Slow Cooker Turkey with Mushroom Sauce

[okp]

Slow Cooker Turkey with Mushroom Sauce

1 boneless turkey breast (3 lbs), halved (I just use 1 lb of turkey cutlets, which is plenty for me and Josh)
2 tablespoons butter or margarine, melted (optional)
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1 jar (4.5 oz) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
2 cups chicken broth (enough to cover)
2 tablespoons cornstarch
1/4 cup cold water

Place turkey (skin side up, if using a breast) in a slow cooker. Brush with butter, if desired. Sprinkle with parsley, tarragon, salt and pepper. Top with mushrooms. Pour broth over all. Cover and cook for 8 hours on low. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir until thickened. Serve gravy with the turkey.

Each serving is about 181 calories, 8 grams fat, trace fiber.

I serve with mashed potatoes and glazed carrots.