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Tunisian Slow-Cooked Turkey Breast
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Prep Time:
25 minutes
Cook Time:
220 minutes
Total Time:
245 minutes
Slow-cooked North African-spiced turkey breast with veggies. Swap squash for potatoes if desired.
Ingredients:
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chipotle chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon salt
  • 1 (4 pound) skinless, boneless turkey breast half
  • 1 tablespoon olive oil
  • 1 acorn squash, seeded and cut into quarters
  • 3 large carrots, peeled and cut into 3 pieces
  • 2 red onions, quartered
  • 6 unpeeled garlic cloves
Instructions:
  • Combine flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag. Add the turkey breast, seal the bag, and shake well to coat the turkey in the spice mix.
  • In a large skillet over medium heat, sizzle the seasoned turkey breast in olive oil until beautifully browned on both sides, approximately 5 minutes each (meat should be pink inside).
  • Layer acorn squash quarters, carrots, red onions, and garlic cloves in the base of a large slow cooker. Nestle the browned turkey breast on top of the vegetables and cover the cooker.
  • Slow cook turkey breast until the meat and vegetables are very tender for 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Then, transfer the turkey breast to a platter and let it rest for about 10 minutes before slicing.
  • Peel the squash and garlic cloves. Place the cooked vegetables around the turkey meat and drizzle with the slow cooker juices before serving.

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