- 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.
Reviews forSlow Cooker Turkey Breast
"I am a 20 year city firefighter with an alpha gal tick caused mammal food allergy. Fish and fowl is all I cook, but the guys at the fire station love it when I cook this recipe! Thanks for making it available."
"I made this delicious, moist, turkey today. It was my first time cooking a turkey breast in the slow cooker. My husband who isn't that fond of turkey said, "It was good!" like he was surprised. I put the 7.25 pounder in my 6 qt. Crock Pot on high at 1:00 PM for the first hour (because I was still taking ice chunks out of it after thawing in the fridge for 2 days), at 2:00 PM turned it to low. I took it out at 6 PM. The only changes I made to the recipe are: I didn't have minced garlic so I used garlic powder and I only used 1 teaspoon of olive oil instead of 1 Tablespoon."
"I have not tried this yet. I was wondering if there was any liquid (water) added in it? No mention of it in the recipe. Someone mentioned adding chicken broth instead of water. I will try this when I know if I should add any liquid to it."
"I also added chicken broth instead of just water as well as 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 now. 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! 11/7/2017: Made this same recipe using 4 large turkey drumsticks b/c there were no turkey breasts available at the store--FAB!!--even richer gravy! Will do drumsticks again!"
"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 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."