Ingredients:
1 boneless turkey breast (4 to 5 lb), thawed if frozen
1 cup chunky-style salsa
2 tablespoons honey
1 tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons cornstarch
2 tablespoons water

Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 Remove turkey from cooker; place on serving platter. Cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup.

4 Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey.

Notes and Tips:
Chipotle chiles are dried jalapeño chiles with a wonderful sweet-and-smoky flavor. To freeze the remaining chiles from the can, spoon into tablespoonful-size mounds on waxed paper. Freeze, then store in a resealable food-storage plastic bag to have ready for recipes in the future.

Santa fe turkey breast recipe