Recipe: Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is an easy way to enjoy tender, flavorful turkey with minimal prep and plenty of versatility. A simple blend of herbs and spices creates a savory coating for the turkey, while onion and garlic add flavor as everything slowly cooks together. Using the slow cooker keeps the preparation hands-off and helps the turkey stay tender and juicy without constant monitoring.

It’s a great option for a smaller holiday gathering, Sunday dinner, or meal prep when you want a protein you can use throughout the week. Serve it alongside your favorite vegetables and sides for dinner, then use leftovers in sandwiches, wraps, salads, soups, or grain bowls.

The recipe is also easy to customize. Swap the smoked paprika for sage for a more traditional turkey flavor, or replace the onion and garlic with carrots and celery. The vegetables are primarily there to add flavor, so you can serve them with the turkey or simply let them do their work in the slow cooker.

Slow Cooker Turkey Breast

Serves 4-6

Ingredients:

• 3 Tbsp olive oil, divided
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tsp black pepper
• 38 oz turkey breast roast
• 1/2 yellow onion
• 1/2 bulb garlic

Directions:

1. Grease the slow cooker by adding 1 tablespoon olive oil. Using a paper towel, spread the oil evenly over the bottom and sides.
2. Combine all dry spices in a small bowl. Add 2 tablespoons olive oil and mix with a fork until a paste forms.
3. Remove the turkey from the packaging and set the gravy packet aside. Remove the netting and trim any excess skin, if desired. Pat the turkey dry with paper towels.
4. Using a pastry brush, coat the entire outside of the turkey roast with the spice paste. Place the seasoned turkey in the slow cooker.
5. Roughly chop the onion into 3/4″ to 1″ pieces. Arrange the onion around the turkey roast.
6. Separate the garlic cloves from the bulb, peel them, and add them to the slow cooker around the turkey.
7. Cover and cook on low for 4 hours, or until the thickest part of the turkey reaches an internal temperature of 165°F.
8. Prepare the reserved gravy packet according to the package directions and serve with the turkey.

Tip: Use a slow cooker that is at least 6 quarts.

Swaps:

• Paprika: 1 tsp sage for savory, classic turkey
• Onions and garlic: carrots and celery, cut into 1″ pieces