Spring slow cooker ideas

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HIGH POINT, N.C. -- For a lot of us the crock-pot only comes out for the winter for things like chili and soup.

But that crock-pot can be used for lighter meals as well and even snacks.

Sadie Payne with the 4-H Development stopped by FOX8 with great springtime slow cooker recipes.

Mediterranean Roast Turkey


2 cups chopped onion (about 1 large)

1/2 cup pitted kalamata olives

1/2 cup julienne-cut drained oil-packed sun-dried tomato halves

2 tablespoons fresh lemon juice

1 1/2 teaspoons minced garlic

1 teaspoon Greek seasoning mix (such as McCormick's)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1  (4-pound) boneless turkey breast, trimmed

1/2 cup fat-free, lower-sodium chicken broth, divided

3 tablespoons all-purpose flour

Thyme sprigs (optional)


Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.


Serves: 8


  • 12 Gala apples (or as many as it takes to fill the slow cooker)
  • 1 teaspoon ground cinnamon
  • ½ cup Sugar In The Raw (turbinado sugar)
  • ¼ cup water (I used ½ cup and it was too much)


  1. Peel and core apples, cutting into large chunks, tossing into the slow cooker crock.
  2. Sprinkle cinnamon and sugar over the top of the chunks.
  3. Pour the water over the top and stir.
  4. Place the lid on the slow cooker and set on low heat.
  5. Cook for 4-6 hours, or until very soft.
  6. Mash with a potato masher for chunky applesauce; process through a food mill for finer sauce (highly recommend the mill, if you have it).
  7. Store in an airtight container in the refrigerator for up to one week.

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