Three Ingredient Crockpot Turkey

Three Ingredient Crockpot Turkey
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    7 hrs 5 mins
Ratings (17)

This wonderful recipe is perfect any time of year, but is especially good for a Thanksgiving dinner for just a few people. There's no point cooking a huge turkey for only two or three people, unless you like having pounds of leftover meat (some people do!).

As simple as this recipe is, you can change it to suit your own tastes. Think about using different types of fruit sauces in this super easy Three Ingredient Crockpot Turkey entree recipe. You could use mango chutney instead of the cranberry sauce, or try a combination of crushed pineapple and pineapple jam. Use your own homemade dry onion soup mix for better flavor and much less sodium.

In fact, you can use homemade cranberry sauce or compote in this recipe too; it's very easy to make and much better than purchased sauces. 

The turkey is cooked from the frozen state in this recipe. If you have someone in your family who is in a group that is high risk for food poisoning (elderly, very young, pregnant, or with a chronic illness), try another recipe. Food safety experts recommend that frozen meats should not be cooked in the slow cooker because the meat can warm up too gradually and bacteria can grow in the product. 

Please note the different cooking times if you're using a bone-in or boneless breast. And whenever you are serving any type of poultry, always check the final internal temperature with a reliable meat thermometer; it should be 165°F at the thickest part.

Serve this wonderful recipe with hot mashed potatoes, some green vegetable such as steamed green beans or roasted asparagus, and a special homemade pie for dessert.

What You'll Need

  • 1 frozen turkey breast, (NOT thawed) bone-in (about 5 pounds) or boneless (about 3 pounds)
  • 1 (16 ounce) can cranberry sauce
  • 1 envelope dry onion soup mix

How to Make It

For a bone-in turkey, put all of the ingredients into a 5 to 6 quart crockpot, cover, and cook for 2 hours on high. This helps the meat get through the danger zone of 40°F to 140°F more quickly.

Then reduce the heat to low and continue cooking the turkey for 4 to 5 hours or until the turkey registers 165°F on an instant read meat thermometer.

For cooking a boneless turkey breast, follow the instructions above.

But when you reduce the crockpot heat to low, start checking the turkey after 1 to 2 hours. It may only need that much time to reach 165° F.

Slice the turkey breast and serve it with the sauce that forms in the slow cooker.