- 1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
- 1/2 cup water
- 2/3 cup spreadable garden vegetable cream cheese
- 1/4 cup butter, softened
- 1/4 cup soy sauce
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- Place turkey breast and water in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; rub over turkey. Cook, covered, on low 5-6 hours or until turkey is tender.
- Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before slicing. Yield: 12 servings.
Originally published as Slow Cooker Herbed Turkey Breast in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p42
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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