Who says turkey is just for Thanksgiving? Sure, roasting a gigantic bird takes some planning and isn’t a meal that can be whipped up in the small space of time between getting home from work and plopping dinner on the table, but a turkey breast in the slow cooker is different. This recipe can give you that special turkey dinner on a weeknight.
I love cooking something in my Crock Pot that will make two dinners and then provide sandwich fixings for several days. Lunch meat is expensive, and my husband and son take a sandwich for lunch almost every day. This recipe kills two birds (Get it? BIRDS?) with one stone.
After carving this turkey breast, I threw the carcass back in the Crock Pot to make overnight turkey stock. My freezer always has frozen stock just waiting to be used instead of the canned stuff. I can’t even remember the last time I bought chicken or turkey stock, and cooking stock always makes my house smell amazing.
The rub we used is my mother-in-law’s special Thanksgiving turkey rub, so after you read this recipe, you’ll be considered one of us. Christmas is pretty crazy at my in-laws, so you better start saving up now to buy gifts for the tons of nieces and nephews you now have. Welcome to the family!
This recipe is incredibly easy, will feed a family of four for several days, and is only 4 Weight Watchers points. What are you waiting for?
Crock Pot Roasted Turkey Breast
- 1 5-6 lb turkey breast, bone in, skin on
- 1 cup chicken stock
- 2 tsp Mrs. Dash
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dry mustard
- ½ tsp black pepper
- Combine rub ingredients in a small bowl.
- Cover turkey breast with rub, making sure to get some inside the cavity. I like to sneak some under the skin if I can.
- Place turkey, breast side up, in the slow cooker, along with the chicken stock.
- Cover and cook on low for 6-7 hours, or until a meat thermometer inserted into the thickest part of the breast reads 170 degrees.
- If desired, place turkey breast into the oven, under the broiler, for a few minutes to crisp the skin.
- The liquid left in the slow cooker makes an incredible gravy. Don't waste that good stuff!
This recipe was pure genius!! The turkey was really moist and flavorful, and so easy. I used a dry marinade rub, with liquid. It even browned nicely, and sliced like Thanksgiving dinner. I will do this recipe again when I need a turkey dinner fix!
I love roasted turkey and have always wondered why it's relegated to Thanksgiving. This was such an easy way to prepare the bird and it turned out great. I may have left mine in the slow cooker a bit too long because it was on the drier side, but it was great bathed in the yummy gravy I made out of the drippings! I did try using French's "Flavor Infuser" marinade and honestly, I don't think it added a lot. I'm thinking I may have skimped on the injections. Next time, I'll just skip the added cost of buying something special and try injecting some chicken broth. Linda's Thanksgiving turkey rub worked great. YUM.
This turkey was moist, delicious, and easy! I made Linda's rub and instead of injecting anything I just added the chicken broth to the crock pot. I used the leftover juices to make gravy and served with mashed potatoes. This makes turkey meals practical for almost any night of the week. It's a definite make again! The hardest part of this recipe for me was locating a turkey breast in the spring. From now on I will keep an extra in the freezer so I can make this whenever I get the turkey itch.
Roasted poultry makes my house smell amazing, and always looks kind of fancy while being incredibly easy to prepare. This turkey breast did not disappoint, and Linda's rub is always a hit!
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this recipe.
If you’re in the market for other Thanksgiving-type dishes, check out these family-favorite slow cooker side dishes!
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