Leftover Turkey or Chicken

After picking apart the remains of your Thanksgiving turkey or perhaps even a rotisserie or whole roasted chicken use the leftover meat and turn it into this zesty asian-inspired soup.

To slow cooker or crockpot add:
3 cups leftover turkey or chicken
3 cans chicken broth
1 can refilled with water
2 cups chopped carrots
1 cup frozen, chopped spinach
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 teaspoon curry powder
1 cup instant brown rice
1 cup chopped cabbage

Cook in crockpot till done. Yummy!
Side note about the last four ingredients. If you like it less spicy reduce both curry & pepper by half the amounts listed.
Add the rice & cabbage during the last 3 hours, if possible. If they cook the whole time they'll be a little too mushy for my tastes.

Slow Cooker Carnitas (Re-posted due to popularity)

2lb. Pork Shoulder roast, or boneless loin, ribs etc.
1/4-1/2 cup water
1 tsp garlic salt
2 tsp chili powder
1 tsp dried basil leaves
1/2 tsp pepper
1 tsp curry powder
1 can seasoned, stewed tomatoes, chopped
1/2 cup orange puree, if available, or throw in some chopped carrots
3 garlic cloves, chopped
1 can black beans, rinsed (optional)
1/4 cup chopped fresh cilantro (optional)

Add water, seasonings, tomatoes and orange puree (or carrots) to Crock Pot, stir until well blended. Add roast and coat in seasoning juice.
Pour garlic over roast. Cover and cook on low until roast is done, 6-8 hours, turning & stirring occasionally if you can. The carrots will disappear as they turn to mush. Your family will eat secret veggies!
Once done pull out roast and cut netting off, then shred and cut up roast removing any fatty pieces. Return to Crockpot, add beans and continue to cook as long as possible, up to an hour.
Serve with tortillas, cilantro, guacamole, cheese, hot sauce and sour cream.