Lasagna and turkey chili are two easy recipes for a 4-quart Crock-Pot. Both recipes call for browning ground beef or turkey in a skillet before transferring it to the Crock-Pot.
To make lasagna, brown 1 pound of ground beef in a skillet, and drain it. Stir in 24 ounces of spaghetti sauce and 1 cup of water. Combine 15 ounces of ricotta cheese with 1 1/2 cups of mozzarella cheese, 2 tablespoons of Parmesan cheese, 1 egg and 2 tablespoons of chopped parsley. Add 1 cup of the meat mixture into a slow cooker, and top with 3 lasagna noodles and half of the cheese mixture. Top with 2 cups of the meat mixture, 3 more lasagna noodles and the rest of the cheese and meat mixtures.
Cook the lasagna on low for four to six hours. Sprinkle it with mozzarella and Parmesan cheeses, and let stand for 10 minutes to melt the cheeses.
To make turkey chili, cook 1 pound of ground turkey, 1 chopped green pepper and 1 chopped red onion over medium heat until the meat browns. Add 2 minced garlic cloves, and cook for one more minute. Drain the mixture, and add it to a slow cooker. Stir in 28 ounces of diced tomatoes, 16 ounces of canned kidney beans, 15 ounces of canned black beans, 14 1/2 ounces of chicken broth and 1 3/4 cups of corn, as well as 6 ounces of tomato paste, 1 tablespoon of chili powder, 1/2 teaspoon of pepper, 1/4 teaspoon of ground cumin and 1/4 teaspoon of garlic powder. Cook the chili on low for four to five hours, and serve it with sour cream and cilantro.