So we LOVED our Slow Cooker Pot Roast and we also love turkey! So we decided to put the two together! Once again we’re trying to take our favorite dishes and just make them a little bit more healthy. This turkey was so so so tender!! Usually turkey is pretty dry so you need lots of gravy, but this could be cut with a fork….yum yum yummy 🙂
It was yet another rainy cold Sunday. Perfect for a movie date, we went to see Insurgent, and a good old couch potato puppy cuddle-fest.
I am definitely looking forward to some more gardening time! Our goal this year is to start an actual veggie garden and put some hanging garden boxes around the deck so we can grow some fresh herbs. I really love putting fresh basil or parsley in recipes! We are also pretty proud of the flower gardens, although the tulips and daffodils had a rough year with the super early spring. I will post some pictures of the roses and lilies once they start blooming.
Makes about 4 servings. About 550 calories per serving.
- Frozen Turkey Breast w/gravy packet – slightly thawed
- 4 medium Yukon Gold Potatoes, cut into 6-8 pieces
- 2 Carrots, thickly sliced
- 2 Celery Stalks, chopped
- 1/2 cup Fresh Parsley, chopped
- 1 Medium Red Onion, quartered
- 4 Cups Chicken Broth
- Salt, Pepper and dried Thyme
Rub the salt and pepper and thyme into the turkey breast. Set gravy packet aside.
In a medium Crockpot add potatoes, celery, parsley, turkey breast, carrots, onion and chicken broth.
Cook on high for 4 hours or low for 8. The gravy only takes 10 minutes to prepare. I just followed the directions on the gravy packet and added 1/4 cup of the broth from the Crockpot.
Drain all the broth and slice up the turkey.
A really great little bakery in our town just closed so we got some of the last french bread. It was like a low maintenance Thanksgiving Dinner!