Ingredients you’ll need:
1 [7-8 lb] bone-in turkey breast
5 Tbsp softened butter, divided
chicken or turkey seasoning [such as McCormick’s Original Chicken]
1 celery stalk,cut into 2 inch pieces
1 carrot, peeled & cut into 2 inch pieces
1/4 cup chicken broth
black pepper to taste
Directions:
Spray the inside of a 6 quart slow cooker with cooking spray. Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out. Arrange the chopped celery and carrot in the bottom of the slow cooker. Drizzle with 1/4 cup of chicken broth. [tip: This will season the broth to make gravy] Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter.
Cook’s note:
Slow cookers provide a moist cooking environment that won’t crisp the skin. If you want to crisp the skin, carefully place into a pan and into the oven. Watch carefully broiling until the skin is golden and crispy.
See it at Whatcha Crockin’? here
- 1 [7-8 lb] bone-in turkey breast
- 5 Tbsp softened butter, divided
- chicken or turkey seasoning [such as McCormick's Original Chicken]
- 1 celery stalk,cut into 2 inch pieces
- 1 carrot, peeled & cut into 2 inch pieces
- ¼ cup chicken broth
- black pepper to taste
- Spray the inside of a 6 quart slow cooker with cooking spray.
- Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out.
- Arrange the chopped celery and carrot in the bottom of the slow cooker. Drizzle with ¼ cup of chicken broth.
- Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter.
- Cook on high for 30 minutes, then on low for 6-7 hours, depending on your slow cooker. I recommend that you check it at 6 hours. It should be cooked to an internal temperature of 165°F.
- Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving.
- To make gravy, strain the broth. Pour into a stove top pan and thicken with flour or cornstarch. Adjust the seasonings if needed.
Looks yummy!
Thanks Lois ☺
how many does it serve???
Honestly, in this case it depends on the appetites of those you’re serving and the weight of the turkey. Likely it would comfortably serve 8 perhaps more depending on the variables mentioned.
Turkey is always a welcome meal in our home. It reminds us of holiday and special days but it is also appropriate for everyday meals. I’ve never prepared it in a slow cooker and love this idea. Thank you for this post, Melissa!!
Dan, you said that so well. I’ve been known to make a Thanksgiving- style meal just for the feeling of home and comfort it invokes. Thanks so much for stopping by. ☺
Melissa, How would you instruct for a 23lb. Turkey in a slow cooker ?
Wow, that’s a large turkey. I’ve haven’t cooked a turkey that large in a slow cooker, simply because, even my largest slow cooker wouldn’t accommodate. I would recommend the oven for a bird that size.
By cooking it in the crock pot it will it still get a nice brown color as if it came out the oven. Would I overdo it if I want it to put it in the oven for a minute for a little crispy skin?
I think it would do fine to use the broiler to crisp up the skin in the oven. Enjoy!
could you make a bread stuffing/dressing in the bottom of crock pot instead of just celery and carrots? Judy
Hi Judy, I never have. The turkey releases quite a bit of it’s juices while cooking, and I’m not certain if that would work very well, honestly.
I do a turkey breast in the crock pot, but, instead of using broth,celery and carrot…I mix a can of jellied cranberry sauce w’ packet of dry onion soup and pour that( or pat it on) the breast and cook it….We really like it done that way…
MaryJane, Michigan
Hi Mary Jane, I love that idea, thanks for sharing!
what is the best slow cooker for a 7-pound bone-in turkey breast? Last year, when I attempted to cook a 7-pound turkey breast in my 6-quart slow cooker, the turkey was a little too big and the lid would not fit securely. I ended up covering the top with foil and putting the lid on top of that. Eventually, though, the turkey shrank enough that I could take the foil off and put the lid securely back on. The turkey turned out better than any I have ever cooked; however, I would like to have the lid fit properly to begin with.
I used a 6-quart oval slow cooker for this turkey breast. This is what I do, when choosing the turkey breast at the store, I make sure that it sits flat. Sometimes, when they are flash frozen, they freeze in an odd shape. If you take a few minutes to look through the meat case, you’ll find one like I describe. That’s the best way to ensure that it will fit and the lid will go securely on top.
Rebecca H P.
Can you get too much too much praise for a wonderful web site? I hope not cause I have to add mine, I just love it Thank you. After cooking for over 44 years, for the same man, who is easy and appreciative to cook for, I am brain dead!! Your site with the diversity of dishes is rejuvenating my brain 🙂
My que stion is do you put turkey in frozen? I havecooked it both ways but like your flavorings and want it easy. Thanks again.
H Rebecca, your comment made my day. In this recipe the turkey breast is thawed. I heard pros and cons of cooking poultry from frozen but, in this recipe that isn’t a consideration. Thank you so much for your kind note, I truly appreciate it!
I saw this recipe on Recipes That Crock, Whatcha Crockin’ Week 18. I pinned this one. I’m wanting to try a turkey or turkey breast in the crock pot. Thanks!
Wonderful, I love making turkey breasts this way.
Is it McCormick’s rotisserie chicken spice? That is all. Find in the store, I really want to try that s!!
That’s a good one, sure!