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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 6 |
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We tried this slow-cooker recipe last week and it was outstanding. It has a long list of ingredients, but since it is a prize-winning recipe, I went ahead and made it, and I'm glad I did! Ingredients:
1 lb turkey breast tenderloin, cut into 1-inch pieces |
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can black beans, rinsed and drained |
1 (8 ounce) can tomato sauce |
1 cup peeled seeded and cubed butternut squash or 1 cup pumpkin |
1 medium onion, chopped |
1/2 cup chicken broth |
1/2 cup frozen whole kernel corn |
1/2 cup dried cranberries |
1 fresh jalapeno pepper, seeded and finely chopped |
1 tablespoon chili powder |
1 garlic clove, minced |
2 cups shredded fresh spinach |
4 ounces jalapeno monterey jack pepper cheese, shredded (1 cup) |
Directions:
1. In a 5-quart slow cooker, combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, 12/cup of the chicken broth, corn, cranberries, jalapeno pepper, chili powder and garlic.
2. Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.
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