BBQ Turkey Legs
6 turkey legs drumsticks
2 teaspoons salt
2 teaspoons pepper
2 jars BBQ Sauce (or use recipe below)
BBQ Sauce
½cup molasses
½cup white vinegar
½cup ketchup
4 tablespoons Worcestershire sauce
1 teaspoons hickory smoke liquid
1 tablespoons onion powder
1 tablespoons garlic powder teaspoon chipotle pepper
1.Season turkey legs with salt and pepper, and place in One PotTM stoneware. Cover with BBQ sauce, coating evenly on all sides.
2.Place One PotTM stoneware in slow cooker heating base, cover, and cook on LOW for
Serves 6
Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.
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Thai Chicken Coconut Curry
4 boneless skinless chicken breasts Olive oil or vegetable oil
4 potatoes, chopped
1 jalapeño, diced
1 onion, chopped
2 teaspoons curry powder
1 clove garlic, minced
1 can chicken broth
1 can coconut milk (not sweetened)
1 bag frozen peas (10 ounces) defrosted Salt and pepper to taste
Fresh cilantro, basil, or Thai basil chopped for garnish
1.Coat bottom of One PotTM stoneware with oil and place on stovetop set to MEDIUM heat. Add chopped onion, garlic, and jalapeno, and sauté until soft.
2.Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side. Pan must be hot and chicken breasts dry to brown.
3.Place One PotTM stoneware in slow cooker heating base, and add potatoes, chicken broth, coconut milk, salt and pepper, and curry powder. Cover, and cook on LOW for 6 hours or HIGH for
4.During the last thirty minutes of cooking time, add the peas.
5.Garnish with cilantro, basil, or Thai basil, and serve.
Serves 4
Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.
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