CrockPot Lemon Garlic Turkey Breasts Recipe
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Crockpot lemon garlic turkey breasts recipe. Boneless and skinless turkey breasts with vegetables cooked in a crock pot. Simple and tasty! You may also like Slow Cooker Lemon-Garlic Chicken
Do you like to prepare turkey breasts in the crock pot? If so, you may also like to cook Turkey Ragout with White Wine
Slow Cooker Turkey Ragout with White Wine Recipe
Turkey breasts simmer with dry white wine and herbs to make a flavorful stew. Serve it over the cooked rice or polenta.
Makes 6 servings
Ingredients: 1½ pounds (720 g) boneless and skinless turkey breast, cut into 1-inch (2.5 cm) cubes, 14½ oz (4235 ml) can Italian plum tomatoes. undrained and chopped, 1/2 cup (125 ml) dry white wine (use chicken broth as a substitute), 2½ cups (625 ml) sliced mushrooms, 1 cup (250 ml) chopped yellow onion, 1/2 cup (125 ml) sliced carrots, 1/2 cup (125 ml) sliced celery, 2 large cloves garlic, peeled and minced, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage leaves, 1-2 tablespoons (15-30 ml) cornstarch, 2-4 tablespoons (30-60 ml) cold water, salt and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 l) slow cooker, combine all ingredients, except cornstarch, water, salt, and black pepper. Stir well. Cover cooker and cook on low-heat setting for 6-8 hours.
Increase heat to high and cook for a further 10 minutes, then open the slow cooker and stir in combined cornstarch and water, stirring 2-3 minutes.
Turn off slow cooker. Transfer turkey ragout to serving plates. Serve hot.
Crockpot Lemon Garlic Turkey Breasts Recipe
- 3 pounds (1.44 kg) boneless and skinless turkey breasts
- 2 cups (500 ml) turkey broth
- 1 sweet onion, peeled and cut into rings
- 4 cloves garlic, peeled and roughly chopped
- 1/4 cup (60 ml) cornstrach
- 1/4 cup (60 ml) cold water
Place turkey breast in the crockpot. Pour in the turkey broth. Top with onion rings and chopped garlic.
Cover cooker and cook on low-heat setting for 8 hours, or until turkey is tender.
Turn off the crockpot and open the lid. Remove cooked turkey breast from the pot and transfer to a serving plate.
Strain all cooking liquid from crockpot to the medium saucepan. In a medium mixing bowl, combine cornstarch and water. Whisk until cornstarch is completely dissolved. Stir cornstarch mixture into the saucepan.
Bring mixture to simmer over low heat, stirring continuously. Simmer for about 5 minutes, or until thickened.
Slice the turkey breast. Pour gravy over sliced meat and top with lemon slices. Serve hot.