Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.
Before you begin, please note you will need a Crockpot or slow cooker for this recipe.
- 1 cup cherry tomatoes
- 1 cup red onion, chopped
- ¼ cup low sodium chicken stock
- ⅓ cup white balsamic vinegar
- 1 tablespoon whole grain mustard
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon rosemary
- ½ teaspoon parsley
- ½ teaspoon red chili flakes
- ¼ teaspoon thyme
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 pound boneless turkey breast
- Arrange tomatoes and onions on the bottom of the slow cooker.
- Pour stock over vegetables.
- Mix white balsamic and mustard in a small dish, set aside.
- Mix herbs, salt and pepper in a small dish, set aside.
- Rinse turkey breast and pat dry.
- Place on top of vegetables in slow cooker, pouring balsamic mixture over to uniformly coat.
- Sprinkle with herb mixture to create a crust-like covering.
- Cook for 6 hours on low or until internal temperature reaches 165 degrees.
Naturally low-carb & gluten-free
Nutritional Information (for one 3oz. serving):
Calories: 138, Fat: 1g, Carbs: 3g, Fiber: 0g, Sugars: 2g, Protein: 27g