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    You are in: Home / Recipes / Crock Pot Mexican Turkey Recipe
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    Crock Pot Mexican Turkey

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 15, 2004

      We don't like dark meat, so this was an excellent use. I cut up a full raw turkey, took both legs and thighs off and threw them in the crockpot. Cooked them on low for 12 hours. I added two jalapenos, two cans of green chilis, and one large spanish onion. It is very moist and tender. I had to drain the liquid because of all the fat, but otherwise it had a nice flavor. This is a gem for utilizing all parts of a turkey. Thank you

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    • on January 25, 2009

      I've made this twice now, once using leftover turkey breast meat from Thanksgiving, and once using chicken breast meat. Very tasty, and, as T-Reed noted, easy to customize for your family's personal seasoning preferences!

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    • on December 20, 2008

      I used skinned turkey thighs and kept everything else the same. This was very good, however I think it could have used a bit more in the seasoning department. What's great is that it's not so overly seasoned as to not be customizable. :) The cook time was about 7 hours from start to finish in our crock pot though I could have left it in longer to thicken it up a little more. Next time I will add a bit of salt and maybe a bit more heat to satisfy our tastes. Thanks!

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    • on August 13, 2008

      Good use for some turkey drumsticks I found on special. We had it one night as burritos/tacos, and another night as a filling for an enchilada/mexican lasagna. I liked it better in the lasagna, it worked well with lots of cheese! Thanks for posting this recipe.

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    • on February 13, 2005

      This is delicious, economical, easy and versatile. I used a 2 1/2 lb. turkey thigh (which cost me a whole $2.00) and trimmed it of skin and as much fat as possible. I followed the rest of the recipe but checked it after 8 hours, as my new crockpot tends to run a bit hot. The turkey was tender and not at all dry so I ended the cooking right there. We had this in flour tortillas with the suggested condiments, plus avocado. My family loved it, my daughter had seconds (rare) and we even have enough leftover for another 2 helpings tomorrow night, so the 4 servings listed are healthy ones. This is a great keeper in my family...I'm sure it freezes well so it's going to be great to take up to the cabin. Thanks so much Geema, I just can't say enough about this recipe! Thanks for posting it :)

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    • on January 02, 2004

      Everyone loved it! I cooked it on high for about 7 hours and it turned out great! My husband, daughter and granddaughter ate it for dinner and brunch! They used cheddar cheese and lettuce and hot sauce. Thanks for this one.

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    • on January 22, 2011

      I made this today for the first time wonderful flavor. I did make a few changes. 1st instead of the diced green chilies I used one(1) Chipotle Pepper in Adobo Sauce - gave it a nice smokey flavor, 2nd I added 3 Tbls golden brown sugar for balance. I used a hand blender in a 2C meas. cup to mince together the onions, Chipotle Pepper, sugar, Worcestershire sauce, garlic, and sauce. I cooked it for 5 hrs on high till the internal thigh temp was 180 degrees. Followed the rest of the directions great recipe!!!!

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    Nutritional Facts for Crock Pot Mexican Turkey

    Serving Size: 1 (668 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1299.0
     
    Calories from Fat 467
    35%
    Total Fat 51.9 g
    79%
    Saturated Fat 20.0 g
    100%
    Cholesterol 209.1 mg
    69%
    Sodium 2388.6 mg
    99%
    Total Carbohydrate 133.5 g
    44%
    Dietary Fiber 10.2 g
    40%
    Sugars 12.6 g
    50%
    Protein 72.2 g
    144%

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