Crockpot Turkey Breast Recipe

Sliced turkey with gravy and vegetables
Kathryn Russell Studios/Photodisc/Getty Images
  • 7 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 7 hrs
  • Yield: 8-10 servings
Ratings

Cook a turkey breast with vegetables in your crockpot for a healthy one dish meal. This recipe is a great idea for Thanksgiving or Christmas if you're serving a smaller group. The flavors are really similar to a full Thanksgiving dinner, but with much less fuss.

You may need to ask your butcher for a boneless turkey breast. They aren't usually available in the meat department. And if it's frozen, remember to thaw it for a few days in the refrigerator (NEVER at room temperature) before you want to cook it.

You could add more veggies to this recipe if you'd like. Some sliced mushrooms would be good, as would some frozen peas stirred in during the last half hour of cooking time.

What You'll Need

  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 1 pound baby carrots
  • 1 tablespoon chopped garlic
  • 1 (4 to 6 pound) boneless turkey breast, cut in half, thawed if frozen
  • 2 teaspoons dried thyme leaves
  • 1 (14 ounce) can low sodium chicken broth
  • 1/2 cup white wine or water
  • 1 teaspoon poultry seasoning
  • 1/8 tsp. pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water

How to Make It

Spray a 4 to 6 quart slow cooker with nonstick cooking spray.

Place the onions, celery, carrots, and garlic on the bottom of the slow cooker. Put the turkey breast halves on top of the vegetables.

Combine the thyme, chicken broth, 1/2 cup wine or water, poultry seasoning, and pepper and pour over the turkey breast.

Cover the crockpot and cook on low for 6 to 7 hours or until the vegetables and turkey are tender and a meat thermometer registers 165 degrees F.

Remove the turkey from the slow cooker and put on a platter. Surround with the vegetables, cover, and keep warm.

In a small bowl, combine the cornstarch and water. Pour the liquid from the slow cooker into a saucepan and heat over high heat. Boil hard for 5 minutes, then add the cornstarch mixture. Boil for another 4 to 6 minutes, tasting to see if the sauce needs more salt, until the gravy is thickened. Serve the gravy with the turkey and vegetables.