‘Eating Clean on the Cheap’ – Slow Cooker Turkey Breast with Cool Zucchini, Carrot, and Radish Salad


I was watching the Cooking Channel a few weeks ago and was looking forward to trying Kelsey Nixon’s slow cooker turkey the next time turkey breasts went on sale. My waiting is over because Publix has their turkey breasts on sale this week! My girls start ballet on Monday so I will need to have dinner in the crockpot for this later-than-usual dinner night, so I am excited to add this to my “recipe box”. The leftovers would be great in my Thanksgiving salad and in turkey stir fry. Here is her recipe. Use olive oil in place of the butter, and you have a super healthy meal!

Slow Cooker Turkey Breast

  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 large onion, roughly chopped
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 (3-pound) bone-in turkey breast

For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.

Cool Zucchini, Carrot, and Radish Salad

  • 1 medium zucchini
  • 1 large carrot
  • 8 radishes
  • 1/3 cup onion (thinly sliced and then cut in half)
  • 1 tablespoon olive oil
  • 1/2 tablespoon rice wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/8 cup freshly chopped parsley

Thinly slice the vegetables into disks using a mandoline.  Add them to a medium bowl. Add oil and remaining ingredients and stir until coated. Refrigerate until ready to serve.

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