Crock Pot Boneless Turkey Breast and Gravy
This crockpot turkey breast cooks up tender, juicy, and full of flavor, with a rich gravy made right from the slow cooker juices. A simple, hands-off holiday or weeknight meal.
Servings: 4 people
Calories: 247kcal
Equipment
- slow cooker
Ingredients
For the Turkey
- 1 ½ pounds yellow baby potatoes
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 small yellow onion quartered
- 3 garlic cloves smashed
- 1 cup chicken broth
- 2 sprigs rosemary
- 2 sprigs thyme
- Boneless skinless turkey breast (about 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the gravy (optional)
- Sauce from the slow cooker
- 2 tablespoons cornstarch
- ¼ cup chicken broth
Instructions
- To the bowl of your slow cooker, add the potatoes, carrots, celery, onion, garlic, 1 cup chicken broth, rosemary, and thyme sprigs. Set aside.
Prepare the turkey
- Pat the turkey breast dry with paper towels. If the turkey breast contains netting, keep it on; this helps the turkey breast hold its shape while cooking.
- Drizzle olive oil over the turkey breast so it’s fully coated. Set aside.
- To a small bowl, add the salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine.
- Sprinkle the seasoning mixture over the turkey breast. Using your hands, rub in the spice mixture so it’s coated over the turkey breast.
- Place the turkey breast on top of the vegetables in the slow cooker. Cover and set to low and cook for 4-6 hours or until the turkey breast reaches 165 degrees F. *Cooking on high isn’t recommended as it could dry out the turkey breast.
- Once you get a reading of 165 degrees F from the thickest part of the turkey breast, remove it and the vegetables from the slow cooker and transfer to a platter. Cover with foil and allow it to rest for 15 minutes.
How to Make Gravy
- Meanwhile, in a small bowl, combine the cornstarch and ¼ cup of reserved chicken broth. Stir to combine.
- Strain the cooking liquid using a fine mesh strainer and transfer to a saucepan. Add the cornstarch slurry mixture. Set over medium heat and allow it to thicken.
- Taste test and season with additional salt and pepper if needed. Transfer the gravy to a gravy boat and serve.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 890mg | Potassium: 914mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5383IU | Vitamin C: 39mg | Calcium: 53mg | Iron: 2mg
