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Home Turkey Recipes

Garlic Herb Butter SLOW COOKER Turkey Breast

By:Nagi
Published:26 Nov '19Updated:15 Nov '23
370 Comments
Recipe v Video v Dozer v

This Slow Cooker Turkey Breast is a show stopper that’s bursting with buttery garlic-herb flavours, an outrageous super crispy skin and a Garlic Butter Gravy that’s absolutely to-die for!

Slow cooking is without question the safest and easiest way to cook turkey breast without brining or marinating. The flesh is juicy, it’s completely hands off, and it’s a forgiving recipe. And it’s ideal to prep ahead!

Overhead photo of Garlic Herb Slow Cooker Turkey Breast

Slow Cooker turkey breast

This is the slow cooker version of last years’ Roasted Garlic Herb Butter Turkey Breast. The slow cooker option was in such high demand, I ended up creating it and cramming  the recipe in the notes, putting it in the running for the world’s longest recipe directions.

And as Christmas and Thanksgiving approaches for another year, I finally got my butt into gear and filmed the slow cooker version properly so I could share it with you.

So it’s here. Garlic Herb SLOW COOKER Turkey Breast. Just 12 months after it was originally requested!!😂

Sliced Garlic Herb Slow Cooker Turkey Breast with butter dripping down

This is what you get with this recipe

✅ Easy, forgiving recipe made in the slow cooker, freeing up your oven for other things;

✅ Juicy flesh – no dry turkey breast around here! Proof -> see reader feedback on the classic Juicy Slow Cooker Turkey Breast, there’s plenty! This Garlic Herb Turkey Breast uses the same cooking technique;

✅ Garlic-Herb-Butter flavour – all that flavour slathered under the skin so it drips down and bastes the turkey while it’s cooking…..

✅ Crispy skin – you are going to be BLOWN AWAY how crispy the skin is! It’s way crispier than traditional roasted turkey – and it stays crispy. It takes mere minutes under the grill/broiler just before serving!

✅ Garlic Butter Gravy – As if all that’s not enough, we’re topping all that off with the most incredible gravy… The favour in that gravy is outrageous. OUTRAGEOUS! It’s buttery, garlicky, a bit herby, but mostly it’s the turkey juices. You will be amazed how much juice comes out of the turkey!

Garlic Herb Slow Cooker Turkey Breast dinner plate with creamy corn casserole, roasted mushrooms, and lemon garlic asparagus

Garlic Herb Butter for Slow Cooker turkey breast

The garlic-butter slather is the key flavour base for this recipe. Lots of butter, lots of garlic, plus herbs of choice – fresh or dried.

Fresh herbs are extra great so try to get at least one if not two fresh herbs if you can. I’ve used thyme, sage, parsley and rosemary – the dried version of all of these are great too.

Garlic Herb Butter

Slather everywhere!

Get that butter all over the turkey, in all the crevices and folds, but most of all, get it under the skin. This is where you get the most mileage out of the butter because it’s trapped between the skin and the flesh so while some drips down the turkey while it cooks, some of it also stays under the skin.

Just imagine all the good things happening during all those hours while it slow cooks!!

You’re going to cop a great eyeful of my unmistakable hands in the recipe video doing all the slathering action. No cheeky comments! 😂

Tip to loosen skin

Use an upside down tablespoon. Perfect shape to hug the curves and avoids piercing skin.

Preparation of Garlic Herb Slow Cooker Turkey Breast

Cooking turkey breast in slow cooker (crockpot)

I like to place the turkey breast on top of a halved onion and head of garlic. This serves two purposes:

1. Elevates the turkey breast so it doesn’t braise in its own juices (cooks faster, can dry it out); and

2. Infuses the liquid from the turkey with extra flavour which is used to make the amazing garlic butter gravy.

Slow cook for 6 hours on LOW, but to be on the safe side, check the internal temperature at 5 hours. Variables such as how chilled the centre of your turkey is, the strength of your slow cooker, thickness of the breast can all affect how long it takes.

Internal temperature of cooked turkey

75C / 165F using a meat thermometer inserted into the centre of the turkey breast.


A MEAT THERMOMETER IS HIGHLY RECOMMENDED!
Even a cheap one from Ebay or Kmart. It’s a very worthwhile investment – and will take the guesswork out of cooking.

It’s especially important for things like turkey breast which are lean and prone to drying out when overcooked.

How to make Garlic Herb Slow Cooker Turkey Breast

Crisp the skin – don’t skip this!

