Slow-Cooker Sichuan Chicken with Scallions & Baby Bok Choy
Sichuan peppercorns give this brothy slow-cooker chicken dish a distinctive lemony, mouth-numbing flavor. Unrelated to peppercorns, they're the dried berries of the prickly ash tree. Look for them in specialty markets and online. If you've never had them before, try one first and add more or less to taste. Serve with sesame baby bok choy (which takes just a few minutes to prep) and Chinese noodles for an easy, healthy dinner that'll get you out of your same-old-chicken-dish rut.
Tip: Named for its star-shaped pods that come from a small evergreen tree native to China, star anise lends a licoricelike flavor to many Asian dishes. Look for it with bulk spices in natural-foods stores or at Asian markets.
To make ahead: Refrigerate for up to 2 days.
Equipment: 4- to 7-qt. slow cooker, cheesecloth
3 medium-fat protein, 1/2 fat, 1/2 vegetable