I had prepped the turkey the night before while I was making Monday night's dinner. It was another Allison's creation as I was trying to use up cilantro and limes before they went bad. NWD! I threw in a can of Cream of Chicken soup with a box of chicken stock, mushrooms, and onions. It turned out pretty well and not acidic at all. I'm trying to mentally narrow down the normal ingredients that I put into the crock pot. I think I usually use a lot of onions. I only put one in this time so that could have done the trick. There were also no tomatoes, which always turn out acidic to me in a crock pot even though I add a pinch of sugar to help balance it out.
There was quite a bit of broth left over so I used it to make rice and Nick made a gravy. We still had broth left over, but much less than if we didn't use it to make the rice. The rice turned out like a rice pilaf and the gravy made the dish taste like a turkey pot pie. The last complaint I have about crock potting: the dishes never come out very pretty. ...but that is a minor detail.
Crock Pot Turkey
1 turkey breast1 can Cream of Chicken soup1 box chicken stock1 bunch cilantro, roughly chopped1 onion, quartered5 mushrooms, quartered1 lime, quartered1 jalapeno, halved with seeds
Directions:Combine all ingredients in crock pot and cook on low for 8-9 hours.
2 tbsp butter1/2 c flour1 c broth
Directions:Melt butter in small sauce pan. Add flour and stir to cook. Add broth and whisk until it becomes desired consistency.