Slow Cooker Barbecued Turkey And Vegetables Recipes

SLOW-COOKER BARBECUED TURKEY AND VEGETABLES

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.

SLOW COOKER TURKEY AND VEGETABLES

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.

SLOW COOKER TURKEY AND VEGETABLE SOUP

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.

SLOW COOKED TURKEY DINNER

Steps:

• Place potatoes and carrots in 3 1/2- to 4-quart slow cooker. Place turkey on vegetables.
• Mix remaining ingredients in medium bowl; pour over turkey.
• Cover and cook on low heat setting 8 to 10 hours.