What's For Dinner: Slow-Cooker Chicken Mole

Currently, the temperature outside is -13°F -- and that's before you take into account the windchill. With windchill, it apparently feels like -37°F. Brrrr! With temperatures that cold, I'm craving something warm and flavorful for dinner. One great option would be this slow-cooker chicken mole I made recently. The mole sauce is rich in flavor and the variety of ingredients adds plenty of depth. The addition of both dried chiles and chipotle chiles adds in a nice kick of spice that isn't overwhelming. If you prefer things a little less spicy, you may want to only use one dried whole chile, or omit them all together.

Slow-Cooker Chicken Mole (printer-friendly version)
makes about six servings

2 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon coarse sea salt
3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 can (28 oz) organic whole tomatoes
1 medium yellow onion, roughly chopped
2 dried whole chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/2 cup bittersweet chocolate chips, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
fresh cilantro leaves, for garnish

1. Cut the chicken thighs into 1-2" pieces. Place the chicken in the bottom of a shallow bowl. Add in the sea salt, cumin, and cinnamon. Toss to coat the chicken in the spices.
2. Place the spiced chicken pieces in the bottom of a 6-quart slow cooker bowl.
3. In a blender, add together the whole tomatoes, chopped onion, dried chiles, chipotle chile, toasted sliced almonds, chocolate chips, garlic cloves, and oil. Puree until smooth.
4. Pour the tomato mixture over the chicken pieces and cook on low for 8 hours (or on high for 4 hours), or until the chicken is tender.
5. Serve over rice and garnish with fresh chopped cilantro.

 (adapted from this Martha Stewart recipe)

What's For Dinner: Thai-Style Vegetable Rice (Revisited)

I last made this dish in 2010 (exactly two years ago, to be exact - ha!), and it's still one of my favorite slow-cooker recipes. I mixed things up a little bit by adding in some chopped butternut squash (we still have a few hanging out in our cupboard from last summer's CSA share) to this version. I always add in way more vegetables than the recipe requires, which means I have several days' worth of leftovers. I don't mind, though, as it's so tasty!

Thai-Style Vegetable Rice (printer-friendly version)
makes four servings

1 1/2 cup low-sodium vegetable broth
1 C frozen shelled edamame
1 sweet potato, peeled and cut into 1-inch pieces
2 medium carrots, sliced
1 cup frozen green peas
1 cup butternut squash, peeled and cubed
1/2 t curry powder
1/4 t ground cumin
1/8 t ground ginger
1 clove garlic, minced
1 cup uncooked instant brown rice
1/4 cup reduced-fat unsweetened coconut milk
1 tablespoon fresh cilantro
2 tablespoon unsalted roasted whole cashews, chopped

1. Combine the broth, vegetables, spices, and garlic into a 2-quart slow cooker.
2. Cover and cook on the low-heat setting for 4.5 to 5 hours or on high for 2 to 2.5 hours.
3. If cooking on low, turn to the high-heat setting and stir in the brown rice. Cover and cook for about 15 minutes or until the rice is tender. Stir in the coconut milk and cilantro.
4. Garnish each serving with a sprinkling of chopped cashews.