Ingredients
Scale
- 3–4 lb Boneless Turkey Breast (fresh or fully thawed)
- 2 bags (12 oz each) Frozen Mixed Vegetables (peas, carrots, corn, and green beans)
- 1 carton (32 oz) Low-Sodium Chicken or Turkey Broth
- 2 tablespoons Poultry Seasoning (blend of thyme, sage, rosemary)
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt (plus more to taste)
- 1 teaspoon Black Pepper
- 2 Bay Leaves
Instructions
- Place the turkey breast directly into the bottom of your slow cooker. There is no need to sear or trim the meat. Pour both bags of frozen mixed vegetables around the sides of the turkey. Sprinkle the poultry seasoning, garlic powder, salt, and black pepper evenly over the turkey and the vegetables. Add the two bay leaves on top.
- Pour the entire carton of chicken or turkey broth over the meat and vegetables until the turkey is at least halfway submerged. Secure the lid on your crockpot. Set the heat to “Low” and cook for 7 to 8 hours. If you are in a rush, you can cook it on “High” for 3 to 4 hours, but the low-and-slow method produces the most tender results for meal prepping.
- Once the cook time is complete, verify that the turkey has reached an internal temperature of 165°F. Remove the turkey from the pot and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded turkey to the crockpot and stir it back into the broth and vegetables so it absorbs all the flavors. Ladle equal portions into eight meal prep containers or serve immediately in deep bowls.
- Cook Time: 8 hours 5 minutes