5 LB chicken leg quarters
1-2 LB carrots (sliced)
1 LB mushrooms (sliced) (optional)
4 TBS olive oil
1 MED onion (diced)
12 garlic cloves (minced)
1-2 sprigs of fresh rosemary
2 TBS dried rosemary (ground)
2 TSP paprika
1½ TSP kosher salt
1 TSP freshly ground pepper
½ C chicken broth
¼ C white wine

Optional
2 LB fingerling Yukon gold potatoes (halved)
1 TSP olive oil
1 TSP kosher salt
¼ TSP freshly ground pepper

This recipe assumes you can put your slow cooker insert over direct heat for browning and sautéing, making this a “one pot” meal. If not, use a heavy skillet for sautéing and browning, and build the layers outlined below in your slow cooker insert as you go.

Remove the skin from the chicken and trim excess fat. Stir together the dried rosemary, paprika, salt and pepper. Rub the mixture over the chicken. Set aside.

If using potatoes, toss them with the oil, salt and pepper. Set aside.

Heat 1 TBS of olive oil over medium heat and sauté the onion until soft and clear. Set aside and toss with the carrots.

Heat the remaining olive oil over medium heat and sauté the garlic until golden brown. Set aside using a slotted spoon, reserving the oil in the pan (which now has a nice garlic flavor).

Allow the pan to pre-heat over medium-high heat, then brown half of the chicken in the reserved oil in the pan for 3 to 4 minutes on each side, or until deep golden brown. Set aside, reserving drippings in skillet. Repeat with the remaining chicken. Do not be tempted to skimp on the browning step.

Add broth, wine and set aside garlic to the reserved drippings in skillet and cook for 1 minute over medium heat, stirring to deglaze the bottom of the skillet. Pour all out and set aside.

If not using potatoes simply add the carrot and onions with the fresh rosemary to the bottom of pot, layer the mushrooms over the carrots, layer the chicken on top and pour the broth/wine/garlic mixture over the top of all. Cover and cook over low for 6-7 hours (4 hours on high if time is a factor).

If using potatoes add them in a layer between the mushrooms and chicken.

1 TBS olive oil
1½-2 LB smoked sausage (diced or cubed)
1½ LB ground beef or turkey
1½ LB ground pork
½ C green onions (~1 bunch) (chopped)
1½ LG onions (chopped)
3 LG bell peppers (chopped)
3 jalapeno peppers (chopped)
12 cloves garlic (minced)
1 LB mushrooms (sliced) (optional)
1 LB carrots (sliced) (optional)
Salt/pepper to taste
2½ TBS chili powder
2 TSP paprika
2 TSP cayenne
1 TSP ground pequin chili peppers
1 TBS dry rub (Barbecue Dry Rub — Lear)
3 TBS dried parsley
2 TBS Worcestershire sauce
2 TBS BBQ Sauce
2 TBS ketchup
2 TBS apple cider vinegar
60 OZ petite diced tomatoes
30 OZ crushed tomatoes
6 OZ tomato paste (1 SM can)
½ LB dried kidney beans (rehydrated before cooking) (or 2 cans cooked kidney beans)
½ LB dried black beans (rehydrated before cooking) (or 2 cans cooked black beans)

In a heavy pot brown the sausage in the oil and set aside. Brown the ground meats and set aside. Sauté the green onion, onion, bell peppers and jalapeno peppers until the onions are mostly clear and soft, then add the garlic and continue to sauté for a few minutes more. Return the meats to the pot along with the remaining ingredients, cover and simmer over medium heat for at least 1½-2 hours… longer if using rehydrated dried beans and they are not tender enough. The chili will be ready to serve at this point, however the longer and slower you cook it, the better it will become. Reduce heat to very low and cook this for several hours, stirring frequently. 6 hours of slow cooking makes a thick, hearty, flavorful chili.

If it is becoming too thick, add chicken or beef broth to adjust the consistency, but not until near the end if possible. If it is too thin, allow to simmer without the lid to cook off some of the moisture. Check seasoning near the end and add salt or other flavors as needed.

Yields 6+ QT – choose cooking vessel accordingly!