5 Simple and Delicious Crockpot Turkey Breast Recipes
You don’t have to wait until Thanksgiving to enjoy a slice of mouth-watering turkey breast. By choosing a more manageable 5-pound turkey breast over a 15-pound bird, you can cut down on cooking time and prep work without sacrificing flavor. Even better, many turkey breast recipes can be made in your slow cooker, saving you time and stress. These crockpot recipes run the gamut from traditional to more creative, but all are delicious at any time of the year. Here are five easy-to-make crockpot turkey breast recipes.
1. Slow-Cooker Turkey and Brown Rice Chili
If you’re trying to cut down on the fat in your diet, try substituting ground turkey breast for ground beef the next time you make chili. This no-fuss slow-cooker chili is quick to make — just prep the ingredients the night before or in the morning and you’ll have a delicious dinner waiting for you when you get home. Recipe from Betty Crocker.
- 1 tablespoon vegetable oil
- ¾ pound ground turkey breast
- 1 large onion, chopped (about 1 cup)
- 2 (14½-ounce) cans diced tomatoes, undrained
- 1 (15- to 16-ounce) can chili beans in sauce, undrained
- 1 (4½ ounce) can chopped green chilies, drained
- ½ cup water
- 1 tablespoon sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 cups cooked brown rice
Directions: In a 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
Cover; cook on low heat setting 8 to 10 hours.
Stir in rice. Increase heat setting to high. Cover; cook about 15 minutes or until rice is hot.
2. Juicy Crockpot Turkey Breast
Unless you’re cooking for a big crowd around the holidays, roasting an entire turkey is usually overkill. Cooking a single turkey breast is the perfect compromise, but roasting it in the oven can yield disappointing results. All too often, the meat turns out bone dry. This crockpot turkey breast recipe from Recipe Tin Eats avoids that problem, and you can even get that delicious crispy skin by sticking the turkey breast under the broiler for a few minutes after it’s done cooking.
- 4-pound, bone-in turkey breast, thawed
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow, or white), unpeeled, cut in half
- 1 lemon, cut in half
- 5 sprigs of fresh thyme or 2 teaspoons dried thyme leaves
For the rub:
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 grinds of black pepper
- 1½ tablespoons olive oil
For the gravy:
- 1 to 2 cups chicken stock, broth, or water
- ¼ cup flour
- Salt and pepper
Directions: Add all the ingredients for the rub to a bowl and mix to combine.
Pat the turkey breast dry with paper towels. Coat with the rub, focusing on the sides and top of the turkey breast.
Place the garlic, onion, thyme, and half the lemon in the slow cooker (garlic, onion, and lemon should be cut side down). Add the turkey breast. (It should not touch the bottom of the slow cooker.) Squeeze the other half of the lemon over the turkey, then add the lemon half to the slow cooker, squeezing it in between the turkey and side of the slow cooker. Cover and cook on low for 6 to 7 hours.
Remove turkey from the slow cooker. Let rest for 20 minutes.
Preheat the broiler to high. Place an oven rack about 1 foot from the heat source. Place the turkey in an oven-safe serving dish. Broil for 3 to 5 minutes, until the skin is crispy. (The turkey will brown quickly, so you will want to keep a close eye on it.)
To make the gravy, spoon off ¼ cup of fat from the liquid remaining in the slow cooker. Pour into a medium saucepan. Remove as much of the remaining fat in the slow cooker as possible. Discard or save for another use. Pour any liquid remaining in the slow cooker, along with the onion and garlic, through a sieve into a large bowl. (Mash the onions to get them through the sieve.)
Warm the fat in the saucepan over medium-high. Add the flour and stir to combine. Cook for 2 minutes, until the roux browns slightly. Reduce heat to medium and add 2 cups of the strained cooking liquid. The mixture will thicken as it cooks; you can add chicken stock to achieve the consistency you want. Season to taste with salt and pepper.
Care the turkey breast and serve with the gravy.
3. Slow Cooker Turkey Mole Tacos
With a little help from your slow cooker, you can transform a plain bone-in turkey breast into a spicy taco filling. This crockpot recipe from Food Network involves cooking the turkey in a homemade mole sauce until it’s very tender, then shredding the meat before adding it to your warm tortillas.
- 1 (15-ounce) can no-salt-added diced tomatoes, drained
- 2 large carrots, cut into ½-inch pieces
- 1 green bell pepper, finely chopped
- ¼ cup roughly chopped fresh cilantro, plus more for topping
- 4 scallions, chopped, plus more for topping
- 2 tablespoons peanut butter
- 1½ tablespoons low-sodium soy sauce
- 1 tablespoon ancho chile powder
- 2 teaspoons unsweetened cocoa powder
- ½ teaspoon Chinese five-spice powder or ground cinnamon
- 1 skinless, bone-in turkey breast (about 2½ pounds)
- 18 corn tortillas
Directions: Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder, and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.
4. Slow Cooker Citrus and Herb Turkey Breast
Sure, you can serve this juicy turkey breast at your annual holiday meal, but there’s no reason you can’t enjoy it at other times of the year too. The oranges in this dish from Mom on Time Out provide a bright, citrusy flavor, and any leftovers are perfect for sandwiches the next day. It’s one of the easiest — and tastiest — crockpot recipes you’ll ever make.
- 6- to 7-pound bone-in turkey breast, skin intact
- 2 oranges, quartered
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
- 1 cup low-sodium chicken broth or chicken stock
Directions: Rinse the turkey breast and pat dry. Place the oranges and fresh thyme and rosemary sprigs in the bottom of the crockpot.
Drizzle some olive oil over the turkey breast. Sprinkle with the chopped thyme, chopped rosemary, and salt and pepper. Rub the seasonings into the skin. Cover and cook on low for 5 to 7 hours. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
Remove turkey breast from slow cooker. Cover with a tent of foil and let rest for 20 minutes. Preheat broiler. Place turkey breast under broiler for 3 to 5 minutes, until skin is slightly browned and crisp. Slice and serve.
5. Tuscan Turkey Slow Cooker Pasta
Just because you’re on a diet doesn’t mean you have to give up pasta. This Tuscan pasta recipe from Weight Watchers is made with low-fat turkey breast, fiber-rich kidney beans, and whole-wheat pasta for a healthy and filling dish. If you’re in a rush, use frozen, pre-chopped onions and peppers and pre-minced garlic to save time. This recipe yields 8, 1-½ cup servings.
- 1 pound uncooked boneless skinless turkey breast, cut into 1-inch pieces
- 1 (16-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 (29-ounce) canned stewed tomatoes, Italian-style
- 4 ounces fresh mushrooms, sliced
- 1 medium green pepper, chopped
- 1 small uncooked onion, chopped
- 2 ribs uncooked celery, chopped
- 3 cloves garlic cloves, chopped
- 1 cup water
- 1 tablespoon Italian seasoning
- 6 ounces uncooked whole-wheat spaghetti, broken in half
Directions: Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more.