Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
Thyme sprigs (optional)
How to Make It
Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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Found this recipe last month and decided to try it out as an untraditional Thanksgiving meal. Let's just say we have a new tradition! This couldn't have been easier to make, and it was absolutely delicious. I, too, made do with a frozen 3lb turkey breast. We served it over mashed potatoes and ate the leftovers in sandwiches. Highly recommend! (I'm also thinking of trying this with lamb or chicken...the flavors would work nicely with either!)
Post-New Year's, there was not a turkey breast to be found at Costco, so I subbed three Cornish hens. These worked great. Based on other reviews, I intensified the seasoning by doubling it and I upped the acid by adding the lemon peel in strips to the pot. I found a Mediterranean dip spice mix that worked well for the Greek seasoning. I came home from work to super tender hens and a great brothy base, which I scooped out, simmered down on the stove, and thickened with a bit more flour. I served it with brown rice and roasted broccoli and fennel. I will definitely make this again.
sounds amazing but it is totally bland the way I read it. I used chicken, I couldn't find
turkey breast. I took twice the spice (I couldn’t find “Greek Seasoning” so I
used oregano, salt, pepper and more lemon), twice the olives and twice the
sundried toms (I used the not packed in oil kind) and blended them.I let the chicken marinate overnight, added
more olives and toms to the pot and cooked for it 5.5 hours on low.I monitored the pot to make sure it didn’t
run dry and hit it with broth if it looked low.It could have gone less than 5.5, but it was moist.Moist and bland as heck!It needs balsamic vinegar.I added it at the end and it really perked up
the flavors.I will add some to the
marinade next time as well.
I tried this recipe, even after reading the horrible reviews on here. It turned out really good for me. I did tweak it though. Since I don't like Olives I left them out and I didn't use the sun dried tomatoes, but instead put roma tomatoes in them and added a little bit of white cooking wine. During the last hour I added the flour and rest of broth, instead of the last 30 mins.
Served over brown rice. It was great.