Turkey Breast From the Crockpot

For the turkey breast, salt and pepper the turkey breast and sear it in a non-stick pan over high heat with rosemary and ground cumin on all sides and place in the slow cooker.

In the drippings, then sauté the carrots, onion and garlic until light brown. Add mustard and deglaze with vinegar and apple juice, then pour soup on top, thus getting rid of drippings.

Pour liquid over meat and close lid. Cook on high for about 3-4 hrs/low for about 6-7 hrs. Remove meat and keep warm.

Let sauce boil down on stove, puree with hand blender and thicken with sour cream or sauce thickener if desired.

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