Recipe: Turkey Breast with Pineapple, Tomatoes and Peppers (crock pot)

TURKEY BREAST WITH PINEAPPLE, TOMATOES AND PEPPERS

1 (20 ounce) can pineapple chunks in juice
1 large green bell pepper, cut in 1-inch squares
1 medium red bell pepper, cut in 1-inch squares
1 large onion, cut in wedges
1/4 cup catsup, divided use
3 tablespoons red wine vinegar, divided use
3 tablespoons brown sugar, divided use
2 pounds skinless boneless turkey breast
1/4 teaspoon seasoned salt
1 1/2 tablespoons cornstarch
2 packages (10 ounces each) pea pods, frozen, thawed and drained
2 large tomatoes, cut in wedges

Drain the pineapple chunks, reserving 3 tablespoons juice.

In a 3 1/2 to 4 quart electric slow cooker, combine half the drained pineapple chunks with the green and red pepper, onion and 2 tablespoons each catsup, vinegar and brown sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top with the remaining pineapple chunks.

Cover and cook on High heat setting 3 1/2 to 4 hours or until the turkey is cooked through, tender and white in the center. Remove the turkey breast; set aside and and keep warm.

Stir the remaining 2 tablespoons catsup, 1 tablespoon vinegar and 1 tablespoon brown sugar into the mixture in the crock pot.

Dissolve the cornstarch in the reserved 3 tablespoons pineapple juice and stir into sauce.

Cover and cook on High 20-30 minutes longer, or until slightly thickened, stirring once.

Stir in the snow peas and tomato wedges and heat 5 minutes longer.

Carve the turkey breast into slices before serving.

Servings: 6
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton