1 large onion, thinly sliced
2 cloves garlic, minced
8 ounces mushrooms, cut into quarters
1/2 teaspoon dried thyme
1/8 teaspoon white pepper
2 pounds boneless, skinless, turkey breasts
3 tablespoons flour
1/3 cup dry white wine or chicken broth
1 tablespoon tomato paste
salt to taste
In crock, combine onion, garlic, mushrooms, thyme and pepper. Rinse turkey, pat
dry and cut into 1 1/2 inch cubes.
Coat turkey cubes with flour, arrange on top of onion mixture. Mix wine or broth
with tomato paste; pour over turkey.
Cover, cook on low until turkey is tender when pierced, about 7 1/2 to 8 hours.
Stir gently to coat turkey with sauce, then season with salt.