poultry

Lemon Chicken Breasts With Veggies

PREP: 25 MIN. COOK: 8 HOURS

Amber Otis

Morris, Oklahoma

Try this recipe for a hearty, comforting dish with a subtle lemon flavor. It has everything you need for a satisfying meal.

1 pound fresh baby carrots

3 cups cubed red potatoes

1 package (14 ounces) frozen pearl onions, thawed

2 celery ribs, thinly sliced

6 bone-in chicken breast halves (10 ounces each), skin removed

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup water

1/2 cup lemon juice

1 teaspoon dried parsley flakes

1 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon salt

In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. In a small bowl, combine the soup, water, lemon juice, parsley, thyme, pepper and salt. Cover and cook on low for 8-9 hours or until chicken is tender.

Yield: 6 servings.

Slow-Cooked White Chili

PREP: 25 MIN. COOK: 5 HOURS

Lori Weber

Wentzville, Missouri

This mouthwatering slow-simmered chili features chicken, two kinds of beans and crunchy corn. It’s quick, easy and tastes great. It’s a family favorite that we enjoy with corn bread.

3/4 pound boneless skinless chicken breasts, cubed

1 medium onion, chopped

1 tablespoon canola oil

1 garlic clove, minced

1-1/2 cups water

1 (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn

1 can (4 ounces) chopped green chilies

1 to 2 teaspoons chicken bouillon granules

1 teaspoon ground cumin

In a large skillet, saute chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.

Yield: 8 servings (2 quarts).

Simple Chicken Stew

PREP: 20 MIN. COOK: 6 HOURS

Amy Dulling

Rockwood, Tennessee

This comforting stew was one of my husband’s experiments that turned out to be one of our favorite Sunday dinners.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup water

1/2 pound boneless skinless chicken breasts, cut into cubes

1 large potato, peeled and cut into 3/4-inch cubes

2 medium carrots, cut into 1/4-inch slices

1/2 cup sliced fresh mushrooms

1/4 cup chopped onion

1 teaspoon chicken bouillon granules

1/4 teaspoon poultry seasoning

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Yield: 2 servings.

Corsican Chicken

PREP: 20 MIN. COOK: 4-3/4 HOURS

Mary Bergfeld

Eugene, Oregon

Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a dessert for a complete meal.

3 tablespoons butter, softened

2 tablespoons herbes de Provence

1 teaspoon salt

2 garlic cloves, minced

1/2 teaspoon coarsely ground pepper

2 pounds boneless skinless chicken thighs

1 large onion, chopped

1/2 cup oil-packed sun-dried tomatoes, julienned

1 can (10-1/2 ounces) condensed beef consomme, undiluted

1/2 cup dry vermouth or orange juice

1/2 cup pitted Greek olives, quartered

1 teaspoon grated orange peel

2 teaspoons cornstarch

1 tablespoon cold water

2 tablespoons minced fresh basil

2 tablespoons diced pimientos

2 tablespoons minced fresh parsley

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. Place in a 5-qt. slow cooker.
Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken juices run clear. Add olives and orange peel. Cover and cook on high for 30 minutes.
Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley.

Yield: 6-8 servings.

Editor’s Note: Look for herbes de Provence in the spice aisle.

Italian Chicken

PREP: 20 MIN. COOK: 3-1/4 HOURS

Judi Guizado

Rancho Cucamonga, California

A friend gave me this easy, low-fat recipe years ago, and I’ve tweaked the spices to my family’s tastes. I’m requested to make it at least twice a month.

6 boneless skinless chicken breast halves (about 8 ounces each)

1 can (14-1/2 ounces) Italian stewed tomatoes

3/4 cup plus 3 tablespoons water, divided

2 tablespoons dried minced onion

2 teaspoons chicken bouillon granules

2 teaspoons chili powder

1/2 teaspoon dried tarragon

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic powder

3 tablespoons cornstarch

Hot cooked rice

Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
Transfer chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.

Yield: 6 servings.

Pepper Jack Chicken

PREP: 20 MIN. COOK: 5 HOURS

Linda Foreman

Locust Grove, Oklahoma

Simmer up a delicious meal with just a few basic ingredients. Your family is sure to love this colorful medley with tender chicken and a zippy cheese sauce.

6 boneless skinless chicken breast halves (5 ounces each), cut into chunks

1 each small green, sweet red and orange pepper, cut into thin strips

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted

1/2 cup chunky salsa

1/8 teaspoon chili powder

4-1/2 cups hot cooked rice

In a 3-qt. slow cooker, combine the chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with rice.

Yield: 6 servings.

Turkey with Cranberry Sauce

PREP: 15 MIN. COOK: 4-1/4 HOURS

Marie Ramsden

Fairgrove, Michigan

This is a very tasty and easy way to cook a turkey breast in the slow cooker. Ideal for large potlucks, the sweet cranberry sauce complements the turkey nicely.

2 boneless skinless turkey breast halves (4 pounds each)

1 can (14 ounces) jellied cranberry sauce

1/2 cup plus 2 tablespoons water, divided

1 envelope onion soup mix

2 tablespoons cornstarch

Cut each turkey breast in half; place in two 5-qt. slow cookers. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour half over each turkey. Cover and cook on low for 4-6 hours or until a meat thermometer reads 170°. Remove turkey and keep warm.
Transfer both cranberry mixtures to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.

Yield: 20-25 servings.

Cutting sweet pepper. Here’s an easy way to cut sweet pepper into strips. Place the washed pepper stem side up on a cutting board. Using a sharp knife, cut a side off the pepper. Rotate the pepper and continue to cut off the sides, leaving the center top intact. When you are finished, most of the seeds will be clinging to the top and can be discarded. Rinse off any stray seeds, then cut each pepper piece into strips.

Slow-Cooked Goose

PREP: 20 MIN. + MARINATING COOK: 4 HOURS

Edna Ylioja

Lucky Lake, Saskatchewan

My husband, Willard, and I own a hunting lodge and host about 16 hunters a week at our camp. The slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The recipe makes lots of savory gravy to serve over mashed potatoes.

1/2 cup soy sauce

4 teaspoons canola oil

4 teaspoons lemon juice

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

2 pounds cubed goose breast

3/4 to 1 cup all-purpose flour

1/4 cup butter, cubed

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

1-1/3 cups water

1 envelope onion soup mix

Hot cooked mashed potatoes, noodles or rice

In a large resealable plastic bag, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade from goose. Place flour in another large resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, brown goose in butter on all sides. Transfer to a 3-qt. slow cooker.
Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until chicken is tender. Serve with potatoes, noodles or rice.

Yield: 4 servings.

Herbed Chicken with Wild Rice

PREP: 20 MIN. COOK: 4 HOURS

Becky Gifford

Conway, Arkansas

We always are very busy. With three kids involved in many different after-school and evening activities, it’s nice to come home to a meal that’s already prepared and ready to eat!

1 package (6 ounces) long grain and wild rice mix

6 boneless skinless chicken breast halves (5 ounces each)

1 tablespoon canola oil

1 teaspoon butter

1/2 pound sliced fresh mushrooms

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup water

3 bacon strips, cooked and crumbled

1 teaspoon dried parsley flakes

1/2 teaspoon dried thyme

1/4 teaspoon dried tarragon

Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4 hours or until chicken is tender.

Yield: 6 servings.

Saucy Chicken with Veggies and Rice

PREP: 15 MIN. COOK: 4-1/2 HOURS

Teri Lindquist

Gurnee, Illinois

I’m proud to share this recipe. I created it many years ago for a slow cooker contest and won first place! It’s rich and flavorful, yet so easy.

3 cups sliced celery

3 cups sliced fresh carrots

2 cups sliced onion

6 boneless skinless chicken breast halves (5 ounces each)

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 envelope onion soup mix

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon dried tarragon

2 tablespoons cornstarch

1/3 cup white wine or chicken broth

Hot cooked rice

Place the celery, carrots, onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Mix cornstarch and wine until smooth; stir into slow cooker. Cover on high for 30 minutes or until gravy is thickened. Serve with rice.

Yield: 6 servings.

Tropical BBQ Chicken

PREP: 15 MIN. COOK: 5-1/4 HOURS

Yvonne McKim

Vancouver, Washington

This is my favorite slow cooker recipe. The delicious, slightly spicy sauce will win you over, too!

6 chicken leg quarters

3/4 cup ketchup

1/2 cup orange juice

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1/4 cup olive oil

4 teaspoons minced fresh parsley

2 teaspoons Worcestershire sauce

1 teaspoon garlic salt

1/2 teaspoon pepper

2 tablespoons plus 2 teaspoons cornstarch

1/4 cup water

With a sharp knife, cut leg quarters at the joints. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Yield: 12 servings.

Get that last bit of ketchup from the bottle. It’s hard to get the last of the ketchup from the bottle. When you’re making a sauce like the one in Tropical BBQ Chicken, pour a measured amount of the other liquid ingredients into the bottle, such as the orange juice and vinegar and shake the ketchup bottle. When you pour the ketchup mixture into a measuring cup, just subtract the amount of the first liquid to determine the amount of the ketchup.

Maple Mustard Chicken

PREP: 5 MIN. COOK: 3 HOURS

Jennifer Seidel

Midland, Michigan

This recipe is one of my husband’s favorites. It only calls for four ingredients, and we try to have them on hand all the time for a delicious and cozy dinner anytime!

6 boneless skinless chicken breast halves (6 ounces each)

1/2 cup maple syrup

1/3 cup stone-ground mustard

2 tablespoons quick-cooking tapioca

Hot cooked brown rice

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until the chicken is tender. Serve with the rice.

Yield: 6 servings.

Spicy Beans with Turkey Sausage

PREP: 25 MIN. COOK: 5 HOURS

Dorothy Jordan

College Station, Texas

Here’s a jambalaya-type supper that comes together quickly. It’s a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread.

1 pound smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups frozen corn

1-1/2 cups salsa

1 large green pepper, chopped

1 large onion, chopped

1/2 to 1 cup water

3 garlic cloves, minced

1 teaspoon ground cumin

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on low for 5-6 hours or until sausage is cooked through. Stir before serving.

Yield: 6 servings.

Busy Mom’s Chicken Fajitas

PREP: 15 MIN. COOK: 5 HOURS

Sarah Newman

Brooklyn Center, Minnesota

Staying at home with a young child makes preparing dinner a challenge, but a slow cooker makes it easy. The savory meat in these fajitas is a hit.

1 pound boneless skinless chicken breast halves

1 can (16 ounces) kidney beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained

1 each medium green, sweet red and yellow peppers, julienned

1 medium onion, halved and sliced

2 teaspoons ground cumin

2 teaspoons chili powder

1 garlic clove, minced

1/4 teaspoon salt

6 flour tortillas (8 inches), warmed

Shredded lettuce and chopped tomatoes, optional

In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred chicken and return to the slow cooker; heat through.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired.

Yield: 6 servings.

King-Size Drumsticks

PREP: 15 MIN. COOK: 8-1/4 HOURS

Taste of Home Test Kitchen

Let your slow cooker do the work for you when these tender turkey legs make an appearance at supper. Canned enchilada sauce, green chilies and cumin give this lip-smacking entree a zesty treatment.

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies, drained

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1/2 teaspoon ground cumin

6 turkey drumsticks (12 ounces each), skin removed

3 tablespoons cornstarch

3 tablespoons cold water

In a large bowl, combine the enchilada sauce, chilies, oregano, garlic salt and cumin. Place the drumsticks in a 5-qt. slow cooker; top with sauce. Cover and cook on low for 8-10 hours or until a meat thermometer reads 180°.
Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey drumsticks.

Yield: 6 servings.

Add a splash of spiciness. If you would like to make the drumsticks a bit spicier, use a hot enchilada sauce, add a few drops of hot pepper sauce to the dish or a sprinkle of chili or cayenne powder.

Tangy Chicken Thighs

PREP: 25 MIN. COOK: 4-3/4 HOURS

dutchmom4MI

Taste of Home Online Community

I love this recipe because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it’s creamy and tangy. A crisp salad or fresh vegetable rounds out the meal.

1 envelope Italian salad dressing mix

1/2 teaspoon pepper

6 boneless skinless chicken thighs (about 1-1/2 pounds)

2 tablespoons butter, melted

1 large onion, chopped

2 garlic cloves, minced

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, softened and cubed

1/4 cup chicken broth

Hot cooked noodles or rice, optional

Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat from cooking juices.
In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through.
Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.

Yield: 6 servings.

Chicken Merlot with Mushrooms

PREP: 10 MIN. COOK: 5 HOURS

Shelli McWilliam

Salem, Oregon

This dish is perfect for any night of the week. It is sure to become a staple in your home.

3/4 pound sliced fresh mushrooms

1 large onion, chopped

2 garlic cloves, minced

3 pounds boneless skinless chicken thighs

1 can (6 ounces) tomato paste

3/4 cup chicken broth

1/4 cup merlot or additional chicken broth

2 tablespoons quick-cooking tapioca

2 teaspoons sugar

1-1/2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese

Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with cheese. Serve with pasta if desired.

Yield: 5 servings.

Fiesta Chicken Burritos

PREP: 30 MIN. COOK: 4-1/4 HOURS

Margaret Latta

Paducah, Kentucky

Looking for some heat with supper but still want a cool kitchen? Try these slow cooker burritos with a spicy touch the whole family will love! And for those who prefer a spicier dish, add a teaspoon of cayenne pepper.

1-1/2 pounds boneless skinless chicken breasts

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 jalapeno pepper, seeded and finely chopped

3 tablespoons ground cumin

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon pepper

Dash cayenne pepper

Dash crushed red pepper flakes

1 package (8 ounces) reduced-fat cream cheese

8 flour tortillas (8 inches), warmed

Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.

Yield: 8 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Southwest Chicken Chili

PREP: 15 MIN. COOK: 6 HOURS

Phyllils Beatty

Chandler, Arizona

Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and give the entree an interesting taste.

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes

1 tablespoon olive oil

1 smoked ham hock

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

1 can (4 ounces) chopped green chilies

1/4 cup chopped onion

2 tablespoons minced fresh cilantro

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/8 to 1/4 teaspoon crushed red pepper flakes

Sour cream, optional

In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker.
Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until the ham is tender.
Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.

Yield: 5 servings.

Chicken Cacciatore

PREP: 20 MIN. COOK: 4 HOURS

Denise Hollebeke

Penhold, Alberta

Here’s an all-time favorite Italian dish. Dried herbs and fresh garlic give it an aromatic flavor. Green pepper, sliced mushrooms and diced tomatoes do a fine job of rounding out the juicy chicken entree.

1/3 cup all-purpose flour

1 broiler/fryer chicken (3 to 4 pounds), cut up

2 tablespoons canola oil

2 medium onions, cut into wedges

1 medium green pepper, cut into strips

1 jar (6 ounces) sliced mushrooms, drained

1 can (14-1/2 ounces) diced tomatoes, undrained

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/2 cup shredded Parmesan cheese

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker.
Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.

Yield: 6 servings.

Turkey Sloppy Joes

PREP: 15 MIN. COOK: 4 HOURS

Marylou LaRue

Freeland, Michigan

This tangy sandwich filling is so easy to prepare, and it goes over well at gatherings large and small. I frequently take it to potlucks, and I’m always asked for the recipe.

1 pound ground turkey breast

1 small onion, chopped

1/2 cup chopped celery

1/4 cup chopped green pepper

1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted

1/2 cup ketchup

1 tablespoon brown sugar

2 tablespoons prepared mustard

1/4 teaspoon pepper

8 hamburger buns, split

In a large saucepan coated with cooking spray, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard and pepper. Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours. Serve on buns.

Yield: 8 servings.

