Paleo Slow Cooking: Gluten Free Recipes Made Simple by Chrissy Gower caught my eye at the library...the Paleo diet is an excellent refuge for allergen free-food. The big, glossy images, clear directions, and generally short ingredient lists induced me to pick it up and try a couple recipes.
Tortilla-less Chicken Soup
1 medium yellow onion
4 celery stalks, chopped
3 carrots, chopped
2 garlic cloves, minced
1 jalapeno, diced
16 oz chicken broth
14.5 oz can diced tomatoes (I prefer fire-roasted for this recipe)
14.5 oz can of enchilada sauce (unavailable where I live, substituted a can of tomato sauce, a little can of diced green chilies, and a heaped tsp of Penzey's Taco Seasoning)
1 1/2 tsp each cumin & chili powder
1/2 cup coconut milk
1 rotisserie chicken (Whole Foods has one that is gluten-corn-dairy-soy free)
In a dutch oven over medium heat saute the carrots, onion, celery in a bit of olive oil until translucent.
Add the remaining ingredients to the pain, simmer for 20 minutes. While the sauce and veggies simmer, pull the rotisserie chicken apart & drop into the pan.
Ladle into bowls and serve with a sprinkle of cilantro. This makes 6-8 servings. Perfect for freezing a quart, lunch with a friend and then leftovers the next day...or feeding a hungry horde.
To prepare in a slow cooker: Saute the veggies, chunk 3-4 boneless-skinless chicken breasts or thighs, and add everything to the slow cooker. Cook for 8-10 hours on low.
Based on the success of this meal, I'm excited to try more recipes in this book. Highly recommend this book for folks who are new to cooking, don't enjoy cooking or don't have much time to spend cooking.