Slow Cooker Sweet Potato and Apple Soup

I didn't like the sage leaves, leave them off. The soup was the best soup recipe I've made yet. Thought it might be too sweet but it wasn't. From "100 Days of Real Food" blog.


Ingredients

• ½ large onion, cut into large dice
• 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 2 apples, cut into 1 inch pieces with the skin left on
• 3 cloves garlic, crushed
• ½ teaspoon salt
• 4 cups chicken broth/stock (homemade recommended, can sub with vegetable broth/stock)
• 4 tablespoons butter, divided
• ¾ cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
• Special equipment needed: Slow cooker and blender (countertop or hand immersion)

Directions

1. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
2. Turn the slow cooker onto high and cook for 5 hours.
3. Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
4. Stir in 2 tablespoons of the butter.
5. In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.
   Tip: Freeze leftover soup in individual servings for an easy lunch.

Slow Cooker Soy Braised Chicken

Best crock pot recipe yet. From Real Simple.

Serves 4| Hands-On Time: 10m| Total Time: 8hr 00m

Ingredients

• 2 medium onions, sliced
• 4 garlic cloves, smashed
• 1/3 cup apple cider vinegar
• 1/3 cup soy sauce
• 1 tablespoon brown sugar
• 1 bay leaf
• black pepper
• 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
• 1 teaspoon paprika
• 1 cup long-grain white rice
• 1 large head bok choy, cut into 1-inch strips
• 2 scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.