Slow Cook Moroccan Turkey Breast
- 6 Servings
- 15 mins Prep Time
- 4 hrs Total Time
- 1 Fresh Bone-In Turkey Breast (about 4 pounds)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 1 16-ounce can garbanzo beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 1 white onion, sliced
- 3 medium carrots, peeled and sliced
- 1 tablespoon minced or grated ginger
- Cilantro chopped
- Couscous (Optional)
|Serving Size||About 6 oz. cooked turkey and 1 cup bean mixture (turkey skin not included in analysis)|
|Amount Per Serving|
|Calories from Fat||130|
|% Daily Value*|
|Total Fat 15g||21%|
|Saturated Fat 3.5g||18%|
|Trans Fat 0g|
|Total Carbohydrates 26g||9%|
|Dietary Fiber 7g||28%|
Vitamin A 110%
Vitamin C 25%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1In small bowl combine cumin salt black pepper cinnamon and cayenne pepper; rub turkey with spice mixture.
Step 2In a large-size slow cooker combine garbanzos tomatoes onion carrots and ginger; place turkey on top.
Step 3Cook on HIGH 3 to 4 hours or until a thermometer inserted into the thickest part of the breast registers 165° F.
Step 4Remove skin and slice turkey.
Step 5Arrange turkey on a serving platter; spoon vegetables and sauce on top
Step 6Sprinkle with cilantro.
Step 7Serve with couscous mixed with cilantro (optional).
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