Sancocho

We had this delicious soup in Puerto Rico (and if you happen to be in Philly, Sazon in northern liberties makes a delicious version of it) so I decided to try to make it myself in the slow cooker.


Ingredients

2 1/2 quarts water
1 tablespoon salt
1/4 cup chopped fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
1 large onion, chopped
2 pounds potatoes, peeled
2 pounds carrots (or 2 large plantains, peeled and cut into thick slices)
1 teaspoon ground cumin, or to taste
1/2 teaspoon mild paprika, or to taste
1 pound tomatoes, chopped

Throw everything into the slow cooker for 4 hours

Slow-Cooker White Bean and Kielbasa Stew

1 pound (1 bag) of beans
1 package (a little under a pound) of keilbasa
1 carton (4 cups or 1 quart) of chicken soup
1.5 cups chopped tomatoes (or one 14.5-ounce can diced tomatoes)
1 large onion, chopped
6 cloves of chopped garlic
7 large carrots, sliced
Rosemary to taste
3 cups frozen kale (or 6 cups of baby spinach)

Directions
In a 4- to 6-quart slow cooker, combine all ingredients except for the kale or spinach.

Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Just before serving, stir in the spinach. Serve with the bread.