Chicken or Turkey so tender it falls of the bone!
Turkey or Chicken Your Choice!
Chicken or Turkey!
Whether it's your choice of making a chicken or turkey, I love this meal and have never had a complaint yet!
- YOUR CHOICE OF PEPPERS COOKED INSIDE IS THE KEY TO MEAT WITH FLAVOR!
The above photo is the birdy is already on a low setting because I want it to cook at least 12 full hours! Upon being touched, I like when the bones just fall to the bottom of the pot, and are so much easier taken care of! Read on!
How's This One Different?
The 3 Peppers!
I love these peppers, and buying them in the bag like this, you are more likely getting a way better deal! I think a yellow pepper is about $2.50-ish alone! I cannot find the receipt but I think this pack cost about that, or $2.99 which of course is a way better deal than individual. Just look close to make sure they're fresh, and wash them out of the bag. Pesticides I don't think are healthy :)
Anyway, let's get started letting my slow cooker make the meal! Much easier than my other chicken recipe! Well, while both are good, this is just another one of my own concoctions that ended up being way better than I thought they would be!
If you're cooking for 4, just make two. I have two of this size slow cooker, but I usually put the potatoes and beans in separate. I'm not one who likes much salt, so usually I let that be up to the person!
- Have several different "sprinkle" peppers for each persons taste! I used white pepper with mine. If cooking for a family dinner, have a few choices.
Here's what I start out with, and I'll explain why things are cut like they are!
This and more...
The Main Ingredients!
I also add chopped onions, but I like them, so it's your preference! This particular meal is super easy and is meant to be a tad bit of spice, but not "spicy!" Your children will even love this meat - even the ones who claim not to like meat! Just ONE taste and they'll be hooked! It's not just yummy, is it very healthy and high in natural vitamins!
Slow cookers (with contents) can be heavy! I have shoulder inpingment's on both shoulders, so it's a lot to peel and cut up carrots and these little gems are perfect. Plus, being small you'll see how they work was well!
- Now you could be wondering why there is Parsley! Or not! ;) Parsley is very high in iron, so although some people eat it, I use it for vitamin content and vitamin K. Vitamin K is good for your blood. But if you are a heart patient or prone to stroke, then I would advise against it, as it thickens the blood!
All the vitamins go right into the meat!
This might be considered a higher cholesterol dinner if you do not remove the skin from the bird before hand! It's very greasy thus, my use of gloves lol, plus it is cleaner. I use it for sort of a packing area as well! lol Yep, I put whatever I think might help make the meat more tender and tasty! I've never had one yet that the meat didn't fall right off the bone - CLEAN!
My 8 ingredients!
Just the leafy tops, no stickly pieces in my dinner!
I take off all the leafy parts that are not just perfect! They do not go into my food, although they still hold a good amount of vitamins. Just make sure you wash them good and the vitamins will go directly into your meat naturally!
Please always remember to wash them as good as possible! Some people, even kids don't pick them out after they are cooked! Parsley is a great source of iron!
Filling up the bird!
Yep, that's butter!
I smash up about a quarter stick of butter. I use real butter or least Land o' Lakes myself. It's not over doing it on the cholesterol!
- In a healthy diet you do need some saturated fats as well. Checking with your doctor on your cholesterol is always best. Keeping your good cholesterol is important as well!
Then try to grab a little bit of everything to start putting the filling (as opposed to stuffing) the bird with the tasty peppers! This helps things float around and move as the butter melts.
Now is a good time to sprinkle the white pepper too. It adds that splash of pepper that's not too strong, and as I said above, let each person salt or pepper their portions to their own personal taste.
Everything's going in! (and between skin/meat)
I'm pretty plain when it gets to this part. Adding another quarter stick of softened butter seasoned with pepper or even broth helps spread the flavor as it melts during cooking time.
My personal choice is to add my big chopped (bite size) peppers. If you like, you can even add thin slices of these peppers or onion with butter UNDER the skin. If you run your hand under warm water it's easier to push it farther under the skin. folds of the skin. After I have tucked in there what I can get in flat and easily then fold the skin to hold the veggies in. Tthe next step is fixing the bottom of the slow cooker!
- Yep, I leave no stone unturned :) I already have one bottle of spring water simmering in the bottom with some of the veggies and of course the parsley!
An Important Part of Preperation!
THE BOTTOM OF THE COOKER!
As I mentioned, you don't have to use bottled spring water. I live far into the country and aw, I really rather use fresh bottled water than well water. So I do already have ONE bottle of it simmering in the bottom.
Now I have one more quarter stick of butter that I've sliced and placed equal amounts of ALL my ingredients to cover the bottom of my cooker.
Sometimes I go a bit heavier with the parsley. I think people just don't realize how healthy it really is. It's not just a side dish decoration as seen on many restaurant dinners and menu's.
- The bottom is also important because it gives the bird something under it so it's not sitting directly on the heat source. As well as the bottom of the bird where a lot of the dark meat is, also gets good flavoring.
This is just the bottom of the slow cooker!
