Slow Cooker Barbecued Turkey Sandwich

Slow Cooker Barbecued Turkey Sandwich
Makes 12 sandwiches

4 turkey thighs (2 1/2 to 3 lbs.) skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbsp Ketcup
2 tbsp cider vinegar
2 tbsp hot pepper sauce
1 tsp Salt
1 tsp coarsely ground black pepper
1 tsp crushed red pepper flakes
2 tsp liquid smoke
12 sandwich buns, split
coleslaw

Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey
in spray slow cooker.
In small bowl, combine all remaining ingredients except buns and
coleslaw; mix well.
Pour over turkey, turning turkey as necessary to coat.
Cover; cook on LOW for 8-10 hrs.
Remove turkey from slow cooker; place on large plate.
Remove meat from bones; discard bones. Shred turkey with 2 forks.
Return turkey to broth; mix well.
To serve, with slotted spoon, place about 1/3 cup turkey mixture
onto bottom half of each bun.
Top each with rounded tbsp. coleslaw. Cover with top halves of buns.

Chicken Recipes - BARBECUED CROCK POT CHICKEN

Chicken Recipes - BARBECUED CROCK POT CHICKEN

1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Put in crockpot in order listed. Stir once.
Cook on low overnight or in morning until dinnertime.
Remove skin and bones.
Serve with French fries and cole slaw.
Famous Quotes
Easter Recipes

Crock pot Mexican Chicken

Crock pot Mexican Chicken

2 cans niblets corn
4 chicken breast, uncooked, cubes
2 cans black beans, drained
1 jar chunky salsa
1 cup grated, sharp cheddar cheese


Lightly spray crock with pam. Put corn in bottom of pot, followed by chicken cubes, salsa, beans. Lightly stir beans and salsa. Start on high to get chicken going,turn down to low and cook 8-9 hours. Add the cheese just before serving. Serve over rice.

Crock Pot Turkey Meat Balls in Cranberry Barbecue Sauce

Crock Pot Turkey Meat Balls in Cranberry Barbecue Sauce

1 can (16 oz.) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
1 lb. 93% lean ground turkey
1 green onion with top, sliced
2 tsp. grated orange peel
1 tsp. reduced sodium soy sauce
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper, optional

1. Combine cranberry sauce and barbecue sauce in crock pot/slow cooker. Cover; cook on HIGH heat setting for 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.

2. Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix until well blended. Shape into 24 balls.

3. Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.
Add to heated sauce in slow cooker; stir gently to coat.

4. Reduce heat to LOW heat setting. Cover; cook 3 hours.

Transfer meatballs to serving plate; garnish, if desired. Serve with decorative picks.

Makes 12 servings.

Nutrition Information:
(2 meatballs with 2 tablespoons sauce per serving)
Calories 137, Calories from Fat 27% , Total Fat 4 g, Sat Fat 1 g, Cholesterol 19 mg,
Carbohydrate 18 g, Fiber 1 g, Protein 7 g, Sodium 206 mg.

Diabetic Exchanges: 1 Fruit, 1 Meat, 1/2 Fat.

Low Fat Asian Crockpot Chicken

Low Fat Asian Crockpot Chicken - 13.7g Carbs, 2.9g Fiber

From Fiona Haynes, Your Guide to Low Fat Cooking
Here's a delicious Asian-style chicken stew for your slow cooker.
Serve with whole grain rice.
Prep Time: 10min
Cook Time: 8hr
Course: Dinner, Entree, Main Course
Special: Easy
Type of Prep: Crock Pot, Slow Cook
Cuisine: Asian
Occasion: Fall, Family Dinner, Winter

1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 lb boneless, skinless chicken breasts, cut into pieces
1 Tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water

Coat the inside of a 3-4 quart crockpot with nonstick cooking spray.
Place vegetables on the bottom, then lay chicken pieces on top.
Combine ginger, garlic, orange juice and soy sauce. Pour over
chicken and vegetables.
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Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes
before the end of cooking to thicken the juices.

