Slow Cooker Italian Turkey Wraps Recipes

ITALIAN TURKEY SANDWICHES

Steps:

• Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

SLOW-COOKER ITALIAN TURKEY WRAPS

Steps:

• Place turkey, bell peppers and onions in 4- to 5-quart slow cooker. Sprinkle with salt. Pour broth over turkey.
• Cover and cook on Low heat setting 7 to 8 hours.
• Remove turkey from cooker; place on cutting board. Shred turkey, using 2 forks. Stir turkey and Italian seasoning into mixture in cooker. Using slotted spoon to remove turkey mixture from cooker, fill each tortilla with about 2/3 cup turkey mixture. Top with cheese; roll up.

SLOW-COOKER ITALIAN TURKEY DINNER

Steps:

• In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
• Cover; cook on Low heat setting 6 to 8 hours.
• About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
• To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.

SLOW-COOKER ITALIAN TURKEY-RICE DINNER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
• Cover and cook on Low heat setting 6 to 7 hours.
• Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
• Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.

EASY CROCK POT ITALIAN TURKEY BREAST - OAMC

Steps:

• Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
• Wash breast and pat dry.
• Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
• Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
• Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
• Massage the skin to grind the seasoning mix into the meat as much as possible.
• Using a meat fork, pierce the breast (through the skin) many times.
• If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
• Rub olive or canola oil over skin of breast, massaging well.
• Pour water and vinegar into crock pot.
• Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
• Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
• If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
• Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).

SLOW-COOKER ITALIAN TURKEY SANDWICHES

Steps:

• Place turkey in 3- to 4-quart slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• With slotted spoon, remove turkey from cooker; place on cutting board. Discard liquid in cooker. Remove bones from turkey and discard. With 2 forks, shred turkey. Return turkey to cooker. Stir in Italian dressing.
• Cut rolls horizontally in half. To serve, spread bottom half of each roll with 1 rounded tablespoon spreadable cheese; top with 1/3 cup turkey and some of the roasted peppers. Turkey mixture will hold on Low heat setting up to 2 hours; stir occasionally.

ITALIAN TURKEY SANDWICHES

Steps:

• Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray.
• Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables.
• Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender.
• Remove turkey with a slotted spoon, reserving cooking liquid.
• Shred the turkey with two forks; return to cooking juices.
• Spoon 1/2 cup onto each roll.

SLOW-COOKED TURKEY SANDWICHES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

MARIE'S TURKEY OSSO BUCCO

Steps:

• Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
• Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
• Makes 6 main-course servings.
• Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.