How often do you have a leisurely couple of hours to make dinner? I love cooking and eating at home, but life often gets crazy and there’s little time to cook when you get back from work late. My solution is often to turn to a slow cooker. It works with my schedule and my family gets a home-cooked meal just in time for dinner. If you have been using a crockpot, you know that there is a high and low setting. If you are at work from early morning until late, make this turkey in the morning and set your slow cooker on low for 6-8 hours. If you have time during the day (like I do mid-day), make it then and put it in the slow cooker for 4 hours. Best thing about this – it’s a one pot dinner – it includes your side and vegetables. I love the fragrance of herbs here and garlic always makes everything better! This slow cooker turkey breast may soon become your favorite dinner! Just 10 minutes of prep and you’re done!
Serves 4.
Ingredients
- boneless turkey breast – 2 or 3 pounds
- 3 peeled garlic cloves
- 1 small onion
- 10 young potatoes
- 1 small bag baby carrots
- 3 stalks celery
- 1 tsp paprika
- 1 tbsp coarse salt
- 1 tsp rosemary dry
- 1 tsp basil dry (optional)
- 1 tsp black pepper
- 1 tsp thyme (fresh preferred)
- 1/4 cup dijon mustard
- 2 cups chicken or turkey broth or water
- 1 tbsp sesame or olive oil
Directions
Making this dish easy starts with easy shopping. I like to save time by buying veggies that are small (baby carrots, young potatoes), or even pre-cut, so I can save time on chopping. You also save waste. Start by slicing onions, celery and press garlic cloves. Chop potatoes and carrots, if yours are in larger size.
Coat the slow cooker with cooking spray. Place potatoes and carrots on the bottom.
Top with chopped celery and sliced onions. Add half of the thyme.
Heat a pan and add the oil. Throw the pressed garlic and stir quickly. Quickly follow with the turkey breast over it. Garlic burns fast, so let it cook for only for 10-15 seconds before you add the turkey breast.
Season the turkey breast with salt, pepper, rosemary and basil. Cook for 2 minutes. Turn over and season again. Cook for 3 more minutes.
Add the turkey to the slow cooker, placing it over the veggies. Season with paprika and gently spread Dijon mustard over. Add the broth. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
Always check the temperature before you eat. Your turkey is ready when the temperature reaches 165. Enjoy!
