Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 29

Chicken and Turkey
Mediterranean Turkey and Tomato Rice Bake
2 cups uncooked converted long-grain rice
2 cups chicken broth
1 ½ lbs. skinless turkey breasts, cut into bite-sized chunks
¼ cup Italian parsley, chopped
¼ cup black olives, sliced
¼ cup onion, chopped
1 clove garlic, minced
1 tsp. lemon zest, grated
1 tbs. lemon juice
1 14 ½ oz. can stewed tomatoes, undrained
¼ cup Parmesan cheese, grated
Combine all ingredients in the Crock-Pot
Parmesan cheese. Mix thoroughly. Cover and cook on Low for 6 to 8
hours or on High for 3 to 4 hours. Sprinkle with Parmesan cheese before
serving.
Recommended Unit Size: 3 ½ - 7 Quarts.
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® Slow Cooker except for
Chicken and Turkey
Cranberry-Apple Turkey Breast
2 tsp. melted butter
½ cup chicken broth
1 large apple, cored and chopped
½ cup onion, chopped
1 stalk celery, chopped
1 cup whole berry cranberry sauce
¾ 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
Cover; cook on Low for 8 hours or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts.
Slow Cooker.
®
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