Try out your slow cooker with this recipes.
Crock-Pot Chinese Turkey Soup
8 fresh turkey breast slices, cut in 1-inch cubes (about 1 pound)
1/2 cup celery, sliced on the diagonal
8 large fresh mushrooms, sliced
2 (14 1/2 -ounce) cans low-sodium chicken broth
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons cornstarch.
Place turkey cubes, celery, mushrooms, chicken broth and soy sauce in the slow cooker. Cover and cook on low heat for eight to 10 hours or on high heat for four to six hours.
Before serving, mix lemon juice and cornstarch together and stir into soup. Cover and cook on high heat for 20 to 30 minutes longer. Serves six.
Crock-pot Stuffed Pasta Shells
1 pound lean ground beef
1 onion chopped
1 clove garlic, minced
2 cups grated mozzarella cheese
1/2 cup seasoned bread crumbs
1 egg beaten
1 tablespoon parsley flakes or 1/4 cup fresh parsley, minced
2 (15 1/2 -ounce) jars meatless spaghetti sauce
1/2 cup grated Parmesan cheese
18 jumbo pasta shells.
In a large kettle, boil the pasta shells in salted water until tender but not mushy. Drain and set aside.
In a skillet or saucepan, brown the ground beef and drain off fat. Add the onion and garlic and cook until vegetables are tender. Stir in mozzarella cheese, bread crumbs, parsley and egg.
Stuff this mixture into the pasta shells. Pour one jar of sauce into the slow cooker. Arrange the stuffed shells on top.
Top shells with remaining sauce and Parmesan cheese. Cover and cook on low for five to seven hours. Serves eight.
Spicy Cajun Chicken Breasts
3 whole chicken breasts, split (6 breast halves)
1 (14 1/2 -ounce) can stewed tomatoes
1 (6-ounce) can tomato paste
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon onion, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic powder.
Remove skin and excess fat from chicken breasts. Place breasts in slow cooker. Combine stewed tomatoes, tomato paste, celery, green pepper, onion and spices and pour over chicken. Cover and cook on low heat for seven to nine hours or on high heat for four to five hours. Serves six. Makes 6 servings.