Thanksgiving is just around the corner! Can you believe it? Each year around this time, I like to take advantage of the great sales on turkey and stock up. Turkey isn’t just for Thanksgiving after all. One of my favorite ways to cook a turkey is in the slow cooker. You can’t cook a whole turkey in the slow cooker, just the breast. But I don’t eat the dark meat anyways, so this is perfect for me.
Serve this slow cooker turkey breast with Apple and Sausage Stuffing, Make-Ahead Freezer Mashed Potatoes, and Cheesy Corn Pudding. Don’t forget these Mini Chocolate Pecan Pies for dessert!
A slow cooker turkey breast comes out so moist and delicious. You don’t have the crispy skin that you get from roasting it in the oven, but don’t let that deter you from trying this slow cooker method. It’s delicious and so simple.
This is perfect for Thanksgiving if you are cooking for a smaller crowd, or just want to have your oven freed up for all of the side dishes.
Slow Cooker Turkey Breast Recipe
Ingredients:
1 (7-8 pound) bone-in turkey breast
5 tablespoons softened butter
1 (1 ounce) envelope dry onion soup mix
1 celery stalk, cut into pieces
1 carrot, peeled and cut into pieces
Black pepper to taste
1/4 cup chicken broth
Directions:
Rinse the turkey breast and pat dry. If necessary, remove any excess skin, but leave the skin covering the breast. Rub softened butter all over and under the skin. Rub the onion soup mix all over outside of the turkey and under the skin.
Spray inside of the slow cooker with vegetable spray. Place carrots and celery into the bottom in a slow cooker. Pour in chicken broth. Place the turkey into the slow cooker, on top of the vegetables. Cover, and cook on High for 1 hour, then set to Low, and cook for an additional 7-8 hours. Use a meat thermometer to make sure it is cooked to an internal temperature of 165°F.
Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving.
Enjoy!
Recipe yields about 12 servings.
What’s your favorite slow cooker Thanksgiving recipe?
Slow Cooker Turkey Breast Recipe
About a MomIngredients
- 1 7-8 pound bone-in turkey breast
- 5 tablespoons softened butter
- 1 1 ounce envelope dry onion soup mix
- 1 celery stalk cut into pieces
- 1 carrot peeled and cut into pieces
- Black pepper to taste
- 1/4 cup chicken broth
Instructions
- Rinse the turkey breast and pat dry. If necessary, remove any excess skin, but leave the skin covering the breast. Rub softened butter all over and under the skin. Rub the onion soup mix all over outside of the turkey and under the skin.
- Spray inside of the slow cooker with vegetable spray. Place carrots and celery into the bottom in a slow cooker. Pour in chicken broth. Place the turkey into the slow cooker, on top of the vegetables. Cover, and cook on High for 1 hour, then set to Low, and cook for an additional 7-8 hours. Use a meat thermometer to make sure it is cooked to an internal temperature of 165°F.
- Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving.
- Enjoy!
- Recipe yields about 12 servings.
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So excited for Thanksgiving! I’m making this turkey recipe!
Delish! This turkey should be on our table for Thanksgiving.
I love eating turkey all year round but i must admit not yet had the pleasure of slow cooking it, this is such a nice recipe
I love my crock-pot and I have never used it to cook a turkey breast. Definitely going to have to give it a try and see how it goes.
I’ve never cooked turkey before but I’m going to try this before Christmas. Lets hope it works out.
Time really runs fast! I can’t believe the first week of November is ending. That recipe looks really delicious and perfect for Thanksgiving.
Looks really delicious. Thanks for sharing the recipe
I have to make this! This is an easy Turkey Breast recipe that I like a lot. It is so easy to make and I bet the turkey breast turns out very moist and delicious. I would serve it with whipped potatoes and gravy.
I think it would make things so much easier to make it this way! It sounds amazing.
I can’t wait until Thanksgiving! I can almost taste everything already! Looks great!