- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Slow Cooker Turkey Breast
"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!"
"Used a 6 lb turkey breast and followed the recipe to a T. DELICIOUS and so moist. This will be my go-to turkey recipe from now on."
"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."
"Don't forget to check the internal temperature before taking it out of the crockpot. America's Test Kitchen says 160 F. for Turkey breast."