Source: 300 Slow Cooker Favorites by Donna-Marie Pye
I’ve been trying to add more grains and beans to our diet and was happy to find this recipe with bulgur. An added bonus–this was a true slower cooker recipe. I put everything in the cooker, turned it on, and walked away. Six hours later, my dinner was ready.
We got 6 servings from this, and I used a 6 quart slow cooker.
INGREDIENTS
1 bone-in turkey breast (about 2 to 2 1/2 lbs)
1/2 tsp salt
1 1/2 tsp dried oregano, divided
1 cup uncooked bulgur
3 tbsp freshly squeezed lemon juice (mine wasn’t fresh)
1/4 tsp freshly ground pepper (mine wasn’t fresh)
4 green onions, sliced
1 clove garlic, minced
1 can (10 oz.) condensed chicken broth undiluted
1/4 cup pitted Kalamata olives**
1/4 cup crumbled feta cheese**
** added last after everything is cooked
DIRECTIONS
Sprinkle turkey breast with salt and 1/2 tsp oregano.
In slow cooker stoneware, combine bulgur, lemon juice, pepper, green onions, garlic, broth and remaining 1 tsp oregano. Place turkey breast on top of bulgur mixture.
Cover and cook on Low for 4 to 8 hours, or until a meat thermometer inserted into the thickest part of the breast reads 170F. Remove turkey from slow cooker and let stand for 5 minutes before slicing.
Stir in olives and feta into bulgur mixture. Serve with turkey.
Patricia Stoltey said
All of these look so good, Carolyn! Thanks for putting your recipes out there to share (and it makes a handy reference book for you to save hunting out those random recipes from this book or that stash of clippings).