Becky Luigart-Stayner
Yield
8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)

Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.

How to Make It

Step 1

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Step 2

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.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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Grill Power

Ratings & Reviews

Sallygr
January 15, 2017
Do you thaw the turkey before putting it in the slow cooker?

smarker
January 15, 2017
And if so,  How many hours did you thaw the turkey before putting it in the slow cooker?

tjprescott11
January 15, 2017
 How many hours did you thaw the turkey before putting it in the slow cooker?

lovestoputter
January 15, 2017
How many hours did you thaw the turkey before putting it in the slow cooker?

Slomack's Review

KattCooks
November 29, 2010
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!)

Full disclosure: some significant changes

AnnieC1
January 04, 2017
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.

My Review

alyssaando
November 03, 2015
This recipe 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.

MidnightEve's Review

1Woodlandcook
August 25, 2014
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.

Aymese's Review

JennSolo
July 27, 2014
so flavorful and tender! Will definitely make this again.

tjprescott11's Review

3sacharm
April 19, 2014
N/A