Slow Cooker Turkey Breast
Slow Cooker Turkey Breast is the easiest way to make a Thanksgiving turkey for a smaller crowd. Made with brown sugar and flavorful herbs.
Servings 8 servings
- 1 boneless turkey breast with skin about 2 to 2 ½ pounds
- 1 cup chicken broth low-sodium
- 2 stalks celery halved
- 2 carrots quartered
- 1 large red onion cut into ½" wedges
- 4 cloves garlic whole
- 2 tablespoons melted butter or olive oil
- 1 teaspoon Italian herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
In a small bowl mix all the Rub mixture ingredients.
Spread the mixture evenly over the turkey breast.
Pour the broth to the bottom of a slow cooker and place the vegetables on the bottom.
Place the turkey breast, skin side up, on top of the vegetables.
Cover with the lid and cook on low for 6-7 hours or until internal temperature reaches 165°F. Do not overcook.
For crispy skin, place the turkey breast on a foil-lined baking sheet and broil for 3-5 minutes or until browned.
Brush with melted butter from time to time or leftover rub mixture.
Let it rest for 15 minutes before slicing and serving.
Calories: 152kcal | Carbohydrates: 5g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 653mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2768IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg