Slow cooker recipes have an obvious allure – they’re easy to make and usually end up in a hearty, flavor-packed meal. We love ‘em and are always on the hunt for new things to try in our trusty crock-pots. So to add some new life to our favorite method of cooking, we thought we would try adding one of our favorite ingredients, Riesling. The result? Two succulent, Riesling packed recipes!

Riesling Turkey Breast: Slow Cooker Recipe

Ingredients
1/2 bottle of German Riesling
1 1/2 cups onion, chopped
4 cloves garlic, minced
2 bay leaves
1/4 cup italian parsley, chopped
2 tsp salt
2 tbsp pepper
3 – 3 1/2-lb. frozen boneless turkey breast

Directions
Spray slow cooker with cooking spray. Combine Riesling, onion, garlic, bay leaves, parsley, salt and pepper in crockpot. Place turkey breast in crockpot. Cover and cook on HIGH for 4 hours, or on LOW for 6 to 7 hours (keeping the lid on).

For a kickin’ turkey breast, A.K.A. spicier, add in 1 tablespoon of your favorite Cajun seasoning.

Serve with a rice, button mushrooms and a fresh spinach salad.

Chicken in Riesling with Grapes: Slow Cooker Recipe

Ingredients
Chicken:
1 clove garlic, minced
1/4 cup shallots, chopped
6 ounces mushrooms, sliced
1/4 teaspoon dry tarragon
1 chicken (3 lbs.), cut into quarters
Ground white pepper
1/2 cup Riesling

Sauce:
2 tablespoons cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tablespoons lemon juice
Salt, to taste

Directions
Spray slow cooker with cooking spray. Add in garlic, shallots, mushrooms and tarragon. Add in chicken. Sprinkle with white pepper. Pour in wine. Cover and cook on HIGH for 4 hours, or on LOW for 6 to 7 hours.

Remove the chicken. Skim and discard fat from the remaining liquid. In a small bowl, mix the cornstarch and cream. Blend into liquid and increase the heat setting to high. Cover and cook, stirring frequently, until the sauce is thickened, about 10 more minutes. Stir in grapes and season to taste with lemon juice and salt. Cover and cook for 5 more minutes. To serve spoon sauce over chicken.

Serve with green beans, couscous and a spring salad.