Slow Cooker Chicken and Artichokes

2 jars artichoke hearts, drained and divided **
1 medium onion, sliced
3 cloves garlic, minced
1 can (14 ounces) reduced-sodium chicken broth
1 1/2- 2 pounds chicken**
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/5 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium zucchini, sliced
1 cup grape tomatoes
2 cups whole wheat cous cous OR 1 cup quinoa**
1 tablespoon lemon juice

In a slow cooker, combine one jar of artichoke hearts, the onion, garlic, spices, broth and chicken. Cover and cook on high for 3 hours. Then place zucchini, tomatoes, and second package of artichokes in the cooker; re-cover and heat for another 15-30 minutes, or until veggies are cooked. (You know it is done when the tomatoes are just about to burst or a few have.) Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous or quinoa into the remaining liquid; add lemon juice. Cover and cook until grain is done and (most of) the liquid is absorbed. Serve chicken and vegetables over couscous or quinoa.

**Note-If you want your artichokes to have a more mild flavor, then add both jars in at the beginning. Adding the second jar the last 30 minutes of cooking makes the artichoke have a stronger taste.
**Note-Use any sort of chicken you have on hand. If you are using bone-in, use about 2lbs. If you are using boneless then 1 1/2 lbs should be fine. When you remove the veggies and chicken, set aside your chicken so you can take the skin off and the bones out and just have the meat in with the veggies. After cooking so long the chicken should fall right off.
**Note-If you are using cous cous, you can add it to the slower cooker and it will cooking in 5-10 minutes. If you are using quinoa, it may take much, much longer, possibly an hour. If you don't have that sort of time, I recommend putting your remaining broth in a pot on the stove and cooking your quinoa according to packaged directions.

Sweet and Sour Veggies

1 medium onion, sliced
4 medium carrot, peeled, sliced
2 medium celery stalk, sliced
1/3 cup firmly packed brown sugar
1/3 cup French dressing
1/4 cup soy sauce
1 tsp. grated ginger root
1/2-1 cup water**
1 can (20 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
2 medium green pepper, sliced
1 medium red pepper, sliced
4-1/2 cups hot cooked rice

Place onions, carrots and celery in slow cooker. Add combined brown sugar, dressing, soy sauce, ginger and water. Cover with lid. Cook on low for 7 to 8 hours (or on high for 3-1/2 to 4 hours). During last 30 min. of cooking time, increase to high. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

**Note-add the additional water to the consistency you like. I like a more saucy dish so I use the full cup of water. If you like thicker sauce, use less water. You can always add more water or more cornstarch to adjust the thickness of the sauce.

Sloppy Lentils

1 medium-size yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
Freshly ground black pepper

Heata medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.
Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on Low for 8 hours. Serve as you do sloppy joes, on a hamburger bun.

**Note-this is especially good with mayo and cheese.

Slow Cooker BBQ Pulled Pork

3lbs pork shoulder
1/4 cup BBQ seasoning
3/4 cup ketchup
3/4 cup cider vinegar
1/3 cup brown sugar
3 teaspoon Worcestershire sauce

Put pork in slow cooker. Combine all other ingredients and pour over top. Cook on low 8 hours until pork is falling off the bone and can be easily shredded with a fork. Serve on buns as a pulled pork sandwich.