This is an essential step and it’s the crowning glory of this Slow Cooker Turkey Breast. Just pop the turkey under the grill/broiler for a mere 5 minutes, and watch with amazement how the pale, unappetising looking skin transforms into a deeply bronzed, ultra crispy skin…

DOESN’T THIS LOOK AMAZING??!! And don’t forget there’s GARLIC-HERB-BUTTER UNDER THE SKIN!!

*Sorry for shouting, just overly excited*

Garlic Herb Slow Cooker Turkey Breast after crisping under broiler / grill

I know I said the crispy skin is the crowning glory, but I forgot – there’s another one:

The turkey garlic butter gravy

All those flavours from the Garlic-Herb-Butter we slathered on the turkey, mingling with the juices from the turkey with the added flavour from the onion and garlic on the base of the slow cooker….

It’s a gravy unlike any other!!

How to make Gravy for juicy Garlic Herb Slow Cooker Turkey Breast

Slices of Garlic Herb Slow Cooker Turkey Breaston a plate, ready to be served

What to serve with turkey

Turkey breast is more often than not a centrepiece for holiday feasting such as Thanksgiving and Christmas. Here are some traditional and some of my personal favourite side dish suggestions!

Thanksgiving sides for turkey

Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served
Still the BEST Stuffing ever!
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Close up of Green Bean Casserole in a casserole dish, fresh out of the oven
Green Bean Casserole perfection!
Close up of spoon serving Browned Butter Sweet Potato Casserole
Browned Butter Savoury Sweet Potato Casserole
Vinaigrette being poured over Apple Salad with Candied Walnuts and Cranberries
Apple Salad with Candied Walnuts and Cranberries
Close up of CRISPY Parmesan Garlic Roasted Brussels sprouts
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Pouring Maple Butter Sauce over Slow Roasted Fondant Sweet Potatoes
Fondant Sweet Potatoes (slow roasted)
Close up overhead photo of Green beans in creamy parmesan sauce with bacon, fresh off the stove ready to be served
Green Beans in Creamy Parmesan Sauce – with bacon!
Thanksgiving recipes on RecipeTin Eats
Thanksgiving Recipes

Christmas sides for turkey

Close up of Duck Fat Potatoes fresh out of the oven
Duck Fat Potatoes – Crispiest, Best Roast Potatoes EVER!
Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole
Creamy Broccoli Casserole (Gratin)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Brussel Sprout Salad - the combination of brussels sprouts, bacon, apple and hazelnuts is a magical combination! recipetineats.com
Brussels Sprout Salad
This Roast Pumpkin, Spinach and Feta Salad with a Honey Balsamic Dressing is a magical combination. Terrific side or as a meal. recipetineats.com
Roast Pumpkin, Spinach and Feta Salad
Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served
Still the BEST Stuffing ever!

DON’T STRESS.  This is a forgiving recipe!

Turkey breast has a reputation for being notoriously difficult to cook because it’s so lean, so it can go from perfectly juicy to dry in a flash in the oven. You don’t need to stress about precise timing in this recipe because slow cookers are far more forgiving than ovens because they cook at such a low temp – PLUS we’re adding (plenty!) of fat into this recipe with the butter.

One or two hours over, and the turkey breast will still be juicy.

But if you do accidentally overcook it slightly, don’t fret. Slice the turkey thinly and pass around plenty of that fabulous Garlic Butter Gravy, and I bet no one even notices!!! ~ Nagi x

PS For neatly categorised Thanksgiving recipes, head here!


More turkey recipes

Juicy Roast Turkey being carved, ready for serving
Juicy Roast Turkey
Garlic Herb Butter Roasted Turkey Breast with herb butter under the skin. Quick video tutorial provided. This is food so good, it will make you want to cry! recipetineats.com
Roast Turkey Breast with Garlic Herb Butter
Overhead photo of Slow Cooker Turkey Breast on a white plate with some slices carved, drizzled with gravy
Juicy Slow Cooker Turkey Breast
This Cajun dry brined turkey breast is baked in the same roasting pan as the Dressing / Stuffing so it's extra juicy and moist! A chef recipe, this Cajun Baked Turkey Breast with Dressing is easy and spectacular. EPIC ONE PAN COOKING for a Thanksgiving turkey! recipetineats.com
Cajun Baked Turkey Breast and Dressing (Stuffing)
Gravy being poured over Juicy Roast Turkey
Turkey Gravy recipe
Thanksgiving recipes on RecipeTin Eats
Thanksgiving Recipes

WATCH HOW TO MAKE IT

It is quite ridiculous how small my hands look compared to that GIANT turkey breast! 😂

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Overhead photo of Slow Cooker Garlic Herb Turkey Breast

Garlic Herb Slow Cooker Turkey Breast

Author: Nagi
Prep: 15 minutes mins
Cook: 6 hours hrs
Total: 6 hours hrs 15 minutes mins
Mains
4.99 from 57 votes
Servings8 people
Tap or hover to scale
Print
  • 1814
Recipe video above. Slather your turkey breast with garlic herb butter so it bastes with flavour and keeps the breast moist as it cooks in the slow cooker. Slow cooker is the easiest, safest way too cook turkey breast without brining or marinating! See here for the roasted version of this recipe. Also see the classic spice rubbed Juicy Slow Cooker Turkey Breast.

