Turkey Mushroom And Chickpea Sauce Crock Pot Recipes

TURKEY, MUSHROOM AND CHICKPEA SAUCE (CROCK-POT)

Steps:

• In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
• In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
• Stir in next 4 ingredients (garlic - pepper), cook stirring for another minute.
• Stir in mushrooms.
• Pour mixture into crockpot.
• Stir in tomatoes, broth and chickpeas.
• Cover and cook on low for 6 hours (high for 3 hours).
• Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.

SLOW COOKER CHICKPEAS

Steps:

• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

SLOW COOKER TURKEY CHILI

Steps:

• Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
• Cook on Low 6 to 8 hours (or High for 4 hours).

SLOW-COOKER MUSHROOM CHICKEN & PEAS

Steps:

• Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic., Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.

BEEF WITH ASIAN MUSHROOM SAUCE (CROCK POT)

Steps:

• Put the mushrooms in your slow cooker and place the beef on top.
• Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
• Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
• Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
• Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
• Slice the beef and serve it with the sauce, topped with the scallions.

CROCK-POT® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.

CROCK POT TAGINE OF SQUASH AND CHICKPEAS WITH MUSHROOMS

Steps:

• In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
• Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
• In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
• TIP: I prefer a strong gingery flavor in this dish. If you're ginger-averse, reduce the amount.
• 175 Essential Slow Cooker Classics J. Finlayson.