Slow Cooker Herbed Turkey Breast with Roasted Brussels Sprouts and Mushrooms

Makes 4 servings, plus leftover turkey*


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


*Nutrition information is for 3 oz. turkey and 1 cup vegetables. Recipe yields 18 (3-oz.) portions of turkey.


  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.
  2. 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.
  3. 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.
  4. Roast about 20 to 25 minutes or until Brussels sprouts tender and lightly browned.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving: 3 oz. turkey and 1 cup vegetables]:

260 calories; 7 g total fat; 1.5 g saturated fat; 38 g protein;

12 g carbohydrate; 4 g fiber; 430 mg sodium