Slow Cooker Turkey Breast
This holiday season, slow cook a turkey breast and enjoy a flavorful turkey that is extra moist and has fewer calories. The slow cooker used for this recipe was the Set ‘n Forget with a meat thermometer that automatically switches to warm when the desired internal temperature is reached.  So, there is no more over or under cooking meats with the Set ‘n Forget slow cooker.

Looking for more holiday recipes? Check out SkinnyMs. Holiday Recipe Roundup.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

Yields: 14 servings | Serving size: approximately 1 cup | Calories: 343 | Total Fat: 4 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 199 mg |Sodium: 125 mg | Carbohydrates: 0 g | Dietary fiber: 0g | Sugars: 0 g | Protein: 32 g | SmartPoints: 8 |

Ingredients

  • 1 (approximately 6 to 7.8 pounds) bone-in turkey breast with skin (skin will be removed later)
  • Recommend fresh turkey breast rather than defrosted, if possible.
  • 2 tablespoons olive oil
  • 2 tablespoons poultry seasoning)
  • 1/2 cup water
  • Kosher or sea salt to taste
  • Black pepper to taste

Directions

Rinse turkey and pat dry with paper towels. Combine poultry seasoning, salt and pepper and olive oil in a small bowl. Rub the oil and herb mixture all over the turkey and inside the cavity.

Add water to the bottom of the slow cooker. Place the turkey, meaty side up, in the slow cooker, cover and cook on low 5 to 6 hours or until tender and it has reached an internal temperature of 165-170 degrees f. when probe is placed in the thickest part of the breast.

Preheat oven to broil. Carefully remove oven safe slow cooker insert with turkey and place on the bottom oven rack. Broil 8-10 minutes or until desired color has been reached. Keep a close eye on the turkey breast and be careful not to over brown. Breast should be golden and slightly crispy.

Remove insert from the oven and allow turkey to rest while still in slow cooker, 15 to 30 minutes. Caution should be taken when removing turkey as it still very hot. Remove turkey and place on a serving platter.

Tip: Remove skin before eating for optimal health.

A 6 to 7 quart slow cooker recommended. Set 'n Forget 6-Quart Programmable Slow Cooker with temperature probe was used for this recipe. I also like that this slow cooker allows for locking the lid in place.

http://skinnyms.com/slow-cooker-holiday-turkey-breast/

SkinnyMs. Holiday Recipe Roundup

9 Comments on "Slow Cooker Turkey Breast"

  1. Pam Orr  November 15, 2012

    My broiler is separate at the bottom of my gas oven; insert will not fit under broiler. Any other suggestions?

    Reply
    • Skinny Ms.  November 15, 2012

      With some help of a friend or family member, carefully remove the turkey and place in a casserole dish that will fit. I'm assuming there's enough room for the turkey? If not, place in the oven on the highest temperature and allow to brown until golden, about the same amount of time should work. You don't want to leave the turkey in too long in order to keep it moist. Either way, keep a close watch out and 10 minutes is the max either way. Happy Thanksgiving!

      Reply
  2. Meredith F.  December 2, 2012

    The breast is my fave part of the turkey (or chicken!). This looks like something that would smell wonderful cooking. It is on the menu to try next week! I cannot wait!

    Reply
  3. Caron Mainer  December 2, 2012

    My entire family loves turkey breast and this recipe is delicious and makes it so simple to prepare and have ready for a weeknight dinner!

    Reply
  4. linda  July 25, 2014

    don't you need some liquid in the bottom of the crockpot to cook this turkey breast????

    Reply
    • SkinnyMs  July 25, 2014

      Thanks Linda, I just added 1/2 cup water to the recipe.

      Reply
  5. glenda  November 23, 2014

    i always add an onion and celery to to the crockpot and a little butter when cooking, and I never brown in the oven because I discard the unhealthy skin and slice it before it gets to the table anyhow.

    Reply
  6. joey  November 7, 2016

    i have made this several times, skipping the broiler part, i sprinkle the the breast or
    a whole chicken with paprika, it makes for a prettier presentation, without really affecting the flavor.

    Reply
    • Nichole Furlong  November 7, 2016

      Thanks for the tips, Joey! Glad you enjoy the recipe.

      Reply

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