Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Slow cooker turkey breast with potatoes, carrots and gravy
A boneless turkey breast joint cooked over potatoes and carrots in a slow cooker or pressure cooker, with gravy made from the cooking liquid. A roast dinner for six without the oven, and the slices are easy to portion to whatever appetite is at the table.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm a 1 kg boneless turkey breast reaches 74°C in 4 to 5 hours on LOW and after 15 minutes at high pressure with a 15 minute natural release
- Confirm 4 cm potato chunks are tender under the joint in the slow cooker
- Photograph the finished plate
- Time
- About 5 hr
- estimated
- Serves
- 6
- see below
- Energy
- 405 kcal
- per serving
- Protein
- 46 g
- per serving
Ingredients for 6 servings
Check off ingredients as you go.
Contains gluten. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Pat the turkey breast dry and rub it all over with the oil, the thyme and the grated garlic. Cut the potatoes into 4 cm chunks, the carrots into 3 cm lengths and the onion into thick wedges.
Slow cooker: put the potatoes, carrots and onion in the base, pour over 350 ml of the stock and sit the turkey on top. Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3 hours, until the thickest part of the joint reads 74°C.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Pressure cooker: pour 350 ml of the stock into the pot, set the trivet in it and sit the turkey on the trivet with the onion around it. Seal and cook at high pressure for 15 minutes for a 1 kg joint, then let the pressure release naturally for 15 minutes. If the thickest part reads under 74°C, seal it again for 3 minutes. Lift out the turkey and the trivet, add the potatoes and carrots to the liquid, seal, cook at high pressure for 4 minutes and quick release.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Rest the turkey on a board, loosely covered with foil, for 10 minutes. Lift the potatoes, carrots and onion into a warm dish.
Whisk the flour into the remaining 150 ml of cold stock until smooth. Pour the cooking liquid into a pan, or leave it in the pressure cooker on Sauté, whisk in the flour mixture and simmer for 3 to 4 minutes, stirring, until it thickens into gravy.
Boil the green beans for 4 to 5 minutes, until just tender. Slice the turkey and serve with the potatoes, carrots, green beans and gravy.
The useful detail
Go by the thermometer, not the clock. Boneless turkey breast is lean and turns dry quickly once it passes 74°C, and slow cookers vary by an hour or more on LOW. Start checking at the low end of the range, and lift the joint out the moment the thickest part reads 74°C; the vegetables underneath can keep cooking without it.
Make it work for you
One serving is About 110 g of sliced turkey with potatoes, carrots, green beans and gravy. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Sweet potatoes instead of potatoes
Sweeter and softer, and they break up sooner. Cut them into 5 cm chunks.
Per serving: about 15 kcal more, about 1 g less protein, about the same fat.
Chicken breasts instead of the turkey joint
Smaller pieces cook faster: 3 to 4 hours on LOW, or 10 minutes at high pressure.
Per serving: about 10 kcal more, about 2 g less protein, about 2 g more fat.
Broccoli instead of green beans
Softer; boil the florets for 3 to 4 minutes.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A family roast dinner where lean turkey carries almost all the protein, so the potatoes and vegetables can fill the rest of the plate in whatever proportion suits the day.
| Energy | 405 kcal |
|---|---|
| Protein | 46 g |
| Fat | 5 g |
| of which saturates | 1 g |
| Carbohydrate | 45 g |
| of which sugars | 9 g |
| Fibre | 8 g |
| Sodium | 580 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 6. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| turkey breast | 1000 g | FDC 171098Turkey, whole, breast, meat only, raw | 1140 kcal | 236.6 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| fresh thyme leaves | 1.5 g | FDC 173470Thyme, freshA teaspoon of thyme leaves weighs 0.8 g, under 1 kcal on FoodData Central 173470. That record has no sugars value, so the leaves are listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| garlic | 15 g | FDC 169230Garlic, raw | 22 kcal | 1.0 g |
| potatoes | 900 g | FDC 170026Potatoes, flesh and skin, raw | 693 kcal | 18.4 g |
| carrot | 450 g | FDC 170393Carrots, raw | 185 kcal | 4.2 g |
| onion | 150 g | FDC 170000Onions, raw | 60 kcal | 1.7 g |
| chicken stock | 525 g | FDC 174536Soup, chicken broth, ready-to-serve | 32 kcal | 3.4 g |
| plain flour | 20 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 73 kcal | 2.1 g |
| green beans | 450 g | FDC 169961Beans, snap, green, raw | 140 kcal | 8.2 g |
| Whole recipe | Divided by 6 | 2424 kcal | 275.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 1 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Store the sliced turkey with a little gravy over it so it does not dry out.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality. Freeze the sliced turkey in its gravy; the potatoes turn grainy when frozen, so freeze them only if you do not mind that.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 40 min · 585 kcal · 42 g protein per serving