Just a reminder...
This is just one layer - but cover that bottom!
You don't want to take up too much room in the cooker. But remember heat rises and everything is cooking bottom to top.
These flavors and vitamins are going to simmer up through the bottom, through the whole bird and that top is going to keep it dripping right back down!
The White Pepper - no chopping due!
Now comes your choice, or asking the family...
Here is that pepper choice!
I take another softened quarter stick of butter, sprinkle the white pepper in it or even other seasonings that you might like. and I rub it all over the bird as if I was bathing it in seasonings and buttery flavoring!
Remember you already have the peppers and onions under the skin so it will hold in that seasoning too! Some people like the skin and it can be a great choice for those to take it off and put it in a slightly buttered frying pan with a few onion pieces and make the skin crispy.
- Some people (in my family) love it when the skin has been peeled off and cut into small pieces and with the butter & onion, fried crispy, and drizzled over the top of their mashed potatoes! This is more of a "Southern Style" flavorful cooking. If you know anything about the south, there's no such thing as too much frying!
And butter makes things stick well!
Yep, right where you want more flavor...
Now that the butter smeared around you can place your color (taste choice in peppers) wherever you might want your cut of the bird! Still try to get everything as even as possible, and spread throughout the whole bird, on his knee bones and wings as well.
Isn't there always that family member who likes those parts?
If you haven't already, or want more, go ahead and sprinkle any other spices or pepper you'd like on it now, it will stick to the butter and ultimately, melt down the bird, and if it's under the skin, down into the meat!
The baby carrots! Perfect bite size!
Of course use the carrots of your choice, but for some reason I just love the baby carrots that are a perfect bite size and need such little preparation!
These little baby ones are always "spot" free and ready to cook! I just always wash everything! That's just me!
One thing is carrots tend to want to swim to the top and if you're adding green beans (I prefer Italian cut because they're flat - and good) you decide if you want them separate or mixed!
- If you like them separate, then just put them at one end and the beans at the other end. If you have someone who doesn't want one or the other, then it's always very easy to use a cooking bag to put the beans in. The carrots, as we know need to be submerged in the water so they end up super soft!
- If you want the beans with their own flavor them use the cooking bag as it is just set it in the water on the opposite end! If you'd like them to have the flavors that the rest of the meal will have, then just use the sharp end of a knife and poke a few holes in the bag with the beans! That way they stay separate, but get the flavors! Of course if you want and skip the holes, remember to either add butter or salt to taste unless you just like them as they come!
Carrots Around the Bottom! -important!!!!
Carrots so soft Grampa don't need his teeth!
By putting the carrots around the bottom, and even maybe sticking a few up under the edges they fit easily, they are staying on the bottom. This way when they're cooked you're not coming up with that carrot with one place on it that isn't so soft that it doesn't melt in your mouth!
Use the correct cooking time and there is NO actual chewing they are so tender! I stand by my years of cooking carrots to know it drives me bonkers to no end to have a carrot that isn't soft!
On the top, BEANS DON'T GET LOST! :)
Slowly fill the cooker to almost cover the WHOLE BIRD!
I'm not a big fan of cooking with wine, but the right flavor could put a little extra zing in this! If you do occasionally use wine, as you know white with white meat, and your choice!
The peppers, onion and seasonings are sure to add all the zip you need for this meal!
At the top, the moisture will drip down on the center during cooking time!
Remember it is only my choice to use the spring bottled water as I do live in the country. It's not necessary everywhere!
If you want this ready by your dinner time, this is a 12-15 hour meal! I added the extra 3 hours because it will not burn and you have no worries of that happening!
You want to put this on the LOWEST SETTING. Remember you have already simmered the water & butter on the bottom so it was already getting warm!
Set it on to cook around 6am. As hard as it will be once the aroma begins to fill your house the ONLY thing the lid should come up for is if you need to add any water to it, but I have never had to do that. The water soaks into the meat and drips back off the top inside and it's going into the meat! Making it the most tender and juicy meat you've ever had! If you eat dinner around 6pm, everyone should be home and by then you can whip up any other side dish such as potatoes or your choice.
Your family will love this, and you'll love how little work goes into such a huge dinner!
Never a dry turkey or chicken again!
I LOVE my slow cooker, it's amazing for this and other meals!
And there it sets for the next 12 hours on the lowest setting!
Yes that is what you think....
The half gallon bottle of Jack Daniels is a decoration! It's currently empty, but it is kind of funny to fill it with a dark ice tea and offer a shot! But ah, no, it's sort of an inside joke. Thus, a background decoration! It was a gift at another gathering!
- When I put the tongs to the meat, the bones began to just fall to the bottom. So use a proper spoon that drains to get the veggies! It'll be so tender, you'll not need a knife on the table! Just forks, and your choices of drinks!
One of my personal favorite is ice milk, set in the freezer while the plates are being put together then brought out after everyone is ready to dig in!
Is this new to you or have you already been there/done that?
I just like to know if I opened up a new recipe to you, yea, or nah, and what you think!See results without voting
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