TURKEY IN CROCK POT RECIPE RECIPES
CROCK POT KID-FRIENDLY TURKEY CHILI RECIPE
This CrockPot turkey chili recipe is just for the kiddos (or picky family members)! A kid-friendly chili with ground turkey, corn, bell pepper, tomatoes and spices. Serve it with some chips on the side for the perfect back to school lunch.
Provided by Gina
Categories Lunch
Total Time 255 minutes
Prep Time 15 minutes
Cook Time 240 minutes
Yield 5
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.
- Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes.
- Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended.
- Pour chicken broth into the crock pot and add the bay leaf.
- Cover and cook on HIGH 4 hours or LOW 6 hours.
- Serve with desired toppings.
Nutrition Facts : ServingSize 1 cup, Calories 226 kcal, CarbohydrateContent 21 g, ProteinContent 31 g, FatContent 3 g, SaturatedFatContent 3 g, CholesterolContent 59 mg, SodiumContent 688 mg, FiberContent 3.5 g, SugarContent 5 g
CROCK POT TURKEY BREAST RECIPE - FOOD.COM
This is a great recipe that I use when I need a lot of moist flavorful cooked chicken/turkey. It's great for salads, enchiladas etc. The breast is even moist enough to slice up and serve for dinner or put on sandwiches.
Total Time 9 hours 10 minutes
Prep Time 10 minutes
Cook Time 9 hours
Yield 7 cups
Number Of Ingredients 5
Steps:
- Rinse the turkey and pat it dry with paper towels.
- Rub turkey all over with the oil.
- Carefully pull back skin over breast and rub with seasonings.
- Place breast, meaty side up into a 5 quart slow cooker.
- Peel the onion, cut it into quarters and place around the edges of the pot.
- Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
- Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
- Let bird rest 10 minutes before carving.
- Discard vegetables.
Nutrition Facts : Calories 630.6, FatContent 28.6, SaturatedFatContent 7.6, CholesterolContent 252.7, SodiumContent 230.3, CarbohydrateContent 2, FiberContent 0.3, SugarContent 0.7, ProteinContent 85.4
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