Ingredients
- 1 turkey breast (3–5 lb, boneless or bone-in)
- 4–5 medium potatoes (Yukon Gold or Russet, peeled and halved)
- 1 large yellow onion (sliced or quartered)
- 3 tbsp butter or olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley, thyme, or oregano
- 1 tsp paprika
- 1 tsp salt & 1/2 tsp black pepper
- 1/2 cup chicken broth (or white wine)
Instructions
- Prep the Slow Cooker: Line your slow cooker with a slow cooker liner for easy cleanup (as pictured) or grease the bottom with butter.
- Arrange the Vegetables: Layer the sliced onions and halved potatoes around the sides and bottom of the slow cooker to form a base.
- Season: In a small bowl, mix the butter/oil with garlic powder, herbs, paprika, salt, and pepper. Pat the turkey breast dry with paper towels, then slather the rub mixture all over the turkey breast (and over the potatoes).
- Load the Pot: Place the turkey breast in the center surrounded by the potatoes and onions. Pour the chicken broth or wine around the base.
- Cook:
- LOW: 5 to 6 hours (Recommended for best tender, juicy results)
- HIGH: 3.5 to 4 hours
- Check internal temperature with a meat thermometer; turkey is done when it reaches 165°F (74°C).
- Optional Crisping: For crispier skin or browning, transfer the cooked turkey breast to a baking sheet and broil under high oven heat for 3 to 5 minutes.
Tips for Success
- Leave the Netting On During Cooking: If your boneless turkey breast came in netting (like the picture), keep it on while slow cooking so the roast holds its shape. Snip it off before slicing to serve.
- Quick Gravy: Use the leftover pan juices in the bottom of the slow cooker by straining them into a saucepan, whisking with a cornstarch slurry or flour, and simmering for 2–3 minutes until thick.
Would you like a gravy recipe to go along with this, or are you looking for side dish suggestions?