Ingredients

  • 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
  • 1/2 tsp salt
  • Black pepper
  • 1 brown onion , halved
  • 1 head of garlic , halved horizontally
  • 3 sprigs rosemary, 8 sprigs thyme (optional)
  • Oil , for drizzling (for skin)

Garlic Herb Butter (Note 2):

  • 150 g / 10 tbsp unsalted butter , softened
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 large garlic cloves , minced
  • 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh

Garlic Butter Gravy:

  • Chicken broth/stock, for topping up (if required)
  • 1/3 cup / 50g flour
  • 1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)

Instructions

  • Garlic Herb Butter: Mix ingredients together.
  • Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.
  • Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside. 
  • Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
  • Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs. 
  • Slow Cook: Cook 6 hours on low, first checking at 4 hours to be safe, until internal temperature reads 75C/165F when inserted into the middle.
  • Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
  • Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
  • Serve turkey with gravy on the side (below), or Cranberry Sauce.

Gravy:

  • Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
  • When liquid settles, spoon off about 1/4 cup fat/butter from surface.
  • Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
  • Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
  • Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.

Recipe Notes:

1. TURKEY: Single breast, bone in, is the most popular turkey breast cut here in Australia. The cut pictured still has the leg in it. This recipe will work with any type of turkey breast - bone jutting out like pictured, cut off so you can't see it, with wing, without, or even a single breast with no bone.
This can also be with a whole / double bone in turkey breast (also called "buffe" or "crown", see here for pic). If your turkey is larger, use the scaler (hover mouse over Servings) to adjust the ingredients.
BRINED TURKEY: Frozen packaged turkey sold in the freezer section of supermarkets is often brined (if ingredients include salt, it's brined). This recipe will be too salty if you use brined turkey, so reduce the salt in the butter to 3/4 tsp.
THAW TURKEY: You must must MUST thaw turkey properly before cooking it. Thaw in the refrigerator in a large bowl/tray 24 hours for every 2 - 2.5kg / 4 - 5 kg. Or for a quick thaw, use cold tap water (not warm or hot) and allow 30 minutes for every 500g/1lb of turkey, changing the water every 30 minutes. Ensure the turkey is submerged. Do not microwave - results in dry turkey. And do not cook a partly frozen turkey!
2. HERBS: Use herbs of choice. If using dried herbs, reduce each to 1.5 tsp (so 6 tsp in total). Don't use just rosemary, it's too strong.
3. DARK SOY SAUCE is how I darken and season the gravy. It has more flavour than just plain salt. It does NOT make it taste Asiany! Can be skipped but gravy will be a pale colour. Alternative - buy a gravy darkener or a touch of Worcestershire.
4. COOK TIME & methods:
Cook Times in Slow Cooker - bone in, skin on turkey breast:
1 kg / 2 lb: 4 - 5 hours on low
2 - 3 kg / 4 - 6 lb: 5 - 6 hours on low
4  kg / 8 lb: 6 - 7 hours on low
5 kg / 10 lb: 7 -8   hours on low
* Check internal temp at the earliest time, until internal temperature reads 165F/75C when inserted into the middle.*
Cook time can be variable - affected by things like turkey thickness, strength of slow cooker, how chilled the centre is etc. 
Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist.
Other cook methods: Recipe not suitable for slow cooking on HIGH, or pressure cooker. Instant Pot - use slow cooker function on low and follow recipe, do not use pressure cooker function.  See here for roasting.
5. GENERAL NOTES:
* Butter Sauce alternative to gravy: Pour strained slow cooker juices into a saucepan and reduce by about half. Also nice with a spritz of fresh lemon juice! Add more butter for richness.
* No water is required for this, you wil be amazed how much liquid is leached by the turkey (see video).
6. SERVING:
Amount per person:
Allow 300g / 10 oz UNCOOKED weight per person for bone in turkey.
Slice thinly from the fat end of the breast. If you know the turkey is 100% perfectly cooked to right internal temp, can also slice thickly.
Serve warm: Because breast is so lean, it needs to be warm when served for optimum juiciness. So it's best to slice as required. Otherwise, cut thickly (like pictured) then cover with cling wrap and warm gently just before serving. If the turkey is a bit overdone and not as juicy as desired, slice thinly and pass around plenty of gravy!
7. MAKE AHEAD / REHEATING:
Prep ahead: Can slather with butter then leave in fridge overnight to 2 days (in fact, this brines the turkey a bit which = extra juiciness!).
Cooked early: If the turkey is ready early, turn slow cooker off and leave it in there for a couple of hours (better than leaving on warm setting as if your slow cooker warm setting is too strong, can dry turkey out). Crisp skin just prior to serving.
Reheating: Turkey breast is best cooked fresh because it's a leaner meat. However, if it can't be avoided, slow cooked breast (pre crisping) can be reheated on low in the microwave, then crisp before serving.
8. Got turkey leftovers? Use it up in White Turkey Enchilada Soup,  Garlic Bread Leftover Turkey Pot Pie or Muffulettas!
9. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.
Nutrition Facts
Garlic Herb Slow Cooker Turkey Breast
Amount Per Serving
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 166mg55%
Sodium 1095mg48%
Potassium 596mg17%
Carbohydrates 4g1%
Protein 52g104%
Vitamin A 490IU10%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 387cal (19%)Carbohydrates: 4g (1%)Protein: 52g (104%)Fat: 18g (28%)Saturated Fat: 9g (56%)Cholesterol: 166mg (55%)Sodium: 1095mg (48%)Potassium: 596mg (17%)Vitamin A: 490IU (10%)Vitamin C: 1mg (1%)Calcium: 41mg (4%)Iron: 1.5mg (8%)
Keywords: Slow Cooker Turkey Breast, Turkey Breast
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published November 2018, writing cleaned up and re-edited video added November 2019. No change to recipe!

