Left Over Turkey Crock Pot RecipesLeft Over Turkey Crock Pot Recipes. Pie 3 c. poultry (diced and cooked) 2 cans chicken broth 1/2 t. salt 1/2 t. pepper 1 stalk celery (thinly sliced) 1 onion (chopped) 1 bay leaf 3 c. potatoes (peeled and cubed) 1 pkg. frozen mixed veggies 1 c. milk 1 c. flour 1 t. pepper 1/2 t. salt 1 9-inch refrigerated pie crust Put everything except flour, milk and pie crust in slow cooker. Cook: Low 8 to 10 hours, or High 4 to 6 hours. Mix flour and milk together. Add flour, and milk mixture gradually. Pour into casserole dish and put pie crust over the top. Cook: regular preheated oven 400 degrees for 15 minutes.
6 c. poultry (diced) 3 c. Velveeta cheese (diced) 1 can cream of mushroom soup 1 can cream of chicken soup 1 onion (chopped) 1/2 c. Miracle Whip Put everything in slow cooker and mix. Stirring occasionally. Add liquid if needed. Cook: Low 3 to 4 hours
2 cans cream of mushroom soup 3 c. water 3 c. rice (uncooked) 1 c. celery (thinly sliced ) 2 c. poultry (cubed and cooked) 2 c. frozen mixed vegetables ( oriental mix) 1 t. poultry seasoning 1 T. minced onion (dried) Put soup and water in slow cooker and mix. Put everything else in slow cooker and mix. Cook: Low 6 to 8 hours, or High 3 to 5 hours.
1 1/2 c. bbq sauce 10 oz. Apple jelly 1 T. Vinegar 1 Egg (beaten) 1/4 c. Seasoned bread crumbs 2 T. Milk 1/4 t. Garlic powder 1/4 t. salt 1/4 t. onion powder 1 lb. Ground poultry Put BBQ sauce, apple jelly, and vinegar in slow cooker and mix. In a bowl put everything else and mix into meat balls. Brown meatballs in pan. Put meatballs in slow cooker. Cook: High 2 to 3 hours.
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