Name: Slow-Cooker Turkey and Curried Vegetables
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon curry powder; 2 teaspoons ground ginger; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 cup chicken broth; 1 tablespoon sugar; 8 medium-sizes cauliflower pieces (from a 2-pound head); 1 can (15 ounces) chickpeas, drained and rinsed; ½ cup dried apricots, coarsely chopped; ½ cup golden raisins; 1 cinnamon stick; 1 bone-in turkey breast half (about 2 1/2 to 3 pounds), skin removed; 1 box (10 ounces) frozen green beans, thawed; 2 tablespoons cornstarch mixed with 2 tablespoons water; 1 jar (12 ounces) mango chutney, optional; Cooked rice, optional

Directions

Step 1

In a small bowl, stir together the curry powder, ginger, salt and pepper. Stir 2 teaspoons spice mix into chicken broth along with the sugar.

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Step 2

Place cauliflower, chickpeas, apricots and golden raisins in a 6-quart slow cooker. Tuck in cinnamon stick. Rub remaining spice mix into turkey breast. Place on top of vegetables. Pour broth around meat. Cover. Cook on high heat for 4 1/2 hours or on low heat for 8 hours.
Step 3

Remove turkey to a cutting board, cover loosely with foil and let stand for 10 minutes. If necessary, increase heat to high. Stir green beans and cornstarch-water mixture into slow cooker; cover and cook 10 minutes or until beans are tender.
Step 4

Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired.

Nutrition Facts

Per Serving:

423 calories; fat 4g; cholesterol 130mg; saturated fat 1g; carbohydrates 44g; insoluble fiber 7g; protein 54g; sodium 621mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts