Slow Cooker Mediterranean Roast Turkey Breast Recipe - Allrecipes.com
Slow Cooker Mediterranean Roast Turkey Breast Recipe
  • READY IN ABOUT 8 hrs

Slow Cooker Mediterranean Roast Turkey Breast

Recipe by  

"Easy to make, flavorful and creates a wonderful aroma to come home to."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    7 hrs 30 mins
  • READY IN

    7 hrs 50 mins

Directions

  1. Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
  2. Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2011

I added hot pepper rings for spice and a can of garbanzo beans. Near the end I added a can of artichoke hearts. The meal was excellent! I served it over rice. My turkey breast was frozen, I cooked it 6 hours on high and it turned out perfectly!

 
Most Helpful Critical Review
Aug 09, 2012

Followed as recipe as it. Turned out very very dry.

 
Jul 12, 2011

This was a good recipe. I added a little water to mine because the onions were burning to my slow cooker. The fregrence of the turkey filled my house in the first hour and smelled so good! I left out the olives but followed the recipe otherwise. The turkey was moist and very flavorful too! Will make again. Thanks for the recipe!

 
Dec 22, 2012

Nice recipe. I added cup additional stock and served over orzo.

 
Sep 16, 2011

Soooo, good. Cooked as instructed. Turned out tender and juicy. This will become a regular in my menu rotation. :)

 
May 03, 2011

Flavor was good, the turkey totally dried out. This would be better if it wasn't slow cooked.

 
Jul 12, 2014

I made this for dinner tonight and had to give my dad the stink-eye-- he went back for so many helpings that I was worried I wouldn't have any leftover for lunch tomorrow! I quartered a chicken instead of using turkey breast and sprinkled feta over the dish before serving which gave it a nice, lemony kick. I didn't like how tasteless the sun dried tomatoes were after cooking, so when I make this again, I'll add some in the last half hour with artichoke hearts so they retain their flavor. Cooked on high for four hours, served over rice, and delicious!

 
Feb 13, 2014

I added an equal amount of green olives, a small jar of artichoke hearts and two (one too many for kids) habanero peppers and doubled the amount of broth (so it is great with rice!). Turned out great, in fact I ate so much that it hurt!

 

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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 60.6 g
  • 121%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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