Crock Pot Tijuana Turkey Recipes

SLOW COOKER THANKSGIVING TURKEY

Slow Cooker Thanksgiving Turkey image

Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you're set!

Provided by Eating Indy

Categories Meat and Poultry Recipes Turkey Breasts

Time 8h15m

Yield 12

Number Of Ingredients 7

Ingredients

5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
½ teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried sage

Steps:

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
Cover slow cooker, and cook turkey 8 hours on Low.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 2.6 g, Cholesterol 138.8 mg, Fat 15.6 g, Fiber 0.2 g, Protein 54.2 g, SaturatedFat 4.5 g, Sodium 379.1 mg, Sugar 0.2 g

CROCK POT MEXICAN TURKEY

Crock Pot Mexican Turkey image

This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day.

Provided by Geema

Categories One Dish Meal

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs turkey legs, preferably thighs, skinned
1 (4 ounce) can chopped green chilies
1 chopped onion
2 minced garlic cloves
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
salt and pepper
1 (8 ounce) can tomato sauce
8 large flour tortillas
1 cup shredded cheese, cheddar, pepper jack, mozzarella
1 cup sour cream
diced fresh tomato
lettuce
cilantro
hot sauce or salsa

Steps:

Place turkey thighs in crock pot.
Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
Cover and cook on low for 10-12 hours.
Remove turkey from crock pot, shred meat and discard the bones.
Return the meat to the pot and stir to mix sauce and meat thoroughly.
Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.

Nutrition Facts : Calories 1299, Fat 52, SaturatedFat 20.1, Cholesterol 209.2, Sodium 2388.6, Carbohydrate 133.6, Fiber 10.2, Sugar 12.6, Protein 72.3

TUNISIAN SLOW-COOKED TURKEY BREAST

Tunisian Slow-Cooked Turkey Breast image

This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!

Provided by Christine

Categories World Cuisine Recipes African

Time 4h5m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Steps:

Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g

CROCK POT TIJUANA TURKEY

Crock Pot Tijuana Turkey image

The cocoa in this dish imparts a richness and mysterious nuance. Peanut butter replaces the usual ground nuts.

Provided by Olha7397

Categories One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb turkey breast, cut into 3/4 inch cubes
1 small green bell pepper, finely chopped
1 small onion, minced
1 garlic clove, minced
1 tablespoon brown sugar
1 tablespoon chili powder
2 tablespoons cornmeal
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (8 ounce) can tomato sauce
1 1/2 cups water
1 1/2 tablespoons smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro

Steps:

Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker.
In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture.
Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well.
Cover and cook on LOW 4 to 5 hours. Serves 4.
Serve over hot cooked rice. Sprinkle with cilantro.
Healthy Crockery Cookery Mable Hoffman.

Nutrition Facts : Calories 466, Fat 12.6, SaturatedFat 3.3, Cholesterol 73.7, Sodium 726, Carbohydrate 57.3, Fiber 5, Sugar 7.8, Protein 32.4

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