Are you craving a flavorful and hearty meal that is not only delicious but also easy to prepare? If so, look no further than the delectable combination of tender turkey, earthy mushrooms, and nutritious chickpeas, simmering together in a crock pot to create a tantalizing sauce that will leave you wanting more. With minimal effort and a few simple ingredients, you can create a culinary masterpiece that is perfect for a cozy dinner at home or a delightful gathering with friends and family. So, get ready to embark on a culinary journey of flavors and textures as we dive into the fantastic recipe for turkey, mushroom, and chickpea sauce crock pot.
Here are our top 8 tried and tested recipes!
TURKEY, MUSHROOM AND CHICKPEA SAUCE (CROCK-POT)
This was great over brown rice -- but I think it would also be wonderful plain or over whole wheat pasta. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Poultry
Time 7h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
- In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
- Stir in next 4 ingredients (garlic - pepper), cook stirring for another minute.
- Stir in mushrooms.
- Pour mixture into crockpot.
- Stir in tomatoes, broth and chickpeas.
- Cover and cook on low for 6 hours (high for 3 hours).
- Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.
SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
SLOW-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
SLOW COOKER TURKEY CHILI
This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!
Provided by lala
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 15
Steps:
- Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
- Cook on Low 6 to 8 hours (or High for 4 hours).
Nutrition Facts : Calories 323.2 calories, Carbohydrate 35.2 g, Cholesterol 70 mg, Fat 8.8 g, Fiber 11.5 g, Protein 29.1 g, SaturatedFat 2.1 g, Sodium 1574.8 mg, Sugar 0.9 g
SLOW-COOKER MUSHROOM CHICKEN & PEAS
Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic., Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.
Nutrition Facts : Calories 292 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 566mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
BEEF WITH ASIAN MUSHROOM SAUCE (CROCK POT)
Make and share this Beef With Asian Mushroom Sauce (Crock Pot) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the mushrooms in your slow cooker and place the beef on top.
- Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
- Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
- Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
- Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
- Slice the beef and serve it with the sauce, topped with the scallions.
Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 405.7, Carbohydrate 7.3, Fiber 0.7, Sugar 3.4, Protein 1.2
CROCK-POT® MUSHROOMS
Excellent mushrooms to serve with steak or just as a side.
Provided by Love2Cook
Categories Side Dish
Time 3h5m
Yield 4
Number Of Ingredients 3
Steps:
- Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
- Cook on Low for 3-4 hours.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g
CROCK POT TAGINE OF SQUASH AND CHICKPEAS WITH MUSHROOMS
You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.
Provided by Olha7397
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
- Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
- In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
- TIP: I prefer a strong gingery flavor in this dish. If you're ginger-averse, reduce the amount.
- 175 Essential Slow Cooker Classics J. Finlayson.
Nutrition Facts : Calories 359.5, Fat 6.8, SaturatedFat 0.8, Sodium 43.3, Carbohydrate 63.5, Fiber 15.8, Sugar 17.5, Protein 16.2
Tips:
- To enhance the flavor of the sauce, use a combination of fresh and dried mushrooms. Dried mushrooms provide a more concentrated flavor, while fresh mushrooms add texture and moisture.
- For a richer sauce, use a combination of vegetable broth and white wine. The wine will add a subtle sweetness and depth of flavor to the sauce.
- If you don't have chickpeas on hand, you can substitute another type of bean, such as black beans or kidney beans.
- To make the sauce ahead of time, simply cook the ingredients according to the recipe and then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Serve the sauce over your favorite pasta, rice, or vegetables. You can also use it as a filling for tacos or burritos.
Conclusion:
This Turkey Mushroom and Chickpea Sauce Crock Pot recipe is a delicious and easy way to enjoy a hearty and healthy meal. The combination of turkey, mushrooms, and chickpeas provides a good source of protein, fiber, and vitamins. The sauce is also very flavorful and versatile, making it a great option for busy weeknights or casual gatherings.
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