Serves 4

Per Serving:
183 Calories, 15 Calories from Fat, 1.6g Total Fat (0.4g Sat),
65mg Cholesterol, 644mg Sodium, 13.7g Carbs, 2.9g Fiber,
28.4g Protein

Diabetic Recipes

CrockPot Steak Soup

CrockPot Steak Soup
Ingredients

3 cups water
3 small chopped onions
3 ribs chopped celery
2 sliced carrots
1 can (16 oz.) tomatoes
1 tsp. pepper
1 pkg. (10 oz.) frozen vegetables
1 lb. sirloin steak, cubed
2-4 tbsp. beef bouillon
1/2 cup each butter or margarine, flour
Directions
Put all except butter and flour into crockpot. Cook on Low 8 -
10 hours. Turn to High 90 minutes before serving. Make roux of
butter and flour stirring until smooth. Add to soup to thicken.
Makes 4 servings.

Let's Make Turkey Stock

Let's Make Turkey Stock
My favorite thing to do the morning after Thanksgiving is to make homemade
turkey stock from the turkey carcass. It is so easy to do and so delicious!
The turkey stock can be used for a delicious soup or frozen for future use.
I love a good homemade turkey soup and after the heavy Thanksgiving meal, it
is just what my family needs. Be sure and refrigerate your turkey carcass
until your are ready to make the stock.



Low-Fat Turkey Stock
Turkey Carcass
8 to 10 cups water
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 cloves garlic
1 small whole dried red pepper, optional
In a large soup pot over medium-high heat, place turkey carcass; cover with
water. Add carrots, celery, onion, garlic and red pepper (optional). Cover
and bring slowly to a boil; reduce heat to low and skim off any scum on
surface. Cover and simmer approximately 3 hours.
Remove from heat and strain (discard turkey bones, meat, and vegetables).
Place stock into shallow containers and refrigerate immediately. Refrigerate
soup stock overnight and skim any congealed fat from the surface in the
morning.
You now have the most wonderful low-fat turkey stock to use in making a
delicious turkey soup or to freeze for later use.



How to keep homemade turkey stock from getting couldy:
Skimming the scum that comes to the surface during the first 30 minutes of
simmering and not letting it boil seems to help prevent clouding. The rule
is: Skim early and skim often. Always simmer your stock and do not let it
boil. Not boiling also leads to a richer tasting stock. Furious bubbling
breaks up particles and causes clouding also. Simmer for approximately 3
hours total. I also think that simmering the stock too long contributes to
making it cloudy.
Refrigerate stock overnight or until all the fat raises to the top. Then
remove the fat.
TIP: There is also the old egg white trick (I've never tried it). Add
unbeaten egg whites to the stock and let it simmer slowly, so that the
cloudy particles stick to the egg and you can strain it out.



Question:
I basically do the same thing as your turkey soup recipe but my stock always
comes out cloudy and congealed after it sits. This year I used only the
wings, drumsticks, and thighs and an onion. I've strained it and cooled it
and skimmed off fat on top. Last year the same thing happened. It tastes ok
but doesn't look too appetizing after it is stored in the fridge. - Dawn
(11/29/98)
Answer:
I also just finished making my turkey stock. If I try to hurry the process,
that's when I have problems of clouding.
Skimming the scum that comes to the surface during the first 30 minutes of
simmering and not letting it boil seems to help prevent clouding. The rule
is: Skim early and skim often. Always simmer your stock and do not let it
boil. Not boiling also leads to a richer tasting stock. Furious bubbling
breaks up particles and causes clouding also. Simmer for approximately 3
hours total. I also think that simmering the stock too long contributes to
>making it cloudy.
Refrigerate stock overnight or until all the fat raises to the top. Then
remove the fat.
TIP: There is also the old egg white trick (I've never tried it). Add
unbeaten egg whites to the stock and let it simmer slowly, so that the
cloudy particles stick to the egg and you can strain it out.

