Prep: 20 minutes
Cook: Low 5 to 6 hours, High 2 1/2 to 3 hours; plus 10 minutes
Makes: 14 appetizer servings
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1/3 cup finely chopped onion
• 14 chicken wings (about 3 pounds total)
• 3/4 cup purchased coconut milk
• 3 tablespoons fish sauce
• 2 to 3 tablespoons green curry paste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup shredded fresh basil leaves

How to make the Green Curry Chicken Wings

1. Place onion in a 3 1/2 or 4-quart slow cooker. Use a sharp knife to carefully cut chicken wings into three portions; discard wing tips. Place wing pieces over onions in cooker. Stir together the coconut milk, fish sauce, and curry paste. Pour over chicken wings.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove chicken from cooker with slotted spoon; cover and set aside. Skim fat from cooking liquid.
3. In a medium saucepan stir together the cornstarch and the water and stir in the cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, transfer the chicken to a large serving platter; pour sauce over chicken and sprinkle with basil.

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours
Makes: about 4 cups (sixteen 1/4-cup servings)
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1.5 cups chopped onions (3 medium)
• 1 6-ounce can tomato paste
• 1 tablespoon olive oil or cooking oil
• 1 tablespoon no-calorie, heat-stable, granular sugar substitute (Splenda)
• 2 cloves garlic, minced
• 1.5 teaspoons diced basil, crushed, or 1 tablespoon snipped fresh basil
• 1 teaspoon salt
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 4 medium tomatoes, peeled and coarsely chopped
• 2 medium zucchini, halved lengthwise and sliced
• 1 small eggplant, peeled and cubed (about 3 cups)
• 1 12-ounce loaf baguette-style French bread, cut into 1/2-inch slices, toasted

How to make Ratatouille

1. In a 3 1/2 or 4 quart slow cooker combine onions, tomato paste, oil, sugar substitute, garlic, dried basil (if using), salt, thyme, and pepper. Add tomatoes, zucchini, and eggplant.
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. If using, stir in fresh basil. Stir before serving. Serve hot, cold, or at room temperature with bread slices.

Prep: 20 min
Cook: Low 5 to 6 hours, High 2½ to 3 hours
Makes: 7 cups dip
Slow Cooker: 3½ or 4 quart

Ingredients

• 1 pound bulk Italian sausage
• ⅔ cup chopped onion
• 4 cloves garlic, minced
• 2 15-ounce cans tomato sauce
• 1 14½-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 4 teaspoons dried oregano, crushed
• 1 tablespoons dried basil, crushed
• 2 teaspoons sugar or no-calorie, heat stable, granular sugar substitute (Splenda)
• ¼ teaspoon cayenne pepper
• ½ cup chopped, pitted ripe olives vegetable dippers or toasted whole wheat pita wedges.

How to make a Spicy Sausage and Tomato Dip

1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender. Drain Fat.
2. In a 3½ or 4 quart slow cooker stir together sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and cayenne pepper.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2½ to 3 hours. Stir in olives. Serve with vegetable dippers.