Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Hangar Steak Goulash

Ganked from Bridgid

You can make this up to go in the crock pot in just a few minutes, after you fry up a few pieces of bacon for breakfast and it will be ready when most of you get home from work.
1 and 1/2  pound hangar steak.
1  cup dry white wine
7-8  pieces of bacon, four cooked just tender, the remainder cooked crispy for garnish. Save a little bit of the drippings.
2 small cans tomatoes (with juice)
3 celery hearts, chopped (not diced fine)
3/4 large sweet onion sliced
1 Tablespoon Worcestershire sauce
1/2 tsp Jane's Krazy Salt  (Moody's sells it but the website is here. )
1 Tablespoon minced garlic (or 3 cloves)
1  and 1/2 teaspoons dried basil
2 teaspoons HOT Hungarian paprika
Marinate the hangar steak in  a zip lock bag in dry white wine for a few hours (or overnight) in the refrigerator.  Remove meat, reserving 1/2 cup of the wine (discard rest).
Place steak in crock pot and cover with tomatoes, reserved wine, celery, onion, Worcestershire, spices and four chopped slices of the  tender bacon (with a teaspoon of the drippings), reserving crispy bacon bits for topping later. Stir gently, cover and set to cook for low for 8 hours (mine has a feature which will move it to warm when the 8 hours is done).
When you get home remove about a half cup of the broth, let cool slightly and stir in a couple heaping teaspoons of flour if you would like the stock thicker and whisk until there are no lumps. SLOWLY  stream into the crock pot, stirring constantly, then place lid back on, turn heat up if it's on warm and continue cooking another 15-30 minutes to thicken.
Serve in bowls with sour cream and chopped crispy bacon.  This would also be good over noodles for those so inclined.  :-)