Slow Cooker Lemon Thyme Turkey Recipes

SLOW-COOKER LEMON-THYME TURKEY

Slow-Cooker Lemon-Thyme Turkey image

Great weeknight dinner! Flavor turkey breast with zesty lemon and earthy thyme.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 8

Number Of Ingredients 8

Ingredients

4- to 5-lb bone-in turkey breast, thawed if frozen
2 teaspoons butter or margarine, melted
1 teaspoon grated lemon peel
1 clove garlic, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon lemon-pepper seasoning
2 tablespoons cornstarch
1/4 cup water

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix butter, lemon peel and garlic; rub over turkey breast. Sprinkle with thyme and lemon-pepper seasoning.
Cover; cook on Low heat setting 6 to 7 hours.
Remove turkey from cooker; cover turkey to keep warm. If desired, skim fat from juices in cooker. Pour juices from cooker into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and water until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with sliced turkey.

Nutrition Facts : Calories 290, Carbohydrate 2 g, Cholesterol 120 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SLOW-COOKER LEMONY CHICKEN NOODLE SOUP

Slow-Cooker Lemony Chicken Noodle Soup image

This is a classic chicken noodle soup with bright lemony flavor. Because the noodles are whole-wheat, they have added pleasant chewiness-not to mention more fiber and nutrients-than the regular variety. Pair this delicious soup with crusty bread and red wine.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Soup Recipes

Time 4h25m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds bone-in, skinless chicken breasts
½ teaspoon black pepper
1 ¾ teaspoons kosher salt
8 cups unsalted chicken stock
1 ½ cups chopped yellow onions (from 1 onion)
1 cup diagonally sliced carrots (from 1 to 2 carrots)
1 cup diagonally sliced celery (from 2 celery stalks)
1 ½ teaspoons minced garlic (from 2 garlic cloves)
3 fresh thyme sprigs
8 ounces uncooked whole-wheat egg noodles
½ teaspoon lemon zest plus 1/3 cup fresh juice (from 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat the oil in a large nonstick skillet over medium-high. Sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Add the chicken to the skillet; cook until golden brown, about 3 minutes per side. Transfer the chicken to a 6-quart slow cooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the slow cooker. Cover and cook on LOW until the vegetables are tender, about 3 hours and 30 minutes. Add the noodles; cover and cook on LOW until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs.
Remove the chicken from the slow cooker; cool slightly. Remove and discard the bones from the chicken. Shred the chicken using 2 forks. Return the shredded chicken to the slow cooker; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.

Nutrition Facts : Calories 274 calories, Carbohydrate 28 g, Fat 6 g, Fiber 4 g, Protein 29 g, SaturatedFat 1 g, Sodium 619 mg, Sugar 4 g

LEMONY TURKEY BREAST

Lemony Turkey Breast image

Lemon and a hint of garlic add a lovely touch to these moist slices of slow-cooked turkey breast. I usually serve the gravy over a combination of white and brown rice, along with broccoli for a healthy meal. -Lynn Laux of Ballwin, Missouri

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 7

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
Cooking spray
1 medium lemon, halved
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon garlic salt
4 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth

Steps:

Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey. , Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon., For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 154 calories, Fat 1g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 149mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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