Crock Pot Turkey Breast cooks up tender and full of flavor with minimal effort. A tasty gravy from the cooking juices can be made in just minutes.
Do you start to crave a Thanksgiving-style meal before Thanksgiving? I do. Most years, Thanksgiving is the only day of the year I cook turkey. But that’s going to change with this Crock Pot Turkey Breast recipe. It really could not be easier to make. Throw a few sides in the oven and you can enjoy the flavors of Thanksgiving any day of the year.
A turkey breast cooked in a Slow Cooker comes out exceptionally moist and flavorful. I added a packet of dry onion soup mix, some dried sage, and a chopped up onion, carrot, and celery stalk to really up the flavor. Just a few minutes of prep and about 5 to 7 hours of hands off time in the crock pot is all it takes (if the turkey is completely defrosted). You can check with an instant read thermometer to see if it is done.
The cooking juices, which are nicely flavored from the onion soup mix, are easy to turn into a yummy gravy with just a little flour.
Serve the gravy with sliced turkey breast, mashed potatoes, and dressing for an easy meal.
If you’re preparing Thanksgiving for a small number of people, this Crock Pot Turkey is plenty delicious to serve for Thanksgiving dinner. The only downside is you don’t get that crisp skin like you do when you roast a turkey in the oven or deep fry one. Although, you could probably take the cooked Crock Pot Turkey Breast and place it under the broiler for a few minutes to crisp up the skin.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
- 1 carrot, chopped into 2 inch pieces
- 1 small onion, quartered
- 1 stalk celery, chopped into 2 inch pieces
- 1 (6 to 7 pound) bone-in turkey breast, defrosted
- 1 packet dry onion soup mix
- ½ teaspoon dried sage
- 2 tablespoons melted Challenge Butter
- ¼ cup all-purpose flour
- ½ teaspoon pepper
- 2 cups liquid reserved from cooking turkey
- Spray a 6-quart crock pot with cooking spray. Place carrot, celery, and onion in bottom of crock pot.
- Place turkey on top of vegetables. Sprinkle with onion soup mix and sage. Drizzle with melted butter.
- Cover and cook on low for 5 to 7 hours. Use an instant read thermometer to see if turkey is done. Temperature should be 165 degrees.
- Remove turkey and strain liquid. Reserve 2 cups. If for some reason you do not have 2 cups of liquid, use chicken broth to make up the difference.
- Add flour and pepper to a medium skillet. Whisk in the 2 cups of cooking liquid.
- Bring to a boil over medium-high heat, whisking constantly. Turn heat down to just maintain a simmer and cook until thickened, about 2 minutes.
Sharing with the Weekend Potluck.
Crock Pot Turkey Breast goes great with these recipes:
Disclosure: This post contains affiliate links.