This family favorite is fun food for the kids—and the adults! This quick and easy meal can start cooking in the morning before everyone heads out for the day, or can be ready in as little as two hours. Vary the vegetables you use depending on what’s super-fresh. Enjoy!
Makes 4 to 6 servings.
1⁄3 cup olive oil
1 tablespoon herbes de Provence
2 cloves garlic, mashed
¼ teaspoon salt
½ teaspoon pepper
4-lb boneless, skinless breast turkey, cut into cubes
1 red bell pepper, seeded and cut into large chunks
1 green bell pepper, seeded and cut into large chunks
1 onion, cut into thick wedges
1 zucchini, cut into thin slices
2 quarts ripe cherry tomatoes
Wooden skewers, cut or broken into sizes to fit into the slow cooker
1. In a large bowl, combine the olive oil, herbes, garlic, salt, and pepper, and stir to combine. Add the turkey, peppers, onions, and zucchini, and toss to coat all.
2. Put the turkey and vegetables onto the skewers, working in the cherry tomatoes. Put the skewers in the slow cooker as you finish them. Pour the remaining dressing over the skewers.
3. Cook on Low for 3 to 4 hours or on High for 2 to 3 hours until turkey is cooked through and vegetables are crisp-tender.
From Low-Carb Slow Cooking
Spice it up by adding some cayenne to the dressing or by including slices of fresh seeded, sliced jalapeños or other hot peppers.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.