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The Easy Guide to Crockpot Cooking
Poultry

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This page contains recipes for:

Turkey Meatballs in Lemon Sauce
Chicken Soup and Dumplings
Italian Chicken
Turkey and Rice
Italian Chicken
Chicken and Dumplings
Chicken with Rice
Hawaiian Chicken
Lemon Turkey Breast
Roast Sticky Chicken

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Turkey Meatballs in Lemon Sauce

1 beaten egg
1/2 cup whole bran cereal
2 tsp Worcestershire sauce
2 stsp finely shredded lemon peel
2 small carrots finely shredded
2 lb. ground turkey (or chicken)
2 - 4 tbsp cooking oil
4 cups chicken broth (could use a bit less)
1 cup plain yogurt
4 tbsp cornstarch
4 tbsp lemon juice
2 tsp dill weed
In a mixing bowl combine egg, cereal, W. sauce & lemon peel. Add turkey & carrot. Mix well. Shape into balls and brown meatballs in large skillet. Transfer meatballs into crockpot, pour over broth and cook at high for.....(the original recipe has you simmer them in the broth for 20 minutes, so I am not sure on the exact crockpot time needed - I am going with 2 hours). Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice & dill. When meatballs are done, reserve broth in crock & transfer meatballs to a serving dish; cover and keep warm. Add yogurt mixture to crock, cook and stir until broth is thickened. Cook & stir 2 minutes more. Pour over meatballs. This is wonderful with rice or egg noodles.

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Chicken Soup & Dumplings

***Soup***
8 cups water
2 pounds chicken wings
2 medium (1 cup) onions, chopped
1 tsp. salt
3/4 tsp. pepper
1 bay leaf
3 carrots (1 1/2 cups) sliced
2 stalks (1 cup) celery, chopped
1/2 tsp. garlic salt
***Dumplings***
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. cold butter
1/2 c. milk
3 Tbsp. chopped fresh parsley, 1 Tbsp if dried
In Dutch oven, place water, chicken wings, 1/2 cup onion, 1 tsp. salt, 1/2 tsp. pepper and bay leaf. Cover, cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover, cook until chicken is tender and comes off the bone (1 to 1 1/2 hours).Remove chicken from broth. Cool chicken slightly, remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to Dutch oven, add remaining onions, 1/4 tsp. pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes) Reduce heat to low. Cook 5 to 10 minutes. Meanwhile, in small bowl stir together flour, baking powder and 1/4 tsp. salt, cut in butter until mixture is crumbly. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto boiling soup. Cover, cook 10 minutes. Remove cover, continue cooking 10 minutes. Serves 6.

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Italian Chicken Stew

4 boneless skinless chicken breasts
3 c. water
3 chicken boullion cubes
1/2 small onion
1 c. baby carrots
3 white potaoes, cut in half
1 can diced tomatoes
1 c any kind of pasta(i used little shells)
1/2 t. paprika
1/4 t. italian seasoning
salt and pepper to taste

Add all ingredients to crockpot in order given and cook on Low about 8 hours.

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Turkey and Rice

1 cup chopped onion
1 cup fresh mushrooms
1 medium green pepper, chopped
3/4 cup uncooked converted rice
2 cups chopped cooked turkey
2 tsp chicken bouillion powder
1 cup warm water
14 oz canned tomatoes, with juice, broken up

Layer onion, mushrooms, green pepper, rice and turkey in crockpot. Stir in bouillion powder and warm water together in bowl. Add tomato. Stir. Pour over turkey. Cover and cook on Low for 6-7 hours or High for 3-3 1/2 hours. Stir before serving.

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Italian Chicken

4-6 chicken breasts (skinless works just as well!)
1 bottle Italian dressing (your favourite!)
Put these two items in crock and cook 6-8 hours on low. (I've let my cooker go sometimes as long as 10 hours!) Remove chicken from crock and remove skin. Tear into pieces. Then melt in a pan- 1 can cream of chicken soup, 1 cup chicken broth, 1-8 oz. pkg cream cheese, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, Salt & Pepper to taste. After melting these in a pan, drain the crock of 1/3 of the dressing liquid. Add the melted ingredients and the chicken to the crock. Cook for 1 hour on low. Serve over angel hair pasta

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Chicken and Dumplings

2 whole cloves
10 small white onions, halved
3 1/2 lb broiler chicken, cut up
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
1 bay leaf
1/2 cup chicken broth
1/2 cup dry white wine
3 tbsp cornstarch
1/4 cup water
1 cup packeaged biscuit mix
1 tbsp chopped fresh parsley
6 tbsp milk

Insert cloves in one onion. Place all onions in crockpot. Add chicken, salt, pepper, galic, marjoram, thyme, bay leaf, broth and wine. Cover and cook on Low about 4-5 hours or until chicken is tender. Remove bay leaf and onion with cloves and discard. Turn to High. In small bowl, dissolve cornstarch in water, stir into chicken mixture in crockpot. Cover and cook while making dumplings, stir once. In a medium bowl, combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoonsful on chicken mixture around edges of pot. Cover and cook on High about 30 minutes or until dumplings are cooked in centre.

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Chicken with Rice

2 lbs boneless skinless chicken, cut into 1" cubes
2-6oz pkg seasoned wild rice mix
2 1/2 cups water
1 can condensed cream of chddar soup
1/2 cup melted butter
2 medium chopped onions
1 cup broccoli florets
1/2 lb Velveeta cheese, cut into cubes

Combine all ingredients in crockpot, mix well. Cover and cook on Low for 6-10 hours.

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Hawaiian Chicken

4 green onions, chopped
1 tbsp olive oil
4 chicken breast halves
flour, seasoned with salt and pepper to taste
1-14 1/2 oz can sliced pineapple
1 avocado, peeled
Hot rice

Saute onions in 1 tsp of olive oil until glazed and transfer to the crockery pot. Coat chicken breasts with the seasoned flour and saute in remaining olive oil until brown on both sides. Transfer to crockpot. Drain pineapple and pour juices over chicken. Cover and cook on Low for 3-4 hours or on High for 1 1/2 to 2 hours, or until breasts are tender. Slice avocado into 8 lenghtwise strips. Place 2 strips on each chicken breast. Serve over hot rice with pineapple slices.

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Lemon Turkey Breast

1-2 1/2 lb turkey breas
coarsely grated lemon peel and juice of 2 lemons
2 tbsp fresh rosemary
2 tbsp fresh oregano
2 tbsp Dijon mustard
1/2 cup white wine
salt and pepper to taste
2 cloves garlic, minced

Place turkey breast skin side down in a nonmetallic dish. Combine rosemary, oregano, mustard, wine, salt, pepper and garlic and spoon over turkey. Turn to coat. Cover and refridgerate for several hours or overnight. Place turkey and marinade in crockpot and cook on Low for 6-8 hours or until tender.

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Roast Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

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