INGREDIENTS

• 2 leeks , white parts only, sliced width wise 1/2-inch thick
• 8 ounces fresh mushrooms , sliced
• 2 lbs turkey breast cutlets, rinsed and patted dry
• salt
• pepper
• 1 (10 3/4ounce)can condensed cream of mushroom soup
• 1 (3/4ounce)packet mushroom gravy mix
• 1/2 cup white wine or Chardonnay wine

Steps

1. In a 5 quart slow cooker, place leeks and mushrooms in bottom.
2. Season turkey breasts with salt and pepper.
3. Place in slow cooker on top of vegetables.
4. In a small bowl, stir together cream of mushroom soup, gravy mix and white wine until smooth.
5. Pour over turkey.
6. Cover and cook on LOW setting for 3 1/2-4 1/2 hours.