Saucy Mandarin Duck

PREP: 30 MIN. + MARINATING COOK: 4-3/4 HOURS

Taste of Home Test Kitchen

For something a little different, try this savory, sweet duck dish that is flavored with Asian seasonings and mandarin oranges. For a little flair, garnish each serving with toasted sesame seeds.

1 can (14-1/2 ounces) beef broth

1/3 cup tomato paste

2 tablespoons brown sugar

2 tablespoons orange juice concentrate

2 tablespoons soy sauce

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground allspice

1 domestic duck (4 to 4-1/2 pounds), skinned, deboned and cut into cubes

1/4 pound sliced fresh mushrooms

1/2 cup green pepper strips (1/4-inch thick)

1 tablespoon butter

3 tablespoons cornstarch

1/4 teaspoon ground ginger

1/4 cup 2% milk

1 can (11 ounces) mandarin oranges, drained

Hot cooked rice, optional

For marinade, in a small bowl, combine the broth, tomato paste, brown sugar, juice concentrate, soy sauce, garlic, salt, pepper and allspice. Pour 3/4 cup into a large resealable plastic bag; add the duck. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from duck. Transfer duck to a 1-1/2-qt. slow cooker; add reserved marinade. Cover and cook on low for 4-5 hours or until duck is tender.
Skim fat from cooking juices. In a small saucepan, saute mushrooms and green pepper in butter. Combine the cornstarch, ginger and milk until smooth. Stir into mushroom mixture; add to slow cooker.
Cover and cook on high for 45 minutes or until sauce is thickened. Just before serving, stir in oranges. Serve with rice if desired.

Yield: 3 servings.

Moist & Tender Turkey Breast

PREP: 10 MIN. COOK: 4 HOURS

Heidi Vawdrey

Riverton, Utah

There’s no need for a special occacion to serve a turkey dinner. This easy dish will be very popular in your home…your family will love the taste and you will love how quickly it comes together.

1 bone-in turkey breast (6 to 7 pounds)

4 fresh rosemary sprigs

4 garlic cloves, peeled

1 tablespoon brown sugar

1/2 teaspoon coarsely ground pepper

1/4 teaspoon salt

Cut turkey breast in half along the bone; place in a greased 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey. Cover and cook on low for 4 to 6 hours or until a meat thermometer reads 170°.

Yield: 12 servings.

Sprouting garlic. Sometimes garlic has green sprouts. If you notice these sprouts, cut the garlic clove in half and remove the sprout before you use the clove.

Sausage and Vegetables

PREP: 20 MIN. COOK: 5-1/2 HOURS

Ginny Stuby

Altoona, Pennsylvania

This easy and complete meal-in-a-pot is both healthy and delicious. It’s wonderful served with a slice of Italian or hot garlic bread. I found the recipe in a magazine and made just a few adjustments to suit my tastes.

1-1/4 pounds sweet or hot Italian turkey sausage links

1 can (28 ounces) diced tomatoes, undrained

2 medium potatoes, cut into 1-inch pieces

4 small zucchini, cut into 1-inch slices

1 medium onion, cut into wedges

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1 tablespoon dry bread crumbs

3/4 cup shredded pepper Jack cheese

In a nonstick skillet, cook sausages over medium heat until no longer pink; drain. Place in a 5-qt. slow cooker. Add vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender.
Remove sausages and cut into 1-in. pieces; return to slow cooker. Stir in bread crumbs. Serve in bowls; sprinkle with cheese.

Yield: 6 servings.

Curried Chicken With Peaches

PREP: 15 MIN. COOK: 3-1/4 HOURS

Heidi Martinez

Colorado Springs, Colorado

I’m always looking for meals I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this supper a lot of pizzazz, and the peaches round out the amazing flavors.

1 broiler/fryer chicken (3 pounds), cut up

1/8 teaspoon salt

1/8 teaspoon pepper

1 can (29 ounces) sliced peaches

1/2 cup chicken broth

2 tablespoons butter, melted

1 tablespoon dried minced onion

2 teaspoons curry powder

2 garlic cloves, minced

1/4 teaspoon ground ginger

3 tablespoons cornstarch

3 tablespoons cold water

1/4 cup raisins

Toasted flaked coconut, optional

Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine the broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear.
Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cover and cook on high for 10-15 minutes or until gravy is thickened. Stir in peaches; heat through. Serve with chicken. Garnish with coconut if desired.

Yield: 4 servings.

Lemonade Chicken

PREP: 10 MIN. COOK: 3-1/4 HOURS

Jenny Cook

Eau Claire, Wisconsin

I don’t know where this recipe originally came from, but my mother used to make it for our family when I was little, and now I love to serve it to my family. A sweet and tangy sauce nicely coats chicken that’s ready to serve in just a few hours.

6 boneless skinless chicken breast halves (4 ounces each)

3/4 cup thawed lemonade concentrate

3 tablespoons ketchup

2 tablespoons brown sugar

1 tablespoon cider vinegar

2 tablespoons cornstarch

2 tablespoons cold water

Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 to 3 hours or until chicken is tender.
Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through.

Yield: 6 servings.

Italian Sausage Sandwiches

PREP: 10 MIN. COOK: 4 HOURS

Taste of Home Test Kitchen

Need a different type of sandwich for a party? Try this recipe and every one will be complimenting these great-tasting sandwiches.

2 jars (26 ounces each) meatless spaghetti sauce

2 medium green peppers, cut into strips

2 medium onions, thinly sliced

1/2 teaspoon garlic powder

1/2 teaspoon fennel seed, crushed

2 packages (20 ounces each) Italian turkey sausage links

10 sandwich buns, split

In a 3-qt. slow cooker, combine the spaghetti sauce, green peppers, onions, garlic powder and fennel seed. Cover and cook on low for 4 hours or until vegetables are tender.
Grill sausages according to package directions. Serve on buns with sauce.

Yield: 10 servings.

Harvest Chicken with Walnut Gremolata

PREP: 25 MIN. COOK: 5-1/4 HOURS

Patricia Harmon

Baden, Pennsylvania

This recipe is based on a classic veal or lamb dish. It’s an elegant, complete dinner.

1 medium butternut squash (about 3 pounds), peeled and cubed

1 can (14-1/2 ounces) diced tomatoes, drained

1 medium onion, chopped

1 celery rib, chopped

1/2 cup reduced-sodium chicken broth

1/4 cup white wine or additional reduced-sodium chicken broth

1 garlic clove, minced

1 teaspoon Italian seasoning

1/4 teaspoon coarsely ground pepper, divided

1/4 cup all-purpose flour

1 teaspoon seasoned salt

6 chicken drumsticks, skin removed

1 cup uncooked orzo pasta

GREMOLATA:

2 tablespoons finely chopped walnuts

2 tablespoons minced fresh parsley

1 garlic clove, minced

1 teaspoon grated lemon peel

In a 5-qt. slow cooker, combine the first eight ingredients and 1/8 teaspoon pepper.
In a large resealable plastic bag, combine the flour, seasoned salt and remaining pepper. Add chicken, a few pieces at a time, and shake to coat. Place chicken on top of vegetables. Cover and cook on low for 5 hours or until chicken juices run clear. Remove chicken and keep warm.
Stir orzo into vegetable mixture; cover and cook 15-20 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
Transfer vegetable mixture to a platter; top with chicken. Sprinkle with gremolata.

Yield: 6 servings.

Coconut Curry Chicken

PREP: 20 MIN. COOK: 5 HOURS

Andi Kauffman

Beavercreek, Oregon

My husband and I love this yummy entree! It’s a breeze to prepare, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant.

2 medium potatoes, peeled and cubed

1 small onion, chopped

4 boneless skinless chicken breast halves (4 ounces each)

1 cup light coconut milk

4 teaspoons curry powder

1 garlic clove, minced

1 teaspoon reduced-sodium chicken bouillon granules

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups hot cooked rice

1/4 cup thinly sliced green onions

Raisins, flaked coconut and chopped unsalted peanuts, optional

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until chicken is tender.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Yield: 4 servings.

