Slow Cooked Turkey Roast With Vegetables Recipes

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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-COOKED TURKEY ROAST WITH VEGETABLES



Slow-Cooked Turkey Roast with Vegetables image

Boneless turkey, carrots, potatoes and onions prepared in the slow cooker. This homestyle dish is great for a winter's day or in the summer because it doesn't heat up your kitchen. Serve with a fresh fruit salad and dinner rolls to complete your meal.

Provided by Allrecipes Member

Time 8h20m

Yield 8

Number Of Ingredients 12

1 serving PAM® No-Stick Cooking Spray
1 (16 ounce) package baby carrots
3 medium red potatoes, peeled, cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 (10.75 ounce) can condensed cream of celery soup
½ cup water
1 teaspoon poultry seasoning
¼ teaspoon salt
1 (48 ounce) package Butterball® Boneless Breast of Turkey Roast, thawed if frozen
1 tablespoon no-salt seasoning blend
¼ cup instant mashed potato flakes
¼ cup Chopped fresh parsley

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onions 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 degrees F when tested in center with meat thermometer.
  • Remove turkey from slow cooker. Let stand 10 minutes. Meanwhile, add potato flakes and parsley, if desired, to vegetables in slow cooker; mix well. Let stand, covered, 5 minutes. Remove string netting from turkey; carve into slices. Serve with the vegetable mixture.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 27 g, Cholesterol 108.3 mg, Fat 8.6 g, Fiber 3.7 g, Protein 42.5 g, SaturatedFat 2.4 g, Sodium 2079.6 mg, Sugar 4.8 g

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