Slow-Cooked Turkey Breasts With Cranberry Sauce

• 2 boneless skinless turkey breast halves (2 pounds each)
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup plus 2 tablespoons water, divided
• 1 envelope onion soup mix
• 3 tablespoons cornstarch

1. Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165u0b0, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan.
2. When meat is cool enough to handle, shred with two forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.

turkey breast halves, cranberry sauce, water, onion soup, cornstarch

Taken from www.tasteofhome.com/recipes/slow-cooked-turkey-breasts-with-cranberry-sauce/ (may not work)