Slow-Cooker Turkey Breast With Cranberry Gravy

• 2 boneless skinless turkey breast halves (2 to 3 pounds each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 fresh thyme sprigs
• 2 tablespoons butter
• 1 cup whole-berry cranberry sauce
• 1 cup apple cider
• juice
• 1/2 cup chicken stock
• 1 envelope onion soup mix
• 2 tablespoons maple syrup
• 1 tablespoon Worcestershire sauce
• 1/4 cup all-purpose flour
• 1/4 cup water

1. Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165u0b0). Remove turkey and keep warm.
2. Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

turkey breast halves, salt, pepper, thyme, butter, wholeberry, apple cider, chicken stock, onion soup, maple syrup, worcestershire sauce, allpurpose, water

Taken from www.tasteofhome.com/recipes/slow-cooker-turkey-breast-with-cranberry-gravy/ (may not work)