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Slow Cooker Turkey Breast with Pineapple
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- #23444
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (20 ounce size) unsweetened pineapple chunks
1 large green bell pepper, cut into 1-in squares
1 medium red bell pepper, cut into 1-inch squares
1 large onion, cut into wedges
1/4 cup ketchup
3 tablespoons red wine vinegar
3 tablespoons brown sugar
2 pounds skinless, boneless turkey breast
1/4 teaspoon seasoned salt
1 1/2 tablespoon cornstarch
1 package (20 ounce size) frozen Chinese snow peas, thawed, drained
2 large tomatoes, cut into wedges
directions
Drain the pineapple chunks, reserving 3 tablespoons juice. In a 3-1/2-quart or 4-quart electric slow cooker, combine half of the drained pineapple chunks with the green and red peppers, onion and 2 tablespoons each of the ketchup, vinegar and brown sugar. Mix well. Add the turkey breast; sprinkle with seasoned salt. Top with the remaining pineapple chunks. Cover and cook on the high heat setting 3-1/2-hours to 4 hours or until the turkey is cooked through, tender and white in the center.
Remove the turkey breast. Stir in the remaining 2 tablespoons ketchup, 1 tablespoon vinegar and 1 tablespoon brown sugar. Dissolve the cornstarch in the reserved 3 tablespoons pineapple juice and stir into the sauce.
Cover and cook on high 20-30 minutes longer or until thickened slightly, stirring once. Stir in the snow peas and tomato wedges and heat 5 minutes longer. Carve the turkey breast into slices before serving.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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