Let's Cook

Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts

Sunday, November 24, 2013

Turkey Breast Slow Cooker Style

This is just the absolute best way to cook a turkey breast. It will be so moist and juicy and the meat can be used so many ways. Sandwiches, casseroles, etc. I've done this when we have a cajun fried turkey for Thanksgiving but need more of the breast meat to feed the masses!

Turkey in a Slow Cooker


turkey breast - frozen or slightly thawed

size depends on your slow cooker

Rub the turkey breast in olive oil or butter. Salt well.

Place in the slow cooker with 1/2 cup water. Cover and cook 8-12 hrs on low depending on how fast your slow cooker cooks and how big/frozen the turkey breast is. Test to make sure it's done by poking it with a large fork and juice runs clear. The breast bone should literally just pull out of the meat.

Saturday, November 23, 2013

Apple Butter (slow cooker)

Thanks to my friend Bettye for sharing this picture!
Apple butter is probably my favorite spread for toast or biscuits and when it's home- made apple butter, that's even better. I don't think you can have too much cinnamon in this but then again, my bunch LOVES cinnamon so use it according to your taste. Also, all cinnamon is not created equal! A good Vietnamese cinnamon is stronger in taste and you won't need to use as much. If you are using a well known brand such as McCormick...then use liberally. It is much milder in taste.

I like to use a variety of apples. In my most recent batch, I used Macoun, McIntosh, Granny Smith and a few Fuji apples. You will want to mix some tart and some sweet to get a good flavor. Also, use a firm apple. The red and golden delicious are not typically good cooking apples.

I also make mine with the skin on. The reason is that all the pectin and nutrients are in the peeling. Once the apples have cooked, just ladle the mixture into a food processor and blend until smooth and no one will ever know those peelings were on the apples. I promise!

Fill the slow cooker as full as possible with about 4-5 lbs apples that have been sliced/cored. If the lid doesn't fit all the way down, that's ok, just put a towel over it to help hold in the heat. The apples will "cook down" and will easily fit!


Cook 1 cup of apple cider, 1/2 cup brown sugar and 1/4 cup maple syrup (REAL maple syrup) with the apples on low for about 7 hours. Ladle about 2 cups at a time into a food processor carefully (this stuff is hot!) and puree until there is no sign of a peeling! Pour out into a bowl and after all the apples have been pureed, return to the slow cooker and add the spices. Continue cooking with the lid OFF for about 2 hours. Tip: when the apples mixture sheets off the spoon, it is ready. Another test is to place a couple spoonfuls onto a saucer and when no rim of liquid separates around the edge of the butter, it is done!


Pour into hot sterilized jars and tighten the lid about 3/4 of a turn. After you've heard the beautiful popping sound that means yours jars have sealed, then finish tightening the lids.


Slow Cooker Apple Butter


4-5 lbs variety of apples (McIntosh, Rome, Granny Smith, Macoun, Jonathan, Fuji)
1 cup apple cider
1/2 cup brown sugar
1/4 cup real maple syrup (use 3/4 cup brown sugar if you don't have maple sugar)
3 tsp - 1 Tbsp cinnamon
1 1/2 tsp ground cloves
grated lemon or orange peel

Wash apples, quarter and core. Cook on low 7 - 8 hours with the cider and sugar until soft. Puree apples in food processor until peeling and apples are a smooth mixture. Pour the mixture back to the slow cooker and add the spices and citrus zest. Continue cooking over low heat until butter has thickened. Tip: when the apples mixture sheets off the spoon, it is ready. Another test is to place a couple spoonfuls onto a saucer and when no rim of liquid separates around the edge of the butter, it is done!

Pour into hot sterilized jars. This makes about 4 pints.