1-1/4 lbs TURKEY BREAST TENDERLOINS, cut into large chunks
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp virgin olive oil
1 Head garlic, cloves separated and peeled
1/2 c dry white wine
1/2 c TURKEY BROTH or low-sodium chicken broth
Lightly season turkey with salt and pepper.
In large skillet over medium-high heat, warm oil. Add turkey and brown for about 10 minutes, stirring so all sides are browned.
Place turkey in a slow cooker and stir in remaining ingredients. Cover and cook on MEDIUM to HIGH setting for 1-½ to 3-½ hours. Remove garlic cloves from pot. Crush garlic and return to juices, if desired.
Serve sauce atop turkey.