Crock Pot mashed potatoes

Who knew you could make mashed potatoes in a slow cooker. I didn't. But then I saw a recipe on Pinterest, tried it and may never make mashed potatoes the traditional way again.

CROCK POT MASHED POTATOES

5 Pounds of Russet Potatoes
1 garlic clove minced
14.5-oz. can chicken broth
1/4 cup butter, cut into small cubes chunks
6-oz. container cup plain yogurt
1/4 teaspoon ground black pepper
1/3 cup milk, warmed
2 ounces of light cream cheese

Chop potatoes into 1-inch cubes or smaller. (I don't peel mine, but I'm weird like that, some people may prefer to).

Place potatoes, chicken broth and butter into the slow cooker. Cover, and cook on high for about 4 hours. (If you're around, you can turn it to low after the first 2-3 hours).

Stir potatoes. This should make them fall apart as if mashed. Add the other ingredients, stir som more and enjoy!

Chicken Curry in a Hurry

The other week I had a dinner/movie date with my friend Cassy. Since it was a weeknight, I decided a slow cooker dish was in order, so I wouldn't have to hurry home from work and make dinner.

This chicken curry recipe was a recommendation from my mom out of the "Slow Cooker Revolution" cookbook.

Both dinner, and the movie, "The Muppets," were excellent. (If you haven't seen The Muppets, go rent it. It was brilliant!)

CHICKEN CURRY IN A HURRY

2 onions, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons vegetable oil
6 cloves garlic
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tomato paste
2 15-ounce cans chickpeas, drained and rinsed
2 cups water
1 14-ounce can coconut milk
2 chicken breasts
12 ounces plum tomatoes, chopped (I used a can of diced tomatoes)
1/2 cup golden raisins
1 cup frozen peas
Fresh cilantro
lime, cut into wedges

Add oil to a frying pan over medium heat. Saute onion, jalapenos, garlic, ginger and curry powder until onions are soft.

Transfer to mixture to slow cooker.

To slow cooker, add chickpeas, water and coconut milk. Stir and nestle the chicken in the mixture.

Cook on low for 4 to 6 hours.

Transfer chicken to a cutting board and shred. Return chicken to cooker. Stir in tomatoes, raisins and peas. Cook about 15 more minutes.

Serve over brown rice or quinoa. Garnish with cilantro and lime.