Spray 5- to 6-quart slow cooker with cooking spray.

Place turkey in slow cooker.

Arrange sweet potatoes and onions around turkey.

In small bowl, mix remaining ingredients except cornstarch and water; pour over turkey and vegetables.

Cover; cook on Low heat setting 7 to 8 hours.

Remove turkey and vegetables from slow cooker; cover to keep warm.

If desired, skim fat from juices in slow cooker.

Pour juices into 4-cup microwavable measuring cup.

In small bowl, mix cornstarch and water until smooth; stir into juices in cup.

Microwave uncovered on High 2 to Minutes, stirring every minute, until mixture thickens.

Serve with turkey and

In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp.

Stir in turkey.

Cook 3 to 5 minutes, stirring occasionally, until turkey is browned.

Stir in onion, carrot and celery.

Cook 2 minutes longer, stirring occasionally; drain.

Spray 3½- to 6-quart slow cooker with cooking spray.

In slow cooker, beat 1 can of the broth and the soup with whisk until smooth.

Stir in remaining can of broth, the marjoram and pepper.

Stir in turkey mixture and wild rice.

Cover; cook on High heat setting 30 minutes.

Reduce heat setting to Low; cover and cook 6 to 7 hours longer or until rice is tender and liquid is absorbed.

Spray 3- to 4-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except parsley.

Cover; cook on Low heat setting 7 to 8 hours.

Remove turkey from slow cooker; place on cutting board.

Remove meat from bones; discard bones.

Return turkey to slow cooker; stir to combine.

Just before serving, sprinkle with parsley.

Spray 3½- to 6-quart slow cooker with cooking spray.

In slow cooker, mix carrots, zucchini, onion, lentils, broth, salt and pepper; top with chicken.

Cover; cook on Low heat setting 5 to 6 hours.

Transfer chicken from slow cooker to cutting board.

Use 2 forks to pull chicken into shreds.

Return chicken to slow cooker.

Stir in tomatoes and mushrooms.

Cover; cook about 15 minutes or until thoroughly heated.

Sprinkle with basil.

Serve with cheese.

Spray 3- to 3½-quart slow cooker with cooking spray.

In slow cooker, mix chicken, tomatoes, broth, water and pepper sauce.

Cover; cook on Low heat setting 8 to 10 hours.

Stir in kielbasa, stir-fry vegetables and rice.

Increase heat setting to High; cover and cook 10 to 15 minutes longer or until rice is tender.

Spray 4- to 5-quart slow cooker with cooking spray.

In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.

Cover; cook on Low heat setting 4 to 5 hours.

ln 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to Minutes or until boiling.

Stir thawed edamame and boiling broth into chicken mixture in slow cooker.

Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender.

Stir in cheese.

In 10-inch skillet, heat broth to boiling.

Stir in pasta.

Return to boiling.

Reduce heat to low; cover and simmer 10 to 12 minutes or until liquid is absorbed.

Stir in tomatoes, beans and vegetables.

Cover; cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.

Stir in parsley; sprinkle with cheese.

In small bowl, mix Italian seasoning, salt, paprika and pepper; set aside.

In 10-inch nonstick skillet, heat oil over medium heat.

Add onion and garlic; cook and stir Minutes.

Stir in broth, wine, rice and 1½ teaspoons of the seasoning mixture.

Heat to boiling.

Reduce heat; cover and simmer 45 minutes.

Stir in frozen vegetables.

Heat to boiling.

Sprinkle fish with remaining seasoning mixture.

Arrange fish over rice and vegetables.

Cover; simmer 6 to 10 minutes or until fish flakes easily with fork.

Remove from heat; let stand covered 5 minutes or until liquid in rice mixture is absorbed.