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Slow Cooker Turkey Breast

Slow Cooker Turkey Breast cooks up moist and tender leaving your oven free for all the rest of your sides. Use the juices to make an amazing gravy.
Course main meal
Cuisine American
Keyword crock pot turkey breast, easy slow cooker turkey breast recipes, how to cook a turkey breast in a slow cooker
Prep Time 20 minutes
Cook Time 6 hours
Servings 8 servings
Calories 112kcal
Author Beth Pierce

Ingredients

  • 1 turkey breast skin on bone in or boneless (4-8 lbs)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 1 large sweet onion quartered
  • 2 large carrots cut in thirds
  • 2 stalks celery cut in thirds
  • 1/4 cup butter
  • 1/4 cup flour

Instructions

  • Remove any packets or innards that are packaged with your turkey breast.  Rinse the turkey with cold water and pat dry with paper towels.
  • In small bowl stir together paprika, onion powder, garlic powder, ground thyme, salt, marjoram, pepper and olive oil to form a paste.  Using your hands smooth this paste over the turkey breast.
  • Place onions, carrots and celery in the bottom of the slow cooker.  Place the turkey breast on top of the vegetables breast side down.  Make sure that the vegetables are keeping the breast from direct contact with the bottom of the crock pot.
  • Cover and cook on low for 5-7 hours.  Check after five hours and every thirty minutes after with an instant read thermometer.  The temperature should be 165 degrees.  This step is important so you don't overcook the turkey breast. Carefully remove the breast to a pan.  Discard the vegetables and strain the juices at the bottom of the slow cooker reserving 2 cups for the gravy.
  • Melt butter in a skillet over medium heat. Sprinkle in flour while whisking.  Keep whisking until the mixture turns light brown; approximately 7-10 minutes.  Slowly whisk in the reserved juices. Simmer for 2-3 minutes or until gravy thickens.

Notes

  • Do not purchase a turkey breast that is larger than your slow cooker because you will not be able to fit it in the slow cooker.
  • Don't overcook the turkey breast.  As a result,  it will dry it out.  Check the internal temperature every thirty minutes after 4 1/2 hours.
  • Let the turkey rest with a very loose foil tent because you don't want a bunch of moisture trapped under there.  Simply lay a piece of foil over the top without sealing the edges.
  • For a wonderful presentation place the breast under the broiler for a few minutes.  Stay close by as I have always found broilers somewhat unpredictable. If you know you are going to place the turkey under the broiler pull the turkey from the slow cooker at an internal temperature of 155-160 degrees.
  • Further if the gravy becomes too thick, thin it out with small amounts (a quarter of a cup at a time) of chicken broth.

Nutrition

Calories: 112kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2895IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.4mg