Ingredients
1 can (14-1/2 ounces) chicken broth1/2 cup lemon juice1/4 cup packed brown sugar1/4 cup fresh sage1/4 cup fresh thyme leaves1/4 cup lime juice1/4 cup cider vinegar1/4 cup olive oil1 envelope onion soup mix2 tablespoons Dijon mustard1 tablespoon minced fresh marjoram1-1/2 teaspoons paprika1 teaspoon garlic powder1 teaspoon pepper1/2 teaspoon salt2 boneless skinless turkey breast halves (2 pounds each)
Preparation
In a blender, process the first 15 ingredients until blended. Pour marinade into a large bowl; add the turkey. Turn to coat; cover and refrigerate for 8 hours or overnight.
Transfer turkey and marinade to a 5-qt. slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours or until a thermometer reads 165°.
