5.0 from 219 votes
Crockpot Turkey Breast
This recipe makes perfectly juicy, tender turkey with slow-cooked flavor.
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
3 hrs 15 mins
Servings: 4 servings
Calories: 375 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 to 2 ½ pounds boneless turkey breast with skin
- 2 tablespoons melted butter or olive oil
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth or turkey broth
- 2 ribs celery halved
- 2 carrots cut in thirds
- 1 large yellow onion sliced into ½-inch wedges
Instructions
- Remove netting from turkey breast (if it has any), and pat dry with a paper towel.
- Mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the mixture evenly over the turkey breast.
- Pour broth into the bottom of a 6-quart slow cooker. Place the vegetables in the bottom.
- Place the turkey breast, skin side up, on top of the vegetables.
- Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.
- Transfer the turkey breast to a plate and allow to rest for 10 minutes.
- For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.
Cup of Yum
Notes
- The celery, carrots, and onions add flavor to the broth and hold the turkey out of the liquid. Another option is to place the turkey on a small rack to ensure it roasts instead of stews.
- Adjust cooking time based on the size of the turkey breast.:
- IMPORTANT: Use a meat thermometer and remove the turkey breast when it reads 160°F. The temperature will rise after removal and should reach 165°F after a few minutes. Check the temperature early to prevent overcooking.
- If the vegetables have not cooked enough by the time the turkey is done, chop them and simmer them in the broth on the stove while the turkey rests until they're tender. They can also be refrigerated and added to soups or stews later.
- Use the liquid drippings to make a gravy. If using a packaged gravy mix, use the drippings in place of water.
- 2lbs - 2 hours 45 minutes to 3 hours 15 minutes.
- 3lbs - 3 hours 45 minutes to 4 hours 15 minutes.
- 4lbs - 4 hours 45 minutes to 5 hours 15 minutes.
Nutrition Information
Calories
375
(19%)
Carbohydrates
8g
(3%)
Protein
63g
(126%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
169mg
(56%)
Sodium
1468mg
(61%)
Potassium
922mg
(26%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5556IU
(111%)
Vitamin C
5mg
(6%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375 | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 63g | 126% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 1468mg | 61% |
| Potassium | 922mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5556IU | 111% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.