Crockpot Tijuana Turkey

Name: Crockpot Tijuana Turkey
Ingredients: 1 lb. turkey breast, cut into 3/4 inch cubes; 1 sm. green bell pepper, finely chopped; 1 sm. onion, minced; 1 clove garlic, minced; 1 tbsp. brown sugar; 1 tbsp. chili powder; 2 tbsp. cornmeal; 3 tbsp. unsweetened cocoa powder; 1 tsp. ground cumin; 1 tsp. dried oregano leaves, crushed; 1/2 tsp. salt; 1/4 tsp. ground cinnamon; 1/8 tsp. ground red pepper; 1 can (8 oz.) tomato sauce; 1-1/2 cup water; 1-1/2 tbsp. smooth peanut butter; 3 cups hot cooked rice; 1/4 cup chopped fresh cilantro

18 ingredients

9 steps

Ingredients

1 lb. turkey breast, cut into 3/4 inch cubes
1 sm. green bell pepper, finely chopped
1 sm. onion, minced
1 clove garlic, minced
1 tbsp. brown sugar
1 tbsp. chili powder
2 tbsp. cornmeal
3 tbsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1 can (8 oz.) tomato sauce
1-1/2 cup water
1-1/2 tbsp. smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro

Directions

1

Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker.
2

In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper.
3

Stir into turkey mixture.
4

Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well.
5

Cover and cook on LOW 4 to 5 hours.
6

Serves 4.
7

Serve over hot cooked rice.
8

Sprinkle with cilantro.
9

Healthy Crockery Cookery Mable Hoffman