CROCK POT BROWN SUGAR PINEAPPLE HAM RECIPE

CROCK POT BROWN SUGAR PINEAPPLE HAM RECIPE

INGREDIENTS:

• 1 spiral bone-in spiral cut ham, fully cooked (mine was 6 lbs. – note, ANY ham will work!)
• 3 cups brown sugar, divided
• ½ cup maple syrup
• 1 20 ounce can pineapple tidbits, undrained

DIRECTIONS:

1. Evenly spread 1 ½ cups of the brown sugar into the bottom of a 6 quart or larger slow cooker.
2. Place the ham on top of the brown sugar. Slightly pull apart the slices of of the ham.
3. Slowly pour the maple syrup evenly over the top allowing it to drizzle between the slices.
4. Pour in the can of pineapples making sure to get some on the top and between the slices.
5. Evenly distribute the remaining brown sugar on top. Cover and cook on high for 3 ½ to 4 hours or on low for 6 to 7 hours.

source:https://dearcrissy.com

Crockpot Turkey Breast

Crockpot Turkey Breast

Prep Time 10 mins
Cook Time 8 hr
Total Time 8 hr 10 mins
Servings: 4 -6 as a main dish
Author: Chelsea

Ingredients

• 1 (5-6 pounds) bone-in turkey breast completely thawed
• 5 stalks celery
• 2 yellow onions
• ~12-15 baby carrots
• 1 cup chicken broth
• 6 tablespoons butter separated

Seasonings

• 1 tablespoon dried minced garlic
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried sage
• Optional: 1/4 teaspoon dried thyme

Instructions

1. Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.
2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this)
5. Place the turkey breast, BREAST DOWN on top of the vegetables.
6. Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and it is very tender.
10. Remove the turkey from the crockpot and turn so it is breast up.
11. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.
12. Enjoy.

Recipe Notes
TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.

source:https://www.chelseasmessyapron.com

Crock Pot Cream of Chicken and Wild Rice Soup

Crock Pot Cream of Chicken and Wild Rice Soup

Prep time 10 mins
Cook time 8 hours
Total time 8 hours 10 mins
Author: Slow Cooker Society
Recipe type: Side
Cuisine: European
Serves: 10 cups

Ingredients

• 4½ cups chicken broth 2 cups water
• 1- 4.3 ounce package Rice-a-Roni long grain and wild riceCrock Pot Cream of Chicken Rice
• 1 cup chopped carrots
• 1 cup chopped celery
• ½ teaspoon dried basil
• 2 boneless skinless chicken breasts
• ½ cup flour ½ cup butter 1 teaspoon salt
• ½ teaspoon black pepper 2 cups half and half
• Crock Pot Cream of Chicken Rice1

Instructions

1. In your slow cooker, combine chicken broth, water, package of Rice-a-Roni (including seasoning packet), carrots, celery, and basil. Stir to combine.
2. Add in uncooked chicken breasts. Cook on low for 7-8 hours, or high for 4.5 hours.
3. In a small saucepan, melt butter over medium heat. When melted, whisk in flour.
4. Slowly, very slowly pour in half and half until well combined.
5. Stir in salt and black pepper.
6. Crock Pot Cream of Chicken Rice
7. Remove chicken breasts from the slow cooker and chop into chunks.
8. Pour the creamy mixture into the slow cooker and stir to combine.
9. Add chicken chunks back in and cook for 15 minutes longer.
10. Serve with crusty bread and enjoy!

source:https://www.slowcookersociety.com