Ingredients
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
Preparation
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.
Cover; cook on Low heat setting 6 to 7 hours.
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.
