• 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.