Savory and moist with the added garnish of juicy tomatoes and caramelized onions. The combination of vinegar and slow cooking elevates this hands-off meal to an unexpected level. The specified white balsamic is similar to traditional balsamic in its origin from white Trebbiano grapes, but the resulting essence is crisper and more mild. Lending a lighter, less syrupy flavor to this Italian-inspired dish.
Before you begin, please note you will need a crock pot or slow cooker for this recipe.
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.