Slow cooker chicken cacciatore

- 6 bone-in chicken thighs
- Garlic, minced
- 1 large yellow onion, chopped
- 1 28-oz can crushed tomatoes
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 8 oz sliced mushrooms
- Thyme
- 2 bay leaves
- Salt, pepper
- Parsley

1. Season chicken with salt and pepper.  Heat skillet with olive oil, and brown chicken, 3-4 min per side.  Transfer to slow cooker.
2. Add garlic and onions to skillet and cook until onions are soft.  Transfer to slow cooker.
3. Add tomatoes, bell peppers, mushrooms, and seasoning to slow cooker and stir.
4. Cover and cook on high for 4 hours or low for 8 hours.
5. At the end of cook time, remove chicken and shred.  Return meat to sauce and stir in parsley and addition salt and pepper as needed
6. Serve with pasta.

Shrimp Tacos

Shrimp:
- 1 lb shrimp
- Lime juice
- Garlic cloves
- Cumin
- Salt and pepper
- Chili powder
- Cayenne

Cilantro lime aioli:
- 1/2 c mayonnaise
- Minced garlic
- 2 Tbsp chopped cilnatro
- 2 Tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp cayenne

Mango salsa:
- 1 c fresh mango, diced
- 2 Tbsp diced red onion
- 2 tsp cilantro, chopped
- 1 Tbsp red bell peppers, diced
- 2 tsp lime juice
- Cayenne, garlic powder, salt and pepper
- Splash of red wine vinegar

Guacamole:
- 1-2 avocados, smashed
- Cilantro, chopped
- Garlic, minced
- Lime juice
- Salt, pepper
- Cumin
- Cayenne

1. Marinate shrimp for 20 minutes.  Soak wooden skewers while waiting.
2. Skewer shrimp, then grill 2-3 min per side or until cooked.
3. Combine all aioli ingredients to make aioli.  Combine salsa ingredients to make salsa, then chill both.
4. Combine all guacamole ingredients to make guac.
5. Serve on corn tortillas.