15 Slow Cooker Recipes for the Week

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Turkey and Curried Vegetables (via Family Circle)

Makes: 6 servings

Prep: 15 minutes

Slow Cook: 4.5 hours on HIGH or 8 hours on LOW

Ingredients

1 tablespoon curry powder

2 teaspoons ground ginger

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup chicken broth

1 tablespoon sugar

8 medium sized cauliflower pieces

1 – 15 oz can chickpeas, drained and rinsed

½ cup dried apricots, coarsely chopped

½ cup golden raisins

1 cinnamon stick

1 bone-in turkey breast half (about 2 ½ – 3 lbs), skin removed

1 – 10oz box frozen green beans, thawed

2 tablespoons cornstarch mixed with 2 tablespoons water

1 – 12oz jar mango chutney, optional

Cooked rice, optional

Directions

1. In a small bowl, stir together curry powder, ginger, salt, and pepper. Stir 2 teaspoons of spice mix and sugar into chicken broth.

2. Put cauliflower, chickpeas, apricots and raisins in slow cooker. Add cinnamon stick, then rub remaining spice mix into turkey breast. Place turkey breast on top of vegetables. Pour broth around the meat. Cover and cook on HIGH for 4.5 hours or LOW for 8 hours.

3. Remove turkey and place on cutting board, covering loosely with foil. Let stand for 10 minutes. Stir green beans and cornstarch-water mixture into slow cooker. Cover and cook an additional 10 minutes or until green beans are tender.

4. Cut turkey into ¼ -inch thick slices. Serve with vegetables, chutney and rice (optional).

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