Ingredients

• 1/4 cup onion
• 1/3 cup celery
• 2 cups carrots
• 18 ounces boneless, skinless turkey breast
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chicken bouillon granules
• 1 cup cranberry sauce

Preparation

1. Dice the onion. Slice the celery and carrots.
2. Place the turkey breast in a slow cooker and sprinkle with poultry seasoning and bouillon granules. 
3. Spoon cranberry sauce on top; add the vegetables.
4. Cover slow cooker with a lid, turn heat to high and cook for 4 hours.
5. Remove turkey breast and slice. Serve with vegetables and cranberry gravy.

Helpful hints

• Whole turkey breast may be substituted for boneless turkey.
• Spray slow cooker pot with nonstick cooking spray or use a slow cooker liner for easier cleanup.
• Frozen onion and carrots may be used instead of fresh vegetables.
• A very small portion of regular bouillon adds flavor.  Portion control helps keep sodium content within the limits of a low-sodium diet.
• Serve with noodles, rolls, margarine and fruit salad.