This dark and thick sauce is made with a combination of spices, unsweetened cocoa powder, and thickened with peanut butter. It has a depth of flavor that's incredible, and the stew should be served over rice. A tossed salad is a good way to finish out the meal. 

Makes 4 to 6 servings
Prep time: 20 minutes
Minimum cook time: 2 1/4 hours in a medium slow cooker

INGREDIENTS
1 (1 1/2 pound) boneless skinless turkey breast
2 tablespoons olive oil
2 large onions, diced
3 garlic cloves, minced
2 tablespoons chili powder 
2 tablespoons unsweetened cocoa powder
2 tablespoons ground cumin 
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon 
1 (14.5 ounce) can diced tomatoes, drained 
1 1/2 cups Chicken Stock 
3 tablespoons smooth peanut butter
​1 chipotle chile in adobo sauce, finely chopped
2 teaspoons adobo sauce 
1 tablespoon cornstarch
Salt and freshly ground black pepper to taste 

RECIPE
1. Rinse turkey and pat dry with paper towels. Trim fat, and cut turkey into 1-inch cubes. 

2. Heat oil in a skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in chili powder, cocoa powder, cumin, coriander, and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker. 

3. Add turkey, tomatoes, stock, peanut butter, chipotle chile, and adobo sauce to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until turkey is cooked through and no longer pink. 

4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup, and stir it into the slow cooker. Cook for 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot. 

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally. 

Variation: Substitute 1 1/2 pounds boneless pork loin, cut into 1-inch cubes, for the chicken. 

​From Gluten-Free Slow Cooking 

This stew is adapted from a wonderful recipe I tried from Joyce Goldstein's book Cucina Ebracia: Flavors of the Italian Jewish Kitchen. Joyce is a wonderful chef, and her Square One restaurant was one of my favorite spots in San Francisco. The recipe includes Marsala, but is far subtler than Veal Marsala. 

Makes 4 to 6 servings
Prep Time: 15 minutes
Medium cook time: 3 hours in a medium slow cooker 

INGREDIENTS
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes 
All-purpose flour for dredging 
1/4 cup olive oil 
1 medium onion, diced
2 garlic cloves, minced
1 cup sweet Marsala wine 
1/2 cup chicken stock 
1 (1-pound) acorn squash, peeled, seeded, and cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley 
2 teaspoons fresh thyme or 1/4 teaspoon dried 
Salt and freshly ground black pepper to taste

RECIPE
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add onion and garlic to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. 

2. Add wine and stock to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Add squash, parsley, and thyme to the slow cooker, and stir well. 

3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt and pepper, and serve hot. 

Note: The dish can be prepared up to 2 days in advance and refrigerated tightly covered. Reheat it, covered in a 350 degree F oven for 20 to 25 minutes, or until hot. 

From Italian Slow Cooking 

The mushrooms are the real stars of this dish, supported by the greens and the squash. You can substitute summer squashes for the butternut squash for a winning summertime meal. 
Makes 6 servings. 

INGREDIENTS
1/3 cup olive oil
1 clove garlic, minced
1/4 lb domestic mushrooms, stems removed, thinly sliced
1/4 lb Portobello mushrooms, stems removed, thinly sliced
Salt to taste
2 cups butternut squash, peeled, seeds removed, and cut into cubes
1/4 cup water
3 cups packed fresh baby spinach leaves, chopped
Parmesan cheese (optional)

RECIPE
1. Heat olive oil in a skillet on medium-high heat. Add garlic and cook until it sizzles, 2 to 3 minutes. Add the mushrooms and sauté until just soft, about 5 minutes. Season with salt. 

2. Put the mushroom mixture in the slow cooker, then add the butternut suash. Top with the water. 

3. Cover the cooker and cook on Low for 5 to 6 hours or on High for 3 to 4 hours until the squash is soft and mushrooms are fragrant. Add the baby spinach, stir thoroughly, and put the cover back on. Turn the hear to Low and cook for another 10 to 15 minutes. 

4. Serve over your favorite pasta, and sprinkle with Parmesan cheese if desired. 

From Low-Acid Slow Cooking 

If you crave a breakfast cereal, this delicious porridge-y almond meal recipe is sure to hit the spot. 
Makes 4 to 6 servings. 

INGREDIENTS
2 cups peeled and chopped apples
4 cups almond meal 
4 cups water 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg

RECIPE
1. Place the chopped fruit in the bottom of the slow cooker. Add the almond meal, water, cinnamon, and nutmeg. Stir to combine. 

2. Cover and cook on Low for 5 to 6 hours until all water is absorbed and the fruit is tender. 

From Paleo Slow Cooking 

Make this soup when tomatoes are at their ripest- late summer- for the ultimate flavor. If you want a creamy soup, add some cream when pureeing the solids. 
Makes 4-6 servings. 

INGREDIENTS
3 tablespoons olive oil 
1 onion, diced 4 lbs. of ripe tomatoes, seeds removed and chopped
2 cups chicken stock or broth 
1/2 teaspoon lemon juice
1/2 cup cream or half-and-half, if desired 
Fresh dill, parsley, or basil for garnish 

RECIPE
1. In a skillet over medium high heat, add the oil and onion. Cook the onion until translucent, about 5 minutes. Scrape mixture into the slow cooker. Add the tomatoes and stock. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. 

2. When the soup is cooked, add the lemon juice. Puree the soup using an immersion blender. If you want to make the soup creamy, add the cream while you're pureeing it. Garnish with fresh dill, parsley, or basil. 

​From Low-Carb Slow Cooking