Spring Time Slow Cookers

soupThe weather is finally breaking, so lets go out and play! Who wants to be stuck inside cooking? Here is a great recipe for a slow cooker meal that will leave with 7-8 hours of play time, then come on home to a ready to eat warm meal.
Chicken Edamame Chowder

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 12 ounce package frozen sweet soybeans (edamame)
• 1 1/4 cups coarsely chopped green sweet pepper (1 large)
• 1 cup chopped onion (1 large)
• 2 fresh jalapeno peppers, seeded and finely chopped*
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 14 1/2 ounce can chicken broth
• 1 8 ounce carton sour cream
• 3 tablespoons all-purpose flour
• 2 medium zucchini, halved lengthwise
• Shredded Monterey Jack cheese (optional)
• Snipped fresh cilantro (optional)
1. In a large skillet heat oil over medium-high heat. Add chicken; cook and stir until light brown. In a 3 1/2- or 4-quart slow cooker combine chicken, frozen soy beans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper. Pour broth over mixture in cooker. Stir to combine.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. If using low-heat setting, turn cooker to high-heat setting. In a small bowl combine sour cream and flour. Thinly slice zucchini. Stir sour cream mixture and zucchini into chicken mixture. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender.
4. If desired, serve topped with cheese and cilantro.