Easy Slow Cooker Cookbook (26 page)

(60 ml) water and spoon over chicken.

• Cover and cook on LOW for 6 to 7 hours. Serve over hot, cooked rice. Serves 4 to 6.

Maple-plum Glazed Turkey Breast

1 cup red plum jam

240 ml

1 cup maple syrup

240 ml

1 teaspoon dry mustard

5 ml

¼ cup lemon juice

60 ml

1 (3 - 5 pound) bone-in turkey breast

1.3 kg

• In saucepan, combine jam, syrup, mustard and lemon

juice. Bring to a boil, turn heat down and simmer about 20 minutes or until slightly thick. Reserve 1 cup (240

ml).

• Place turkey breast in slow cooker and pour remaining glaze over turkey. Cover and cook on LOW for 5 to 7

hours.

• When ready to serve, slice turkey and serve with heated, reserved glaze. Serves 6 to 8.

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southern Chicken

1 cup half-and-half cream

240 ml

1 tablespoon flour

15 ml

1 (1 ounce) packet chicken gravy mix

28 g

1 pound boneless, skinless chicken thighs

.5 kg

1 (16 ounce) package frozen stew vegetables,

thawed

.5 kg

1 (4 ounce) jar sliced mushrooms, drained

114 g

1 (10 ounce) package frozen green peas, thawed

280 g

1½ cups biscuit baking mix

360 ml

1 bunch fresh green onions, chopped

½ cup milk

120 ml

• In bowl, combine cream, flour, gravy mix and 1 cup

(240 ml) water, stir until smooth and pour in large slow cooker.

• Cut chicken into 1-inch (2.5 cm) pieces and stir in vegetables and mushrooms.

• Cover and cook on LOW for 4 to 6 hours or until

chicken is tender and sauce thickens. Stir in peas.

• In bowl, combine baking mix, onions and milk and mix well.

• Drop dough by tablespoonfuls onto chicken mixture.

• Change heat to HIGH, cover and cook additional

50 to 60 minutes. Serves 4 to 6.

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Italian Chicken

1 small head cabbage

1 onion

1 (4 ounce) jar sliced mushrooms, drained

114 g

1 medium zucchini, sliced

1 sweet red bell pepper, cored, seeded, julienned

1 teaspoon Italian seasoning

5 ml

1½ pounds boneless, skinless chicken thighs

.7 kg

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

1 teaspoon minced garlic

5 ml

• Spray 6-quart slow cooker.

• Cut cabbage into wedges, slice onions and separate into rings.

• Make layers of cabbage, mushrooms, onion, zucchini and bell pepper in cooker.

• Sprinkle Italian seasoning over vegetables.

Place chicken thighs on top of vegetables.

• Mix garlic with tomatoes and pour over chicken.

• Cover and cook on LOW for 4 to 6 hours.

Serves 4 to 6.

TIP: When serving, sprinkle a little parmesan cheese over each
serving.

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Asparagus-Cheese Chicken

8 - 10 boneless, skinless chicken thighs

2 tablespoons butter

30 ml

1 (10 ounce) can cream of celery soup

280 g

1 (10 ounce) can cheddar cheese soup

280 g

¹⁄3 cup milk

80 ml

1 (16 ounce) package frozen asparagus cuts

.5 kg

• Place chicken thighs in sprayed 5-quart (5 L) slow

cooker.

• In saucepan, combine butter, celery soup, cheddar cheese soup and milk. Heat just enough for butter to melt and mix well. Pour over chicken thighs.

• Cover and cook on LOW for 5 to 6 hours. Remove

cover and place asparagus cuts over chicken and cook

additional 1 hour. Serves 4 to 6.

Arroz Con pollo

3 pounds chicken thighs

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

1 (16 ounce) package frozen green peas, thawed

.5 kg

2 cups long grain rice

480 ml

1 (.28 ounce) packet yellow rice seasoning mix

8 g

2 (14 ounce) cans chicken broth

2 (396 g)

1 heaping teaspoon minced garlic

5 ml

1 teaspoon dried oregano

5 ml

• In large, sprayed slow cooker, combine all ingredients plus ¾ cup (180 ml) water and stir well.

