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This easy dish will be very popular in your home: your family will love the taste and you will love how quickly it comes together. —Heidi Vawdrey, Riverton, Utah
Nutritional Facts 5 ounces cooked turkey equals 318 calories, 12 g fat (3 g saturated fat), 122 mg cholesterol, 154 mg sodium, 2 g carbohydrate, trace fiber, 47 g protein.
Originally published as Moist & Tender Turkey Breast in Taste of Home August/September 2009, p54
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 24, 2012 by Kandicen829
After cooking for 6 hours (and only a 4 lb breast) my meat thermometer only read 140. Is this normal? Should this recipe be cooked on high to insure safety?
Reviewed on Dec. 07, 2011 by subiwan
So easy! I was worried that there was no liquid but it turned out perfect! Juicy and very flavorful! A permanent addition to my recipe file!
Reviewed on Nov. 21, 2011 by Corely
This recipe is so simple and flavorful, I have made it over and over again at my family's request. We are even having this for Thanksgiving!
Reviewed on Sep. 16, 2011 by emilykac
So juicy and fall off the bone tender. This was so easy to make that we might just do this for Thanksgiving.
Reviewed on Jul. 13, 2011 by LindaLK
Since I'm cooking for myself only, I bought a breast without the bone and it turned out okay, but was a little on the dry side...Ooops, maybe because I forgot to turn the crock pot off after the thermometer popped up...but it was very tender and made great turkey with gravy sandwiches...Hot Turkey Sandwiches...Nest time, however, I will leave the brown sugar out...too much of that sweet flavor. I was looking for more of a savory flavor than a sweet flavor.
Reviewed on Dec. 04, 2010 by linsvin
This definitely did turn out moist, great for a newbie cook because it was fail safe.
Reviewed on Nov. 27, 2010 by LinKidd
This is great. I used the garlic powder(2tsp), the brown sugar, the pepper and salt to make a rub. I doubled the recipe and rubbed the turkey good. I let it sit in the refrig. over nite then started it in the crock pot in the a.m.. I couldn't believe that turkey had that much moisture in it. It actually fell off the bone. Sooooo delicious. Yes, definately I would make this again and again.
Reviewed on Nov. 09, 2010 by scrambledwithcheese
Thought this was pretty good. Would double the brown sugar next time. Also, one time I made this with a can of turkey gravy dumped in. Was very good either way. I do miss the browned skin you get from an oven but this is a great no-fuss way to prepare turkey.
Reviewed on Nov. 02, 2010 by hunterann
I have one of the newer slow cookers that cooks faster than I'd really prefer. I frequently cook meat from frozen with excellent results (chicken breasts, pork tenderloin, turkey). I often cook a frozen turkey breast with just putting it in the cooker with some cajun spices and cooking on low for 8 - 9 hours, or until it's done. Not sure what the other reviewer was concerned about with starting from frozen; some of the "turkey experts" advocate cooking a whole turkey from frozen in your regular oven because you don't risk the contamination from the poultry juices.
Reviewed on Nov. 01, 2010 by kitzer
Opps ~ I forgot to add ~ I slice additional garlic cloves lengthwise and tuck it in under the skin! As many as I feel necessary!! YUM ~ GARLIC GOOD ~~ Thanks
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