Diva Tasting: Slow Cooker Chicken and Dessert…

Slow Cooker Latino Chicken


1 Tablespoon Olive Oil

3 Pounds Skinless Chicken Thighs

Kosher Salt And Ground Black Pepper To Taste

¼ Cup Loosely Packed Cilantro Leaves

2 Small Sweet Potatoes, Cut Into Chunks

1 Red Bell Pepper, Cut Into Strips

2 (15.5 Ounce) Cans Black Beans, Rinsed And Drained

1 Cup Chicken Broth

¼ Cup Loosely Packed Cilantro Leaves

1 Cup Salsa

2 Teaspoons Ground Cumin

½ Teaspoon Ground Allspice

3 Large Cloves Garlic, Minced

Lime Wedges, For Garnish


Step 1 Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Step 2 Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve. Serves 6 ..

Spanish Cream Recipe


1 Envelope Unflavored Gelatin;

1/4 Cup Sugar;

1/8 Tsp. Salt;

3 Egg Yolks, Beaten;

2-1/2 Cups Milk;

1 Tsp. Vanilla;

3 Egg Whites;

1/4 Cup Sugar.

Blend Gelatin, 1/4 Cup Sugar, And Salt In Top Of Double Boiled


Beat egg yolks with milk until blended; stir into gelatin mixture. Cook over simmering, not boiling, water, stirring constantly, until gelatin and sugar are dissolved, about 10 minutes. Remove from heat; stir in vanilla; cool; chill until mixture mounds slightly when spooned. Beat whites until soft peaks form. Beat in cup sugar slowly; continue to beat until firm peaks form and meringue is shiny. Fold thickened egg-yolk mixture into meringue. Pour into 1-quart mold. Chill several hours or overnight. Serve with chocolate sauce, fruit sauce, or whipped cream, if desired. Makes 6 servings.

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