Crockpot Turkey with Sour Cream Sauce

posted by 2 years ago


1 boneless breast of turkey (about 3 ½ pounds)

Coarse salt & fresh ground black pepper, as desired

2 tsp dried dill weed, divided

1 tsp dried rosemary

¼ cup water

1 Tbs apple cider vinegar

3 Tbs gluten free flour

1 cup sour cream


Sprinkle both sides of turkey breast with salt, pepper, rosemary and 1 tsp dill weed. Place turkey breast in Crockpot. Add water and vinegar. Cover and cook on LOW for 7 to 9 hours or until tender. Remove turkey breast to a platter; keep warm. Transfer juices to a saucepan; place on stovetop and heat over medium-high heat. Let simmer, uncovered, for about 5 minutes to cook down juices. Whisk flour and a small amount of cold water together making sure there are no lumps and stir into the juices. Add the second tsp of dill weed. Bring to a low boil then reduce heat. Cook and stir until thickened. Stir in sour cream and turn off heat. Slice turkey and serve topped with sour cream sauce. (Serves: 6-7)

tags:  crockpot turkey with sour cream sauce, turkey, poultry, crockpot, slow cooker
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