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