📋 Slow Cooker Turkey Breast with Quinoa Cranberry Stuffing Recipe
This Slow Cooker Turkey Breast with Quinoa Cranberry Stuffing is a simple and delicious way to make a small, yet festive holiday meal. It's a one-pot turkey and stuffing meal that takes only a few minutes to put together and is perfect for a smaller Thanksgiving meal or Christmas dinner gathering! It's also Weight Watchers friendly and gluten-free!
Course dinner, supper
Cuisine American, Canadian, North American
Keyword slow cooker turkey, Thanksgiving dinner, turkey breast
Preheat oven to 350 degrees F. Toast almonds: spread in a single layer on baking sheet and bake until golden brown (about 4-6 minutes) stirring frequently.
Spray a non-stick frying pan with cooking spray and and brown turkey breast on all sides (I do this on high for about 3 minutes on each side).
Spray bowl of slow cooker with non-stick cooking spray and add browned turkey breast to bottom of the slow cooker bowl.
Add quinoa, cranberries, toasted almonds, onions, garlic, parsley and poultry seasoning on top of turkey, then pour chicken stock over everything.
Cook on low for 3-4 hours or until turkey reaches an internal temperature of 165 degrees F (see NOTES) or is cooked through (no longer pink.) * This will depend on how thick your turkey breasts are.
Garnish
Stir fresh parsley into stuffing mixture and garnish with fresh parsley as desired . Slice turkey and serve with stuffing and vegetable side of choice.
Notes
*SEE POST CONTENTS FOR IMPORTANT RECIPE INFORMATION AND TIPS!
Nutrition Facts
📋 Slow Cooker Turkey Breast with Quinoa Cranberry Stuffing Recipe
Amount Per Serving (1 g)
Calories 164Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 254mg11%
Potassium 255mg7%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.