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Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables. Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Large cypress tub — season sushi rice for parties and large batches
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon