Turkey & Chicken Leftovers |20 Fast, Cheap & Tasty Dinners Meal Ideas | For 5+ People

 

 Turkey or Chicken Fried Rice

Ingredients:

• 2 cups cooked white rice (preferably cold)
• 1 cup leftover chicken or turkey, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 2 green onions, sliced (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add diced meat and sauté for 2 minutes.
3. Push meat to one side, pour in beaten eggs, and scramble until cooked.
4. Add rice and frozen vegetables, stirring well to combine.
5. Drizzle soy sauce over the mixture and stir-fry for 3-5 minutes until everything is heated through.
6. Top with green onions before serving (optional).

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 BBQ Chicken/Turkey Sliders

Ingredients:

• 2 cups leftover chicken or turkey, shredded
• 1/2 cup BBQ sauce
• 8 slider buns
• 1 cup coleslaw (store-bought or homemade)

Instructions:

1. In a skillet over medium heat, combine shredded meat and BBQ sauce. Cook until warmed through.
2. Toast slider buns in a separate pan or oven, if desired.
3. Assemble sliders: layer BBQ meat and a spoonful of coleslaw on each bun.
4. Serve immediately with chips or a side salad.

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 Chicken/Turkey Tacos

Ingredients:

• 2 cups leftover chicken or turkey, shredded
• 1 packet taco seasoning
• 1/2 cup water
• 8 small tortillas (corn or flour)
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream

Instructions:

1. Heat a skillet over medium heat. Add shredded meat, taco seasoning, and water. Cook for 5 minutes, stirring until the meat is coated and heated through.
2. Warm tortillas in a dry skillet or microwave.
3. Fill each tortilla with seasoned meat and desired toppings.
4. Serve with rice or beans on the side.

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 Leftover Turkey Chili

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, diced
• 1 packet chili seasoning (or 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika)
• 1 tbsp olive oil
• 1 cup chicken broth or water

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and sauté until softened.
2. Add turkey, beans, diced tomatoes, chili seasoning, and chicken broth. Stir well.
3. Simmer for 15-20 minutes, stirring occasionally.
4. Serve hot with cornbread or crackers.

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Chicken/Turkey Quesadillas

Ingredients:

• 2 cups leftover chicken or turkey, shredded
• 1 cup shredded cheese (cheddar or mozzarella)
• 4 large flour tortillas
• 1/2 cup salsa
• 1 tbsp butter or oil

Instructions:

1. Heat a large skillet over medium heat and melt butter or oil.
2. Place a tortilla in the skillet. Sprinkle half with shredded meat, cheese, and a spoonful of salsa.
3. Fold the tortilla in half and cook for 2-3 minutes on each side, until golden brown and cheese is melted.
4. Repeat with remaining tortillas. Slice into wedges and serve with sour cream or guacamole.

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 Turkey Pot Pie

Ingredients:

• 2 cups leftover turkey, shredded or diced
• 2 cups frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 refrigerated pie crust (or homemade)
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix turkey, vegetables, soup, milk, and pepper.
3. Pour mixture into a pie dish. Place pie crust on top, sealing the edges.
4. Cut a few slits in the crust for ventilation. Bake for 25-30 minutes until golden brown.
5. Let cool for 5 minutes before serving.

"20 Quick Meals for Under $20: Dollar Tree’s One Item Secret!"

 Cornbread Taco Bake

Ingredients:

• 1 box Jiffy cornbread mix ($1)
• 1 lb ground beef or turkey ($5)
• 1 packet taco seasoning ($1)
• 1 cup shredded cheese (cheddar or Mexican blend) ($2)
• 1 can black beans, drained and rinsed ($1)
• 1 cup salsa ($2)
• 1 egg (for the cornbread mix) ($0.25)
• 1/3 cup milk (for the cornbread mix) ($0.25)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brown ground beef in a skillet, drain excess grease, and add taco seasoning according to package instructions. Stir in black beans and salsa.
3. Spread the beef mixture evenly in a greased 9x9-inch baking dish.
4. Prepare Jiffy cornbread mix according to the package (combine mix, egg, and milk).
5. Pour cornbread batter over the beef mixture and spread evenly. Sprinkle shredded cheese on top.
6. Bake for 25-30 minutes or until the cornbread is golden brown.
7. Let it cool for 5 minutes before serving.                                                                                                                                                                                                                                                                                                                                   

Busy Sunday and Weeknight Dinner Ideas | 10 Crock-Pot & 10 Air Fryer Recipes You’ll Love" "

 1. Crockpot Mac and Cheese

Ingredients:

• 16 oz elbow macaroni (cooked al dente)
• 4 cups shredded cheddar cheese
• 2 cups milk
• 1 can (12 oz) evaporated milk
• ½ cup sour cream
• ¼ cup butter, melted
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste

Instructions:

1. Add cooked macaroni to the crockpot.
2. Stir in cheddar cheese, milk, evaporated milk, sour cream, melted butter, garlic powder, paprika, salt, and pepper.
3. Cover and cook on low for 2-3 hours, stirring occasionally.
4. Serve warm and creamy.

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2. Crockpot Hamburger Casserole

Ingredients:

• 1 lb ground beef, browned and drained
• 4 medium potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 cup frozen mixed vegetables
• ½ cup milk
• Salt and pepper to taste

Instructions:

1. Layer potatoes, ground beef, onion, and vegetables in the crockpot.
2. Mix cream of mushroom soup and milk, then pour over the layers.
3. Sprinkle cheese on top.
4. Cook on low for 6-7 hours or high for 3-4 hours.
5. Serve hot and cheesy.

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3. Crockpot Chicken Alfredo

Ingredients:

• 2 lbs chicken breasts
• 1 jar (15 oz) Alfredo sauce
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 16 oz fettuccine pasta (cooked)

Instructions:

1. Place chicken in the crockpot. Add Alfredo sauce, heavy cream, chicken broth, Parmesan cheese, garlic, and Italian seasoning.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Shred the chicken and stir in cooked pasta.
4. Serve creamy and delicious.

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4. Crockpot Beef Stroganoff

Ingredients:

• 2 lbs beef stew meat
• 1 onion, diced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp Worcestershire sauce
• 2 cups cooked egg noodles

Instructions:

1. Add beef, onion, soup, broth, and Worcestershire sauce to the crockpot.
2. Cook on low for 8 hours or high for 4 hours.
3. Stir in sour cream before serving over egg noodles.

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5. Crockpot Chili

Ingredients:

• 1 lb ground beef, browned and drained
• 1 can (15 oz) kidney beans
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Serve with shredded cheese and sour cream on top.

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6. Crockpot BBQ Pulled Pork

Ingredients:

• 3 lbs pork shoulder
• 1 cup BBQ sauce
• ½ cup chicken broth
• 1 onion, sliced
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp salt

Instructions:

1. Rub pork shoulder with paprika, garlic powder, and salt.
2. Place in the crockpot with onions and chicken broth.
3. Cook on low for 8-10 hours or high for 4-5 hours.
4. Shred pork and mix in BBQ sauce. Serve on buns.

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7. Crockpot Lasagna

Ingredients:

• 1 lb ground beef, browned and drained
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 box no-boil lasagna noodles

Instructions:

1. Layer marinara sauce, lasagna noodles, ground beef, ricotta, mozzarella, and Parmesan in the crockpot.
2. Repeat layers until ingredients are used.
3. Cook on low for 4-5 hours.
4. Serve hot.

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8. Crockpot Chicken and Rice

Ingredients:

• 2 lbs chicken breasts
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Place chicken in the crockpot. Add rice, broth, and soup.
2. Sprinkle with garlic powder, onion powder, salt, and pepper.
3. Cook on low for 6-7 hours or high for 3-4 hours.
4. Stir before serving.

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9. Crockpot Taco Soup

Ingredients:

• 1 lb ground beef, browned and drained
• 1 can (15 oz) black beans
• 1 can (15 oz) diced tomatoes
• 1 cup corn
• 1 packet taco seasoning
• 3 cups beef broth

Instructions:

1. Add all ingredients to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Serve with tortilla chips, shredded cheese, and sour cream.

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10. Crockpot Teriyaki Chicken

Ingredients:

• 2 lbs chicken thighs
• ½ cup soy sauce
• ½ cup honey
• 2 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 cup broccoli (optional, for garnish)

Instructions:

1. Place chicken in the crockpot.
2. Mix soy sauce, honey, vinegar, garlic, and ginger, then pour over chicken.
3. Cook on low for 6-7 hours or high for 3-4 hours.
4. Serve with rice and steamed broccoli.

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11. Air Fryer Beef Stir Fry

Ingredients:

• 1 lb beef sirloin, sliced into thin strips
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated ginger
• Sesame seeds (optional for garnish)

Instructions:

1. Marinate beef with soy sauce, sesame oil, honey, garlic, and ginger for 15 minutes.
2. Toss vegetables in a little soy sauce and sesame oil.
3. Preheat air fryer to 380°F (190°C).
4. Add beef and vegetables in a single layer. Cook for 10-12 minutes, shaking halfway through.
5. Serve over rice or noodles.

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12. Air Fryer Chicken Fajitas

Ingredients:

• 1 lb chicken breast, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 packet fajita seasoning
• Tortillas (for serving)

Instructions:

1. Toss chicken, peppers, and onion with olive oil and fajita seasoning.
2. Preheat air fryer to 375°F (190°C).
3. Cook for 10-12 minutes, shaking halfway through.
4. Serve with warm tortillas and toppings like salsa or sour cream.

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13. Air Fryer Salmon and Veggies

Ingredients:

• 4 salmon fillets
• 2 cups mixed vegetables (e.g., zucchini, cherry tomatoes)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Brush salmon and veggies with olive oil, then season with garlic powder, paprika, salt, and pepper.
2. Preheat air fryer to 375°F (190°C).
3. Cook salmon and veggies for 8-10 minutes.
4. Serve immediately.

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14. Air Fryer Meatloaf Minis

Ingredients:

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

Instructions:

1. Mix all ingredients in a bowl. Shape into 4 mini meatloaves.
2. Preheat air fryer to 375°F (190°C).
3. Cook for 15-18 minutes, brushing with extra ketchup halfway through.
4. Serve with mashed potatoes or veggies.

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15. Air Fryer Chicken Wings

Ingredients:

• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Buffalo or BBQ sauce (optional)

Instructions:

1. Toss wings with olive oil and seasonings.
2. Preheat air fryer to 400°F (200°C).
3. Cook for 20-25 minutes, shaking every 5-7 minutes.
4. Toss in sauce before serving.

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16. Air Fryer Shrimp Tacos

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• Tortillas
• Toppings: shredded cabbage, lime, and sour cream

Instructions:

1. Toss shrimp with olive oil and spices.
2. Preheat air fryer to 375°F (190°C).
3. Cook shrimp for 6-8 minutes.
4. Serve in tortillas with toppings.

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17. Air Fryer Pork Chops

Ingredients:

• 4 bone-in pork chops
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp pepper

Instructions:

1. Rub pork chops with olive oil and seasonings.
2. Preheat air fryer to 375°F (190°C).
3. Cook for 12-15 minutes, flipping halfway through.
4. Serve with a side of vegetables or rice.

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18. Air Fryer Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops removed and seeds removed
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning

Instructions:

1. Mix ground meat, rice, marinara sauce, and Italian seasoning. Stuff into bell peppers.
2. Preheat air fryer to 375°F (190°C).
3. Cook for 12-15 minutes, adding cheese on top for the last 2-3 minutes.
4. Serve hot.

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19.Air Fryer BBQ Chicken Drumsticks

Ingredients:

• 8 chicken drumsticks
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup BBQ sauce

Instructions:

1. Toss drumsticks with olive oil, garlic powder, salt, and pepper.
2. Preheat air fryer to 375°F (190°C).
3. Cook for 20-25 minutes, brushing with BBQ sauce halfway through.
4. Serve with coleslaw or baked beans.

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20. Air Fryer Loaded Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 green onions, chopped

Instructions:

1. Pierce sweet potatoes with a fork. Preheat air fryer to 390°F (200°C).
2. Cook sweet potatoes for 35-40 minutes, flipping halfway through.
3. Slice open and stuff with bacon, cheese, sour cream, and green onions.

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"5 $5 High-Protein Vegan Meals (Quick & Easy! ) in 15 Minutes"

1. Vegan Chickpea Scramble

 

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: Spinach, tomatoes, or any leftover veggies

Instructions:

1. Heat oil in a skillet over medium heat.
2. Mash chickpeas with a fork to create a scrambled texture.
3. Add turmeric, garlic powder, onion powder, nutritional yeast, salt, and pepper.
4. Toss in optional veggies and sauté until heated through.
5. Serve as-is, in a wrap, or over toast.

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2. Lentil and Veggie Stir-Fry

 Ingredients:

• 1 cup cooked lentils (or canned)
• 1 cup frozen mixed vegetables
• 2 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 1 clove garlic, minced
• 1/2 tsp ginger powder
• Optional: Brown rice or noodles

Instructions:

1. Heat sesame oil in a skillet or wok.
2. Add garlic and frozen vegetables. Sauté for 5 minutes.
3. Stir in cooked lentils, soy sauce, and ginger powder. Cook for another 2 minutes.
4. Serve over rice or noodles.

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3. Tofu & Peanut Butter Wrap

Ingredients:

• 1 block firm tofu (crumbled)
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• Tortillas or wraps
• Optional: Shredded carrots, cabbage, or cucumber

Instructions:

1. In a pan, cook crumbled tofu until lightly browned.
2. Mix peanut butter, soy sauce, lime juice, and sriracha. Add to the tofu.
3. Warm tortillas and fill with tofu mix and veggies.

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4. Black Bean and Quinoa Bowl

 Ingredients:

• 1 cup cooked quinoa
• 1 can black beans (drained and rinsed)
• 1/2 cup corn (fresh or canned)
• 1/4 cup salsa
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Optional: Avocado slices

Instructions:

1. Mix cooked quinoa, black beans, corn, salsa, cumin, and chili powder in a bowl.
2. Heat in the microwave or on the stove top.
3. Top with avocado slices if desired.

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5. Easy Vegan Protein Smoothie

 Ingredients:

• 1 frozen banana
• 1/2 cup silken tofu or vegan yogurt
• 1 cup unsweetened almond milk
• 2 tbsp peanut butter or almond butter
• 1 tbsp chia seeds or flaxseeds
• 1 scoop vegan protein powder (optional)

Instructions:

1. Blend all ingredients until smooth.
2. Enjoy as a quick breakfast or snack.

 

" Proven Weight Loss Foods + Easy Recipes to Try Today!"

 1. Oatmeal

• Calories: 150 calories (per 1/2 cup dry oats)
• Fat-Burning Benefit: High in fiber, promotes satiety, and regulates blood sugar.

Recipe: Cinnamon Banana Oatmeal
Ingredients:

• 1/2 cup oats
• 1 cup almond milk (or water)
• 1/2 banana, sliced
• 1/2 tsp cinnamon

Instructions:

1. Combine oats and almond milk in a saucepan.
2. Cook on medium heat, stirring occasionally, for 5 minutes or until thickened.
3. Top with banana slices and sprinkle with cinnamon.

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2. Greek Yogurt

• Calories: 100 calories (per 5.3 oz, non-fat plain)
• Fat-Burning Benefit: High in protein, helps boost metabolism and reduce hunger.

Recipe: Berry Greek Yogurt Parfait
Ingredients:

• 1 container plain Greek yogurt
• 1/4 cup granola
• 1/2 cup mixed berries

Instructions:

1. Layer yogurt, granola, and berries in a glass.
2. Repeat layers and serve immediately.

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3. Eggs

• Calories: 70 calories (per large egg)
• Fat-Burning Benefit: High in protein, increases fullness and promotes fat-burning hormones.

Recipe: Veggie Scrambled Eggs
Ingredients:

• 2 eggs
• 1/4 cup spinach, chopped
• 1/4 cup bell peppers, diced
• 1 tsp olive oil

Instructions:

1. Heat olive oil in a skillet.
2. Add vegetables and sauté for 2-3 minutes.
3. Whisk eggs, pour into the skillet, and cook until set.

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4. Avocado

• Calories: 240 calories (per 1 medium avocado)
• Fat-Burning Benefit: High in monounsaturated fats, improves metabolism and reduces belly fat.

Recipe: Avocado Toast
Ingredients:

• 1 slice whole-grain bread
• 1/2 avocado
• 1 tsp lemon juice

Instructions:

1. Toast the bread.
2. Mash avocado and mix with lemon juice.
3. Spread on toast and serve.

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5. Spinach

• Calories: 23 calories (per 3.5 oz, raw)
• Fat-Burning Benefit: Low in calories, rich in fiber, and helps regulate blood sugar.

Recipe: Spinach Salad with Lemon Dressing
Ingredients:

• 2 cups fresh spinach
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Toss spinach and tomatoes in a bowl.
2. Drizzle olive oil and lemon juice over the salad.
3. Season with salt and pepper, and serve.

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6. Chicken Breast

• Calories: 165 calories (per 3.5 oz, skinless)
• Fat-Burning Benefit: High in lean protein, promotes muscle growth and fat burning.

Recipe: Grilled Chicken Breast
Ingredients:

• 1 chicken breast (boneless, skinless)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Rub chicken breast with olive oil and seasonings.
2. Grill on medium heat for 5-7 minutes per side, or until fully cooked.
3. Serve with steamed vegetables.

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7. Blueberries

• Calories: 84 calories (per 1 cup)
• Fat-Burning Benefit: High in antioxidants, aids in reducing belly fat.

