Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.

Slow Cooker Chicken Tacos

• 2 lbs. bone-in skinless chicken thighs or drumsticks (I used 3 chicken legs)
• 1 can diced tomato
• 1 TBSP ground cumin
• 2 tsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. garlic powder or 3 garlic cloves
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp. sea salt

1. Stir spices and tomato in the slow cooker. Add chicken and spoon sauce over chicken.
2. Cook on high for 5 hours, then shred chicken.
3. Serve with warmed tortilla, avocado, fresh salsa/tomato and cheese

Slow Cooker Orange Chicken Thighs

INGREDIENTS

• 6 boneless skinless chicken thighs
• 1 tablespoon oil for browning
• salt and pepper to taste
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/2 cup ketchup
• 2 TBSP soy sauce
• 1/2 cup honey
• 2 TBSP orange juice
• 1 TBSP orange zest
• 1 teaspoon toasted sesame oil
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds and chopped cilantro for garnish
• 2 tablespoons green onions sliced

INSTRUCTIONS

• Heat the oil in a pan over high heat. Season the chicken thighs generously with salt and pepper on both sides. 
• Cook the chicken for 4-5 minutes on each side until deep golden brown. 
• Add the chicken to the slow cooker.
• NOTE: you can skip the browning process if you prefer and simply season the thighs with salt and pepper then add them to the slow cooker.
• In a small bowl, whisk together the garlic, ketchup, soy sauce, honey and sesame oil. Pour the sauce over the chicken thighs.
• Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
• In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
• Cook for 1 more hour or until sauce has just thickened. Sprinkle with sesame seeds and green onions, then serve.