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370 Comments

  1. Rosemaree Hopkinson says

    December 3, 2023 at 9:01 pm

    5 stars
    Hi Nagi, this year I’m having a boneless double turkey breast stuffed by the butcher for Christmas. Can I cook it in the slow cooker as per your directions?

    Reply
  2. Mike Endreson says

    November 24, 2023 at 11:32 pm

    Im a single dad who was nervous and skeptical of this recipe. All I can say is , WOW!
    The kids loved and it turned out great. I followed the recipe to the letter and it was awesome. Definitely going to make again!

    Reply
  3. Bob says

    November 19, 2023 at 6:13 am

    I love your recipes and I’ve made this slow cooker turkey breast a few times but this year I want to actually make it the day before Thanksgiving and reheat it when I bring it to the peoples house that I’m going to. how should I best do that?
    Should I put it in the refrigerator already cooked and then slice it the morning of Thanksgiving or should I slice it after I cook it and stored in the refrigerator already sliced.? and then should I just microwave it a bit before serving it? I really don’t want to dry it out.

    Reply
  4. Dana Paxton says

    April 10, 2023 at 1:02 pm

    5 stars
    Amazing flavour! I had a boned breast ready for Easter lunch this weekend and used this recipe. Insanely delicious 😋 the gravy is quite possibly the best gravy I’ve ever made. Honestly cannot wait for dinner and leftovers tonight.

    Reply
  5. Xavier Mann says

    December 26, 2022 at 11:37 pm

    5 stars
    My son called it a Christmas miracle. Tender, juicy and packed with flavor. Followed the recipe, onion half was much thicker that garlic head half. Dropped in the crockpot and went with two of my sons to watch Avatar: the Way of Water

    Reply
  6. Jody Alcock says

    December 13, 2022 at 4:09 pm

    Will this recipe work with a boneless Turkey breast?

    Reply
  7. Bos says

    December 10, 2022 at 1:57 am

    Is this recipe ok for 2 butterfly turkey joints(no bone) both c. 1.5kg?
    Not sure if they’re called something different in Aus, i am in england…
    thank you

    Reply
  8. Lorah says

    November 26, 2022 at 2:41 am

    5 stars
    I made this for a small Thanksgiving meal this year and it was a hit! I used vegan butter instead of regular to make it safe for my dairy-allergic son and it came out perfect. I’ll definitely make it again, thank you!

