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INGREDIENTS

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    Easy Crock Pot Recipe - Crock Pot Apple Pie

Slow Cooker Smoked Turkey and Noodle Soup

Servings: 8 to 10

Ingredients:

 1 smoked turkey leg (about 1 lb/500 g)
1-1/2 cups (375 mL) each chopped carrots and celery
1 cup (250 mL) sliced mushrooms
1 onion, diced
2 sprigs fresh parsley
1 bay leaf
1/2 tsp (2 mL) each dried thyme and pepper
3 cups (750 mL) sodium-reduced chicken stock
1 sweet red pepper, diced
1/2 cup (125 mL) frozen peas
2 cups (500 mL) small pasta, cooked

Preparation:

Remove skin and meat from turkey leg. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.

In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.

Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.

Previously featured recipes.

Slow-Cooked Beef Chili

Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.

Servings: 8 to 12

Ingredients:

2 tbsp (25 mL) vegetable oil
2 lb (1 kg) boneless cross-rib pot roast, cut in 1/2-inch(1 cm) cubes
2 onions, diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1 can (28 oz/796 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 tbsp (25 mL) chili powder
1/2 tsp (2 mL) salt
1 sweet green pepper, diced
1 tsp (5 mL) hot pepper sauce (optional)

Preparation:

In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. Using a slotted spoon, transfer to bowl. Pour off any fat in skillet.

Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.

Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.

This gumbo is going to "get you" with its flavorful ingredients.

 Nutritional Information

1 Serving: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 760mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 7g); Protein 18g % Daily Value*: Vitamin A 45%; Vitamin C 10%; Calcium 10%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1 1/2 High-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1 c Vegetables 

*% Daily Values are based on a 2,000 calorie diet.