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes Carnival of the Recipes is hosted at Sun Comprehending Glass

This week's Carnival of the Recipes includes Slow Cooker Recipes submission of an excellent Irish Stew Recipe, Irish Soda Bread from Diabetic Recipes and a Chicken Recipe for Irish Roast Chicken as well as a Crockpot Chicken and Veggies from Chicken Recipes ...

... For Famous Irish Recipes we get World Famous Recipes doing Irish Jig Dessert containing Sugar, Whiskey, and Cream while Famous Recipes presents Irish Flag Cookies ...

Slow Cooker Recipes - Chicken Recipes - Paprika Chi

Slow Cooker Recipes - Chicken Recipes - Paprika Chicken

3 chicken breast halves (bone-in)
3 chicken thighs
3 chicken legs
Salt, pepper
2 tablespoons sweet Hungarian paprika
1 onion, sliced
2 cups chicken broth
1/2 cup sour cream

Wash chicken pieces and trim off excess skin. Rub all over with salt, pepper and paprika. Place in slow cooker. Scatter onion over chicken. Pour in chicken broth.

Cover tightly and cook on high setting for 30 minutes. Turn to low setting and continue cooking for 6 to 7 hours, or until chicken is tender. Just before serving, stir in sour cream.

Makes 6 servings.

Slow Cooker Recipes - Cranberry Pork Roast

Slow Cooker Recipes - Cranberry Pork Roast

Ingredients
1 3- pound boneless pork top loin roast (double loin, tied)
1 tablespoon cooking oil
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1/2 cup cranberry juice
1/4 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice pilaf, rice or noodles (optional)

Directions
1. In a large skillet, cook pork in hot oil over medium heat until well
browned on all sides. Place pork in a 4- to 5-quart slow cooker;
sprinkle lightly with salt and pepper. In a medium bowl combine
cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over
roast. Cover and cook on low-heat setting for 6 to 7 hours or on
high-heat setting for 3 to 3 1/2 hours.

2. Transfer meat to a platter; cover and keep warm. Skim fat from
juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine
cornstarch and water in a small bowl; add to saucepan. Cook and stir
over medium heat until thickened and bubbly; cook and stir 2 minutes
more. Serve with roast and, if you like, rice pilaf, rice or noodles.
Makes 8 to 10 servings.

Slow Cooker Recipes - Sunday Chicken Supper

Slow Cooker Recipes - Sunday Chicken Supper

This slow-cooked sensation is loaded with chicken, vegetables and seasonings.
It's a dish that satisfies the biggest appetites.

Cook Time: 6 to 8 Hours

4 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2-inch pieces
2 cups cut fresh green beans (2-inch pieces)
5 small red potatoes, quartered
2 to 4 tablespoons vegetable oil
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
4 bacon strips, cooked and crumbled
1-1/2 cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch pepper

In a 5-qt. slow cooker, layer the first five ingredients in order listed. In a large
skillet, heat oil; brown the chicken on all sides. Transfer to a slow cooker; top with the bacon. In a bowl, combine the remaining ingredients; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear.

Remove chicken and vegetables. If desired, thicken juices for gravy in a saucepan. Return chicken and vegetables to slow cooker. Drizzle with gravy. Yield: 4 servings.

Slow Cooker Recipes - Mediterranean-Style Pot Roast

Slow Cooker Recipes - Mediterranean-Style Pot Roast

Ingredients
1 2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes de Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)

Slow Cooker Directions:

1. Trim fat from meat.
If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker.
In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.

2. Place onion in slow cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in slow cooker.

3. Cover and cook slowly on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from slow cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.

Slow Cooker Recipes - Crockpot Beef & Potato Stew

Slow Cooker Recipes - Crockpot Beef & Potato Stew

2 pounds beef -- cubed
1 cup carrots -- sliced
2 onions -- chopped
1 teaspoon salt
1 dash white pepper
1 can tomato soup
1 cup water
2 medium potatoes -- sliced
1 bay leaf
Directions:

Place all ingredients in slow cooker and cook on low for 8 to 10 hours, or until done.

