Slow Cooker Santa Fe Turkey Breast

 

1

bone-in split turkey breast (about 5 lb), thawed if frozen

1

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons honey

1

tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)

2

tablespoons cornstarch

2

tablespoons cold water

• 1 Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey.
• 2 Cover; cook on Low heat setting 6 to 7 hours.
• 3 Remove turkey from cooker. Remove skin from turkey breast. Cut turkey into 24 slices; place on platter and cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup or bowl. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey.