Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure. I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.
- 1 bone-in turkey breast (the smallest I could find was 6lb – it barely fit! 😉 )
- 1 onion, chopped
- 2-3 carrots, peeled and chopped
- 1-2 potatoes, chopped
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1 tablespoon kosher
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ground pepper
- olive oil
Place some of the vegetables on the bottom of the slow cooker.
In a small bowl, mix together the garlic and onion powder, parsley, salt, oregano, basil, paprika, and ground pepper. Spread a light coating of olive oil over the turkey (make sure to get under the skin onto the breast meat itself), then spread the spice mixture liberally on and under the skin
Cook on low for 8-9 hours (I did 9 and could probably have done 8 just fine). Insert a meat thermometer into the thickest part of the breast and make sure it reads at least 165 degrees F.
Let rest for about 5 minutes before slicing.