Recipe: Blueberry Smoothie
Ingredients:

• 1 cup blueberries
• 1/2 banana
• 1 cup almond milk
• 1 tbsp chia seeds

Instructions:

1. Blend all ingredients until smooth.
2. Pour into a glass and enjoy.

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8. Sweet Potatoes

• Calories: 112 calories (per 1 medium sweet potato)
• Fat-Burning Benefit: Rich in fiber, promotes satiety, and balances blood sugar.

Recipe: Roasted Sweet Potato Wedges
Ingredients:

• 1 medium sweet potato
• 1 tsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice sweet potato into wedges and toss with olive oil and seasonings.
3. Bake for 25-30 minutes, flipping halfway through.

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9. Quinoa

• Calories: 120 calories (per 1/2 cup cooked)
• Fat-Burning Benefit: High in protein and fiber, keeps you full longer.

Recipe: Quinoa Salad
Ingredients:

• 1/2 cup cooked quinoa
• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• 1 tsp lemon juice

Instructions:

1. Combine quinoa, cucumber, and tomatoes in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Toss and serve.

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10. Salmon

• Calories: 206 calories (per 3.5 oz)
• Fat-Burning Benefit: High in omega-3 fatty acids, helps reduce inflammation and promote fat loss.

Recipe: Baked Salmon
Ingredients:

• 1 salmon fillet
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dill
• Lemon slices

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush salmon with olive oil and season with garlic powder and dill.
3. Place lemon slices on top and bake for 15-20 minutes.

Lazy Meals You Can Make in Your Slow Cooker and Air Fryer (Quick & Easy!)"

 

1. Slow-Cooker Orange Chicken

• Ingredients:
  • 2 lbs chicken thighs or breasts
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 2 tbsp cornstarch (to thicken sauce)
  • 1/4 cup water (for slurry)
  • Optional: 1 tsp garlic powder, 1/2 tsp ginger powder
• Instructions:

1. Place chicken in the slow cooker.
2. Mix orange juice, soy sauce, honey, garlic, and ginger. Pour over chicken.
3. Cook on low for 4-6 hours.
4. Mix cornstarch with water, add to slow cooker, and cook for 15 more minutes to thicken.

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2. Slow-Cooker Beef Stroganoff

• Ingredients:
  • 2 lbs beef stew meat
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 1 cup sour cream
  • 1 packet (1 oz) onion soup mix
  • 8 oz egg noodles (cooked separately)
• Instructions:

1. Place beef, soup, and onion soup mix in the slow cooker. Stir to combine.
2. Cook on low for 7-8 hours.
3. Stir in sour cream before serving over-cooked noodles.

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3. Slow-Cooker Pulled Pork

• Ingredients:
• 3-4 lbs pork shoulder or butt
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp salt
•  Instructions:

1. Rub pork with paprika, brown sugar, garlic powder, and salt.
2. Place in slow cooker with BBQ sauce and broth.
3. Cook on low for 8 hours. Shred with forks and mix with juices.

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4. Slow-Cooker Vegetarian Chili

• Ingredients:
  • 2 cans (15 oz each) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (28 oz) diced tomatoes
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cup vegetable broth
• Instructions:

1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on low for 6-8 hours.

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5. Slow-Cooker Chicken Tacos

• Ingredients:
  • 2 lbs chicken breasts
  • 1 packet (1 oz) taco seasoning
  • 1 cup salsa
• Instructions:

1. Place chicken in the slow cooker. Sprinkle with taco seasoning and top with salsa.
2. Cook on low for 4-6 hours. Shred chicken and serve in tortillas with toppings.

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6. Slow-Cooker Pot Roast

• Ingredients:
  • 3 lbs chuck roast
  • 4 medium potatoes, quartered
  • 4 carrots, cut into chunks
  • 1 onion, sliced
  • 2 cups beef broth
  • 1 packet (1 oz) onion soup mix
• Instructions:

1. Place vegetables in the slow cooker. Add roast on top.
2. Mix beef broth with onion soup mix and pour over.
3. Cook on low for 8-10 hours.

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7. Slow-Cooker Mac and Cheese

• Ingredients:
  • 8 oz elbow macaroni (uncooked)
  • 2 cups shredded cheddar cheese
  • 1/2 cup Parmesan cheese
  • 2 cups milk
  • 1 can (12 oz) evaporated milk
  • 1/4 cup butter, melted
  • 1/2 tsp salt
• Instructions:

1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on low for 2-3 hours, stirring occasionally.