Slow Cooker Turkey Breast takes just 15 minutes to put together and cooks in 6 hours. Leaving you time to spend with family and friends. This gluten free turkey breast recipe has carrots that cook right in the slow cooker along with the turkey. Take the juices the turkey cooks in and make a mouth-watering homemade turkey gravy.
Thanksgiving is right around the corner, and if your not planning to cook for a large crowd I have an easy no-fuss method to share with you today. I’m sharing my recipe for Slow Cooker Turkey Breast with Carrots. You get the main dish plus a side all in one slow cooker meal and gravy!
That gives you extra time to celebrate the day with the ones you love and just worry about a few side dishes like mashed potatoes, green bean casserole, creamed corn, and of course save room for dessert! Some of my favorites are apple pie with streusel topping and New York cheesecake.
I have a love affair with my slow cooker and am always looking at new ways to cook meals. That’s when I got the idea to cook a turkey breast in the slow cooker. Since I’m not a big fan of the skin anyways, having a crisp skin doesn’t bother me.
However, you can remedy that by throwing it under the broiler for a few minutes once the turkey breast is done cooking. Then you get the best of both worlds. A moist turkey plus crispy skin that tastes like it’s been baked in the oven for a few hours!
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Why this Recipe Works
Minimal ingredients to make a delicious turkey at home.
Any level of cook can make this recipe.
One pot that gives you a main dish, side dish, and gravy!
Ingredients
- Turkey – I like to use a 5 pound turkey breast.
- Veggies – I like to use whole carrots that I will peel and trim the ends off of. I also like to use garlic cloves.
- Seasoning – Salt, pepper, and poultry seasoning is all you will need for this turkey recipe.
- Dairy – Just a few pats of butter is all you need–this will get rubbed under the skin of the turkey and on top before it begins to cook.
- Cornstarch – This is what you will need to make the gravy from the slow cooker juices.
- Water – I prefer to use water over broth to reduce the sodium. Plus, the water will get flavored from the seasonings on the turkey, the turkey fat, and carrot.s
Directions
First, peel and slice the carrots. Place them at the bottom of the slow cooker, and add the peeled smashed garlic cloves.
In a small bowl, mix together the sprinkle the poultry seasoning, salt, and black pepper and set to the side.
Rinse the turkey breast, pat dry, and place in the slow cooker. Add the 4 tablespoons of butter underneath the skin of the turkey breast. Then, sprinkle the seasoning both under the skin and on top for turkey breast.
Place the turkey breast, breast side down in the slow cooker. Add the water to the slow cooker. Cook on low for 6 hours or until internal temperature reaches 165 degrees Fahrenheit.
Remove the cooked turkey from the slow cooker and place on a baking sheet. Place the vegetables in a side dish and tent with foil.
Preheat the broiler to 500 degrees Fahrenheit. Place the turkey under the broiler for 3-5 minutes or until the skin becomes golden in color.
While the oven preheats, drain the drippings from the slow cooker into a saucepan. Heat the drippings on medium heat. In a small bowl, mix together the cornstarch and water until it’s well combined.
Using a whisk, mix in the cornstarch mixture into the turkey drippings. Whisk until the drippings become thick like gravy. Remove from the heat once the gravy is at your desired consistency.
Slice the turkey and serve with carrots, parsnips, and gravy.
Recipe FAQs
I always brine my turkey. It results in moister meat giving me less chance of drying out my beloved bird. That’s the whole point to brining. You brine to prevent the turkey from drying out. Depending on what you brine the bird with it can also take on an extra layer of flavoring. I alternate between my buttermilk turkey brine and my salt non-dairy turkey brine. Both are delicious and perfect for pairing your dinner with Thanksgiving side dishes.
Yes, it is safe to slow cook a turkey breast. The key is to use a meat thermometer to check the thickest part of the turkey breast to ensure it reaches 165 degrees Fahrenheit.
Yes a turkey crown is another name for a turkey breast. It is the exact same thing!
I prefer to cook the turkey breast on the low crock pot setting; however, you can cook it on high. Just know that it will reduce the cooking time by a few hours.
Tips & Tricks
Here are a few of my favorite tips and tricks when making turkey breast in crock pot.
- Brine – I love to brine my turkey breast prior to cooking. If you want to ensure you have a juicy moist turkey breast make sure you brine your turkey the evening before you plan to slow cooker.
- Test the Size – Test the size of your turkey breast to ensure it will fit in your slow cooker prior to removing from the packaging.
- Crispy Skin – If you don’t care about the skin of the turkey being crispy you can skip the broiler.
- Stuffed Bird – This recipe has not been tested with putting stuffing in the cavity of a turkey.
Turkey Side Dish Recipes
Here are a few of my favorite recipes to pair with a turkey breast dinner.
If you make this slow cooker turkey breast recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Slow Cooker Turkey Breast
Equipment
- Slow Cooker
Ingredients
- 6 carrots peeled and sliced in half
- 4 cloves garlic peeled and smashed
- ½ cup water
- 5 pound turkey breast
- 4 tablespoons unsalted butter
- ½ teaspoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Peel and slice the carrots and parsnips. Place them at the bottom of the slow cooker, and add the peeled smashed garlic cloves.
- In a small bowl, mix together the sprinkle the poultry seasoning, salt, and black pepper and set to the side.
- Rinse the turkey breast, pat dry, and place in the slow cooker. Add the 4 tablespoons of butter underneath the skin of the turkey breast. Then, sprinkle the seasoning both under the skin and on top for turkey breast. Place the turkey breast, breast side down.
- Cook on low for 6 hours or until internal temperature reaches 165 degrees Fahrenheit. Remove the cooked turkey from the slow cooker and place on a baking sheet. Place the vegetables in a side dish and tent with foil.
- Preheat the broiler to 500 degrees Fahrenheit.
- While the oven preheats, drain the drippings from the slow cooker into a saucepan. Heat the drippings on medium heat. In a small bowl, mix together the cornstarch and water until it’s well combined. Using a whisk, mix in the cornstarch mixture into the turkey drippings. Whisk until the drippings become thick like gravy. Remove from the heat once the gravy is at your desired consistency.
- Place the turkey under the broiler for 3-5 minutes or until the skin becomes golden in color. Slice the turkey and serve with carrots, parsnips, and gravy.
Notes
- Brine – I love to brine my turkey breast prior to cooking. If you want to ensure you have a juicy moist turkey breast make sure you brine your turkey the evening before you plan to slow cooker.
- Test the Size – Test the size of your turkey breast to ensure it will fit in your slow cooker prior to removing from the packaging.
- Crispy Skin – If you don’t care about the skin of the turkey being crispy you can skip the broiler.
- Stuffed Bird – This recipe has not been tested with putting stuffing in the cavity of a turkey.
- Vegetables – If you would like you can add peeled parsnips, potatoes, or even brussels sprouts to the slow cooker.
- Fresh Herbs – If I have fresh thyme on hand I will place a bundle in the slow cooker as the turkey cooks.
Did you make this recipe? Let me know!