced
• 1 1/2 cups (370 ml) water
• 1 tablespoon dried parsley flakes
• 2 beef bouillon cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots,peeled and sliced
• 14 1/2 oz (435 ml) can diced tomatoes
• 14 1/2 oz (435 ml) can beans,undrained
• 14 1/2 oz (435 ml) can corn,drained
• 4 oz (120 ml) diced green chilies

Cooking Method:

1. Heat vegetable oil in saucepan over medium-high heat.
2. Add meat and brown until no longer pink.
3. Transfer browned beef in slow cooker.
4. Stir in remaining ingredients.
5. Cover slow cooker and cook on high-heat setting for 30 minutes.
6. Reduce heat to low and cook for a further 4-6 hours.

Slow cooker chicken curry.This delicious chicken recipe belongs to Indian cuisine. Chicken breasts with vegetables and spices cooked in slow cooker.

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

Slow cooker beer brats.Bratwurst sausages in beer cooked in slow cooker. \very delicious and easy sausage recipe!
Makes 6 servings


Ingredients:

• 6 fresh bratwurst sausages
• 2 garlic cloves,peeled and minced
• 2 tablespoons olive oil
• 12 oz (360 ml) can beer

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sausages and minced garlic and brown on all sides.
3. Pierce sausage casings and cook for a further 5 minutes.
4. Transfer browned sausages to slow cooker.
5. Pour beer over sausages.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.