Slow Cooker Turkey Breast
This Slow Cooker Turkey Breast is moist, tender, full of flavor and so easy to prepare! Instructions included for making a delicious gravy from the drippings!
Ingredients
- 1 bone-in turkey breast (6 to 7 pounds, completely thawed)
- 1 tablespoon olive oil
- 1 teaspoon dried minced garlic (or 1/2 tsp. garlic powder)
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon pepper
- 1 cup chicken broth or stock (or water)
- Gravy instructions are included below in the recipe notes.
Instructions
- Remove the turkey skin if desired. Brush turkey with olive oil.
- In a small bowl combine the garlic, seasoned salt, paprika, Italian seasoning, and pepper; rub over turkey.
- Add the 1 cup of chicken broth or water to a 6-qt. slow cooker. If using vegetables add them now. (See notes.)
- Transfer the turkey to the slow cooker. Cover and cook on low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and is very tender.
- For a crispier skin, transfer cooked turkey to an oven-safe serving dish or baking sheet and broil for 3-5 minutes or until the skin is crispy. Keep your eye on it as it will brown very quickly!
- Slice and enjoy!
- (Gravy recipe below. If you aren't making gravy, it's delicious to add the turkey drippings over the cut turkey.)
Notes
Sometimes I double the seasonings, depending on the size of my turkey.
You can also add chopped onions, celery, and carrots to the bottom of the slow cooker to give the turkey and gravy even more flavor.
Boneless turkey breast works great as well.
For the gravy instructions below, if there aren't 2 cups of liquid, just add more chicken broth until it measures 2 cups.
To Make Gravy:
Strain the liquid into a pot (you need 2 cups) and heat over med.-low heat for 5-10 minutes or until it starts to thicken. In a small bowl, mix together 2 tablespoons cornstarch with 2 tablespoons of cold water. Stir until completely smooth. Whisk that mixture into the gravy and boil for 1 minute then simmer over low heat until it's completely thickened, whisking the entire time. Add salt and pepper to taste. For a Thicker Gravy:
In a medium saucepan, melt ¼ cup butter over medium-low heat. Mix in ¼ cup all-purpose flour constantly whisking to combine, whisk for about 2-3 minutes. Slowly add the 2 cups strained turkey drippings, whisking to combine. Cook at a low boil until gravy is to desired thickness. Turn the heat to low and season with salt and pepper to taste.
Strain the liquid into a pot (you need 2 cups) and heat over med.-low heat for 5-10 minutes or until it starts to thicken. In a small bowl, mix together 2 tablespoons cornstarch with 2 tablespoons of cold water. Stir until completely smooth. Whisk that mixture into the gravy and boil for 1 minute then simmer over low heat until it's completely thickened, whisking the entire time. Add salt and pepper to taste. For a Thicker Gravy:
In a medium saucepan, melt ¼ cup butter over medium-low heat. Mix in ¼ cup all-purpose flour constantly whisking to combine, whisk for about 2-3 minutes. Slowly add the 2 cups strained turkey drippings, whisking to combine. Cook at a low boil until gravy is to desired thickness. Turn the heat to low and season with salt and pepper to taste.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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