Categories: Dinner - Slow Cooker

Ingredients

• 1 Boneless turkey breast (3 lbs.) cut in half
• 2 Tbsp butter, melted
• 2 Tbsp dried parsley flakes
• 1/2 tsp salt
• 1/2 tsp dried tarragon
• 1/8 tsp pepper
• 1 jar (4.5 oz) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
• 1/2 cup white wine or chicken broth
• 2 Tbsp cornstarch
• 1/4 cup cold water

Directions

1. ace the turkey, skin side up, in a 5 qt. slow cooker. Brush with butter. Sprinkle with parsley, salt, tarragon, and pepper. Top with mushrooms. Pour wine (or broth) over all. Cover and cook on low for 7-8 hours or until a meat thermometer reads 170.

2. Remove turkey and keep warm. Skim fat from cooking juices. In a small saucepan, combine cornstarch and water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

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