Citrus Turkey Roast

PREP: 15 MIN. COOK: 5-1/4 HOURS

Kathy Kittell

Lenexa, Kansas

I was skeptical at first about fixing turkey in a slow cooker. But once I tasted this, I was hooked. With a little cornstarch to thicken the juices, the gravy is easy to make.

1 frozen boneless turkey roast, thawed (3 pounds)

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon olive oil

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

8 garlic cloves, peeled

1 cup chicken broth, divided

1/4 cup water

1/4 cup white wine or additional chicken broth

1/4 cup orange juice

1 tablespoon lemon juice

2 tablespoons cornstarch

Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker.
Add the garlic, 1/2 cup broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170°.
Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.

Yield: 12 servings.

Chicken and Red Potatoes

PREP: 20 MIN. COOK: 3-1/2 HOURS

Michele Trantham

Waynesville, North Carolina

Try this moist and tender chicken-and-potato dish with its creamy, scrumptious gravy tonight! Just fix it in the morning, then forget about it until dinnertime.

3 tablespoons all-purpose flour

4 boneless skinless chicken breast halves (6 ounces each)

2 tablespoons olive oil

4 medium red potatoes, cut into wedges

2 cups fresh baby carrots, halved lengthwise

1 can (4 ounces) mushroom stems and pieces, drained

4 canned whole green chilies, cut into 1/2-inch slices

1 can (10-3/4 ounces) condensed cream of onion soup, undiluted

1/4 cup 2% milk

1/2 teaspoon chicken seasoning

1/4 teaspoon salt

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

Place flour in a large resealable plastic bag. Add chicken, one piece at a time; shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables.
Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.

Yield: 4 servings.

Editor’s Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.

Satisfying Chicken And Veggies

PREP: 20 MIN. COOK: 4 HOURS

Kat Sadi

San Luis Obispo, California

I’m happy to share the recipe for this tasty meal-in-one supper with chicken and vegetables seasoned with herbs. The nice thing about this delicious entree is that cleanup is a breeze.

2 medium potatoes, peeled and cut into 1-inch pieces (about 1-1/2 cups)

1 cup thickly sliced onion

1/2 cup sliced celery

1 medium carrot, cut into 1-inch pieces

1 medium sweet yellow pepper, cut into 1-inch pieces

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed

1 jar (26 ounces) meatless spaghetti sauce

1 cup water

1-1/2 teaspoons minced garlic

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon pepper

Place the vegetables in a 5-qt. slow cooker. Top with chicken. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear and vegetables are tender.

Yield: 6 servings.

Herbed Slow Cooker Chicken

PREP: 5 MIN. COOK: 4 HOURS

Sundra Hauck

Bogalusa, Louisiana

These well-seasoned chicken breasts cook up juicy and flavorful. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago.

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/2 teaspoon browning sauce, optional

4 bone-in chicken breast halves (6 ounces each)

1/2 cup chicken broth

In a small bowl, combine the oil, seasonings and browning sauce if desired; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Yield: 4 servings.

Slow ’n’ Easy Barbecued Chicken

PREP: 20 MIN. COOK: 3-1/4 HOURS

Dreama Hughes

London, Kentucky

I rely on this yummy recipe often during the summer and fall when I know I’m going to be working in the yard all day. I just pair it with a side vegetable and salad…and supper is served! It’s also delicious with pork or beef.

1/4 cup water

3 tablespoons brown sugar

3 tablespoons white vinegar

3 tablespoons ketchup

2 tablespoons butter

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon paprika

1 teaspoon ground mustard

1/2 teaspoon cayenne pepper

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up and skin removed

4 teaspoons cornstarch

1 tablespoon cold water

In a small saucepan, combine the water, brown sugar, vinegar, ketchup, butter, Worcestershire sauce, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat.
Place the chicken in a 3-qt. slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.

Yield: 4 servings.

Herbed Chicken And Shrimp

PREP: 15 MIN. COOK: 4-1/2 HOURS

Diana Knight

Reno, Nevada

Tender chicken and shrimp make a flavorful combination that’s easy to prepare, yet elegant enough to serve at a dinner party. This meal practically cooks itself while I’m busy cleaning the house. I serve it over hot cooked rice with crusty bread and a green salad.

1 teaspoon salt

1 teaspoon pepper

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed

1/4 cup butter

1 large onion, chopped

1 can (8 ounces) tomato sauce

1/2 cup white wine or chicken broth

1 garlic clove, minced

1 teaspoon dried basil

1 pound uncooked medium shrimp, peeled and deveined

Combine salt and pepper; rub over the chicken pieces. In a large skillet, brown chicken on all sides in butter. Transfer to an ungreased 5-qt. slow cooker.
In a large bowl, combine onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear.
Stir in the shrimp. Cover and cook on high for 20-30 minutes or until shrimp turn pink.

Yield: 4 servings.

Shrimp count. Shrimp are classified and sold by size. Shrimp count indicates the number of shrimp of a certain size that are in a pound. The terms used to describe the counts are not consistent from store to store, which is why the count is the best indication of size. Medium shrimp have a count of 31 to 40 per pound.

Apple Chicken Stew

PREP: 10 MIN. COOK: 4 HOURS

Carol Mathias

Lincoln, Nebraska

We have many local apple orchards. In the fall we always make sure to pick up some cider. It is the perfect flavor complement to this stew.

4 medium potatoes, cubed

4 medium carrots, cut into 1/4-inch slices

1 medium red onion, halved and sliced

1 celery rib, thinly sliced

1-1/2 teaspoons salt

3/4 teaspoon dried thyme

1/2 teaspoon pepper

1/4 to 1/2 teaspoon caraway seeds

2 pounds boneless skinless chicken breasts, cubed

2 tablespoons olive oil

1 large tart apple, peeled and cubed

1-1/4 cups apple cider or juice

1 tablespoon cider vinegar

1 bay leaf

Minced fresh parsley

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Combine the salt, thyme, pepper and caraway; sprinkle half over vegetables.
In a large skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. In a small bowl, combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf.
Cover and cook on high for 4-5 hours or until chicken and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Yield: 6-8 servings.

Orange Chicken With Sweet Potatoes

PREP: 25 MIN. COOK: 3-1/2 HOURS

Vicki Smith

Okeechobee, Florida

Orange peel and pineapple juice lend a fruity flavor to this super chicken and sweet potato dish. Served over rice, this appealing entree is bound to win you compliments.

3 medium sweet potatoes, peeled and sliced

2/3 cup plus 3 tablespoons all-purpose flour, divided

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon pepper

4 boneless skinless chicken breast halves (5 ounces each)

2 tablespoons butter

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup unsweetened pineapple juice

2 teaspoons brown sugar

1 teaspoon grated orange peel

1/2 pound sliced fresh mushrooms

Hot cooked rice

Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange peel until blended. Add mushrooms; pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken and potatoes are tender. Serve with rice.

Yield: 4 servings.

Lime Chicken Tacos

PREP: 10 MIN. COOK: 5-1/2 HOURS

Tracy Gunter

Boise, Idaho

Lime adds zest to this easy filling for tortillas, and leftovers would be a refreshing topping to any taco salad as well.

1-1/2 pounds boneless skinless chicken breasts

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas (6 inches), warmed

Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine the lime juice and chili powder; pour over the chicken. Cover and cook on low for 5-6 hours or until the chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Yield: 12 tacos.

How much juice in a lime? The average lime will yield about 2 tablespoons of juice. You’ll need two limes for Lime Chicken Tacos. Any leftover juice can be frozen in an airtight container for future use.

Chicken Stew With Gnocchi

PREP: 25 MIN COOK: 6-1/2 HOURS

Marge Drake

Juniata, Nebraska

My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it’s ready.

3 medium parsnips, peeled and cut into 1/2-inch pieces

2 large carrots, cut into 1/2-inch slices

2 celery ribs, chopped

1 large sweet potato, peeled and cut into 1-inch cubes

4 green onions, chopped

3 pounds bone-in chicken thighs, skin removed

1/2 teaspoon dried sage leaves

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth

1 cup water

3 tablespoons cornstarch

1/4 cup cold water

1 package (16 ounces) potato gnocchi

Hot pepper sauce, optional

Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until chicken is tender.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired.

Yield: 8 servings (3 quarts).

Southwest Turkey Stew

PREP: 15 MIN. COOK: 5 HOURS

Stephanie Hutchinson

Helix, Oregon

I prefer main dishes that enable me to stay on my diet but still eat what the rest of the family eats. This stew is a hit with my husband and our young children.

1-1/2 pounds turkey breast tenderloins, cubed

2 teaspoons canola oil

1 can (15 ounces) turkey chili with beans, undrained

1 can (14-1/2 ounces) diced tomatoes

1 medium sweet red pepper, cut into 3/4-inch pieces

1 medium green pepper, cut into 3/4-inch pieces

3/4 cup chopped onion

3/4 cup salsa

3 garlic cloves, minced

1-1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 tablespoon minced fresh cilantro, optional

In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, salt and cumin. Cover and cook on low for 5-6 hours or until turkey is tender. Garnish with cilantro if desired.

Yield: 6 servings.

Prosciutto Chicken Cacciatore

PREP: 30 MIN. COOK: 4 HOURS

Sandra Putnam

Corvallis, Montana

I tailored my mother’s recipe for this hearty entree to slow cooker convenience. It’s great for busy weeknights.

2 pounds boneless skinless chicken thighs

1-1/2 pounds boneless skinless chicken breast halves

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

1 can (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped

1 tablespoon diced pimientos

2 garlic cloves, minced

1/2 teaspoon Italian seasoning

Hot cooked linguine

Grated Parmesan cheese

Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese.

Yield: 6-8 servings.

Greek Chicken Dinner

PREP: 20 MIN. COOK: 5-1/4 HOURS

Terri Christensen

Montague, Michigan

I got this dish from my sister, and my family really likes it a lot. The amount of garlic might seem high, but it’s just right. You get every bit of the flavor without it overpowering the chicken.

6 medium Yukon Gold potatoes, quartered

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed

2 large onions, quartered

1 whole garlic bulb, separated and peeled

3 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon pepper

1/2 cup plus 1 tablespoon water, divided

1 tablespoon olive oil

4 teaspoons cornstarch

Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and garlic. Combine the oregano, salt, pepper and 1/2 cup water; pour over chicken and vegetables. Drizzle with oil. Cover and cook on low for 5-6 hours or until chicken juices run clear and vegetables are tender.
Remove chicken and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.

Yield: 6 servings.

Turkey with Mushroom Sauce

PREP: 10 MIN. COOK: 7-1/4 HOURS

Myra Innes

Auburn, Kansas

When we were first married, I didn’t have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers.

1 boneless turkey breast (3 pounds), cut in half

2 tablespoons butter, melted

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon dried tarragon

1/8 teaspoon pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms

1/2 cup white wine or chicken broth

2 tablespoons cornstarch

1/4 cup cold water

Place the turkey skin side up in a 5-qt. slow cooker. Brush with butter. Sprinkle with the parsley, salt, tarragon and pepper. Top with the mushrooms. Pour wine over all. Cover and cook on low for 7-8 hours or until a meat thermometer reads 170°.
Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Yield: 8 servings.

Thawing a turkey breast. The turkey breast should be completely thawed before it is cooked. Allow at least 24 hours to thaw the turkey breast in the refrigerator. To thaw in cold water, place the turkey breast in a waterproof bag. Submerge in cold water for 30 minutes. Repeat with fresh cold water every 30 minutes until the meat is thawed.

Chicken and Peppers

PREP: 20 MIN. COOK: 4 HOURS

Brenda Nolen

Simpsonville, South Carolina

I put this recipe together one day when I had leftover peppers and wanted something easy with tomatoes. To my delight, the taste reminds me of pizza…something I love but can no longer eat! It’s great with steamed broccoli.

6 boneless skinless chicken breast halves (4 ounces each)

1 jar (26 ounces) garden-style spaghetti sauce

1 medium onion, sliced

1/2 each small green, sweet yellow and red peppers, julienned

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

4-1/2 cups uncooked spiral pasta

Shaved Parmesan cheese, optional

Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce. Top with shaved Parmesan cheese if desired.

Yield: 6 servings.

Sweet and Saucy Chicken

PREP: 30 MIN. COOK: 6 HOURS

Patricia Weir

Chilliwack, British Columbia

I can’t remember where this dish came from, but I’ve been making it for several years. Everyone who tries it enjoys it. When the chicken is done cooking, it’s so tender it falls off the bone.

1 broiler/fryer chicken (4 pounds), cut up and skin removed

3/4 cup packed brown sugar

1/4 cup all-purpose flour

2/3 cup water

1/3 cup white vinegar

1/3 cup reduced-sodium soy sauce

2 tablespoons ketchup

1 tablespoon dried minced onion

1 teaspoon prepared mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Hot cooked rice or egg noodles, optional

Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Pour sauce over chicken. Cover and cook on low for 6-8 hours or until the chicken juices run clear. Serve with rice or noodles if desired.

Yield: 6 servings.

Fruited Chicken

PREP: 10 MIN. COOK: 4 HOURS

Mirien Church

Aurora, Colorado

I’ve worked full-time for more than 30 years, and this super entree has been a lifesaver. It smells heavenly while it is simmering.

1 large onion, sliced

6 boneless skinless chicken breast halves (6 ounces each)

1/3 cup orange juice

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon grated orange peel

2 garlic cloves, minced

1/2 cup chopped dried apricots

1/2 cup dried cranberries

Hot cooked rice

Place onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange peel and garlic; pour over chicken. Sprinkle with apricots and cranberries. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice.

Yield: 6 servings.

Moist Drumsticks

PREP: 10 MIN. COOK: 5-1/4 HOURS

Lianne Felton

Riverside, California

I found this in my mom’s recipe box years ago. It’s very quick to prepare and gives the house a wonderful aroma while it’s cooking. My daughter, Molly, just loves it!

3 pounds chicken drumsticks, skin removed

1 can (8 ounces) tomato sauce

1/2 cup soy sauce

1/4 cup packed brown sugar

1 teaspoon minced garlic

3 tablespoons cornstarch

1/4 cup cold water

Place drumsticks in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear.
Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Yield: 6 servings.

Honey Pineapple Chicken

PREP: 15 MIN. COOK: 3 HOURS

Carol Gillespie

Chambersburg, Pennsylvania

Sweet pineapple and salty soy sauce season this flavorful chicken entree. I adapted the idea from a stovetop recipe.

3 pounds boneless skinless chicken breast halves

2 tablespoons canola oil

1 can (8 ounces) unsweetened crushed pineapple, undrained

1 cup packed brown sugar

1/2 cup honey

1/3 cup lemon juice

1/4 cup butter, melted

2 tablespoons prepared mustard

2 teaspoons soy sauce

In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
Strain pan juices, reserving pineapple. Serve pineapple with the chicken.

Yield: 12 servings.

Removing chicken skin. It can be hard to get a secure grip on uncooked chicken skin. One of the easiest ways to remove the skin from drumsticks is to grip the skin at the wide end of the drumstick with a paper towel. Then pull it back over the drumstick to the narrow end, pulling it completely off the meat.

Soft Chicken Tacos

PREP: 30 MIN. COOK: 5-1/4 HOURS

Cheryl Newendorp

Pella, Iowa

My family loves these tacos. The chicken also makes a great topping for salad.

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

1/3 cup chopped onion

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

1/4 teaspoon garlic powder

10 flour tortillas (8 inches), warmed

1-1/4 cups shredded cheddar cheese

1-1/4 cups salsa

1-1/4 cups shredded lettuce

1 large tomato, chopped

3/4 cup sour cream, optional

Place the chicken in a 3-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over the chicken. Cover and cook on low for 5-6 hours or until the chicken juices run clear.
Remove chicken; cool slightly. Shred with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Yield: 5 servings.

