Slow Cooker Recipes

1 (2 1/2 to 3lb) whole chicken, cleaned & patted dry
1 c water
1 small onion, minced fine
2 T red pepper flakes
10 6″ pieces of lemon grass stalk (available at oriental markets, or a weed if you grow it!) salt & pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms of choice, sliced thin

Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the slow cooker. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes — to taste, really. I like hot food, so I’ve added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies. Save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, try coconut milk.