This recipe for Crockpot Beef & Potato Stew serves/makes 6.

Slow Cooker Recipes - Lowfat Mushroom Stroganoff Crockpot

Slow Cooker Recipes - Lowfat Mushroom Stroganoff Crockpot


1 pound portobello mushrooms
1 can beef broth
1/3 cup red wine
1/2 cup onion
1 bay leaf
1 clove garlic
1/2 cup sour cream, light
1/4 cup flour
Directions:

Cook all ingredients (except sour cream and flour) and cook in crockpot for 5 hours on high. Mix sour cream and flour together and add to crock pot. Leave on high for 1 hour more.

Per serving (excluding unknown items): 50 Calories; 1g Fat (22% calories from fat); 1g Protein; 7g Carbohydrate; 2mg Cholesterol; 332mg Sodium

This recipe for Lowfat Mushroom Stroganoff Crockpot serves/makes 6.


Blog of the Day Award

Diabetic Recipes - Hobo Stew Crockpot

Diabetic Recipes - Hobo Stew Crockpot

Diabetic Recipes

16 ounces extra lean ground turkey or beef
1 cup diced onion
2 cups diced celery
2 cups diced carrots
3 cups diced raw potatoes
1 can (10 3/4-ounce size) Cream of Mushroom Soup
1 can (10 3/4-ounce size) Tomato Soup
1/3 cup hot water
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
Directions:

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored cooking spray. Place browned meat in prepared container. Add onion, celery, carrots, and potatoes. Mix well to combine.

In a medium bowl, combine mush­ room soup, tomato soup, water, parsley flakes, and black pepper. Spoon mixture evenly over top. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Each serving equals: HE: 2 Protein . 1 2/3 Vegetable . 1/2 Bread . 1/2 Slider . 18 Optional Calories 239 Calories . 7 gm Fat . 16 gm Protein . 28 gm Carbohydrate . 508 mg Sodium . 78 mg Calcium . 3 gm Fiber DIABETIC: 2 Meat . 11/2 Starch/Carbohydrate . 1

This recipe for Hobo Stew serves/makes 6.





Chicken Recipes Famous Sayings Famous Recipes

CROCKPOT KIELBASA APPETIZER

CROCKPOT KIELBASA APPETIZER

1 kielbasa
1 cup brown sugar
1 jar applesauce


Cut kielbasa into small slices.

Put kielbasa, brown sugar and applesauce into crockpot or slow cooker

Cook on LOW for 6 to 8 hours.




Slow Cooker Recipes Diabetic Recipes

Kielbasa Stew

Kielbasa Stew - 34g Carbs, 5g Fiber, 8g Sugar

From: Better Homes and Gardens
Makes 4 or 5 servings
Prep: 20 minutes
Cook: 7 to 9 hours (low), 3-1/2 to 4-1/2 hours (high)

4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 lb cooked kielbasa, sliced
1/2 tsp dried basil, crushed
1/2 tsp dried thyme, crushed
1/2 tsp ground black pepper
2 14-oz cans reduced-sodium chicken broth

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and
carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper
over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on
high-heat setting for 3-1/2 to 4-1/2 hours.

Makes 4 or 5 servings

Nutrition per Serving:
522 Calories, 34g Total Fat, 12g Saturated Fat,
16g Monounsaturated Fat, 4g Polyunsaturated Fat,
76mg Cholesterol, 1658mg Sodium, 23g Protein,
34g Carbs, 5g Fiber, 8g Sugars

Corned Beef and Cabbage

Slow Cooker Recipes - Corned Beef and Cabbage

2 1/2 cups thinly sliced carrots
1 cup chopped onion
4 cups coarsely chopped cabbage
3 cups (15 ounces) diced raw potatoes
1 cup water
3 (2.5-ounce) packages Carl Buddig Lean Corned Beef, shredded

In a slow cooker container, combine carrots, onion, cabbage and potatoes. Add water. Mix well to combine. Stir in corned beef. Cover.

