THANKSGIVING DINNER IN A CROCKPOT
First seen in Maggie's Smashed Peas and Carrots blogspot (URL: http://smashedpeasandcarrots.blogspot.com/2009/10/thanksgiving-dinner-in-crockpot.html). This is a tasty, easy substitute for a Thanksgiving-like meal without all the fuss. I prepared my own cream of chicken soup and stuffing from scratch rather than using the store-bought versions shown in the recipe. Turkey thighs work well here, too. The wonderful aroma of Thanksgiving will fill the house!
Provided by carmenclark
Categories One Dish Meal
Time 8h30m
Yield 1 meal, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pour in the bag of frozen vegetables into the bottom of the crockpot.
- 2. Place your chicken breasts or turkey thighs on top of the vegetables.
- 3. Pour the cream of chicken soup over the chicken or turkey layer.
- 4. Prepare the stuffing according to package directions (or make your own using dried bread cubes, sauteed onion and celery, poultry season, salt, pepper, and chicken broth).
- 5. Spoon prepared stuffing on top of everything in the crockpot, being careful not to overfill the pot.
- 6. Cook on low for 6-8 hours or high for 3-4 hours.
- Make sure your crockpot is large enough to hold everything including a generous amount of stuffing. The stuffing will shrink somewhat during cooking.
Nutrition Facts : Calories 747.6, Fat 19.1, SaturatedFat 5.3, Cholesterol 79.8, Sodium 2235.8, Carbohydrate 101.6, Fiber 6.5, Sugar 9.8, Protein 40.3
CROCK POT PEACH DUMP CAKE
Steps:
- Gather the ingredients.
- Lightly grease a 4- or 6-quart crock pot. Place the peaches in the bottom and sprinkle with cornstarch; toss to coat well.
- Drizzle over the vanilla and sprinkle with the brown sugar.
- Sprinkle with the cinnamon then the cake mix.
- Drizzle the melted butter evenly over the cake mix. Give the crock pot a little shake to distribute any liquid with the dry ingredients but do not mix with a spoon.
- Cover and cook on high for 4 to 4 1/2 hours.
- Serve and enjoy.
Nutrition Facts : Calories 430 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, Sodium 572 mg, Sugar 46 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
CROCKPOT STUFFING RECIPE
Free up oven space and make the Best Crockpot Stuffing Recipe to eat alongside Thanksgiving dinner! It's easy to toss the ingredients in your slow cooker and have it do the rest!
Provided by Erin Henry
Categories Main Course Side Dish
Time 3h50m
Number Of Ingredients 11
Steps:
- Coat a 6- or 7-quart slow cooker with nonstick spray.
- Melt your butter in a large pan over medium heat. Stir in the poultry seasoning, pepper, and salt. Next, add onions and celery and cook until tender. You do not need to brown them. Set aside to cool.
- Place your dried bread cubes in a very large bowl and add cooled celery and onions, parsley, and fresh herbs if you're using them.
- Crack eggs into the broth and stir to combine. Then, add to the bread mixture a little at a time and gently toss to coat. You want your bread to soften but not to be completely soggy.
- Add stuffing to the crockpot and turn it on high for 30 minutes. Then, reduce the temperature to low and cook an additional 3-4 hours or until hot and cooked through. Stuffing should be lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.
Nutrition Facts : Calories 245 kcal, Carbohydrate 19 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 316 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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