Slow Cooker Turkey And Vegetables Recipes

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SLOW COOKER TURKEY AND VEGETABLE SOUP



Slow Cooker Turkey and Vegetable Soup image

Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.

Provided by Shanelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 5h35m

Yield 8

Number Of Ingredients 17

1 pound ground turkey
½ cup diced onion
4 cups water, or more to taste
2 (14.5 ounce) cans diced tomatoes with juice
2 medium potatoes, peeled and cubed
2 medium carrots, chopped
1 medium red bell pepper, chopped
2 stalks celery, chopped
1 cup dried lentils
1 cup chopped broccoli
1 cup frozen corn
¼ cup molasses
4 leaf (blank)s bay leaves
3 cubes beef bouillon
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
  • Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
  • Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g

SLOW-COOKED TURKEY ROAST WITH VEGETABLES



Slow-Cooked Turkey Roast with Vegetables image

Boneless turkey, carrots, potatoes and onions prepared in the slow cooker

Provided by Butterball

Number Of Ingredients 11

undefined Nonstick cooking spray
1 (16 ounces) baby carrots
3 medium red potatoes, cut into ¾-inch cubes (about 3 cups)
1 coarsely chopped onion
1 (10.75 ounces) condensed cream of celery soup
½ water
1 poultry seasoning
¼ salt
1 (3-pound) BUTTERBALL® Boneless Turkey Breast Roast, thawed if frozen
1 no-salt seasoning blend
¼ instant mashed potato flakes

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.
  • Remove turkey from package. Pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Sprinkle seasoning blend over turkey. Place over vegetables. Cover with lid.
  • Cook on low 6 to 8 hours or until turkey reaches 170°F when tested in center with meat thermometer.
  • Remove turkey from slow cooker. Let stand 10 minutes.
  • Meanwhile, stir potato flakes into vegetables in slow cooker. Let stand, covered, 5 minutes. Remove string netting from turkey; carve into slices. Serve with the vegetable mixture.

Nutrition Facts : Calories 270, Fat 5 g, Cholesterol 75 mg, Sodium 1610 mg, Protein 32 mg, ServingSize 8

SLOW COOKER TURKEY WITH VEGETABLES



Slow Cooker Turkey With Vegetables image

Time 6h

Yield 4

Number Of Ingredients 6

2 potatoes, sliced
2 carrots, sliced
1 onion, sliced
1 (5 pound size) turkey breast
1 cup chicken broth, regular or low sodium (adjust salt as needed)
salt and pepper, to taste

Steps:

  • Place the potatoes, carrots, and onion in the bottom of the crock pot. Place the turkey breast, meaty side down, on top of the vegetables. Pour the broth over the turkey and vegetables then season as desired with salt and pepper. Cover the crock pot and cook on low heat for 6-8 hours or until the turkey is cooked through. Remove the turkey to a cutting board and carve as desired. Serve with the vegetables.

SLOW COOKER TURKEY AND VEGETABLES



Slow Cooker Turkey and Vegetables image

This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.

Provided by fozziesmom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h25m

Yield 6

Number Of Ingredients 12

2 pounds skinless turkey thighs, cubed
salt and ground black pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
1 (6.5 ounce) jar artichoke hearts, drained
3 parsnips, peeled and cubed
½ pound baby carrots
1 yellow squash, cubed
1 green bell pepper, cut into chunks
4 cups chicken broth, or as needed to cover
2 cubes chicken bouillon
1 (15 ounce) can garbanzo beans, drained
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g

SLOW-COOKER BARBECUED TURKEY AND VEGETABLES



Slow-Cooker Barbecued Turkey and Vegetables image

Enjoy this hearty turkey and vegetables dinner - a slow cooked meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 4

Number Of Ingredients 5

1 cup barbecue sauce
1/2 cup hot water
3 turkey thighs (2 1/2 to 3 lb), skin removed
3 medium potatoes, unpeeled, cut into 8 pieces each
6 medium carrots, cut into 2 1/2x1/2x1/2-inch sticks

Steps:

  • In medium bowl, mix barbecue sauce and water. Layer turkey, potatoes and carrots in 4- to 6-quart slow cooker. Pour sauce mixture over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces. Drizzle cooking juices over turkey and vegetables.

Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 125 mg, Fat 1, Fiber 6 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g

SLOW COOKER ROASTED VEGETABLES



Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

Steps:

  • Wash, dry and cut vegetables.
  • Place vegetables in a gallon-sized resealable bag.
  • Pour olive oil on top of vegetables.
  • Sprinkle package dry Italian seasoning over the vegetables.
  • Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
  • Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
  • Cook on low for 5-7 hours or high for 3-4 hours.
  • Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

TURKEY LEG POT ROAST (FOR SLOW-COOKER)



Turkey Leg Pot Roast (For Slow-Cooker) image

Make and share this Turkey Leg Pot Roast (For Slow-Cooker) recipe from Food.com.

Provided by Halcyon Eve

Categories     Potato

Time 5h15m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 medium potatoes, peeled and quartered
2 cups baby carrots
2 celery ribs, cut into 2 1/2 inch pieces
1 medium onion, peeled and quartered
3 garlic cloves, peeled and quartered
1/2 cup fat-free low-sodium chicken broth
3 turkey drumsticks (about 1/2 lb each)
2 teaspoons seasoning salt
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon pepper

Steps:

  • In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
  • Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.

Nutrition Facts : Calories 377.1, Fat 7.8, SaturatedFat 2.4, Cholesterol 74.5, Sodium 193.4, Carbohydrate 50.4, Fiber 8.5, Sugar 7.9, Protein 27.1

SLOW-COOKER TURKEY BREASTS WITH WINE & BACON



Slow-cooker turkey breasts with wine & bacon image

If you like the idea of Christmas turkey but often find it dry, then you must try this. The tender turkey is wrapped in bacon then braised in a slow cooker

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 5h

Number Of Ingredients 11

2 turkey breast fillets, approx 800-900g each. Or buy 1 small turkey crown, approx 1.9k and remove the breast fillets (your butcher will do this for you if you're unsure how to prepare)
16 rashers smoked streaky bacon
2 tbsp fresh thyme leaves, plus extra to serve if you like
1 tbsp sunflower oil
1 onion, halved and thickly sliced
2 carrots, sliced
2 bay leaves
15g dried porcini mushrooms
150ml dry white wine
500ml chicken stock (we used a Knorr chicken stock pot)
2 tbsp plain flour

Steps:

  • Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don't pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.
  • Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
  • Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
  • Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
  • Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.

Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.9 milligram of sodium

SLOW COOKER TURKEY AND STUFFING



Slow Cooker Turkey and Stuffing image

Yield 4

Number Of Ingredients 13

1 lb turkey breast (if you don't have turkey, you can always substitute chicken)
5 cups herb seasoned stuffing
1 cup fresh mushrooms, sliced (optional- but they are delicious!)
1/2 onion, finely chopped
2 stalks celery, finely sliced
1 apple, finely diced
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 oz) jar turkey gravy
1 (10.75 oz) cream of mushroom soup (I used 98% fat free)

Steps:

  • Spray the inside of slow cooker with non-stick cooking spray and place turkey breast in the bottom of the crock pot. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low for 4-6 hours.

SLOW-COOKER ASIAN TURKEY AND VEGETABLES



Slow-Cooker Asian Turkey and Vegetables image

Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 6

Number Of Ingredients 6

2 to 2 1/2 lb turkey thighs, skin removed
1 package (1 1/4 ounces) honey teriyaki seasoning mix
1 cup water
2 boxes (9 oz each) frozen Szechuan vegetables, thawed
2 cups uncooked regular long-grain white rice
4 cups water

Steps:

  • In 3- to 4-quart slow cooker, place turkey. In small bowl, mix dry seasoning mix and 1 cup water; pour over turkey.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Remove turkey from cooker; place on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces; return to cooker. Stir in both boxes of vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are thoroughly heated.
  • Meanwhile, cook rice in 4 cups water as directed on package. Stir vegetable and turkey mixture. Serve over rice.

Nutrition Facts : Calories 440, Carbohydrate 68 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 8 g, TransFat 0 g

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From therecipecritic.com


SLOW COOKER PALEO TURKEY AND VEGETABLE HASH - LUNCH
Slow Cooker Paleo Turkey and Vegetable Hash - Lunch. The Cook. Recipe This 4 Servings. 9 Ingredients. 0 Comments. 4 Servings. 9 Ingredients. 0 Comments. Ingredients; Containers ; Supplies; Ingredients. Containers. Supplies. Cooking Instructions. 3 hrs 28 mins Freeze For Later Cooking Day Directions. Slow Cooker. Awesomeness Awaits. Get access to this amazing …
From onceamonthmeals.com


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