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Prep Time: 45 Minutes Cook Time: 540 Minutes |
Ready In: 585 Minutes Servings: 6 |
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In 'Make it Fast, Cook it Slow' by Stephanie O'Dea Ingredients:
1 yellow onion, chopped |
3 garlic cloves, chopped |
1 sweet potato, peeled and chopped |
3 red potatoes, peeled and chopped |
1 acorn squash, peeled and chopped |
1 lb ground turkey or 1 lb ground chicken |
1 (15 ounce) can kidney beans, rinsed |
1 (10 ounce) can rotel tomatoes |
4 cups chicken broth |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
kosher salt |
black pepper |
Directions:
1. Use a 6-quart slow cooker; peel and chop all of the vegetables; add to the cooker.
2. Break up the ground meat and add (no need to brown in a skillet if using ground turkey or chicken).
3. Add in the kidney beans and the Rotel tomatoes w/ juices; pour in the broth and seasonings; stir well.
4. It may look like there isn't enough liquid, but more will be made from the vegetables and meat.
5. Cover and cook on low for 7-9 hours.
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