Hello Friends,

Here's one that you might like to try at home in your Slow Cooker. Just pass around small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.

Slow Cooker Chicken In Peanut Sauce

1

tablespoon olive or vegetable oil

8

large chicken thighs (about 3 lb), skin removed

1

large onion, chopped (1 cup)

2

cans (14.5 oz each) diced tomatoes with green chilies, undrained

1

can (14.5 oz) crushed tomatoes, undrained

2

tablespoons honey

1 1/2

teaspoons ground cumin

1

teaspoon ground cinnamon

1/3

cup creamy peanut butter

2

cups hot cooked couscous

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.

Have A Terrific Thursday,

Phil

Here's one that you might like to try at home in your Slow Cooker. Just pass around small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.

Slow Cooker Chicken In Peanut Sauce

Hi Friends,

Here's a little something you might like to try this weekend or even during the week. Since it's in the Crockpot, you can eat good and still enjoy some time with your Family.

Cola Pulled Pork Sandwiches

Ingredients

• 6 pounds boneless pork shoulder
• 1 tablespoon ancho chile powder
• 1 cup cola
• Potato buns, pickle chips and barbecue sauce, for serving

Directions

1. Rub the pork shoulder with the chile powder. Place in a large slow cooker. Pour the cola around the pork. Cover and cook on low heat until the meat is fork-tender and cooked through, about 8 hours.
2. Using two large forks, transfer the pork to a cutting board and let cool slightly. Shred the meat.
3. Pour the cooking liquid into a large bowl or 1-qt. measuring cup and let stand for 10 minutes. Skim the fat from the surface and discard.
4. Return the meat to the cooker and warm over low heat, mixing in some of the cooking liquid to moisten.
5. To serve, pile the pulled pork onto the bun bottoms and top with pickles. Drizzle with your favorite barbecue sauce and cover with the bun tops. Makes 10 to 12 servings.

Enjoy Your Weekend Folks,

Phil