Crock-Pot ONE POT Owner's Manual page 18

BBQ Turkey Legs
6 turkey legs drumsticks
2 teaspoons salt
2 teaspoons pepper
2 jars BBQ Sauce (or use recipe below)
BBQ Sauce
½ cup molasses
½ cup white vinegar
½ cup ketchup
4 tablespoons Worcestershire sauce
1 teaspoons hickory smoke liquid
1 tablespoons onion powder
1 tablespoons garlic powder
teaspoon chipotle pepper
1. Season turkey legs with salt and pepper, and place in One Pot
stoneware. Cover with BBQ sauce, coating evenly on all sides.
TM
2. Place One Pot stoneware in slow cooker heating base, cover, and
cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Enjoy hot or
cold.
Serves 6
Note: The recipes included in this instruction book must always be
TM
used with One Pot stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
33
TM
TM
stoneware.
Thai Chicken Coconut Curry
4 boneless skinless chicken breasts
Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced
1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces) defrosted
Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
1. Coat bottom of One Pot TM stoneware with oil and place on stovetop
set to MEDIUM heat. Add chopped onion, garlic, and jalapeno, and
sauté until soft.
2. Move onions, garlic, and jalapeno to one side of pan and brown
chicken breasts on other side. Pan must be hot and chicken breasts
dry to brown.
TM
3. Place One Pot stoneware in slow cooker heating base, and add
potatoes, chicken broth, coconut milk, salt and pepper, and curry
powder. Cover, and cook on LOW for 6 hours or HIGH for 2-3 hours.
4. During the last thirty minutes of cooking time, add the peas.
5. Garnish with cilantro, basil, or Thai basil, and serve.
Serves 4
Note: The recipes included in this instruction book must always be
TM
used with One Pot stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
TM
stoneware.
34