Turkey With Leeks And Mushrooms (Crock Pot) - cooking recipe

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 3/4 ounce) can condensed cream of mushroom soup
1 (3/4 ounce) packet mushroom gravy mix
1/2 cup white wine or 1/2 cup Chardonnay wine

Preparation

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