BELLA 13666 Multi-Size Triple Slow Cooker - Manual (Page 10)

NOTE: When slow cooking on HIGH setting, it is very much like a covered pot
on the stove top. Foods will cook on HIGH in about half the time required
for LOW cooking. Additional liquid may be required as foods do boil on HIGH.
Slow Cooker Chorizo-lime
ChiCken ThighS
5 Qt. Slow Cooker
Makes: 4 – 6 servings
1 tablespoon vegetable oil
18 oz. Mexican pork chorizo, casing removed
2 cups sliced onion
1 cup chopped celery
1 cup chopped carrots
3 lbs. skinless chicken thighs (bone-in)
2 (15-oz.) cans stewed tomatoes (Mexican)
2 cans chickpeas, drained and rinsed
1/2 cup freshly squeezed lime juice
2 cloves garlic, minced
2 avocados, cubed
1/2 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Add oil to a large, heavy skillet over high heat. Remove outer casing from chorizo
and sauté 10 minutes, until meat is dry and crisp. Transfer the chorizo to a brown
paper bag to absorb the oil.
Add chicken to the hot skillet and continue to sauté over medium-high heat until
browned. Drain the chicken on brown paper. Then add the onions and chickpeas
to the skillet, stirring frequently until onions are brown, about 10 minutes.
Arrange celery and carrots in bottom of the 5 Qt. stoneware liner. Place chicken over
vegetables. Use a slotted spoon to remove the onions and chickpeas from the skillet
and add to the stoneware liner . Spoon stewed tomatoes, lime juice, and chorizo
over the top.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Top thighs with avocado and chopped cilantro. Garnish with lime wedges.
8
reCipeS
SO-309609_13666_13785 BELLA 2X1.5 1x5 Triple Slow Cooker IM interior.indd 8 12-06-22 4:21 PM