Slow Cooker Turkey Breast with Carrots & Cranberry Gravy
- CKD non-dialysis
2-1/2 ounces turkey, 1/3 cup vegetables, 1/4 cup cranberry gravy
- 1/4 cup onion
- 1/3 cup celery
- 2 cups carrots
- 18 ounces boneless, skinless turkey breast
- 1 teaspoon poultry seasoning
- 1/2 teaspoon chicken bouillon granules
- 1 cup cranberry sauce
Dice the onion. Slice the celery and carrots.
Place the turkey breast in a slow cooker and sprinkle with poultry seasoning and bouillon granules.
Spoon cranberry sauce on top; add the vegetables.
Cover slow cooker with a lid, turn heat to high and cook for 4 hours.
Remove turkey breast and slice. Serve with vegetables and cranberry gravy.