Cook on low 6 to 8 hours.

Serves 6 (1 1/2 cups).

Each serving equals: 151 calories, 3 grams fat, 9 grams protein,
22 grams carbohydrates, 531 milligrams sodium and 2 grams fiber



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SLOW COOKER RECIPES - PROVENCAL CHICKEN STEW

SLOW COOKER PROVENCAL CHICKEN STEW

3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish




Combine the 3/4 cup flour and the salt in a resealable plastic bag.
Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker.

Makes 4 to 6 servings.






Funny Jokes

CROCKPOT IRISH STEW

CROCKPOT IRISH STEW

1 cup chicken broth
1 teaspoon dried marjoram leaves
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper1-1/4 lb white potatoes, peeled and cut into 1-inch pieces
1 lb lean lamb stew meat, cubed
8 oz frozen cut green beans
2 small leeks cut into slices
1-1/2 cup coarsely chopped carrots
Mix together broth, marjoram, parsley, salt, garlic powder and pepper in in
slow cooker. Add potatoes, lamb, green beans, leeks and carrots. Cover and
cook on low for 7 - 9 hours.

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Slow Cooker Recipes Daily Blog Award

Slow Cooker Recipes won a Daily Blog Award

The Award can be seen here: Slow Cooker Recipes

Thank you to all of our fans and supporters.

Crockpot Beef Ragout

Crockpot Beef Ragout

3 pounds lean stew beef, cut into 1-inch cubes
3 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 1/2 cups water, divided
3/4 cup all-purpose flour
1 cup red wine
1 can (14.5 ounces) chopped tomatoes
1 large bay leaf
1/4 teaspoon ground thyme
12 small onions
6 carrots, halved crosswise then halved lengthwise
12 small potatoes or 6 medium potatoes, halved

Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper. In
hot oil in large skillet, brown stew beef quickly on all sides. Add
chopped onion, celery, and garlic. Cook until onion is tender and
lightly browned. In a large cup or small bowl, gradually add 1 cup of
cold water to the 3/4 cup flour, stirring until well blended and
smooth. Add flour mixture to meat and vegetable mixture, stirring
constantly, until smooth. Spoon mixture into slow cooker. Stir in 1
teaspoon salt, 1/2 cup water and remaining ingredients. Cover and
cook on high for 5 hours, or cook on low for 9 to 11 hours.

serves 8.

Crockpot Recipes - Crock Pot Chicken Recipes - CHICKEN PARISIENNE

CHICKEN PARISIENNE

6 medium Chicken breasts

Salt & pepper

Paprika

1/2 cup Dry white wine or vermouth-(opt)

1 can Cream of mushroom soup

4 oz Mushrooms, sliced -- drained

1 cup Sour cream -- mixed with 1/4 cup Flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika.

Place chicken in Crock-Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika.

Cover and cook on low for 7 to 9 hours. (On high: 3 to 4 hours) Remove chicken and stir in sour cream mixture during last 30 minutes.

Serve sauce over chicken with rice or noodles. Serves 6.

The Carnival of the Recipes is now up for your viewing pleasure at Happy Food Carnival of the Recipes

Blog of the Day

Low Carb Crockpot Swedish Style Steak

Low Carb Crockpot Swedish Style Steak

2 1/2 pounds round steak
1 beef bouillon, crumbled
3/4 cup water
Salt and pepper
1 teaspoon dill weed
1 medium onion, sliced
1 cup sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.

Place in a crockpot. Add dill, onion, bouillon cube and 1/2 cup water.

Cover and cook on LOW for 6 to 8 hours.

Remove meat. Thicken juices with about 1 teaspoon xanthan gum.

Makes six servings.

