Hopefully, the pictures inspire you to try this one! These were a hit! 5 ingredients for the chicken along with cilantro, sesame seeds and lime for garnish!

Ingredients

2/3 cup low sodium soy sauce
2/3 cup Thai sweet chili sauce
2 tsp fish sauce
2 inch fresh ginger root, minced
4 to 5 lb (1.8-2.3 kg) chicken drumsticks

Garnishes
fresh cilantro 
sesame seeds 
lime juice 

Directions: 

1. In a large resealable container, combine the soy sauce, sweet chili sauce, fish sauce, and ginger. Place the chicken on top and toss to coat well. Place it in the fridge and allow the chicken to marinate 3 hours or overnight.

2. Put the chicken in the bottom of 6 quart (5.7 L) slow cooker. Cook on low for 5 to 6 hours or on high 3 to 4 hours.

3. Carefully transfer to a foiled lined baking sheet.  Brush any of the remaining sauce and broil on high for about 3 minutes on each side. Add more sauce when you turn the chicken. 

4. Remove from the oven and garnish with cilantro, sesame seeds, and lime juice. 

​5. Enjoy!

Split peas do not need to be soaked before they are put in a slow cooker which is a bonus with this recipe.  Just get rid of any small stones and rinse them before using.  The addition of liquid smoke provide the smoky flavor synonymous with split pea soup.  This recipe is soy free and gluten free.

Ingredients:

2 tsp olive oil
1 medium size yellow onion chopped
1 carrot chopped
1 celery rib chopped
1 medium sized potato peeled and sliced
1 pound of split peas rinsed and picked over
1 bay leaf
1 tsp salt
1 tsp coriander
1/2 tsp ground cumin
1/4 tsp freshly ground black paper
1 tsp liquid smoke
minced fresh flat leaf parsley for garnish

Directions:

1. For the best flavor, hear the oil in a large frying pan over medium high heat.  Add the onion, carrot, and celery and saute until softened, about five minutes.

2. Transfer the vegetables to a large slow cooker.  Add the potatoes, split peas, broth, bay leaf, salt, coriander, cumin, and pepper.  Cover and cook on low for eight hours or on high for four hours.

3. Just before serving, stir in the liquid smoke.  Taste and adjust the seasonings as desired.  Serve hot garnished with the parsley.