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1 large onion, thinly sliced
2 cloves garlic, minced or pressed
8 ounces mushrooms, cut into quarters
1/2 teaspoon dried thyme, crumbled
1/8 teaspoon ground white pepper
2 pounds boneless, skinless turkey breast
3 tablespoons all-purpose flour
1/3 cup dry white wine or chicken broth
1 tablespoon tomato paste
In a 3-quart or large crockpot, combine onion, garlic, mushrooms, thyme and white pepper.
Rinse turkey, pat dry and cut into 1-1/2-inch cubes. Coat turkey with flour; arrange on top of onion mixture. Mix wine and tomato paste; pour over turkey.
Cover and cook on LOW until turkey is very tender when pierced (7-1/2 to 8-1/2 hours).
Stir gently to coat turkey with sauce, then season to taste with salt.