As we approach the New Year, I thought I’d dig through my drafts folder and take a moment to post some oldies but goodies that have somehow remained hidden behind the scenes.
This is one of my favorite slow cooker recipes. It’s got that sweet-n-salty vibe going, and as with most meats cooked low n slow, it just about melts in your mouth.
Adapted from Kalyn’s Kitchen
- 1lb ground turkey
- 3 tsp olive oil, divided
- 1 onion, chopped
- 1-2 large sweet potatoes, peeled and diced
- 1/2 cup low-sodium soy sauce
- 1/2 cup chicken stock
- 1/3 cup Splenda
- 2-3 T Sriracha
- 2 Tb sweetener of choice
- 2tsp minced garlic
- 2 tsp minced ginger
- 1 can light coconut milk
- Spray slow cooker with nonstick spray.
- Heat 2 tsp of olive oil in a pan and cook the ground turkey until nicely browned, breaking up any chucks that form. Once browned, remove from pan and add to slow cooker.
- If needed, add 1 tsp olive oil to the pan and cook the onion until soft, about 4 minutes. Once cooked, remove from pan and add to slow cooker.
- Add sweet potatoes to slow cooker.
- In small bowl, combine soy sauce, chicken stock, Splenda, sweetener, Sriracha, minced garlic and ginger. Pour over contents of slow cooker.
- Cook on high for 2.5-3 hours.
- Once sweet potatoes are done, turn cooker to low, add coconut milk, and cook for 30 additional minutes.
- Serve over rice or eat on its own. Delish!