SEAFOOD CIOPPINO RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Total Time 04 hours 50 minutes
Prep Time 20 minutes
Cook Time 04 hours 30 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.
Nutrition Facts : Calories 205 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat
SLOW COOKER TURKEY BREAST WITH GRAVY - SKINNYTASTE
Looking for an easy way to prepare turkey breast that doesn't require too much attention, this is it! Juicy turkey breast with a rich turkey gravy, all in your slow cooker.
Provided by Gina
Categories Dinner
Total Time 370 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
- Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
- Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
- Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
- Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
- Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
- Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
- Discard the skin and carve the turkey and serve with gravy.
Nutrition Facts : ServingSize 4 oz breast, 1/4 cup gravy, Calories 167 kcal, CarbohydrateContent 8 g, ProteinContent 25 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 55 mg, SodiumContent 743 mg, FiberContent 1 g, SugarContent 0.3 g
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