Gluten Free Slow Cooker Recipes

*Cathy was given this book to review with no obligations; her opinions are her own.

Chili with Black Beans and Grilled Chicken? Mixed Vegetables in Spicy Peanut Sauce? Poached Pears in Chocolate Sauce?  YES, PLEASE!  But, I don't have a whole lot of time, and I eat gluten-free........OK there is a perfect book for me and you. Healthy Slow Cooker, 2nd Edition by Judith Finlayson is filled with 135 recipes that are healthy, easy, and gluten free. 

Robert Rose Publishing has done it again by providing recipes and more in an easy, informative, and enjoyable format. I love the recipes in the book, but my favorite are the side notes. There are explanations for antioxidants, amino acids, spices, and phytonutrients, and many more "Natural Wonders" and "Mindful Morsels".  Just for you, here is a great recipe for Chili with Black Beans and Grilled Chicken: 

Courtesy The Healthy Slow Cooker, Second Edition by Judith Finlayson © 2014 www.robertrose.ca Reprinted with publisher permission.

Slow Cooker Chili with Black Beans and Grilled Chicken

The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.

• Medium to large (31⁄2 to 5 quart) slow cooker

1 tbsp  oil                       

2       onions, finely chopped         

4       stalks celery, diced          

4       cloves garlic, chopped        

1 tbsp  ground cumin (see Tip)    

2 tsp   dried oregano leaves       

1 tsp   sea salt                   

1 tsp   cracked black peppercorns   

2 tbsp  tomato paste             

1       can (14 oz/ 398 mL) no-salt added crushed tomatoes

2 cups  chicken stock           

2 cups  cooked black beans       

2 tsp   pure chile powder (see Tips) 

1⁄2 tsp cayenne pepper, optional     

2 cups  cubed (1 inch/2.5 cm) grilled chicken

1       green bell or poblano pepper, seeded and diced 

1       can (41⁄2 oz/127 mL) chopped mild green chiles

        Shredded Cheddar or Jack cheese or sour cream

        Finely chopped red or green onion

1.    In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add tomato paste and tomatoes and bring to a boil.

2.    Transfer to slow cooker stoneware. Add stock and beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours.

Tips:

If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.

Use a single ground mild chile powder, such as ancho or Anaheim, or a combination thereof.

Makes 6 servings