Tarragon Turkey & Pasta

1 ½ to 2 pounds turkey tenderloins
½ cup thinly sliced celery
¼ cup thinly sliced green onions
4 tablespoons minced fresh tarragon, divided
¼ cup dry white wine
1 teaspoon salt
1 teaspoon black pepper
½ cup plain yogurt
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
4 cups pasta of your choice, cooked al dente

1. Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper in CROCK-POT slow cooker. Mix thoroughly. Cover; cook on LOW 6 to 8 hours or on HIGH 3 ½ to 4 hours or until turkey is no longer pink.
2. Remove turkey from CROCK-POT slow cooker and cut into 1/2 –inch-thick medallions. Set aside and keep warm. Turn CROCK-POT slow cooker to HIGH. Stir in yogurt, remaining 2 tablespoons tarragon, parsley and lemon juice.
3. In small bowl, combine cornstarch and water. Add mixture to CROCK-POT slow cooker and cook until sauce thickens. Serve turkey medallions over pasta. Drizzle with tarragon sauce.
Makes 4 servings
Tip: For a 5, 6, or 7-quart CROCK-POT slow cooker, double all ingredients.

Cranberry-Barbecue Chicken Wings

3 pounds (about 27 wings) chicken wings
Salt and black pepper
1 jar (12 ounces cranberry-orange relish
½ cup barbecue sauce
2 tablespoon quick-cooking tapioca
1 tablespoon prepared mustard

1. Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on rack in broiler pan; season with salt pepper.
2. Broil 4 to 5 inches from heat 10 to 12 minutes or until browned turning once. Transfer chicken to CROCK-POT slow cooker.
3. Stir relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours.

MAKES ABOUT 16 APPETIZER SERVINGS OR 4 MAIN-DISH SERVINGS

For a meal: Serve one fourth of wings with rice for a main dish.

Simple Coq au Vin

4 chicken leg quarters
Salt and black pepper
2 tablespoon olive oil
8 ounces mushrooms, sliced
1 onion, cut onto rings
½ cup red wine
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Hot cooked rice

1. Sprinkle chicken wit salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer chicken TO CROCK-POT slow cooker.
2. Cook and stir mushrooms and onion in same skillet 5 minutes or until tender. Add wine; stir and scrape brown bits from bottom of skillet. Add mixture to CROCK-POT slow cooker. Sprinkle with basil, thyme and oregano. Cover; cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours.
3. Serve over rice
MAKES 4 SERVINGS

Turkey Breast with Barley-Cranberry Stuffing

2cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
½ cup chopped onion
½ cup dried cranberries
2 tablespoons slivered almonds, toasted*
½ teaspoon rubbed sage
½ teaspoon garlic-pepper seasoning
1 fre4sh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

*To toast almonds, spread in a single layer on baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until golden brown, stirring frequently.

1. Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in CROCK-POT slow cooker.
2. Coat large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to CROCK-POT slow cooker. Cover; cook on LOW 4 to 6 hours.
3. Transfer turkey to cutting board; cover with foil to keep warm Let stand 10 to 15 minutes before carving. Stir parsley into stuffing in CROCK-POT slow cooker. Slice turkey and serve with stuffing
MAKES 6 SERVINGS

Tip: Browning poultry before cooking it in the CROCK-POT slow cooker isn’t necessary but helps to enhance the flavor and adds an oven-roasted appearance to the finished dish.

Greek-Style Chicken

6 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ cup chicken broth
1 lemon, thinly sliced
¼ cup pitted kalamata olives
1 clove garlic, minced
½ teaspoon dried oregano
Hot cooked orzo or rice

1. Remove visible fat from chicken: sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in CROCK-POT slow cooker.

2. Add broth, lemon, olives, garlic and oregano to CROCK-POT slow cooker.

3. Cover: cook on LOW 5 to 6 hours or until chicken is tender. Serve with orzo.

MAKES 4 TO 6 SERVINGS.