Crock Pot Cooking

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Roasted Turkey Breast Stuffed w/Herbs

1 4 to 5lb boneless turkey breast -- with skin OR 2 1/2 lb for 3 1/2 qt cooker
1/2 c Italian parsley -- chopped
1 tblsp fresh thyme leaves OR 1 teaspoon dried, crumbled
1 tblsp grated lemon rind
2 tart apples -- peeled,cored,chopped (2 cups)
4 medium leeks (white part & 1-inch pale green) -- rinsed,sliced thinly (4 cups)
1 c chicken broth
1/2 c dry white wine
2 tblsp butter -- room temperature
2 tblsp all-purpose flour

Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine.
Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.

Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes before carving.

Turn setting to high. Whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.
Serves 8.

Dumpling Soup

1 lb lean steak, cut into 1" cubes
1 pkg onion soup mix
6 c water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 c pkg. biscuit mix
6 tblsp milk
1 tblsp finely chopped parsley

With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes. (5-6 servings.)

Wild Rice Soup

2 tblsp butter
1 tblsp minced onion
1/4 c flour
4 c chicken broth
2 c cooked wild rice
1/2 tsp salt
1 c Half & Half
Minced parsley or chives

1/3 c minced ham
1/3 c grated carrot
3 tblsp slivered almonds
1/3 c fine chopped celery

Saute onion in butter. Blend in flour. Gradually add broth, stirring constantly, until slightly thickened. Pour into crock pot. Add all other ingredients. Cook on low overnight. Garnish with parsley or chives. Double recipe fills 5 quart crock pot.

Turkey Soup

8 c water
4 chicken bouillon cubes
1 (10 oz) can tomatoes (cut up)
1 c celery, diced
1/2 c carrots, diced
1 lg turnip
1/2 c onions
1/4 c fresh parsley
1 tsp salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.

Chicken Teriyaki

6 to 8 chicken pieces
1 (10 oz) bottle teriyaki marinade sauce

Wash chicken pieces. Arrange in bottom of crock pot. Cover with teriyaki sauce. Cook on low heat for 8 to 10 hours.
I am leaving the rest of this up to you, serve with rice or noodles or however, remember to be you and to try new things.

Chili Italian

1 lb. hot Italian sausage
1 med. onion, chopped
1 lb. peeled whole tomatoes and juice, cut up
1 can tomato soup
1 (15 oz.) can hot chili beans
2 tblsp flour
1 c. tomato juice
1/2 tsp Italian seasoning
1/2 tsp garlic

Fry sausage, remove grease and other ingredients and simmer to blend flavors. Simmer in crock pot for 2 hours.

Hot Mulled Punch

1 1/2 qt. apple juice
1 qt. cranberry juice
1/3 c. brown sugar
1/2 tsp salt
3 cinnamon sticks
1 tsp whole cloves

Pour apple and cranberry juice into a pan or crockpot, add brown sugar and salt; stir until sugar is dissolved. Tie cinnamon sticks and cloves in cheese cloth and place in pan. Cover and simmer over low heat (crockpot setting 4 or 5) for 1 1/2 to 2 hours or until temperature reaches 170 degrees. Remove spice bag and turn down to lowest heat to keep warm for serving. Makes 20 (4 ounce) servings.

Parmesan Chicken Wings

1 c. grated Parmesan cheese
1 tsp parsley flakes
1 tsp paprika
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 lbs. chicken wings
1/2 c. butter or margarine

Measure first 6 ingredients into bowl, mix well. Cut off wing tips and discard. Separate wings at joint. Dip each piece in melted butter, then in cheese mixture. Coat completely. Place on foil-lined baking sheet with sides. Bake uncovered in 350 degree oven for about 45 minutes until tender. Serve hot. Makes about 24 pieces. Note: Can be made a little ahead and put in crockpot to keep warm (low).

Pumpkin Tea Bread

1/2 c. oil
1/2 c. sugar
1/2 c. packed brown sugar
2 beaten eggs
1 (16 oz.) can solid pack pumpkin
1 1/2 c. sifted flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice or nutmeg
1 tsp baking soda
1 c. chopped walnuts
1/2 c. cut up dates

Blend oil and both sugars. Stir in eggs and pumpkin. Add dry ingredients, mixing well. Stir in nuts and dates. Pour butter into greased and floured 2 lb. coffee tin. Place pan in crockpot. Cover top of can with eight paper towels. Place lid on top of crockpot and bake on high 2 1/2 to 3 1/2 hours.

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