Mine never finished cooking in the middle; don't know what happened but won't be making this one again :(

Reviewed On: Jan. 18, 2009

I had never cooked a turkey breast before this recipe and certainly never in the slow cooker so I accidentally bought one that was just slightly too big; I had to cover the slow cooker with aluminum foil for the first few hours until the breast had softened enough to get the lid on. Anyway, I made a few changes to enhance this recipe and here they are: in addition to the onion soup mix I rubbed the turkey breast with 1 tsp. poultry seasoning and 1/2 Tbsp. minced garlic; then after I got the turkey settled in the crock I surrounded it with 4 stalks of celery, 2 small pkgs. of baby carrots and 1 chopped onion, sprinkled the vegetables with 1 tsp. poultry seasoning and 1/2 Tbsp. minced garlic and drizzled with 1/4 cup chicken broth. The breast, even though still slightly frozen, was cooked is less time than the recipe calls for so I simply put the cooker on warm. Right before serving I made gravy out of the drippings using cornstarch. This recipe was a great jumping off point for me to make a mini-Thanksgiving dinner. Thanks for posting this simple but versatile recipe. BTW I used the carcass from the breast for After Thanksgiving Turkey Soup from this site and it was great.

Reviewed On: Jan. 1, 2009

First off, I love this recipe. I made it with 1 lb. boneless beef steak (don't know what cut) and doubled the recipe otherwise. I did make a few changes though; here's what I did. For veggies used 2 pkgs. frozen broccoli, carrots and cauliflower cooked in the micro. Sliced steak into thin strips, placed in large Ziploc bag with 1/4 cup cornstarch and shook to coat then cooked in the oil in a large skillet with the garlic and green onions. I did 4 times the original recipe amount of sauce ingredients. Omitted crushed red pepper flakes, salt, black pepper, second listing of 8 garlic cloves. Used 1 tsp. chili sauce with garlic for the chili paste and it was still spicy enough. Finally I used beef for chicken stock. The sauce (even though I doubled the amount) looked a little thin but turned out perfectly. Next time steak's on sale I'll be making this dish:) Thanks for posting.

Reviewed On: Jan. 1, 2009