More Slow Cooker Comforts

SLOW COOKER STUFFING TOPPED PORK CHOPS

One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops
Enjoy!


WEST AFRICAN CHICKEN STEW
This is a tasty warm meal for a cool rainy night

Ingredients
6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts

Directions


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts


*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor

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