2 simple slow-cooker recipes

4 pounds bone-in chicken thighs

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

6 cloves garlic, sliced

1/2 cup pitted dates (about 11)

1/2 cup pimiento-stuffed olives

1 cup orange juice

1 cup red wine

1. Remove the skin from the chicken thighs and toss with the flour, salt and pepper until evenly coated.

2. Combine in the slow cooker with the garlic, dates, olives, orange juice and red wine.

3. Cover and cook on low for 8 hours. Pull or cut chicken into bite-size pieces and discard bones. Makes 8 servings.

4 medium red bell peppers

1 1/2 cups cooked rice

(preferably brown)

1 (15-ounce) can low-sodium red kidney beans, drained and rinsed

1/2 cup finely chopped onion

3/4 cup grated Parmesan cheese

1 (14.5-ounce) can diced tomatoes with basil and garlic, divided

1/2 teaspoon oregano

1/2 teaspoon thyme

1. Cut the tops (including stems) off the red peppers; cut out the ribs and seeds to form a hollow "bowl."

2. Combine rice, beans, onion, cheese, 1 / 4 cup of the tomatoes, oregano and thyme; spoon the mixture into each pepper and place the peppers upright in the slow cooker. Place the remaining tomatoes over and around the peppers in the slow cooker; cover and cook on low for 6 to 8 hours. (The peppers will be tender but hold their shape.)

3. Serve the peppers with the pan sauce spooned over the top. Garnish with additional cheese and fresh parsley, if desired. Makes 4 servings.

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