Slow-Cooked Chicken Curry w/ Coconut Rice

This is another family favorite. I usually do a little less curry than the recipe calls for, just so it's not too spicy for my kiddos. The best part is topping it! The topping possibilities are endless. 

• ½ onion, chopped
• ⅓ cup tomato paste
• 1 Tablespoon freshly grated ginger
• 4 cloves of garlic, chopped
• 2 Tablespoons curry
• ¾ cup water or chicken broth
• 2 pounds of chicken (I usually use thighs, but breasts work too)
• 1 ¼ cups jasmine rice, uncooked
• 1 (13.5oz) can coconut milk
• Toppings of your choice: chopped mangoes, pineapple, mandarin orange, almond slices, sunflower seeds, green onion, coconut, raisins, cranberries, cilantro, crispy rice noodles, etc...

To your slow cooker add the onion, tomato paste, ginger, garlic, curry and water or broth. Mix well. Add the chicken and cook on low for 6-7 hours or on high for 3-4 hours.
Make your coconut rice: bring coconut milk to low boil over low heat. Add rice and stir. Cover and let simmer on low for 20 minutes. Stirring occasionally. Serve warm with chicken on top, topped with your favorite toppings.
Freezer directions: I usually double the recipe. Split the chicken between two gallon size freezer bags. Top the chicken with the chopped onion and then mix the tomato paste, ginger, garlic, curry and chicken broth and split up between the two bags. Write on the bags what it is and the date and freeze for up to 6 months. When ready to cook just thaw and throw in the crock pot.

Slow Cooker Beef Brisket

If my wallet, and waist, could afford it; I would eat this brisket every single day for the rest of my life. It's THAT good. It takes a lot of time and prep to make it, but trust me, it's totally worth it.

• 2 cans beef consomme
• 1/2 cup lemon juice
• 1 1/2 cup soy sauce
• 5 cloves of garlic, chopped
• 2 Tablespoons liquid smoke
• 10 lbs beef brisket

Combine everything but the beef in a very large roasting pan (I try to buy disposable for easier clean up). Put the brisket in the marinade, fat side up. Cover tightly with foil and marinate in fridge for 24-48 hours. When ready to cook, place covered pan in preheated 300 degree oven for 40 minutes per pound.

I've also cut the brisket in half, after marinading, placed half with some of the marinade in a freezer bag and frozen it for later. Then put the other half in my slow cooker and cooked for 10-12 hours on low, or even over night. 

Then just shred it and serve it on a tortilla, on a bun or just how it is.

SO GOOD!

Thank you Pioneer Woman for this amazing recipe:

http://thepioneerwoman.com/cooking/2007/06/brisket_baby/

Slow Cooked Cranberry Orange Pork Roast

This is one of my favorite slow cooker meals. It may sound like weird ingredients but it's so tasty and so easy! And usually I'm not a big fan of pork, but this dish is fantastic. I've used a pork roast and a pork loin for this recipe. The loin came out a little more tender and moist then the roast, so I'd suggest getting a loin if you can.

• 1 (3lb) pork roast or loin
• 1 (16oz) can of cranberry sauce
• ⅓ cup of French salad dressing
• 1 orange sliced
• ¼ cup orange juice
• 1 onion, sliced

Mix together the french dressing with the cranberry sauce and orange juice. Place the roast in the slow cooker and top with the sauce, onions and oranges. Cover and cook on low for 6-8 hours or on high for 4 hours. Shred pork with two forks or cut into thick slices. Serve with the juices from the slow cooker.

Recipe slightly adapted from:

http://m.allrecipes.com/recipe/16465/slow-cooker-cranberry-pork/?evt19=1