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.
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
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.