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from Kara Kimbrough
Crockpot juices (supplement with chicken broth or stock if desired)
1/2 cup water
1/4 cup all-purpose flour
Ladle cooking juices from bottom of Crockpot into a bowl and press juices out of onions; set aside. In a non-stick skillet, mix flour and water until smooth, then stir in cooking juices. Bring to a boil; cook and stir until thickened, 3-5 minutes.
Notes: Adjust Crock-pot cooking time for larger turkey breasts. Meat is lean, so serve warm to maintain moistness.
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