- 3 lb frozen turkey breast
- salt and pepper
- 1 cup chicken broth
- 1 cup apricot preserves
- 2/3 cup balsamic vinegar
- 1/2 tsp minced garlic
- 1 tbsp brown sugar
Place turkey breast in the slow cooker. Season with salt and pepper and pour chicken broth into the bottom of the slow cooker.
Cook on low for about 8 hours, or until a meat thermometer reaches 170 degrees F in the thickest part. Remove from slow cooker and let rest for 5-10 minutes before slicing. Place back in the slow cooker and set to keep warm.
In a small pot, combine preserves, vinegar, garlic and brown sugar. Bring to a simmer over medium high heat, and reduce to medium, whisking often.
Simmer for 15-20 minutes until reduced and thickened slightly (it won’t become super thick, but there will be a noticeable difference — it will continue to thicken as it cools). Pour over turkey slices in slow cooker and serve.