Indonesian Peanut Chicken

PREP: 15 MIN. COOK: 4-1/4 HOURS

Sarah Newman

Brooklyn Center, Minnesota

Here’s a great make-ahead dinner! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze. To cook, simply remove the bag a day ahead to thaw in the fridge, then pour all the contents into a slow cooker.

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1/3 cup chopped onion

1/3 cup water

1/4 cup reduced-fat creamy peanut butter

3 tablespoons chili sauce

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

3 cups cooked brown rice

6 tablespoons chopped salted peanuts

6 tablespoons chopped sweet red pepper

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cover and cook on low for 4-6 hours or until chicken is no longer pink.
Remove chicken; cool slightly. Shred meat with two forks and return to slow cooker; heat through. Serve with rice. Sprinkle with peanuts and red pepper.

Yield: 6 servings.

Sweet Pepper Chicken

PREP: 10 MIN. COOK: 4 HOURS

Ann Johnson

Dunn, North Carolina

Sweet red and green pepper strips add attractive color to this delicious chicken. The creamy sauce is great.

6 bone-in chicken breast halves, skin removed

1 tablespoon canola oil

2 cups sliced fresh mushrooms

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice.

Yield: 6 servings.

Turkey in Cream Sauce

PREP: 20 MIN. COOK: 7-1/4 HOURS

Kathy-Jo Winterbottom

Pottstown, Pennsylvania

I’ve been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I’m constantly writing out the recipe.

1-1/4 cups white wine or chicken broth

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

2 teaspoons dried rosemary, crushed

1/2 teaspoon pepper

3 turkey breast tenderloins (3/4 pound each)

3 tablespoons cornstarch

1/2 cup half-and-half cream or whole milk

1/2 teaspoon salt

In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-8 hours or until turkey is tender.
Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice turkey; serve with cream sauce.

Yield: 9 servings.

Cornish Hens With Potatoes

PREP: 20 MIN. COOK: 6-8 HOURS

Deborah Randall

Abbeville, Louisiana

For a wonderful holiday meal with only a fraction of the work, consider this special and sensational dinner. I serve it with green beans and French bread.

4 Cornish game hens (20 ounces each)

2 tablespoons canola oil

4 large red potatoes, cut into 1/8-inch slices

4 bacon strips, cut into 1-inch pieces

Lemon-pepper seasoning and garlic powder to taste

Minced fresh parsley

In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder.
Cover and cook on low for 6-8 hours or until a meat thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

Yield: 4 servings.

About Cornish game hens. Cornish game hens are actually chickens that are 4 to 6 weeks old and a hybrid of White Rock and Cornish chickens. These individual serving-size chickens make an elegant presentation. If you wish to have two servings from each hen, then it is best to split the hen in half before cooking.

Slow-Cooked Southwest Chicken

PREP: 15 MIN. COOK: 6-1/4 HOURS

Brandi Castillo

Santa Maria, California

With just 15 minutes of prep, you’ll be out of the kitchen in no time. This delectable, low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro.

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1/2 pound boneless skinless chicken breast

1 jar (8 ounces) chunky salsa

1 cup frozen corn

1 tablespoon dried parsley flakes

1 teaspoon ground cumin

1/4 teaspoon pepper

3 cups hot cooked rice

In a 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken; cool slightly. Shred with two forks and return to the slow cooker; heat through. Serve with rice.

Yield: 6 servings.

Slow-Cooked Orange Chicken

PREP: 10 MIN. COOK: 4-1/2 HOURS

Nancy Wit

Fremont, Nebraska

I created this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a citrus flavor. It travels well, and I often take it to potluck suppers.

1 broiler/fryer chicken (3 pounds), cut up and skin removed

3 cups orange juice

1 cup chopped celery

1 cup chopped green pepper

1 can (4 ounces) mushroom stems and pieces, drained

4 teaspoons dried minced onion

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

1/2 teaspoon salt, optional

1/4 teaspoon pepper

3 tablespoons cornstarch

3 tablespoons cold water

Hot cooked rice, optional

Additional minced fresh parsley, optional

Combine the chicken, orange juice, vegetables, parsley, salt if desired and pepper in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until chicken juices run clear.
Combine cornstarch and water until smooth; stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley if desired.

Yield: 4 servings.

Herbed Turkey Breasts

PREP: 15 MIN. + MARINATING COOK: 3-1/2 HOURS

Laurie Mace

Los Ososo, California

Tender, moist turkey breasts are enhanced with fresh sage, thyme and marjoram in this comforting entree.

2 cans (14-1/2 ounces each) chicken broth

1 cup lemon juice

1/2 cup packed brown sugar

1/2 cup fresh sage

1/2 cup minced fresh thyme

1/2 cup lime juice

1/2 cup cider vinegar

1/2 cup olive oil

2 envelopes onion soup mix

1/4 cup Dijon mustard

2 tablespoons minced fresh marjoram

3 teaspoons paprika

2 teaspoons garlic powder

2 teaspoons pepper

1 teaspoon salt

2 boneless turkey breasts (2 pounds each)

In a bowl, combine first 15 ingredients. Process mixture in batches in a blender until blended. Pour 3-1/2 cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from turkey. Place turkey in a 5-qt. slow cooker; add reserved marinade. Cover and cook on high for 3-1/2 to 4-1/2 hours or until a meat thermometer reads 170°.

Yield: 14-16 servings.

Chicken, Bean And Rice Nachos

PREP: 20 MIN. COOK: 5-1/4 HOURS

Babara Schweitzer

Chesapeake, Virginia

You can’t go wrong with this sure-fire dinnertime hit. When you’re craving nachos but need more than a snack, this makes one zesty meal.

1-1/2 pounds boneless skinless chicken breasts

1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained

1 can (7 ounces) Mexicorn, drained

1 package (8 ounces) cream cheese, cubed

3 cups cooked rice

3/4 cup shredded Mexican cheese blend

Tortilla chips

Place the chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until the chicken is tender.
Remove chicken; cool slightly. Shred with two forks and return to slow cooker. Stir in cream cheese; heat through. To serve, place the rice in serving bowls; top with chicken mixture and cheese blend. Serve with tortilla chips.

Yield: 6 servings.

Why rinse beans? The liquid that surrounds canned beans is salty, thick and murky. Rinsing the beans in a colander under cold running water will remove the liquid and excess salt. If you don’t rinse the beans, the dish can be too salty and have an undesirable flavor or texture.

Turkey Thigh Supper

PREP: 10 MIN. COOK: 7 HOURS

Betty Gingrich

Oxford, Arkansas

This family-pleasing meal-in-one has it all…delicious, fall-off-the-bone turkey thighs, tasty vegetables and a homemade sauce. You can substitute chicken breasts for the turkey or honey-flavored barbecue sauce for the soup mixture.

3 medium red potatoes, cut into chunks

1/2 pound fresh baby carrots

2 medium onions, cut into chunks

4 turkey thighs, skin removed

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1/3 cup water

1 teaspoon minced garlic

1 teaspoon Italian seasoning

1/2 to 1 teaspoon salt

In a 5-qt. slow cooker, layer the potatoes, carrots and onions. Top with turkey. Combine the soup, water, garlic, Italian seasoning and salt; pour over turkey. Cover and cook on high for 7-8 hours or until the turkey juices run clear and vegetables are tender.

Yield: 4 servings.

Turkey Leg Pot Roast

PREP: 15 MIN. COOK: 5 HOURS

Rick and Vegas Pearson

Cadillac, Michigan

Well-seasoned turkey legs and tender veggies make this meal ideal for a crisp fall day. Moist and satisfying, this recipe couldn’t be more comforting!

3 medium potatoes, peeled and quartered

2 cups fresh baby carrots

2 celery ribs, cut into 2-1/2-inch pieces

1 medium onion, peeled and quartered

3 garlic cloves, peeled and quartered

1/2 cup chicken broth

3 turkey drumsticks (8 ounces each), skin removed

2 teaspoons seasoned salt

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/4 teaspoon pepper

In a greased 5-qt. slow cooker, combine the potatoes, carrots, celery, onion, garlic and broth. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2 hours or until turkey juices run clear.

