Crock Pot Dinners

Slow-Cooker Turkey Chili
(from Southern Living) E. York

1 to 1 1/4 lb lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz) envelope chili seasoning mix
1 (12 oz) can beer (I used Bud Lite. It's what we had on hand)
1 1/2 c frozen corn kernels (I used fresh corn cut from the cob that I had frozen at the end of summer...very tasty...I now dislike canned corn)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28 oz) can crushed tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (8 oz) can tomato sauce
3/4 teaspoon salt
Toppings: shredded Cheddar cheese, sour cream, whatever you like

1) Cook first 4 ingredients in a large skillet over med-hi heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally.

2) Spoon mixture into a 5 1/2 qt slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.


CROCK POT CHICKEN (can anyone think of a better name?)
E. York

Ingredients:
6 skinless boneless chicken breast halves
1/4 cup butter
1 envelope (0.7-ounce) Italian salad dressing mix
1 can (10 3/4-ounce size) condensed golden mushroom soup
1/2 cup dry white wine or sherry
1 tub (8-ounce size) cream cheese with chives and onion (or plain cream cheese)
hot cooked angel-hair pasta
snipped fresh chives, optional

Directions:

Place chicken in a 3 1/2- or 4-quart crockpot.

In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined.

Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours.

Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.

Per Serving (excluding unknown items): 198 Calories; 9g Fat (42.9% calories from fat); 27g Protein; trace Carbohydrate; 0g Dietary Fiber; 89mg Cholesterol; 155mg Sodium. Exchanges: 4 Lean Meat; 1 1/2 Fat.
serves 6


CROCK POT BBQ
E. York

2 onions
1 (4-5 lb) boneless Boston butt
6 cloves
1/2 c water
2 bottles of your favorite BBQ sauce

Slice 2 onions. Salt and pepper Boston butt, top with sliced onions. Push 6 cloves into top of butt. Pour 1/2 c water into pot. Cook for about 8 hours on low or until pork is tender and falling apart. When done, take pork out of fat and remove all fat. Clean pot of all juices. Put pork back into pot. Pour BBQ sauce over pork and stir. Spoon onto hamburger buns.


BBQ BEEF
E. York

Place a rump roast in the crock pot with a can of French onion soup and add water to cover. Cook all day. Drain liquid, shred, add seasonings (salt, pepper, etc) to taste. Add BBQ sauce and serve on hamburger buns.