Per Serving: 515 Cal (44% from Fat, 54% from Protein, 3% from Carb); 67 g
Protein; 24 g Tot Fat; 3
g Carb; 0 g Fiber; 60 mg Calcium; 6 mg Iron; 107 mg Sodium; 187 mg Cholesterol


Famous Recipes
Awards

Oven To Crockpot Conversions

Oven To Crockpot Conversions:

For most crockpots, the low setting is about 200º and the high
setting is about 300º
One hour on high is equal to 2 to 2 1/2 hours on low.
Here is the conversion for regular ovens to crockpots
15 to 30 minutes oven = 1 1/2 to 2 1/2 hours on high in crockpot or
4-6 hours on low.
35 to 45 minutes oven = 3 hours on high or 6-8 hours on low.
60 minutes to 3 hours oven = 4-5 hours on high or 8-18 hours on low.
Most uncooked meat and vegetable combinations require at least 8 hours
on low.


General Slow Cooking Times For Specific Foods:

Pot Roast-12 hours low or 4-5 hours high
Stew-10-12 hours low or 4-5 hours high
Ribs-6-8 hours low
Stuffed peppers-6-8 hours low or 3-4 hours high
Brisket-10-12 hours low
Swiss Steak-8-10 hours low
Corned Beef and cabbage-6-10 hours low or 4-5 hours high
Casserole 4-9 hours low or 2-4 hours high stirring occasionally
Rice-5-9 hours low or 2-3 hours high
Meat loaf-8-9 hours low
Dry beans-1-2 hours high, plus 8-9 hours on low
Soup- 6-12 hours low or r2-6 hours high
Chicken-7-10 hours low or 3-4 hours high
Vegetable-2-4 hours low with liquid added
Baked potato-8-10 hours low

Slow Cooker Recipe & Stuffing Meatloaf Dinner

Slow Cooker Recipe Stuffing Meatloaf Dinner
* 1 package instant boxed stuffing mix - including seasoning packet
* 3 Eggs
* 2 pounds Lean Ground Beef
* 1 cup Catsup
* 2 or 3 Cans whole white potatoes (drained)
Mix dry stuffing mix and seasoning packet with eggs and lean ground beef,
place in crockpot. Turn heat to low setting, and cook for 6 - 8 hours. Add
catsup to top of meatloaf and canned potatoes around edges. Cook for an
additional 1 - 2 hours.

Crockpot Recipes - 8 Hour Turkey Stew Recipe

Crockpot Recipes

8 Hour Turkey Stew Recipe

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1-1/2 cups chopped carrots
1 cup coarsly chopped onions
2 cloves garlic, minced
1 tsp, each ground thyme, dried basil
1/2 tsp black pepper
2 lb, boneless, skinless turkey breast, cut into 1" cubes
2 tbsp. all purpose flour
1/2 cup each dry white wine, reduced fat chicken broth
1-1/2 tbsp. tomato paste
1 tsp. Worcestershire® sauce
1/4 cup chopped fresh Parsley

Directions
Combine ingredients thru black pepper in a 3-qt. or larger crockpot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix wine, broth, tomato paste and Worcestershire sauce in a sm. bowl. Pour over turkey. Cover and cook on Low approximately 8 hours.

During last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove lid for more than a minute or so. Stir in parsley just before serving.

Makes 6 servings

BOTDA

Slow Cooker Recipes - Apple-Scented Venison Roast

Slow Cooker Recipes

Slow Cooker Apple-Scented Venison Roast

Ingredients

1-1/2 tsp. olive oil
1-1/2 lb. boneless venison roast
1/2 large apple, cored and quartered
1 small onion, sliced
2 cloves crushed garlic
1/2 cup boiling water
1/2 cube beef bouillon

Directions

Spread olive oil inside a slow cooker. Place venison roast inside, and cover with apple, onion and garlic. Turn to Low, and cook about 6 - 8 hours, until roast is tender.

When roast is cooked, remove from the slow cooker, and place onto a serving platter. Discard apple. Stir water and bouillon into slow cooker until bouillon has dissolved.

Serve this as a sauce with the roast.

Makes 4 servings.

Recipes