Slow-Cooked Turkey Breasts with Cranberry Sauce Recipe

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Slow-Cooked Turkey Breasts with Cranberry Sauce Recipe
Slow-Cooked Turkey Breasts with Cranberry Sauce Recipe photo by Taste of Home
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Slow-Cooked Turkey Breasts with Cranberry Sauce Recipe

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Publisher Photo
"This is a very tasty and easy way to cook a turkey breast in the slow cooker," says Marie Ramsden, Fairgrove, Michigan. The sweet cranberry sauce complements the turkey nicely. Then use the extra meat in the two recipes here.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup plus 2 tablespoons water, divided
  • 1 envelope onion soup mix
  • 3 tablespoons cornstarch

Directions

Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan.
When meat is cool enough to handle, shred with two forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey. Yield: 10 servings.
Originally published as Turkey with Cranberry Sauce in Quick Cooking November/December 2001, p42

  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup plus 2 tablespoons water, divided
  • 1 envelope onion soup mix
  • 3 tablespoons cornstarch
  1. Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan.
  2. When meat is cool enough to handle, shred with two forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey. Yield: 10 servings.
Originally published as Turkey with Cranberry Sauce in Quick Cooking November/December 2001, p42

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littlebitsolove User ID: 4103773 33893
Reviewed Oct. 28, 2010

"My husband is a dark meat man. He says the breast is too dry...not any more! This is such a great way to play Thaksgiving on a busy Tuesday night! My kids love it, and the sauce is good on stuffing or mashed potatoes! Plus the conveneince of the crock pot means I can make a pie too! Yum Yummy!"

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