Slow Cooker Herbed Turkey Breast with Roasted Brussels Sprouts and Mushrooms


For Turkey:

1 (7 lb.) bone-in turkey breast, skin removed

1 tablespoon olive oil

2 tablespoons dried parsley flakes

1 teaspoon salt

1 teaspoon pepper

½ teaspoon dry mustard

½ cup fat-free, lower-sodium chicken broth


For Brussels Sprouts:

1 lb. Brussels sprouts

1 (8-oz.) carton baby bella mushrooms, coarsely chopped

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper


  1. For Turkey: Brush turkey breast with 1 tablespoon olive oil, and rub with parsley, 1 teaspoon each salt and pepper, and mustard. Place turkey in a large slow cooker; add broth.
  1. Cover and cook on low 5 to 6 hours or until a thermometer inserted in the center registers 165°F. Transfer turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing. Slice turkey and divide into 18 (3-oz.) portions. Serve 4 portions, and refrigerate or freeze remaining turkey for future use.
  1. For Brussels Sprouts: Preheat oven to 425°F. Trim and halve Brussels sprouts. Toss Brussels sprouts, mushrooms, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet. Spread into a single layer.
  1. Roast about 20 to 25 minutes or until Brussels sprouts tender and lightly browned.