Slow Cooker Mediterranean Roast Turkey Breast

The recipe is simple and yet it leaves room to tweak. The first challenge is to find a turkey breast in May. The store cut one for me but I had to debone it myself. No big deal, I watched a couple of videos and then it was smooth sailing. So I started out with 3.25 lbs. I couldn’t find Greek seasoning so I used Herbes de Provence. The last thing I wanted was a dried out result so I did use one cup of broth at the beginning plus the juice of a whole lemon and then the lemon shells. 1/4 teaspoon poultry seasoning. I added the sun dried tomatoes and some white wine and corn starch after four hours. I let it go another 50 minutes because we weren’t ready to eat before that. The temperature of the meat was now 168. We loved it! I know there are purists who freak out when we stray from the original recipe however I think there are times when suggestions from other reviewers make total sense. I served this with couscous.

I had leftover cooked turkey from Christmas, so I used it instead of the uncooked turkey breast. I reduced the cooking time to about 3 hours. I reduced the salt, as I make my own Greek Seasoning, and it already has salt in it. Served it on a bed of jasmine rice. It was so good! Will make again!

I made some changes, used chicken breast instead of turkey, and used greek seasoning recipe from here. chicken turned out stringy. but I think recipe is worth a second try

This was one of the best dishes that I ever made in my crockpot!?. Made a couple of minor changes after reading some reviews. I did add 1 cup of chicken broth instead of half a cup. I also added a little bit of white cooking wine at the beginning as well as poultry seasoning in addition to the other seasonings. I put the juice of one lemon over the turkey and then I threw the lemon pieces into the crockpot. During the last half hour I added the olives and sun-dried tomatoes as well as some corn starch dissolved in some more cooking wine. The turkey was moist and tender and absolutely delicious!?

Easy to make and tastes really good. When I make it again, and I will, I will probably increase the ingrediants a bit (other than the size of the turkey) so that there is more “gravy” to be enjoyed with the turkey. The way it is now, you will end up a bit light on the “gravy” on day two or three.

This is “to die for”. We loved it and our house smelled wonderful too.

I like the tender taste to the turkey breast. My husband was not fond of the kalamata olives, but I thought it was a nice punch to the meal.

This was a tasty way to cook turkey breast without drying it out. I added grilled artichoke hearts to take it over the top! The family loved it!

Love, love, LOVE this recipe. So simple and so good.

I made this recipe as written, but did add extra broth as many of the reviewers suggested. It came out just delicious! I served it over polenta.

This was REALLY tasty! I did nearly double the olives and sundried tomatoes because we love them and it used the entire container of each. Also, instead of chicken broth, I used some Pinot Grigio white wine, which added a ton of flavor and helped to tenderize the turkey. One thing I did that I think really kept the turkey moist was to set it all up the night before and combined it all in a crock pot liner that I refrigerated overnight, so it basically marinated in the wine and brine. I also just quartered and squeezed a lemon and left the lemons in with the meat and everything. The turkey was taken out of its net and I seasoned it directly then ladled a little bit of everything over the top and then put the little bit of skin on top to baste it naturally as it cooked. Added some artichoke hearts about 45 minutes before it was done and dissolved the cornstarch in some more wine and it was FABULOUS. I’ve been instructed this must be put into regular rotation!

I made my own Greek seasoning, used diced tomatoes & some of the oil from marinated artichokes. Added the artichokes in the last hour. I cooked this for 5 hours on low using a 2 lb turkey breast. I also added a can of garbanzo beans and used cornstarch slurry rather than flour. I served it over orzo.

This recipe didn’t work for us. We used a bone-in turkey breast and we were constantly spitting out small pieces of bone. Also, it was bland – low calories but not much taste.

My guests absolutely loved this, even the one who said afterward that she did not like olives or sun-dried tomatoes.. Cook a bit less time, as I put a meat thermometer in after about 5 hours and it was done. I used a three pound boneless turkey breast.

I couldn’t find Greek seasoning, so I used the spices in Greek seasoning and it turned out great!

The Slow Cooker Mediterranean Roast Turkey Breast was moist but we were a little disappointed in the flavor.

I have substituted chicken thighs for the already cooked turkey which I think makes it even better.

This recipe is terrific! I used jarred bruschetta mix instead of the sundried tomatoes and added a 14 ounce can of artichoke heart. My husband and I loved it! Leftovers were great!

Followed the recipe with the exception of using a 3 lb Butterball turkey breast roll and substituting 3/4 teaspoon onion powder for the onion (only because I was out of onion). The turkey came out very moist, but the marinade was pretty salty and also seemed to lack a strong flavor. I served it over brown rice. If I make it again I will add some peppers to give it more zing. Family enjoyed it, but I doubt it will be in the rotation.

I love this recipe, it is easy and a crowd pleaser on mashed potatoes. I always shred the meat (turkey or chicken) and put it on the potatoes.

Loved this recipe! Used less turkey because that’s all I had and it came out very tender and juicy. Couldn’t find the seasoning at the grocery store, but I made my own by googling online. Poured the extra sauce mixture over white rice and it tasted amazing. Even my picky 13-year old son ate it without a complaint. Thanks for the great recipe!