Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

Moist, tender, perfectly seasoned crockpot turkey. No oven space needed!  Use this recipe for your favorite holiday or the cook turkey breast halves when they are on sale around the holiday season.  The leftovers make awesome meal prep protein for the week. Use this recipe to enjoy on its own or use it to top salads, sandwiches, wraps or add to soups. (Courtesy of Damn Delicious)

  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 3/4 teaspoon poultry seasoning
  • 3/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large onion, sliced
  • 2 celery ribs, cut into thirds
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine
  • 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves
  • 8 tablespoons unsalted butter, at room temperature and divided
  • 3 tablespoons all-purpose flour
  1. In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
  3. Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
  4. Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
  5. Strain slow cooker drippings through a fine-mesh sieve; discard solids.
  6. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
  7. Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
  8. Serve turkey immediately with gravy.