Three of Karen Petersen's slow-cooker recipes:

Nov 1 2011 - 9:39am

Sour Cream Chicken Tacos

1/2 cup diced onion

1/2 cup diced red bell peppers

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon canola or vegetable oil

1 tablespoon tomato paste

8 frozen boneless, skinless chicken thighs (they don't have to be frozen)

13.75-ounce can cream of chicken soup

1 tablespoon quick-cooking tapioca

4-ounce can diced green chili peppers

1/2 cup sour cream

Salt and pepper

Place chicken in bottom of slow cooker. Combine onion, peppers, cumin, chili powder, oil and tomato paste in microwave-safe bowl. Microwave for 4-5 minutes, stirring every minute, until onions are soft. Add in the soup, tapioca and green chili peppers. Pour over the chicken.

Cover and cook on low for 4-6 hours. Chicken should be to the point where you can easily shred it. Take 2 forks and shred the chicken and then return to the slow cooker.

Stir in sour cream and then salt and pepper to taste.

Serve shredded chicken wrapped up in tortillas as tacos. Serves 6.

No-Peek Stew

1 pound beef stew meat or 1-pound roast cut into small, bite-size pieces (the best roast to use in the slow cooker is a cut from the chuck)

2 carrots, finely chopped

2-3 potatoes, cubed

3 celery stalks, finely sliced

2 tablespoons dehydrated onion or 1/2 cup chopped onion

1 teaspoon salt

1 teaspoon sugar

2/3 cup water

10 3/4-ounce can tomato soup

1 1/2 tablespoons quick-cooking tapioca

Combine all ingredients in slow cooker. Cover and cook on low for 6-8 hours until meat is fork tender. Serve with freshly baked bread. Serves 4.

Buttermilk Mashed Potatoes

3 pounds russet potatoes, peeled and cubed

1 1/2 cups water

2 garlic cloves, peeled

1 bay leaf

1 teaspoon salt

3 tablespoons butter

1/2 cup warmed buttermilk

2 tablespoon fresh chives, chopped

Place potatoes, water, garlic, bay leaf and salt in bottom of slow cooker. Cover and cook on low for 4-6 hours, or until potatoes are tender.

Drain potatoes and discard the bay leaf and garlic cloves. Mash the potatoes with a potato masher or a fork. Stir in the butter and buttermilk. Stir in the chives and salt and pepper to taste. Serve.

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