Servings: 8 Total time: 4 hours
Ingredients
1 ½ cups pearled barley, soaked in cold water for 2 to 24 hours, then drained
1 medium onion, peeled and chopped
½ cup dried cranberries
¼ cup chopped pecans
2 unpeeled apples, cored and chopped
3 cups reduced-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon poultry seasoning
3 lb. boneless turkey breast
2 tablespoons chopped fresh parsley
Directions
Placed soaked barley, onions, cranberries, pecans, apples, broth, thyme, salt, pepper, and poultry seasoning in slow cooker. Mix well.
Place turkey on top of the barley mixture. Cook in slow cooker on low for 3-4 hours.
Remove the turkey from the slow cooker. Let rest for a few minutes. Then, slice. Spoon barley on a platter, top with sliced turkey, and sprinkle with parsley.
Serve with your favorite Thanksgiving vegetable.
Notes
Cook Time for Turkey: Turkey breasts come in a variety of sizes. Bone-in always takes longer (for example, a 3-lb. bone-in turkey breast will take about 6 hours).
2 lbs.: 2.5-3 hours on low
3 lbs.: 3-4 hours on low
4 lbs.: 4-5 hours on low
5 lbs.: 5-6 hours on low
6 lbs.: 5-6 hours on low
Storage: Best enjoyed within 2-3 days.
