Slow Cooker Turkey Breast with Vegetables Recipe

For years, I’ve wrestled with the Thanksgiving turkey, the Christmas bird, and even the random Sunday roast. Dry turkey, uneven cooking, and hours spent hovering in the kitchen were just part of the deal, or so I thought. Then, I stumbled upon the magic of the slow cooker for turkey breast, and everything changed. This Slow Cooker Turkey Breast with Vegetables recipe is not just a game-changer; it’s a weeknight dinner hero and a holiday lifesaver all rolled into one.

My family? They went absolutely wild for it. The turkey was unbelievably moist and tender, practically falling apart with a fork. The vegetables, infused with the savory turkey juices and herbs, were just as delectable. Even my picky eaters devoured their plates, asking for seconds (and thirds!). The aroma that filled the house while it cooked was intoxicating, a promise of comfort and deliciousness. And the best part? It was ridiculously easy. Seriously, dump-and-go easy. If you’re looking for a stress-free way to enjoy perfectly cooked turkey breast with flavorful vegetables, you’ve found your recipe. Get ready to say goodbye to dry turkey forever and hello to effortless, flavorful meals with this slow cooker wonder.

Ingredients

This recipe is wonderfully flexible, allowing you to use your favorite vegetables and herbs. Here’s what I typically use for a flavorful and satisfying Slow Cooker Turkey Breast with Vegetables:

• Turkey Breast: 2.5 – 3 pounds boneless, skinless turkey breast. Look for a breast that’s relatively uniform in thickness for even cooking. You can also use bone-in, skin-on, but cooking times may vary slightly and the skin won’t get crispy in the slow cooker.
• Vegetables (Choose a mix of your favorites, about 4-5 cups total, chopped into roughly equal sizes):
  • Potatoes: 1 pound, Yukon Gold or red potatoes work well, quartered or halved depending on size. Russets will also work but can become a bit softer.
  • Carrots: 1 pound, large carrots, peeled and chopped into 1-inch pieces. Baby carrots can be used for convenience.
  • Celery: 2-3 stalks, chopped into 1-inch pieces.
  • Onion: 1 large yellow onion, quartered or roughly chopped.
  • Garlic: 4-5 cloves, minced or roughly chopped. Don’t be shy with the garlic, it infuses wonderful flavor.
  • Bell Pepper: 1 bell pepper (any color), cored, seeded, and chopped into 1-inch pieces. (Optional, but adds sweetness and color)
  • Mushrooms: 8 ounces, cremini or white mushrooms, halved or quartered if large. (Optional, adds an earthy flavor)
• Broth: 1 cup low-sodium chicken or turkey broth. Vegetable broth can also be used. The broth keeps the turkey moist and helps create a flavorful sauce.
• Olive Oil: 2 tablespoons extra virgin olive oil. For searing the turkey and sautéing the garlic (optional but recommended).
• Herbs:
  • Fresh Rosemary: 2 sprigs, or 1 teaspoon dried rosemary. Rosemary pairs beautifully with turkey and vegetables.
  • Fresh Thyme: 2 sprigs, or 1 teaspoon dried thyme. Thyme adds a subtle earthy and slightly minty flavor.
  • Dried Sage: 1/2 teaspoon dried sage. Sage is a classic poultry herb that enhances the savory notes.
  • Fresh Parsley: 1/4 cup chopped fresh parsley, for garnish (optional, but adds freshness and color at the end).
• Seasoning:
  • Salt: 1.5 teaspoons kosher salt, or to taste.
  • Black Pepper: 1 teaspoon freshly ground black pepper, or to taste.
  • Paprika: 1 teaspoon smoked paprika (optional, but adds a lovely smoky depth).
  • Garlic Powder: 1 teaspoon (optional, for extra garlic flavor).
  • Onion Powder: 1 teaspoon (optional, for extra onion flavor).
• Optional for Browning (Recommended for visual appeal and deeper flavor):
  • 1 tablespoon olive oil or butter for searing.

Ingredient Notes and Substitutions:

• Turkey Breast Type: While boneless, skinless is easiest, you can use bone-in, skin-on. The cooking time may increase, and the skin will be soft, not crispy. For bone-in, consider increasing the cooking time by 1-2 hours, and ensure the internal temperature reaches 165°F (74°C).
• Vegetable Variations: Feel free to swap out vegetables based on your preference and what you have on hand. Sweet potatoes, parsnips, Brussels sprouts, broccoli florets, or green beans would all be delicious additions. Root vegetables generally work best in the slow cooker as they can withstand longer cooking times.
• Herb Swaps: If you don’t have rosemary and thyme, you can use other herbs like oregano, marjoram, or a poultry blend. Fresh herbs are always preferable for flavor, but dried herbs work in a pinch.
• Broth Alternatives: Chicken broth is classic, but turkey broth or vegetable broth are excellent substitutes. You can even use white wine for a richer flavor (use ½ cup wine and ½ cup broth).
• Spice Level: Adjust the amount of black pepper and paprika to your liking. For a little heat, add a pinch of red pepper flakes.

Instructions

This recipe is incredibly simple, making it perfect for busy weeknights or holiday meal prep. Here’s how to make delicious Slow Cooker Turkey Breast with Vegetables:

1. Prepare the Vegetables: Wash and chop all your chosen vegetables into roughly equal-sized pieces (about 1-inch). This ensures they cook evenly. Mince or roughly chop the garlic.
2. Sauté Garlic (Optional but Recommended for Flavor Depth): Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic. This step enhances the garlic flavor and infuses it throughout the dish. Set aside.
3. Sear Turkey Breast (Optional but Recommended for Color and Flavor): Pat the turkey breast dry with paper towels. Season generously on all sides with salt, pepper, paprika, garlic powder, and onion powder (if using). Heat 1 tablespoon of olive oil or butter in the same skillet over medium-high heat. Sear the turkey breast for 2-3 minutes per side, until nicely browned. Searing adds color and a deeper flavor to the turkey. This step can be skipped if you’re short on time, but it’s worth the extra few minutes.
4. Layer Vegetables in the Slow Cooker: In a 6-quart or larger slow cooker, layer the chopped vegetables in the bottom. This creates a bed for the turkey and prevents it from sticking to the bottom.
5. Place Turkey and Add Aromatics: Place the seared (or un-seared) turkey breast on top of the vegetables in the slow cooker. Tuck the fresh rosemary and thyme sprigs around the turkey and vegetables. Sprinkle the sautéed garlic (if used) over the vegetables and turkey.
6. Pour in Broth: Pour the chicken or turkey broth over the vegetables and around the turkey breast.
7. Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The turkey is done when it reaches an internal temperature of 165°F (74°C) and is easily shredded with a fork. Use a meat thermometer to check the thickest part of the turkey breast, avoiding the bone if using bone-in. Vegetables should be tender.
8. Rest Turkey (Important for Juiciness): Once the turkey is cooked through, carefully remove it from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before slicing or shredding. Resting allows the juices to redistribute throughout the turkey, resulting in a more tender and moist final product.
9. Shred or Slice and Serve: After resting, shred the turkey breast with two forks or slice it against the grain. Return the shredded or sliced turkey to the slow cooker to keep warm, or serve immediately.
10. Garnish and Serve: Garnish with fresh chopped parsley (if using) before serving. Serve hot with the slow-cooked vegetables and any pan juices from the slow cooker. You can also thicken the pan juices into a gravy (see “How to Serve” section below).

Slow Cooker Cooking Time Variations:

• Low Setting (6-8 hours): This is the recommended setting for the most tender and moist turkey. The longer, slower cooking process allows the flavors to meld beautifully and the turkey to become incredibly tender.
• High Setting (3-4 hours): If you are short on time, you can cook on high. However, the turkey might be slightly less tender than when cooked on low. Monitor the internal temperature closely, as high heat can dry out the turkey if overcooked.

Important Notes for Success:

• Don’t Overcrowd the Slow Cooker: Ensure there’s enough space for air to circulate in the slow cooker. Overcrowding can lead to uneven cooking.
• Use a Meat Thermometer: A meat thermometer is essential for ensuring the turkey is cooked to a safe internal temperature of 165°F (74°C). Don’t rely solely on cooking time, as slow cookers can vary.
• Avoid Lifting the Lid: Resist the temptation to lift the slow cooker lid frequently during cooking, as this releases heat and can prolong the cooking time.
• Adjust Seasoning: Taste the vegetables and broth in the slow cooker towards the end of cooking and adjust seasoning (salt, pepper, herbs) as needed.

Nutrition Facts

• Servings: Approximately 6-8 servings
• Calories per Serving (Estimated): 350-450 calories (This is an estimate and can vary based on the type and amount of vegetables, and the size of servings).

Approximate Nutritional Breakdown per Serving (Estimate, may vary):

• Protein: 40-50 grams (from turkey)
• Fat: 10-15 grams (primarily from olive oil and turkey, depending on leaness)
• Carbohydrates: 20-30 grams (primarily from vegetables)
• Fiber: 5-8 grams (from vegetables)

Nutritional Highlights:

• Lean Protein Source: Turkey breast is a lean source of protein, essential for muscle building and satiety.
• Rich in Vitamins and Minerals: Vegetables provide a good source of vitamins, minerals, and fiber.
• Relatively Low in Fat: This recipe is lower in fat compared to traditional roasted turkey, especially if using skinless turkey breast and limiting added fats.
• Good Source of Fiber: The vegetables contribute to a good source of dietary fiber, important for digestion and overall health.

Note: These are estimated nutritional values. For precise nutritional information, use a nutrition calculator and input the exact ingredients and serving sizes you use.

Preparation Time

• Prep Time: 20-30 minutes (chopping vegetables, searing turkey – if searing)
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH in the slow cooker.
• Total Time: Approximately 6 hours 20 minutes to 8 hours 30 minutes (depending on slow cooker setting).

This recipe is largely hands-off once you get everything into the slow cooker. The majority of the time is passive cooking time, allowing you to focus on other tasks or simply relax while dinner cooks itself.

How to Serve Your Slow Cooker Turkey Breast with Vegetables

This Slow Cooker Turkey Breast and Vegetables is a complete meal in itself, but you can enhance your serving experience with these suggestions:

• As is: Serve directly from the slow cooker! Simply shred or slice the turkey and scoop out the vegetables along with the flavorful juices. This is perfect for a casual weeknight meal.
• With Gravy:
  • Simple Pan Gravy: Skim off any excess fat from the juices in the slow cooker. In a small saucepan, whisk together 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Pour the slow cooker juices into the saucepan and bring to a simmer over medium heat, whisking constantly until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
  • Creamy Gravy: For a richer gravy, whisk in a tablespoon of butter and a splash of heavy cream or milk at the end of the gravy-making process.
• Classic Sides: Elevate your meal with traditional side dishes that complement turkey and vegetables:
  • Mashed Potatoes: Creamy mashed potatoes are a perfect pairing for turkey and gravy.
  • Stuffing or Dressing: Serve with your favorite stuffing or dressing recipe for a more festive meal.
  • Cranberry Sauce: The tartness of cranberry sauce balances the richness of the turkey and vegetables.
  • Green Bean Casserole: A classic side dish that always works well with turkey.
  • Dinner Rolls or Biscuits: Perfect for soaking up the delicious gravy and juices.
  • Salad: A fresh green salad or a crisp autumn salad provides a light and refreshing counterpoint to the hearty meal.
• Sandwiches or Wraps: Leftover slow cooker turkey breast is fantastic for sandwiches and wraps the next day. Use crusty rolls, sourdough bread, or tortillas and add your favorite toppings like lettuce, tomato, avocado, and mayonnaise or mustard.
• Turkey Bowls: Create healthy and customizable bowls using the shredded turkey and vegetables as a base. Add grains like quinoa or rice, and other toppings like roasted sweet potatoes, black beans, corn, and a flavorful dressing.

Tips for the Perfect Slow Cooker Turkey Breast and Vegetables

1. Don’t Overcook: Overcooked turkey breast can become dry, even in a slow cooker. Use a meat thermometer to ensure you cook it to exactly 165°F (74°C). Once it reaches this temperature, remove it from the slow cooker promptly.
2. Searing is Worth It (If You Have Time): Searing the turkey breast before slow cooking adds a significant layer of flavor and visual appeal. It only takes a few minutes and creates a beautiful browned crust.
3. Choose the Right Vegetables: Opt for root vegetables and other vegetables that hold their shape well during long cooking times, like potatoes, carrots, celery, and onions. More delicate vegetables like broccoli or green beans can become mushy if cooked for too long. If using faster-cooking vegetables, add them in the last 1-2 hours of cooking.
4. Rest the Turkey: Resting the turkey after cooking is crucial for juicy and tender results. Allowing it to rest for 10-15 minutes allows the juices to redistribute, preventing them from running out when you slice or shred the turkey.
5. Use Fresh Herbs When Possible: Fresh herbs provide a brighter and more vibrant flavor than dried herbs. If using dried herbs, use about 1/3 of the amount called for fresh herbs. Add dried herbs at the beginning of cooking, while fresh herbs can be added at the beginning or towards the end for a fresher flavor.

Frequently Asked Questions (FAQ)

Q1: Can I use a frozen turkey breast in the slow cooker?

A: It is not recommended to cook a frozen turkey breast in a slow cooker due to food safety concerns. Slow cookers cook at low temperatures, and a frozen turkey breast may take too long to reach a safe internal temperature, increasing the risk of bacterial growth. Always thaw your turkey breast completely in the refrigerator before slow cooking.

Q2: My turkey breast is dry. What did I do wrong?

A: Dry turkey breast is usually a result of overcooking. It’s crucial to use a meat thermometer and cook the turkey to an internal temperature of 165°F (74°C) and no higher. Cooking it for too long, even on low, can dry it out. Also, make sure you have enough liquid (broth) in the slow cooker to keep the turkey moist.

Q3: Can I add more vegetables or different types of vegetables?

A: Absolutely! This recipe is very versatile. You can add more vegetables or swap them out for your favorites. Sweet potatoes, parsnips, Brussels sprouts, butternut squash, and even frozen vegetables (added in the last hour) would work well. Just be mindful of cooking times – root vegetables take longer, while softer vegetables cook faster.

Q4: Can I make gravy from the slow cooker juices?

A: Yes, absolutely! The juices in the slow cooker are packed with flavor and make a delicious gravy. Follow the simple pan gravy instructions in the “How to Serve” section above to create a flavorful gravy using cornstarch or flour as a thickener.

Q5: Can I make this recipe ahead of time?

A: Yes, you can prepare the vegetables and sear the turkey breast (if searing) ahead of time. Store them separately in the refrigerator. Then, in the morning or whenever you’re ready to start cooking, simply assemble everything in the slow cooker and turn it on. Cooked turkey breast and vegetables can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave or oven until heated through. The flavors often meld and deepen even further the next day!

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