Slow Cooker Turkey Breast with Carrots and Cranberry Sauce

Plate of turkey with red wine

Ingredients

  • 1/4 cup onion
  • 1/3 cup celery
  • 2 cups carrots
  • 18 ounces boneless, skinless turkey breast
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon chicken bouillon granules
  • 1 cup cranberry sauce

Preparation

  1. Dice the onion. Slice the celery and carrots.
  2. Place the turkey breast in a slow cooker and sprinkle with poultry seasoning and bouillon granules. 
  3. Spoon cranberry sauce on top; add the vegetables.
  4. Cover the slow cooker with a lid, turn the heat to high and cook for 4 hours.
  5. Remove turkey breast and slice. Serve with vegetables and cranberry gravy.

Helpful Hints

  • Whole turkey breast may be substituted for boneless turkey.
  • Spray slow cooker pot with nonstick cooking spray or use a slow cooker liner for easier cleanup.
  • Frozen onion and carrots may be used instead of fresh vegetables.
  • A very small portion of regular bouillon adds flavor. Portion control helps keep sodium content within the limits of a low-sodium diet.
  • Serve with noodles, rolls, margarine, and fruit salad.