½tablespoonfreeze dried chivesor fresh if you have them
Parmesan cheese from the canister
Pre-heat oven to 475°, line a small baking sheet with tin foil and oil it with 2 tablespoons of olive oil. Add your quartered onion and 2 cloves of garlic. Place in the oven and cook for 10 minutes. Take out and remove the skin from the garlic and turn over your garlic and onions. Place back in the oven for approx. 10 more minutes or until the onions and garlic are "roasted" and browning. Remove from oven.
Spray your slow cooker with non-stick spray. Place you turkey in the bottom and layer your onion, garlic and celery. Pour your Swanson Flavor Infused Tuscan Broth into your Slow Cooker and turn on high. Cook for 1 hour.
At the 1 hour mark turn your slow cooker down to low and continue cooking for an additional 4 (or so) hours depending on how large your turkey breast is, how big your slow cooker is and how cold your liquid and turkey are. After 4 hours add your baby carrots and turn back up to high for 1 hour.
When you add your baby carrots to your slow cooker, it's time to start your potatoes!
Wash all of your potatoes and cut in half so they are longer when lying down vs. higher.
Oil your small baking sheet and add your potatoes. Sprinkle with all of your seasonings and Parmesan. Toss to coat the entire surface. Turn the potatoes cut side up and place in your 400° oven for 15 minutes. Take out and turn over so the cut side is down. Continue to cook for another 15-20 minutes or until the potatoes are fork tender. (By the time you wash your potatoes, cut them, season them and cook them your carrots in the slow cooker should be just about done)
Remove your turkey and baby carrots from your slow cooker and strain the liquid into a medium pot if you wish to make gravy out of the delicious Tuscan Turkey juices! (It was really good)
Serve and enjoy this delicious Turkey Dinner for Two!