Slow Cooker Barbecued Turkey And Vegetables Recipes

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SLOW COOKER TURKEY AND VEGETABLES



Slow Cooker Turkey and Vegetables image

This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.

Provided by fozziesmom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h25m

Yield 6

Number Of Ingredients 12

2 pounds skinless turkey thighs, cubed
salt and ground black pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
1 (6.5 ounce) jar artichoke hearts, drained
3 parsnips, peeled and cubed
½ pound baby carrots
1 yellow squash, cubed
1 green bell pepper, cut into chunks
4 cups chicken broth, or as needed to cover
2 cubes chicken bouillon
1 (15 ounce) can garbanzo beans, drained
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g

SLOW-COOKER BARBECUED TURKEY AND VEGETABLES



Slow-Cooker Barbecued Turkey and Vegetables image

Enjoy this hearty turkey and vegetables dinner - a slow cooked meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 4

Number Of Ingredients 5

1 cup barbecue sauce
1/2 cup hot water
3 turkey thighs (2 1/2 to 3 lb), skin removed
3 medium potatoes, unpeeled, cut into 8 pieces each
6 medium carrots, cut into 2 1/2x1/2x1/2-inch sticks

Steps:

  • In medium bowl, mix barbecue sauce and water. Layer turkey, potatoes and carrots in 4- to 6-quart slow cooker. Pour sauce mixture over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces. Drizzle cooking juices over turkey and vegetables.

Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 125 mg, Fat 1, Fiber 6 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g

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