Spicy Low Fat Chicken

3 pounds thighs -- skinned
1 red bell pepper sliced
1 onion sliced
1 can tomatoes
1/2 tsp paprika
Louisiana hot sauce to taste
1 cup celery diced
1 green bell pepper sliced
1 can sliced mushrooms
1 tsp garlic powder
1 tsp favorite Cajun seasoning
Salt and pepper to taste 2 cups favorite rice cooked

Place chicken in bottom of crockpot. Combine remaining ingredients (except rice) and add to crockpot. Cook on high 4-5 hours or on low 7-8 hours. Cook rice according to package direction. Spoon creole mixture over hot cooked rice.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Wild Orange Rice

1 1/2 cups wild and white rice mix
3 cups vegetable OR chicken broth
3 Tbs grated orange peel or 1 Tbs dried orange peel
2 Tbs fresh orange juice
1 tsp salt
1 Tbs unsalted butter
1/2 to 3/4 cup chopped pecans, to your taste, toasted
1/4 cup chopped scallions
1/2 cup packed chopped fresh Italian parsley leaves

Rinse the wild rice mix in a strainer under cold running water. In a slow cooker, combine the rice, broth, orange zest and juice, salt and butter. Cover, set on High and cook until the kernels are open and tender, but not mushy for 2-3 hours. Stir in the pecans, scallions and parsley and serve. Serves 6-8.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Cornish Hens

4 organic cornish hens
2 tsp sea salt
1 tbs white pepper
1 tbs chili powder
2 small onions
2 cups cubed, peeled eggplant
1 green pepper, seeded and cut into 1/2 inch strips
4 oz fresh mushrooms, sliced
1 jar (2 oz) chopped pimiento
1 clove garlic, mashed and chopped
1 tbs olive oil
1 large bay leaf
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp ground black pepper
1/4 c. dry white wine or chicken broth

Rinse hens and pat dry. Mix sea salt, white pepper, and chili powder. Rub mixture into the skin of the hens and refrigerate overnight in a resealable plastic bag.

When ready to cook, combine onions eggplant, green pepper, mushrooms, pimiento, garlic and oil in crockpot. Arrange hens on top of vegetables. Sprinkle with remaining spices. Pour wine over hens. Cover and cook on low setting for 8 to 10 hours. Makes 4 to 8 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com