Yield: 3 servings.

Stuffed Chicken Rolls

PREP: 25 MIN. + CHILLING COOK: 4 HOURS

Jean Sherwood

Kenneth City, Florida

The wonderful aroma of this moist, delicious chicken cooking sparks our appetites. The ham and cheese rolled inside is a tasty surprise. They’re especially nice served over rice or pasta.

6 boneless skinless chicken breast halves (8 ounces each)

6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoon rubbed sage

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 cup canola oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

Chopped fresh parsley, optional

Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
In a large shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Remove toothpicks. Garnish with parsley if desired.

Yield: 6 servings.

Saucy Chicken Thighs

PREP: 20 MIN. COOK: 4 HOURS

Kim Puckett

Reagan, Tennessee

Everyone raves about how sweet the sauce is for these chicken thighs. They’re such a breeze because as they simmer away, you are free to do other things.

9 bone-in chicken thighs (about 3-1/4 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups barbecue sauce

1/2 cup honey

2 teaspoons prepared mustard

2 teaspoons Worcestershire sauce

1/8 to 1/2 teaspoon hot pepper sauce

Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a 5-qt. slow cooker.
In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken juices run clear.

Yield: 9 servings.

Italian Turkey Sandwiches

PREP: 10 MIN. COOK: 5 HOURS

Carol Riley

Ossian, Indiana

I hope you enjoy these meaty turkey sandwiches as much as my group does. The recipe makes plenty, so it’s great for potlucks. Leftovers are just as good reheated the next day.

1 bone-in turkey breast (6 pounds), skin removed

1 medium onion, chopped

1 small green pepper, chopped

1/4 cup chili sauce

3 tablespoons white vinegar

2 tablespoons dried oregano or Italian seasoning

4 teaspoons beef bouillon granules

12 kaiser or hard rolls, split

Cut turkey breast in half along the bone; place in a greased 5-qt. slow cooker. Add onion and green pepper.
In a small bowl, combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170°.
Remove turkey; cool slightly. Shred with two forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll.

Yield: 12 servings.

Squash ’n’ Chicken Stew

PREP: 15 MIN. COOK: 6 HOURS

Taste of Home Test Kitchen

This home-style stew is colorful and full-flavored. Chicken thighs are gently cooked with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience.

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces

1 can (28 ounces) stewed tomatoes, cut up

3 cups cubed butternut squash

2 medium green peppers, cut into 1/2-inch pieces

1 small onion, sliced and separated into rings

1 cup water

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon pepper

2 tablespoons minced fresh parsley

Hot cooked couscous, optional

In a 5-qt. slow cooker, combine the chicken, vegetables, water, salt, cumin, coriander and pepper. Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley. Serve with couscous if desired.

Yield: 5 servings.

Storing dried seasonings. Dried herbs and seasonings lose their flavor over time. For best flavor, use them within 6 months. Buy infrequently used herbs and seasonings in the smallest container available. If you have had them for longer than 6 months, they may still be used, but the flavor will not be as strong.

Teriyaki Chicken

PREP: 15 MIN. COOK: 4-1/4 HOURS

Gigi Miller

Stoughton, Wisconsin

Chicken, rice and a sweet-salty sauce create an entree that’s packed with Asian flavor. Your family will love this flavorful, savory meal.

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar

3/4 cup soy sauce

6 tablespoons cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4-1/2 teaspoons cornstarch

4-1/2 teaspoons cold water

Hot cooked rice, optional

Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

Yield: 6 servings.

Zesty Mexican Chicken

PREP: 15 MIN. COOK: 3-1/2 HOURS

Michelle Sheldon

Middletown, Delaware

A hint of lime juice helps tame the heat in this zesty, tender chicken with crunchy vegetables.

6 boneless skinless chicken breast halves (4 ounces each)

1 can (14-1/2 ounces) diced tomatoes

1 large onion, chopped

1 medium green pepper, chopped

3 garlic cloves, minced

2 tablespoons lime juice

1 tablespoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon pepper

3 cups hot cooked rice

Place chicken in a 3- or 4-qt. slow cooker coated with cooking spray. In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender. Serve with rice.

Yield: 6 servings.

Rosemary Chicken with White Beans

PREP: 15 MIN. COOK: 3 HOURS

Sharon Johannes

Ashley, Illinois

With a full-time job and an active child, I’m known as the “Crock-Pot Queen” in my family. I use my slow cookers at least twice a week…sometimes having two or three going at once with different dishes. I’ve made this recipe for years, tweaking it along the way, and now it’s a favorite.

6 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 cup sliced fresh carrots

1/2 cup sliced celery

2/3 cup Italian salad dressing

2 teaspoons dried rosemary, crushed

1/2 teaspoon salt

1 teaspoon pepper

In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken.
In a small bowl, combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.

Yield: 6 servings.

About rosemary. Rosemary is native to the Mediterranean, but is now grown in many home gardens. It has a pronounced flavor that hints of pine and lemon. A little rosemary will go a long way in flavoring a dish.

Chicken with Mushroom Gravy

PREP: 10 MIN. COOK: 4-1/4 HOURS

Darolyn Jones

Fishers, Indiana

This deliciously moist chicken is a longtime favorite with family and friends. It’s so easy, comforting and rich. A friend shared the recipe years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes.

4 boneless skinless chicken breast halves (6 ounces each)

1 can (12 ounces) mushroom gravy

1 cup 2% milk

1 can (8 ounces) mushroom stems and pieces, drained

1 can (4 ounces) chopped green chilies

1 envelope Italian salad dressing mix

1 package (8 ounces) cream cheese, cubed

In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4 to 4-1/2 hours or until the chicken is tender.
Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

Yield: 4 servings.

Sweet ’n’ Tangy Chicken

PREP: 15 MIN. COOK: 4-3/4 HOURS

Joan Airey

Rivers, Manitoba

My slow cooker comes in so handy during the haying and harvesting seasons. We’re so busy that if supper isn’t prepared before I serve lunch, it won’t get done on time. This recipe is hearty, delicious and fuss-free.

1 medium onion, chopped

1-1/2 teaspoons minced garlic

1 broiler/fryer chicken (3 pounds), cut up and skin removed

2/3 cup ketchup

1/3 cup packed brown sugar

1 tablespoon chili powder

1 tablespoon lemon juice

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon hot pepper sauce

2 tablespoons cornstarch

3 tablespoons cold water

In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low for 4-1/2 to 5 hours or until chicken juices run clear.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a saucepan. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Yield: 4 servings.

Sage Turkey Thighs

PREP: 10 MIN. COOK: 6-1/4 HOURS

Natalie Swanson

Baltimore, Maryland

I created this for my boys, who love dark meat. It’s more convenient than cooking a whole turkey. It reminds me of our traditional Thanksgiving turkey and stuffing.

4 medium carrots, halved

1 medium onion, chopped

1/2 cup water

2 garlic cloves, minced

1-1/2 teaspoons rubbed sage, divided

2 turkey thighs or turkey drumsticks (2 pounds total), skin removed

1 teaspoon browning sauce, optional

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon cornstarch

1/4 cup cold water

In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a turkey juices run clear.
Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan.
Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Yield: 4 servings.

Turkey Enchiladas

PREP: 10 MIN. COOK: 6-1/4 HOURS

Stella Schams

Tempe, Arizona

Here’s a different way to serve an economical cut of meat. I simmer turkey thighs with tomato sauce, green chiles and seasonings until they’re fork-tender and flavorful. Then I shred the turkey and serves it in tortillas with other fresh fixings.

2 pounds turkey thighs or drumsticks

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

1/3 cup chopped onion

2 tablespoons Worcestershire sauce

1 to 2 tablespoons chili powder

1/4 teaspoon garlic powder

8 flour tortillas (6 inches), warmed

Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Remove skin from turkey. Place in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low for 6-8 hours or until turkey is tender.
Remove turkey; cool slightly. Shred with two forks and return to the slow cooker; heat through.
Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice.

