Left over roasted turkey breast... what to do with it that would be different, moisten the meat and be easy and tasty. This was first created using leftover turkey meat and then I said I'm going to try this again in the crock pot with a new boneless fully cooked turkey breast. Easy and on my list as a new favorite! My recipe for Crock pot Coconut-lime Rice is also used when I serve this over a great easy crock pot recipe also found under my profile. My husband loves this for a change in turkey and my grand daughter request it when ever she spends the night with NANA and Big Daddy!
Place the turkey breast in the bottom of crock pot. Turn on high and cover with lid as you prepare some of the other ingredients.
In a medium sized bowl add in the pineapple tidbits, jam, brown sugar, chicken broth, water chestnuts, 2 1/2 teaspoons crushed red pepper flakes, green onions, dried chives, red bell pepper, black pepper, salt, garlic and lime juice. Whisk until well blend and sugar disappears and no longer appears granulated any more. Pour mixture over the turkey breast in the crock pot. Put lid back on the crock pot. Cook for 1 1/2 hours on high.
Remove the lid and baste the turkey with the sauce, turning the meat over. Replace the lid and allow to continue to cook for 1 hour longer. At 30 minutes, prepare the cornstarch slurry.
Place the cornstarch in a medium sized bowl, add in the hot water and whisk until well blended and smooth. Add in the butter and whisk until velvety smooth. Dip out 1 to 1 1/2 cups of the crock pot sauce and whisk it into the cornstarch slurry.
Remove the turkey meat from the crock pot and set aside on a platter. Slice the beast into nice 3/4 inch to 1-inch slices and cut into half midway.
Add the cornstarch slurry/gravy to the crock pot whisking it in to blend and smooth out all the liquids.
When smooth, add the turkey slices back to the crock pot. Replace lid and allow to cook on low for 1 hour.
When ready to serve, plate a serving with rice and black beans, garnish with a small pinch/ sprinkle of the remaining crushed red pepper flakes and a green onion blossom (optional) and serve.
To make the green onion blossoms, clean each green onion by cutting off the stem and most of the green tops, (use them in this recipe. End up with a length of about 4-6 inches total. Place onion on cutting board and slice through the white end lengthwise, turn it over and slice through again. DO NOT cut away, keep the onion in tact/whole. Place the prepared onions in a glass filled with ice water and place in the refrigerator until ready to use. The slice white ends will curl and make and nice little blossom for garnish!