Slow Cooked Turkey Breasts With Cranberry Sauce Recipe

Ingredients

2 boneless skinless turkey breast halves (2 pounds each)1 can (14 ounces) jellied cranberry sauce1/2 cup plus 2 tablespoons water, divided1 envelope onion soup mix3 tablespoons cornstarch

Preparation

Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan.

When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.