Your New BFF

The Slow Cooker - what an awesome concept!  Especially for those of you that don't know how or just don't like to cook.  Sure it takes a little planning....but most things do.  However, once everything is in the pot.....you leave it alone for hours!  How much simpler can it be?

I remember my Mom used a slow cooker; but, only for pot roast.  Can you say archaic?  There is so much more to do with your slow cooker.  I've even baked banana bread in mine.  Paleo banana bread at that!  I'll have to share in a later blog because today I want to share Chipotle Chicken Stew with you.

This is a great recipe as you can prepare all the ingredients the night before and toss in slow cooker in morning before you start your day.  Easy, easy, easy!

Don't let 'chipotle' put you off - this is not spicy hot.  My husband is the pickest eater ever!  He wasn't too sure about even trying this because of the root vegetables.  Remember, he grew up with a Yankee Mom that did not even know what a turnip root or rutabaga looked like!  However, he supports my endeavors and gave it a try.  I don't know who was more surprised that he loved it - me or him!  The butternut squash gives it just a touch of sweetness that makes it almost irresistible.  So, let's get on with it - shall we?

Chipotle Chicken Stew

Serves 4

3 boneless chicken breasts, cut into bite-size pieces, marinated overnight (marinade recipe below)
2 tablespoons coconut oil
1 medium onion, diced
1 turnip root, cut into 3/4 inch cubes
1 rutabaga, cut into 3/4 inch cubes
1 butternut squash, cut into 1 inch cubes
1 14.5 ounce can diced tomatoes, juice and all
3 cups chicken broth
1/2 teaspoon each of black pepper, paprika, sage, allspice, basil, ground chili pepper

Marinade - In food processor, blend:  3 chipotle peppers in adobo sauce, 3 cloves garlic, 1/4 cup honey, 1 tablespoon ground mustard, 1 teaspoon chili powder, 2 tablespoons apple cider vinegar, 1 8 ounce can tomato sauce, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper.
place marinade and chicken in plastic gallon bag and marinate overnight.

Marinate chicken overnight.  The next morning place coconut oil in bottom of slow cooker.  Add chopped onion in bottom of cooker.  Spread turnip, rutabaga, and butternut squash evenly on top of onion.  Place drained chicken on top (discard marinade).  Add rest of ingredients, cover and cook for 6 hours.

This is really worth the effort!  I hope you give it a try!