Yield: 4 servings.

Chicken Athena

PREP: 15 MIN. COOK: 4 HOURS

Radelle Knappenberger

Oviedo, Florida

Greek flavors abound in this tasty and tender chicken dish. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat any night of the week.

6 boneless skinless chicken breast halves (6 ounces each)

2 medium onions, chopped

1/3 cup sun-dried tomatoes (not packed in oil), chopped

1/3 cup pitted Greek olives, chopped

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

3 garlic cloves, minced

1/2 teaspoon salt

Place chicken in a 3-qt. slow cooker. Add all the remaining ingredients. Cover and cook on low for 4 hours or until chicken is tender.

Yield: 6 servings.

Chicken Stew Over Biscuits

PREP: 5 MIN. COOK: 8 HOURS

Kathy Garrett

Browns Mills, New Jersey

A pleasant sauce coats this chicken and veggie dinner that’s slow-cooked to tender perfection, then served over biscuits.

2 envelopes chicken gravy mix

2 cups water

3/4 cup white wine

1 tablespoon minced fresh parsley

1 to 2 teaspoons chicken bouillon granules

1 teaspoon minced garlic

1/2 teaspoon pepper

5 medium carrots, cut into 1-inch chunks

1 large onion, cut into eight wedges

1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed

3 tablespoons all-purpose flour

1/3 cup cold water

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours.
In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.
Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.

Yield: 5 servings.

Chipotle-Marmalade Chicken

PREP: 15 MIN. COOK: 4-1/4 HOURS

Cittie

Taste of Home Online Community

Big on flavor and easy on the cook’s time, is what makes this recipe so appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce.

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

Dash pepper

1/2 cup chicken broth

1/3 cup orange marmalade

1 tablespoon canola oil

1 tablespoon balsamic vinegar

1 tablespoon minced chipotle pepper in adobo sauce

1 tablespoon honey

1 teaspoon chili powder

1/4 teaspoon garlic powder

4 teaspoons cornstarch

2 tablespoons cold water

Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove the chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken.

Yield: 4 servings.

Editor’s Note: Freeze leftover chipotle pepper in adobo sauce in 1- or 2-pepper portions for use in other recipes.

Slow-Cooked Turkey Sandwiches

PREP: 15 MIN. COOK: 3 HOURS

Diane Twait Nelsen

Ringsted, Iowa

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out.

6 cups cubed cooked turkey

2 cups cubed process cheese (Velveeta)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup finely chopped onion

1/2 cup chopped celery

22 wheat sandwich buns, split

In a 3-qt. slow cooker, combine the turkey, cheese, soups, onion and celery. Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted. Stir before spooning onto buns.

Yield: 22 servings.

Sweet-and-Sour Chicken Wings

PREP: 15 MIN. COOK: 3-1/4 HOURS

June Eberhardt

Marysville, California

These wings are perfect for holiday gatherings. Because they come with plenty of sauce, I sometimes serve them over rice as a main dish. Any way you do it, this sweet and tangy medley will be a hit!

1 cup sugar

1 cup cider vinegar

1/2 cup ketchup

2 tablespoons reduced-sodium soy sauce

1 teaspoon chicken bouillon granules

16 chicken wings

6 tablespoons cornstarch

1/2 cup cold water

In a small saucepan, combine the sugar, vinegar, ketchup, soy sauce and bouillon. Bring to a boil; cook and stir until sugar is dissolved. Place chicken wings in a 3-qt. slow cooker; add vinegar mixture. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear.
Transfer wings to a serving dish and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. Serve with a slotted spoon.

Yield: 4 servings.

Greek Garlic Chicken

PREP: 20 MIN. COOK: 3-1/2 HOURS

Margee Berry

Trout Lake, Washington

Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this entree so my husband and I could have an awesome dinner after a busy day out and about.

1/2 cup chopped onion

1 tablespoon plus 1 teaspoon olive oil, divided

3 tablespoons minced garlic

2-1/2 cups chicken broth, divided

1/4 cup pitted Greek olives, chopped

3 tablespoons chopped sun-dried tomatoes (not packed in oil)

1 tablespoon quick-cooking tapioca

2 teaspoons grated lemon peel

1 teaspoon dried oregano

6 boneless skinless chicken breast halves (6 ounces each)

1-3/4 cups uncooked couscous

1/2 cup crumbled feta cheese

In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker.
Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.
In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

Yield: 6 servings.

Barbecue Chicken Sandwiches

PREP: 20 MIN. COOK: 5 HOURS

Lynn Ireland

Lebanon, Wisconsin

I love to use my slow cooker. In fact, I have three of them in various sizes! These saucy chicken sandwiches are real crowd-pleasers.

3 pounds boneless skinless chicken thighs

1 cup ketchup

1 small onion, chopped

1/4 cup water

1/4 cup cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 garlic clove, minced

1 bay leaf

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

10 kaiser rolls, split

Place chicken in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf and seasonings. Pour over chicken. Cover and cook on low for 5 hours or until chicken is tender.
Discard bay leaf. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker; heat through. Serve on rolls.

Yield: 10 servings.

Mushroom Meat Loaf

PREP: 30 MIN. COOK: 3-1/4 HOURS

Tyler Sherman

Williamsburg, Virginia

Although I don’t consider myself much of a cook, my meat loaf is delicious. The mushrooms and ground turkey are a flavorful combination, and the sauce has a nice zip to it.

2 eggs, lightly beaten

1-1/3 cups soft bread crumbs

8 ounces large portobello mushrooms, stems removed and finely chopped

1 small onion, finely chopped

2 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 pound lean ground turkey

1/4 cup chili sauce

2 teaspoons stone-ground mustard

1/8 teaspoon cayenne pepper

Cut three 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray. Coat strips with cooking spray.
In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix well. Shape into a 7-1/2-in. x 4-in. loaf. Place meat loaf in the center of the strips.
Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°.
In a small bowl, combine the chili sauce, mustard and cayenne; pour over meat. Cover and cook for 15 minutes longer or until heated through and meat thermometer reads 165°. Using foil strips as handles, remove the meat loaf to a platter.

Yield: 6 servings.

Citrus Chicken

PREP: 15 MIN. COOK: 4 HOURS

Barbara Easton

North Vancouver, British Columbia

Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that’s guaranteed to impress.

2 medium oranges, cut into wedges

1 medium green pepper, chopped

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed

1 cup orange juice

1/2 cup chili sauce

2 tablespoons soy sauce

1 tablespoon molasses

1 teaspoon ground mustard

1 teaspoon minced garlic

1/4 teaspoon pepper

Hot cooked rice

Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the juice, chili sauce, soy sauce, molasses, mustard, garlic and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.

Yield: 4 servings.

Chicken with Beans and Potatoes

PREP: 20 MIN. COOK: 4 HOURS

Taste of Home Test Kitchen

This all-in-one entree is great to make when your afternoon is going to be busy. The onion soup mix adds lots of flavor to the broth.

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1/2 teaspoon lemon-pepper seasoning

1 tablespoon canola oil

1 pound fresh green beans, trimmed

1 pound small red potatoes, quartered

1/2 pound medium fresh mushrooms, halved

1/2 cup thinly sliced sweet onion

2 cans (14-1/2 ounces each) chicken broth

2 tablespoons onion soup mix

2 teaspoons Worcestershire sauce

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
In a 5 or 6-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken.
Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Yield: 10 servings.

Slow-Cooked Asian Chicken

PREP: 20 MIN. COOK: 5 HOURS

Ruth Seitz

Columbus Junction, Iowa

Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant supper. It’s so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests.

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

2 tablespoons canola oil

1/3 cup soy sauce

2 tablespoons brown sugar

2 tablespoons water

1 garlic clove, minced

1 teaspoon ground ginger

1/4 cup slivered almonds

In a large skillet over medium heat, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker.
In the small bowl, combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.

Yield: 4-6 servings.