• Cover and cook on LOW for 7 to 8 hours or on HIGH

for 3 hours 30 minutes to 4 hours. Serves 6 to 8.

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Turkey Bake

1½ pounds turkey tenderloins

.7 kg

1 (6 ounce) package Oriental rice and vermicelli

168 g

1 (10 ounce) package frozen green peas, thawed

280 g

1 cup sliced celery

240 ml

¼ cup (½ stick) butter, melted

60 ml

1 (14 ounce) can chicken broth

396 g

1½ cups fresh broccoli florets

360 ml

• Cut tenderloins into strips. In non-stick skillet, saute turkey strips until it is no longer pink.

• In large slow cooker, combine turkey strips, rice-

vermicelli mix plus seasoning packet, peas, celery, butter, chicken broth and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 4 to 5 hours. Turn heat

to HIGH setting, add broccoli and cook additional 20

minutes. Serves 4 to 6.

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Turkey Cassoulet

2 cups cooked, cubed turkey

480 ml

1 (8 ounce) package smoked turkey sausage

227 g

3 carrots, sliced

1 onion, halved, sliced

1 (15 ounce) can navy bean

425 g

1 (15 ounce) can white lima beans

425 g

1 (8 ounce) can tomato sauce

227 g

1 teaspoon dried thyme

5 ml

¼ teaspoon ground allspice

1 ml

• Cut turkey sausage in ½-inch (1.2 cm) pieces.

• Combine all ingredients in sprayed slow cooker.

• Cover and cook on LOW for 4 to 5 hours. Serves 4.

TIP: This is a great recipe for leftover turkey

Tangy Chicken legs

12 - 15 chicken legs

¹⁄3 cup soy sauce

80 ml

²⁄3 cup packed brown sugar

160 ml

scant ¹⁄8 teaspoon ground ginger

.5 ml

• Place chicken legs in sprayed 5-quart (5 L) slow cooker.

• Combine soy sauce, brown sugar, ¼ cup (60 ml) water and ginger and spoon over chicken legs.

• Cover and cook on LOW for 4 to 5 hours. Serves 6 to 8.

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Turkey loaf

2 pounds ground turkey

1 kg

1 onion, very finely chopped

½ sweet red bell pepper, very finely chopped

2 teaspoons minced garlic

10 ml

½ cup chili sauce

120 ml

2 large eggs, beaten

¾ cup Italian seasoned breadcrumbs

180 ml

• Make foil handles by cutting 3 (3 x 18-inch/8 x 45 cm) strips of heavy foil; place in bottom of slow cooker in crisscross strips (resembles spokes on wheel) up and

over sides.

• In large bowl, combine all ingredients plus

1 teaspoon (5 ml) salt and ½ teaspoon (2 ml) pepper and mix well.

• Shape into round loaf and place on top foil. Fold

extended strips over food. When finished cooking, lift food out by handles.

• Cover and cook on LOW for 5 to 6 hours. Serves

4 to 6.

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Turkey spaghetti

2 pounds ground turkey

1 kg

2 (10 ounce) cans tomato-bisque soup

2 (280 g)

1 (14 ounce) can chicken broth

396 g

2 (7 ounce) boxes ready-cut spaghetti, cooked,

drained

2 (198 g)

1 (15 ounce) can whole kernel corn, drained

425 g

1 (4 ounce) can sliced mushrooms, drained

114 g

¼ cup ketchup

60 ml

• In non-stick skillet, cook ground turkey and season with a little salt and pepper. Place cooked turkey in

5 to 6-quart (5 L) slow cooker. Add in soups, spaghetti, corn and mushrooms and stir to blend.

• Cover and cook on LOW for 5 to 7 hours or on HIGH