Name: Tunisian Slow-Cooked Turkey Breast
Prep time: 25 min
Cook time: 220 min
Total time: 245 min
Ingredients: 2 tablespoons all-purpose flour; 1 teaspoon chipotle chili powder; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground coriander; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 (4 pound) skinless, boneless turkey breast half; 1 tablespoon olive oil; 1 acorn squash, seeded and cut into quarters; 3 large carrots, peeled and cut into 3 pieces; 2 red onions, quartered; 6 unpeeled garlic cloves

Cook Time: 220 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
teaspoon garlic powder
teaspoon ground cinnamon
teaspoon ground coriander
teaspoon salt
teaspoon ground black pepper
1 (4-pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Directions

Step 1: In a large resealable plastic bag, mix together the flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper. Seal the bag and shake to combine.

Step 2: Add the turkey breast to the bag, seal it again, and shake until the turkey is fully coated with the spice mixture.

Step 3: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, sear the seasoned turkey breast on both sides until browned, about 5 minutes per side. The meat should still be pink inside at this point.

Step 4: Place the acorn squash quarters, carrots, red onions, and garlic cloves in the bottom of a large slow cooker. Arrange the browned turkey breast on top of the vegetables.

Step 5: Cover the slow cooker and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, until the turkey and vegetables are tender.

Step 6: Remove the turkey breast from the slow cooker and transfer it to a platter. Let it rest for about 10 minutes before slicing.

Step 7: Peel the squash and garlic cloves. Arrange the cooked vegetables around the sliced turkey, then spoon the juices from the slow cooker over the turkey and vegetables before serving.

Nutrition Facts

Per serving (1/6 of recipe):

Calories: 456
Total Fat: 5g (6% Daily Value)
Saturated Fat: 1g (5% Daily Value)
Cholesterol: 218mg (73% Daily Value)
Sodium: 365mg (16% Daily Value)
Total Carbohydrates: 19g (7% Daily Value)
Dietary Fiber: 3g (12% Daily Value)
Total Sugars: 5g
Protein: 81g (162% Daily Value)
Vitamin C: 15mg (17% Daily Value)
Calcium: 90mg (7% Daily Value)
Iron: 5mg (28% Daily Value)
Potassium: 1254mg (27% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Samuel Jackson

10/14/2025 04:13:25 PM

The turkey had a delicious flavor with a nice touch of heat, and the acorn squash was also very tasty. However, the carrots and garlic were not cooked sufficiently after 7 hours in the crock-pot. Unfortunately, my crock-pot switched to warm mode on a timer, so I couldn't monitor them properly. Next time, I plan to cut the carrots smaller and chop the garlic to ensure they cook through properly. It was my mistake, but I will make adjustments for the next time.

Betty Thomas

10/15/2025 03:23:31 PM

Delicious and simple, this meal is a fantastic option for a non-traditional Thanksgiving dinner for two, with leftover turkey perfect for a tasty sandwich. Definitely planning to make this again!

Sarah Diaz

10/14/2025 09:13:17 PM

I found this dish to be lacking in flavor. The spices didn't enhance the taste at all. The only positive aspect was that the turkey was incredibly juicy and tender.

Larry Allen

10/13/2025 07:51:49 PM

Review rewritten: The dish turned out beautifully! I used a 3-pound turkey breast with potatoes that were washed, quartered lengthwise, and placed at the bottom of the crockpot. I also added peeled and quartered carrots between the potatoes, along with 6 whole cloves. Additionally, I peeled and quartered a red onion, "leafed" it, and spread it over the other vegetables. Worried about moisture, I included a cup of chicken stock. I placed the seared turkey breast on top. My crockpot features a thermometer, so I set it to 165 degrees and it was ready after 3 hours on high. I left it on warm for an hour while I prepared the other sides, and everything turned out beautifully.

Deborah Collins

10/14/2025 12:44:01 AM

I thoroughly enjoyed this recipe for an easy Fall meal! Unfortunately, I couldn't find a 4 lb turkey breast, so I substituted with 2.5 lbs of turkey breast tenderloins. Cooking on high for 4 hours was a bit too long as the meat started to dry out. I will make it again and make sure to adjust the cooking time. The vegetables were delicious! I plan to add extra carrots next time as my daughter adores them. Thanks for sharing the recipe!

Ryan Nelson

10/12/2025 01:40:11 PM

I absolutely loved the spices on the turkey - a perfect blend of heat and subtle hints of cinnamon. The meat was incredibly juicy, not dry in the slightest. While I personally enjoyed the carrots, red onion, and squash, my kids would have preferred potatoes. Overall, a dish worth making again!

Matthew Hall

10/14/2025 02:22:43 AM

This turkey recipe is excellent! I prepare it for Thanksgiving because it always pleases the crowd, and it's much simpler than cooking a whole turkey.

Dennis Davis

10/13/2025 11:13:15 AM

The recipe was excellent, I just wish I had a bigger slow cooker. The dish had a delightful sweetness and reminded me how much I enjoy acorn squash.

Emma Collins

10/12/2025 07:57:20 PM

Delicious! This recipe is quite forgiving; I used regular chili powder and cumin instead of coriander, and it turned out great. I didn't have garlic cloves, so I used prepared crushed garlic generously. The flavor was still amazing, and the meat was incredibly tender. The addition of red onions was a brilliant touch. I only added carrots and onions, and served the dish with mashed potatoes. This recipe is a definite keeper!

Ronald Wilson

10/15/2025 11:05:40 PM

This dish is ideal for the autumn season. I substituted squash with red and Yukon potatoes and noted that I would reduce the amount of chipotle seasoning by half next time as I prefer milder spices. Besides that, I found that all the seasonings paired nicely with the turkey, and I look forward to preparing this meal again.