Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 28

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Chicken and Turkey
Mediterranean Turkey and
Tomato Rice Bake
2 cups uncooked converted long-grain rice
2 cups chicken broth
1 1/2 lbs. skinless turkey breasts, cut into bite-sized chunks
1/4 cup Italian parsley, chopped
1/4 cup black olives, sliced
1/4 cup onion, chopped
1 clove garlic, minced
1 tsp. lemon zest, grated
1 tbs. lemon juice
1 14 1/2 oz. can stewed tomatoes, undrained
1/4 cup Parmesan cheese, grated
Combine all ingredients in the Crock-Pot
Parmesan cheese. Mix thoroughly. Cover and cook on Low for 6 - 8
hours or on High for 3 - 4 hours. Sprinkle with Parmesan cheese
before serving.
Recommended Unit Size: 3 1/2 - 7 Quarts
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® Slow Cooker except for
Chicken and Turkey
Cranberry-Apple Turkey Breast
2 tsp. melted butter
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup onion, chopped
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 tsp. poultry seasoning
2 cups seasoned crumb-style stuffing
2 to 3 lbs. turkey breast cutlets
In a large bowl, combine butter, chicken broth, apple, onion, celery,
cranberry sauce and poultry seasoning. Place 3 tbs. stuffing mix on
each turkey cutlet. Roll up and tie, and place in the Crock-Pot
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
® Slow
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