Very good! I ended up using a split bone-in turkey (with all the parts) with the skin on because I couldn't find a 4 lb skinless/boneless turkey breast. I'm not sure if that's a typo in the recipe, but the recipe was delicious! Nice different flavor for a slow-cooker dish and it fed us for days!
Mediterranean Roast Turkey
More From Cooking Light
- Calories: 314
- Fat: 4.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 57g
- Carbohydrate: 7g
- Fiber: 0.9g
- Cholesterol: 141mg
- Iron: 3.1mg
- Sodium: 468mg
- Calcium: 34mg
- 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)
- 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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