Tunisian Slow-Cooked Turkey Breast

Tunisian Slow-Cooked Turkey Breast

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Christine 0

"This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!"
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4 h 5 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 81.1 g
  • 162%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  2. Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  3. Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  4. Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  5. Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


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The flavor of the turkey was really nice.. I liked the bit of heat. The acorn squash was yummy too. The carrots and garlic were not done enough in 7 hours. My crock-pot was set on a timer and ...

Scrumptious! This is also a very "forgiving" recipe; I used regular chili powder and cumin (which derives from the same plant) substituted nicely for coriander. And with no garlic cloves, I ad...

This is a perfect fall meal. I switched out the squash for red and Yukon potatoes and I would cut the chipotle seasoning in half next time because I'm not a fan of too spicy. Other than that I t...

The spices on the turkey were superb, just a hint of heat and undertones of the cinnamon. The meat was very juicy not dry at all. I enjoyed the carrots, red onion, and squash, but my kids would...

Very good turkey recipe. I make it for thanksgiving as it is a crowd pleaser, plus it is much easier than a whole turkey.

Recipe was very good just wish I had a larger crock pot. The dish had a lovely sweetness and reintroduced me to acorn squash which I enjoyed.

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