Crock Pot/ Slow Cooker Recipes >
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Crock Pot
Thai Turkey & Noodles
one 1 1/2 pound package of turkey tenderloins, cut into
1/4 inch pieces
1 red bell pepper, cut into short, thin strips
1 1/4 cups of chicken broth, divided
1/4 cup of soy sauce
3 cloves garlic, minced
3/4 teaspoon of red pepper flakes
1/4 teaspoon of salt
2 tablespoons of cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup of creamy or chunky peanut butter, not natural style
12 ounces of hot cooked vermicelli pasta
3/4 cup peanuts or cashews, chopped
3/4 cup of cilantro, chopped |
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Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper
flakes and salt in slow cooker. Cover and cook on LOW 3 hours.
Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth.
Turn slow cooker to HIGH. Stir in green onions, peanut butter and
cornstarch mixture. Cover and cook 30 minutes or until sauce is
thickened and turkey is no longer pink in center. Stir well. Serve over
vermicelli. Sprinkle with peanuts and cilantro. Makes 6 servings
Tip: If you don't have vermicelli on hand, try substituting ramen
noodles. Discard the flavor packet from ramen soup mix and drop the
noodles into boiling water. Cook the noodles 2 to 3 minutes or until
just tender. Drain and serve hot.
 
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