Slow Cooker Turkey Breast Recipe
- 1 bone-in turkey breast (6 to 7 pounds), skin removed
- 1 tablespoon olive oil
- 1 teaspoon dried minced garlic
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon pepper
- 1/2 cup water
Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender.
Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon peel, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed. Yield: 14 servings.
4 ounces cooked turkey: 174 calories, 2g fat (0 saturated fat), 101mg cholesterol, 172mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 37g protein. Diabetic Exchanges: 4 lean meat.
Reviews for Slow Cooker Turkey Breast
"I got a "free" bone-in turkey breast from my grocery store and decided to use this recipe for Easter dinner. I'm so glad I did! It was delicious! The turkey was so moist and tasty. I trimmed the skin off of most of the turkey, but left the skin covering the breast. I rubbed the seasonings under the skin so it was directly on the skin, but thought the skin would help to keep the meat from drying out. The turkey thermometer popped exactly after 6 hours on low. I let it rest before slicing. The 6 pound breast fed a family of 8 adults with a little left over. My mother in law and aunt want to make two of these for Thanksgiving dinner! So much easier then using the oven and the oven will be free for the sides!"
"I also added chicken broth instead of just water and the lemon pepper suggested below the main recipe and then made gravy from all the drippings, which was so good! Poultry in general these days has less flavor than when I was growing up (I'm 61) because most birds are processed differently. A mixture of herbs helps to add flavor back in as does the broth. It's not necessarily the recipe's fault if your turkey "has no flavor"--it could be the poultry itself! And to be frank, I've felt the same way about some of the steaks I've consumed in the last 5-10 years! Thanks Maria, I'll be using this one again!"
"I have no idea what I did wrong. I had high hopes from all the positive reviews. I was VERY disappointed. My plan had been to make hot turkey sandwiches. I did use a mix of butter and olive oil, and chicken broth, but those changes should have enhanced flavor. And, I used a slow cooker bag. My husband and I prepared it together, and we agreed it was totally bland. Absolutely no flavor. If I were to do it over, and I sincerely doubt it, I'd add some poultry seasoning, and, possibly triple the seasoning. It cooked perfectly, and was moist. It just had no taste. I would have been very embarrassed if I had cooked it for Thanksgiving. A waste of a turkey breast, slow cooker bag, and an afternoon."
"Delicious and so moist the only way I cook my turkey breast since finding this recipe!"
"Is the cooking time the same for boneless..."
"I made this yesterday and headed off to see the new Star Wars movie. It was wonderful to come home to this delicious turkey! I was surprised at how flavorful and juicy it is, even as leftovers today. The only changes I made were to put some thick slices of onion in the bottom, so the meat wasn't cooking in it's fat and to create my own italian spice mix. My boyfriend made off with the carcass and juice/onion mix, promising I will get turkey soup in return. A true test. Oh, and the movie was almost as good as the turkey."
"This was excellent. I used two 3lb turkey breasts to serve dinner to 7 people thinking we would have leftovers for sandwiches. There was barely enough left for a sandwich! I am always happy when my guests love what I serve, and this was a winner. Very moist and full of flavor. I also used the chicken broth instead of the water. Will definitely make again soon, ( but only for the two of us, just so we have the leftovers! haha)"
"I used the frozen turkey breast from Target. This was super moist and yummy and beyond simplistic. We used the leftover turkey to make the turkey pot pie recipe featured here in the Taste of Home website, which was also a hit with my family. I didn't read the part of the recipe where it instructs you to remove the skin. I didn't do that this time. Next time I will try that. Still scrumptious."
"Turned out really moist and yummy, but I used a boneless roast - not the bone-in turkey breast this recipe called for... Will definitely make again."
"My family enjoyed this very much. I used leftovers of it to make turkey primavera."
"The fact that it is so simple and easy would give it enough stars but the taste is out of this world! I've tried other spice mixes but always return to this one. Next time I make this I think I will make a big shaker of this mix so I don't stray again. My husband and I rave about it to anyone that will listen. It sounds too good to be true. I would take this over standard Thanksgiving turkey any day.Used on both turkey with the bone and straight turkey breast. I may use this on all poultry slow cookers."
"Loved this recipe! My kids said it was better than the turkey I make at Thanksgiving. I made a few changes, but nothing too extreme. Our grocery store didn't have a bone in turkey bigger than 3 1/2 lbs., so I used two 3 lb. boneless turkey breasts. I used the same seasoning, but added a dusting of poultry seasoning. And instead of putting water in the bottom of the slow cooker, I used chicken broth. This was the most delicious and moist turkey breast I have ever eaten. We will definitely make this on a regular basis."
"This was tasty and moist. I substituted garlic salt for the dried garlic/seasoned salt and added some poultry seasoning to the other ingredients. I had a 6 pound turkey breast which I cooked for 5 hours. I think it was probably done a little before that, but I wanted to make sure it was thoroughly cooked. This is perfect if you are serving a small number of guests."
"Everybody enjoyed this at Thanksgiving dinner today. My 7-1/2 lb. turkey breast was done to perfection in 6 hours, moist and flavorful but not falling apart. Taking the skin off before cooking was a bit of a project, but I'm glad I did it because we don't eat the skin anyway, and this way the meat was able to absorb all the flavor of the spice rub. I'm not a fan of Italian seasoning so I subbed rosemary for that, but otherwise followed the recipe exactly. And using the slow cooker freed up oven space I needed for other things, so that was a bonus."
"This came out perfect.Can the same recipe be used for a a 6 pound boneless turkey breast?"
"This was very delicious and easy! Will make this again."
"This was really good! easy to put together and yummy. I made it for Christmas and didn't have room in my oven for another dish. Love the slow cooker!!! Will definitely make again. I did leave the skin on too. I didn't see the need to put it in the oven to brown the skin it was great just the way it was."
"The Best Idea I Will Be Trying"
"easy, Tasty, Moist, Delicious...and best of all my hubby LOVED it!"
"Simple and easy...great taste...adjust the seasonings to your liking!"
"Moist and yummy. I kept the skins on. Rubbed the oil, seasonings (used extra seasoned salt), and fresh minced garlic underneath and on top of the skin. Then I transferred to the oven at 400 degrees for 30-40 minutes to brown. The drippings makes great gravy as well."
"This was so good! I mixed the garlic and spices with the olive oil and rubbed it on and under the skin. Since the skin doesn't get brown in the slow cooker, I put it in a 450 degree oven for about 20 minutes, or until the skin was browned."