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Lemon Herb Turkey Breast with Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pound boneless turkey breast
  • 1 pound fresh green beans, trimmed
  • 2 lemons, juiced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • Salt and pepper to taste

Instructions
 

  • Place the turkey breast in the bottom of the slow cooker.
  • Arrange the green beans around the turkey.
  • Pour the chicken broth over the turkey and beans.
  • Drizzle the olive oil on top.
  • Add the minced garlic, dried rosemary, dried thyme, salt, and pepper.
  • Squeeze the lemon juice evenly over everything.
  • Cover and cook on low for 6 to 7 hours until the turkey reaches 165 degrees.
  • Slice the turkey and serve with the green beans and some of the cooking liquid.

Notes

Use fresh green beans rather than canned so they hold their shape during the long cook. If the broth tastes mild at the end, stir in an extra squeeze of lemon right before serving. Leftovers reheat well in the microwave with a splash of broth to keep the turkey moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board