    Reply
  9. Jamie says

    November 25, 2022 at 3:58 pm

    5 stars
    I cooked a whole Thanksgiving meal this year based off your recipes and they were all a slam dunk!! But this turkey was the star of the show– I got so many compliments on how tender and juicy it was! It’s so easy to make while freeing up the oven for other delicious recipes (broccoli casserole and roasted carrots!!) Thank you so much, Nagi! And Dozer too! 🙂 <3

    Reply
  10. Crystal Mora says

    November 12, 2022 at 10:12 am

    5 stars
    This is the best Thanksgiving recipe I have tried for Turkey. Cooking a whole bird for myself and family leaves a lot of left overs. A turkey breast is perfect!! That savory herb gravy is just out of this world! Wow! The turkey breast was moist. My whole family enjoyed it! Thank you for sharing. A keeper for sure!!

    Reply
  11. Carol Comer says

    December 26, 2021 at 10:34 am

    Fabulous, so easy to prepare. In the early morning, no messy smelly oven: result. Very tasty moist Turkey. I had a Turkey Crown and it just fitted in my multi cooker.

    Reply
  12. Monica says

    December 25, 2021 at 4:22 pm

    OMG Nagi, I have just cooked the turkey in the slow cooker. So easy. I put it under the grill to brown the skin. As I was multi tasking, I forgot it, only remembered when I thought, what’s that smell. All good, I caught it just in time. Thank you for all your wonderful recipes. Merry Christmas.

    Reply
  13. Niyo says

    December 24, 2021 at 2:45 am

    Hi Nagi!

    This is Niyo from London. I’m really hoping you see this comment and can kindly reply as it would be a massive relief! I have a small whole turkey (3.8kg) for Christmas day and I would really absolutely love to try this recipe. Would this be okay or would you advice I use your roast turkey recipe instead?

    Many thanks!

    Reply
  14. Kathryn Spurdle says

    December 22, 2021 at 2:09 pm

    What’s the best gluten-free to add instead of flour ? Almond flour or just corn starch ? For the gravy ? Any advice ? I’m making this is 2 days 😁

    Reply
    • Dana Paxton says

      April 10, 2023 at 1:04 pm

      5 stars
      A little late but wanted to reply to let you know I almost always use tapioca flour to thicken gravy. It’s a great substitute

      Reply
  15. Deni says

    December 21, 2021 at 4:42 pm

    Hi Nagi, I have a 2.4kg stuffed breast covered in netting. I read your answer in comments to another slow cook Turkey recipe that stuffing won’t work as it will steam and effect the cooking time. What do you recommend I do please? Would roasting be better? Or less slow cooking time and check temperature with thermometer?
    Merry Christmas. Thanks, Deni.

    Reply
    • Nagi says

      December 23, 2021 at 12:00 am

      Roasting is the preferred method on stuffed breast Deni. N x

      Reply
      • Deni says

        December 23, 2021 at 5:31 pm

        Thank you very much for replying Nagi, I really appreciate it! Dxx

        Reply
  16. Marita says

    December 18, 2021 at 7:29 pm

    Hi Nagi,

    I did a test run for Christmas and not sure what went wrong as the turkey was dry. I used a plain fresh turkey roll just under 2kg. Cooking time on low for 5hrs. I would like to try it again Christmas Day and have ordered 2.5kg, Any further tips. Thanks M

    Reply
  17. Vee says

    December 15, 2021 at 9:37 pm

    Hi Nagi, will this recipe work on a 2.5-3kg, already stuffed Turkey breast roll, instead of Turkey with bone in? Thanks, Vee

    Reply
  18. Fiona says

    December 13, 2021 at 8:31 pm

    Hi Nagi, can I use chicken for this recipe instead of Turkey? In not a fan of Turkey
    Regards Fi

    Reply
    • Nagi says

      December 14, 2021 at 8:51 am

      You sure can Fi! Recipe here: https://www.recipetineats.com/slow-cooker-lemon-garlic-roast-chicken/ N x

      Reply
  19. Kerrin says

    December 12, 2021 at 6:17 pm

    I made your other Turkey breast Recipe last Christmas and it was great. I cooked this one last night as a test run for Christmas. It was Amazing, I browned the skin after I put the garlic butter under the skin on the stove top. I put a very small amount of water in the slow cooker. The juice I got for the Gravy was so good.

    Reply
    • Nagi says

      December 13, 2021 at 8:59 am

      YUM!!! N x

      Reply
  20. Mahria Miano says

    November 28, 2021 at 4:12 am

    I’m making this today with a double bone in turkey breast that is just under 6 lbs. I have followed all the instructions. Should the cook time still be the same?

    Reply
    • Nagi says

      November 29, 2021 at 6:29 pm

      That’s about 3 kg Mahria so yes it should be about the same cook time. N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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