Categories: Main Dish, Slow Cooker, Turkey

Ingredients

• 3 large onions, coarsely chopped
• 2 red bell peppers, seeded and coarsely chopped
• 1 (4 lb) bone-in turkey breast, skin removed
• 1 cup ketchup
• 1 cup tomato sauce
• 1/2 cup Dijon mustard
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco sauce

Directions

1. Add onions and bell peppers to the bottom of the insert of a 5 -7 quart slow cooker.

2. Put the turkey breast on top of the vegetables.

3. In a bowl, combine the ketchup, tomato sauce, mustard, brown sugar, Worcestershire sauce, and Tabasco; brush some of the sauce on the turkey breast, then pour the rest in the slow cooker insert. Cover and cook on HIGH for 3-4 hours, until the turkey is cooked and registers 175° on an instant-read thermometer.

4. Carefully remove the turkey from the slow cooker, cover with foil and let rest for 20 minutes before carving.

5. Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids.

6. Return the sauce to the slow cooker.

7. Carve the turkey and serve with the sauce or return the turkey to the slow cooker with the sauce and serve from the cooker set on warm.

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