Crockpot Turkey Breast

This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.

5 from 1 vote

Prep Time 20

Cook Time 3 45

Course Main Dish

Cuisine American

Servings servings

Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
Cover the slow cooker and set to Low setting, length of time based on weight.
1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.
2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes.
Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
Serve with sides of your choice, enjoy.

I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.

Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).