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Recipes for the Leftover Queen

  • Festive Occasions
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Elaborate holiday feasts are great for feeding large groups of family and friends, but inevitably, you're going to have leftovers. Tossing perfectly good dishes is no fun, so try searching for fun recipes that transform your leftovers into tasty new meals.

You already learned how to repurpose your Thanksgiving leftovers, but try one of these delicious dishes when you're working with leftovers from your grand holiday gathering. Keep the holiday spirit alive for a few days after your celebration by taking your leftovers to work using your Crock-Pot® Lunch Crock® Food Warmer.

Slow Cooker Turkey Tetrazzini

If you prepared turkey or chicken for your feast, this turkey tetrazzini recipe from Crock-Pot Girl™ Jenn Bare is a great way to reuse that bird in a filling new dish. 

You'll need:

  • 10 3/4 ounces chicken soup, or cream of chicken soup
  • 1 cup hot water
  • 4 ounces mushrooms
  • 1 cup frozen peas
  • 2 tablespoons chopped pimiento
  • 2 cups diced cooked turkey or chicken
  • 1 cup shredded Cheddar cheese
  • 1/4 cup onion, diced
  • 1 teaspoon parsley
  • 2 cups uncooked noodles
  • Salt, pepper and nutmeg to taste 

Spray the inside of your slow cooker with nonstick cooking spray, then add water, soup, mushrooms and pimiento. After stirring the contents, gradually add your turkey or chicken, cheese, onion, parsley, salt, pepper and nutmeg. Once these ingredients are well-blended, toss in your uncooked noodles. If you're using spaghetti, break the pieces in half for better results. Cover the slow cooker and allow your tetrazzini to cook for four to six hours on low. 

Slow Cooker Shepherds Pie

This slow cooker take on shepherds pie from Jenn Bare combines any beef and vegetables you may have used during your holiday feast.

You'll need:

  • 2 pounds ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, chopped 
  • 2 carrots, shredded
  • 1/2 cup corn
  • 1/2 cup peas
  • 6 ounces tomato paste
  • 1 tomato, diced
  • 6 ounces water
  • 3-4 cups mashed potatoes
  • Salt, pepper and paprika to taste

In a medium-sized skillet, brown your beef along with onion, garlic, celery, carrots, salt and pepper. Transfer the meat mixture to a large bowl, then stir in corn, peas, tomato paste, diced tomatoes, water, salt and pepper. Cover the bottom of your slow cooker with a liner, then pour the ingredients in your stoneware. Use a masher to press the food downward, then cover the top with your leftover mashed potatoes. Sprinkle the top with paprika, cover the slow cooker, then allow the dish to cook for three hours on high. 

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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