Slow Cooker Turkey Breast Recipe

Today we are sharing the highlight of any Holiday dinner, the MEAT (sorry, vegetarians!). It’s Slow Cooker Turkey Breast that you won’t soon forget.

Course Main Course

Cuisine American

Keyword Slow Cooker Turkey Breast

Prep Time 15

Cook Time 6

Servings servings

Calories 510kcal

Author Dana DeVolk

Mix all the spice ingredients together. Place in an air tight container or zip lock bag until ready to use.
2 tsp season salt, 2 tsp garlic powder, 2 1/2 tsp paprika, 1 tsp ground black pepper, 1 tsp onion powder, 1 1/4 tsp dried oregano, 1 1/4 tsp dried thyme
In the bottom of your crock pot, place the vegetables, garlic and bay leaves.
3 carrots, 2 stalks celery, 1/2 white onion, 3 cloves garlic, 2 bay leaves
For the turkey, take 2 tsps of the cajun seasoning blend and rub it all over the outside and under the skin. Place this on top of the vegetables in the slow cooker.
7 pounds turkey breast portion
Let this cook on low for 4-6 hours or high 3-5 hours. Make sure to check the inside temperature using a thermometer, you want it to read at least 165 degrees.
Take the turkey out the crock pot and remove the meat section by cutting down alone the breast bone. Cut into slices and serve with your desired sides!
If you want to make a gravy, you can thicken the drippings that accumulated in the bottom of the crock put with a cornstarch slurry mixture, after taking out the bay leaves and vegetables.

Veggie Bed – Lay those carrots and celery in a single layer. Lock in the flavor.
Rub It Good – Massage that garlic powder mix all over. Get it under the skin like a turkey spa day!
Check the Heat – Use an instant-read thermometer—165 degrees F is your magic number.
Lid On Tight – Make sure it fits—no steam escapes, or it’s drier than my last joke, haha!
Gravy Trick – Stir a little bit of cornstarch into the drippings—homemade gravy thicker as can be.
Rest Easy – Let it sit after cooking. This keeps it’s own juices locked in.