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Lightly spray inside of slow cooker with vegetable oil spray. Microwave potatoes, shallots, chili powder, garlic, oregano, and oil in covered bowl., stirring occasionally, until vegetables are softened, 6 to 8 minutes; transfer to slow cooker. Stir in broth, quinoa, bell peppers, and 1 teaspoon salt. Cover and cook until potatoes and quinoa are tender; 3 to 4 hours on low or 2 to 3 hours on high.
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Turn slow cooker off. Top casserole with corn, cover and let casserole rest until fully set, about 10 minutes. Sprinkle with avocado and cilantro and serve with lime wedges.
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Lightly spray inside of slow cooker with vegetable oil spray. Bring water, half-and-half, 1 cup coconut milk, sugar and salt to boil in saucepan over medium heat, stirring occasionally; transfer to slow cooker. Stir in rice, cover, and cook until tender, 3 to 4 hours on high.
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Stir remaining coconut milk, coconut extract, and lime zest and juice into slow cooker. Turn slow cooker off and let pudding rest, uncovered, until fully set, about 20 minutes. Adjust pudding consistency as desired before serving; if too loose, gently stir pudding until excess liquid is absorbed or, if too dry, stir in hot water as needed to loosen.