Slow Cooked Turkey Breast with Creamy Sauce (Crockpot)
Yield
6 servingsPrep
20 minCook
7 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
turkey breast
completely thawed |
*
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | cup |
chicken broth
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
garlic powder
|
|
|
paprika
|
*
|
||
| Creamy sauce | |||
|
drippings
|
* | ||
| 3 | tablespoons |
lard
|
|
|
milk
|
*
|
||
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
salt
|
|
|
black pepper
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
completely thawed |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 118 | ml |
chicken broth
|
|
| 5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 1 | x |
paprika
|
*
|
| Creamy sauce | |||
| 1 | x |
drippings
|
* |
| 45 | ml |
lard
|
|
| 1 | x |
milk
|
*
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
Place turkey breast skin side up in 5 quart slow cooker.
Combine soup, bouillon or wine and seasonings and pour over turkey breast.
Sprinkle with paprika.
Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours.
Internal temperature of breast should reach 170 when done.
Slice and serve with creamy sauce.
Sauce: Pour drippings into large liquid measure.
Spoon 3 tablespoons fat into saucepan. Remove any remaining fat from drippings.
To the drippings, add enough milk to make 3 cupfuls.
Blend flour into fat. Gradually add liquid and seasonings.
Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce.
