SLOW-COOKER BARBECUED TURKEY AND VEGETABLES
Enjoy this hearty turkey and vegetables dinner - a slow cooked meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 4
Number Of Ingredients 5
Steps:
- In medium bowl, mix barbecue sauce and water. Layer turkey, potatoes and carrots in 4- to 6-quart slow cooker. Pour sauce mixture over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces. Drizzle cooking juices over turkey and vegetables.
Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 125 mg, Fat 1, Fiber 6 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g
SLOW COOKER TURKEY AND VEGETABLES
This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.
Provided by fozziesmom
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g
SLOW COOKER TURKEY AND VEGETABLE SOUP
Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.
Provided by Shanelle
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
- Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
- Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g
SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW
This recipe is a summer BBQ on a plate. Add the turkey breast to your slow cooker with some onions, garlic and BBQ sauce and forget about it all day! The result is a very tender, juicy, pulled BBQ turkey.
Provided by Food Network Kitchen
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
- In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
- Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.
Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1491 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 49 grams, Sugar 29 grams
SLOW COOKER BARBECUE TURKEY WITH CORN SALAD
From Good Housekeeping 6/12. I love turkey thighs, very practical for the small household, but only one market a bit out of my area regularly carries them. I rewrote the ingredients list to divide up the ingredients by component of the recipe.
Provided by duonyte
Categories Poultry
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl, combine the dry ingredients. Place the turkey in a large dish and rub the spice mixture all over the meat.
- The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
- In a 6 quart slow-cooker bowl, combine the water and cider vinegar. Place the turkey in the bowl in a single layer, overlapping the pieces slightly if necessary. Cover and cook on low 6 hours or on high 3 hours, or until a thermometer inserted in the thickest part reaches 165 degrees.
- In a 2 quart saucepan, combine the sauce ingredients. Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally.
- Barbecue sauce can be refrigerated in an air-tight container up to one week.
- Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
- In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
- Serve the turkey thighs with the barbecue sauce and the corn salad.
Nutrition Facts : Calories 258.4, Fat 2.1, SaturatedFat 0.4, Sodium 756.2, Carbohydrate 54.8, Fiber 9.1, Sugar 26.2, Protein 8.8
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