Ingredients

• 2 boneless skinless turkey breast halves (2 to 3 lbs. each)
• ½ tsp. salt
• ½ tsp. pepper
• 3 fresh thyme sprigs
• 2 Tbsp. butter
• 1 cup whole-berry cranberry sauce
• 1 cup apple cider or apple juice
• ½ cup chicken stock
• 1 envelope onion soup mix
• 2 Tbsp. maple syrup
• 1 Tbsp. Worcestershire sauce
• ¼ cup all-purpose flour
• ¼ cup water

Directions

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