4 hrs 10 mins
From Family Circle
My Private Note
Units: US | Metric
- 1 boneless and skinless turkey breast half
- 236.59 ml reduced-sodium chicken broth
- 7.39 ml curry powder
- 1.23 ml cayenne pepper
- 2.46 ml salt
- 1 large onion
- 29.58 ml ginger, chopped
- 59.14 ml cilantro leaf
- 425.24 g can chickpeas, drained and rinsed
- 118.29 ml low-fat plain yogurt
- 29.58 ml cilantro, chopped
- 709.77 ml cooked brown basmati rice
- 1Coat slow cooker bowl with nonstick cooking spray.
- 2Place turkey in bottom and pour broth over top.
- 3Mix together curry powder, cayenne pepper and salt; sprinkle over turkey.
- 4Scatter onion, ginger and cilantro leaves over turkey.
- 5Cover and cook on low for 6 hours.
- 6Add chickpeas during last 30 minutes of cooking.
- 7Remove turkey to a cutting board and cover.
- 8Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.
- 9Allow sauce to heat through.
- 10Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.
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Nutritional Facts for Slow Cooker Indian-Spiced Turkey Breast
Serving Size: 1 (441 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 759.9
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 4.5 g
- Cholesterol 123.8 mg
- Sodium 552.0 mg
- Total Carbohydrate 93.3 g
- Dietary Fiber 7.2 g
- Sugars 3.4 g
- Protein 54.5 g