Nutrition per serving may change if servings are adjusted.
8 ounces red-skinned potatoes, cut in 1-inch pieces
8 ounces cremini mushrooms, sliced
1 cup coarsely chopped onion (1 large)
1 cup sliced celery (2 stalks)
2 turkey breast tenderloins (about 1½ pounds total)
3 (14.5 ounce) cans reduced-sodium chicken broth
1½ teaspoons dried thyme, crushed
½ teaspoon black pepper
1 (12 ounce) can (1½ cups) evaporated fat-free milk
3 tablespoons cornstarch
½ cup sliced green onions (4)
2 tablespoons lemon juice
Toasted sliced almonds or chopped pecans and/or dried cranberries (see Tip) (optional)
In a 6-quart slow cooker, combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.
Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
If desired, serve topped with nuts and/or cranberries.
Tip: To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.