Ingredients
- 2 lb Turkey Breast (Boneless)
- 2 TBSP and a drizzle Olive Oil (Affiliate Link)
- 1/2 TBSP and a pinch of Herbs de Provence
- 1/2 tsp Granulated garlic
- 1 1/2 tsp Smoked Paprika
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 sweet potatoes peeled, chopped into 3/4-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1 Apple crisp cut into 1-inch pieces
- 1 cup vegetable broth
Instructions
- Prep veggies and place in the slow cooker (Affiliate Link). Drizzle a little olive oil (Affiliate Link) over the top of the vegetables. Add 1/2 tsp paprika, a pinch of Herbs de Provence, and a touch of salt and pepper then mix. Set slow cooker (Affiliate Link) to low. Add 1 cup vegetable broth.
- Coat the boneless turkey breast with 1 TBSP olive oil (Affiliate Link), Herbs de Provence, Garlic, 1 tsp smoked paprika, salt, and pepper.
- Heat dutch oven (Affiliate Link) pan to warm. Add the turkey breast and brown on all sides.
- Place on top of the veggies in the slow cooker (Affiliate Link).
- Cook on low for 5 hours.
- Season as needed. Create gravy with the drippings as you see fit.
Nutrition
- Serving Size: 3 slices and 1/2 cup veggies
- Calories: 247.45 kcal
- Sugar: 2.1 g
- Sodium: 238.79 mg
- Fat: 11.46 g
- Saturated Fat: 2.66 g
- Trans Fat: 0.0 g
- Carbohydrates: 9.15 g
- Fiber: 1.62 g
- Protein: 25.68 g
- Cholesterol: 73.71 mg