Crock Pot Turkey Breast

This Crock Pot Turkey Breast is a quick way to take a frozen boneless turkey breast and turn it into a tender, juicy main dish in just a few simple steps.

You do know that turkey is not just for Thanksgiving anymore, don’t you?

This Crock Pot Turkey Breast is a great weeknight meal option because you can take it from the freezer in the morning before work, put it into your slow cooker, and come home to a home-cooked meal.

Crock Pot Turkey Breast

Our mom shared this recipe with us and it is one she uses often because not only does it make a flavorful, moist turkey breast EVERY TIME, but she can also get more than one meal from it.

Serve it with your favorite vegetable and mashed potatoes and gravy straight from the crock pot. Then use the leftovers to make Mom’s Wild Rice and Broccoli Soup. Or check out our friend’s 17 Recipes for Turkey Leftovers post over at My Fearless Kitchen.

Mom’s recipe calls for a 6 to 6 and a 1/2 pound boneless turkey breast but Barbara used a 3 and a half pound breast and it turned out perfect. So perfect that her 3-year-old kept stealing pieces from the cutting board as Barbara sliced it.

If you are cooking a 6 lb turkey breast, the cooking time will be 6 to 8 hours. For a smaller 3 lb turkey breast, cooking time will be between 3 to 4 hours. Be sure to always use a meat thermometer to check that the internal temperature reaches 165 degrees F.

What is your favorite leftover turkey recipe?

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Crock Pot Turkey Breast

Prep Time

10 mins

Cook Time

7 hrs 10 mins

Total Time

7 hrs 20 mins

 

Course: Entree

Cuisine: American

Author: Barbara

Ingredients

• 1 6 lb. boneless turkey breast
• 2 teaspoons vegetable oil
• Salt and Pepper
• 1 medium onion
• 4 garlic cloves

Instructions

1. Rub the turkey breast with vegetable oil; season liberally with salt and pepper.

2. Place the breast in the crock pot.
3. Peel the onion and quarter, and place around the breast.
4. Peel the garlic and scatter around the breast.

5. Cover and cook on low for 6 to 8 hours. Check internal temperature. Poultry should be cooked to 165 degrees F.

6. Discard the onions and garlic before eating.

Recipe Notes

Original recipe calls for 6 to 6 and 1/2 pound turkey breast, but you can use a smaller one if you aren't feeding an army. We used a 3 and a half pound turkey breast and cooked it for 3 to 4 hours.