Slow-Cooker Turkey Breast & WW Cranberry Vinaigrette

by Anne Bennett on February 26, 2015

poodles plotting

Is he eating a turkey sandwich? Grab it when he isn’t looking.

Today I’m re-visiting an old recipe for a slow cooked turkey breast that first appeared on hungry poodle almost five years ago. It’s in my slow cooker right now for our dinner tonight.

Over the past few years I’ve roasted both whole turkeys and turkey breasts, often during the summer when I’ve relied on my grill to take the heat instead of the kitchen. Turkey is a delicious, lean and inexpensive protein that shouldn’t be trotted out just for holidays.  It can be served hot for dinner the first night, and used for sandwiches and salads afterwards.

The recipe I posted five years ago came from Cooking Light and called for a whole, five-pound turkey breast, but I now prefer a 2 1/2 to 3 lb. half breast. It’s the perfect size for two people, is widely available in supermarkets and doesn’t provide more leftovers than I can stomach, if you know what I mean.

Turkey cooked in a slow cooker doesn’t brown but it can be very moist and flavorful when properly timed. It’s fairly easy to overcook poultry in a slow cooker so I’m going to caution you to check your breast with an instant-read thermometer at the minimum cooking time given below. Remove it when it reaches 160 degrees.

I’m also adding a bonus recipe for cranberry vinaigrette that I found on Weight Watchers web site. It was paired with a turkey cobb salad, which you can improvise with your leftover turkey breast. I made it tonight to serve with our turkey and a green salad. It’s sweet and pungent, a great accompaniment to poultry.

1 (2 1/2 to 3 lb.) turkey breast half, skinned
1 t. lemon pepper

Sprinkle the turkey evenly with lemon pepper and place into the slow cooker with the meaty side down. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook 3 to 4 hours or until an instant read thermometer reads 160 degrees.

Weight Watchers Cranberry Vinaigrette 

3/4 cup canned whole-berry cranberry sauce
3 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. black pepper
1 Tbsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
1 Tbsp. olive oil

Combine ingredients in a small jar, cover and shake until well blended.




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