Ingredients
2- to 2 1/2-pound bone-in turkey breast half, thawed if frozen
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1
cup uncooked bulgur or cracked wheat
3
tablespoons lemon juice
1
teaspoon dried oregano leaves
1/4
teaspoon pepper
4
medium green onions, sliced (1/4 cup)
1
clove garlic, finely chopped
1
can (14 1/2 ounces) ready-to-serve chicken broth
1/4
cup pitted Kalamata or Greek olives
1/4
cup crumbled feta cheese
Preparation
Sprinkle turkey with salt and 1/2 teaspoon oregano. Mix remaining ingredients except olives and cheese in 3 1/2- to 6-quart slow cooker. Place turkey on top.
Cover and cook on low heat setting 4 to 5 hours or until juice of turkey is no longer pink when center is cut. Remove turkey from cooker; cut into slices.
Stir olives and cheese into bulgur mixture. Serve with turkey.
