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–+ servings

Crock Pot Turkey Breast

Prep: 15 mins
Cook: 3 hrs
Total Time: 3 hrs 15 mins
Yield: 4 servings
Course: Entree
Cuisine: American
Calories: 304kcal
Author: Jessica Gavin
Crock pot turkey breast is an easy dinner cooked effortlessly in a slow cooker for tender juicy meat. The spice-rubbed turkey is served with homemade gravy.

Ingredients

  • 2 pounds (908 g) turkey breast boneless, skin on
  • ¾ teaspoon paprika
  • ¾ teaspoon dried thyme
  • 1 ¼ teaspoon (8 g) kosher salt plus more for seasoning
  • ½ teaspoon black pepper
  • 1 ¼ teaspoon garlic powder
  • 4 teaspoons extra-virgin olive oil
  • 6 cloves garlic roughly chopped
  • 1 cup (143 g) yellow onion 1-inch dice
  • 3 sprigs rosemary
  • 1 cup (240 ml) unsalted chicken stock
  • 2 tablespoons (30 g) butter
  • 2 tablespoons (18 g) all-purpose flour

Special Equipment

Instructions

  • Place turkey breast on a sheet pan and dry with paper towels.
  • In a small bowl combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread spice mixture evenly over both sides of the turkey breast.
  • Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast inside.
  • Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 165°F. Check at 2 ½ hours and continue to cook as needed.
  • Remove the turkey from the slow cooker and place on a sheet pan lined with foil.
  • Set oven to broil. Place the turkey inside about 12-inches away from the top. Broil until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn. Allow to rest for 10 minutes before slicing. Meanwhile make the gravy.
  • Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid.
  • Heat a medium-sized pan over medium heat. Melt the butter in the pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high.
  • Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper. Slice the turkey and serve with gravy.

Nutrition

Calories: 304kcal | Carbohydrates: 13g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 104mg | Sodium: 2459mg | Potassium: 711mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 20.6mg | Calcium: 1mg | Iron: 3.2mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.