Crock Pot Turkey Breast
This crock pot turkey breast recipe slow cooks a whole bone-in turkey breast in a creamy broth until it's juicy and tender, then turns the cooking juices into a rich, creamy gravy. It's how I put turkey on the table for the holidays, Sunday dinner, or a potluck without roasting a whole bird.
Ingredients
Turkey Meat Dry Rub
- ½ tablespoon brown sugar
- ½ teaspoon smoked paprika
- ¾ teaspoon thyme dried
- ¾ teaspoon rosemary dried
- ½ teaspoon sage dried, ground
- ½ teaspoon marjoram dried
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Turkey Breast
- 1 whole turkey breast bone-in, 5 to 7 pounds, thawed and patted dry
- 1/2 cup onion chopped into small pieces
- 10 ounces cream of chicken soup canned
- 3 cups turkey broth or chicken broth
- 1 bay leaf
Gravy Thickener
- 1 tablespoon cornstarch
- 1/3 cup heavy whipping cream
- 1/3 cup water for slurry
Instructions
Make The Dry Rub
- Combine all the rub seasonings in a small bowl and combine well.½ tablespoon brown sugar, ½ teaspoon smoked paprika, ¾ teaspoon thyme, ¾ teaspoon rosemary, ½ teaspoon sage, ½ teaspoon marjoram, ½ teaspoon poultry seasoning, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon kosher salt
Prep the Turkey Breast
- Pat the turkey breast dry with paper towels.1 whole turkey breast
- Rub the dry rub seasoning all over the turkey, including under the skin if possible.
- Place it on a parchment-lined tray and refrigerate uncovered for 30 minutes or overnight for extra flavor.
Prepare the Slow Cooker
- Whisk together the diced onion, cream of chicken soup, and turkey broth inside the slow cooker until creamy and blended well.1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth
- Add the bay leaf.1 bay leaf
- Place the seasoned turkey breast skin-side up into the mixture.
- Cover and cook on LOW for 5 to 6 hours, or until the internal temperature reaches 165°F and the meat is tender.
Separate and Strain the Juices
- Once done, remove the turkey breast carefully and place it on a platter to rest.
- Discard the bay leaf.
- Pour the slow cooker juices into a fat separator or bowl and let the fat rise to the top. Skim or pour off the fat, keeping only the flavorful broth for the gravy. *Note: If your turkey breast is lean and your cooking juices are not greasy, skip this step. A little fat makes for flavorful gravy.
Make the Gravy
- Pour the strained cooking juices into a saucepan and bring to a boil over medium-high heat.
- In a small jar with a lid, shake together the cornstarch, heavy cream, and water until smooth.1 tablespoon cornstarch, 1/3 cup heavy whipping cream, 1/3 cup water
- Slowly whisk in the slurry and bring the gravy back up to a boil, and cook for 1 minute. Turn down the heat to medium and continue to cook for 2 to 3 more minutes until the gravy thickens.
Serve
- Slice the turkey breast and arrange it on a platter. Spoon the creamy gravy over the top or serve it on the side.
Notes
Slow Cooker Size
- A 7-pound bone-in breast fits in a 6-quart slow cooker as long as it's completely thawed. If your breast is tall, or you're adding vegetables, use an 8-quart.
- Thaw a frozen turkey breast in the refrigerator, allowing about 24 hours for every 4 to 5 pounds, so plan on about 2 days for a 6- to 7-pound breast.
- Apply the dry rub the night before and refrigerate uncovered on a parchment-lined tray.
- Cream of mushroom or cream of celery soup can replace the cream of chicken soup.
- For gluten-free, use a gluten-free cream soup and check the labels on your broth and seasonings.
- Milk can replace the heavy cream for a lighter gravy.
- Tuck small potatoes, carrots, and celery around the turkey. Use an 8-quart slow cooker when adding vegetables.
- Fridge: Refrigerate leftovers within 2 hours. Store sliced turkey in an airtight container for 3 to 4 days. Store gravy separately for 1 to 2 days.
- Freezer: Freeze turkey slices covered in gravy in freezer-safe bags for up to 6 months.
- Reheat: Warm gently in a skillet or slow cooker with a splash of broth or gravy until hot. Avoid microwaving directly; it can dry out the meat.
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 967mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
