Slow Cooker Boneless Turkey Breast
Juicy and flavorful Slow Cooker Boneless Turkey Breast with gravy is perfect for small Thanksgiving dinner, smaller crowd during Holiday season, or weeknight meal.
Servings: 6 servings
Calories: 316kcal
Ingredients
- 3 pounds boneless turkey breast
- 4 tablespoons butter
- 3 tablespoons turkey breast rub
- 1 cup chicken broth low sodium
- 2 tablespoons cold water
- 2 tablespoons cornstarch
Instructions
- In a large slow cooker, add turkey breast and sprinkle or rub it with the turkey breast seasoning on all sides evenly. Place cubes of butter on top of meat and pour chicken broth on a side.
- Cook on Low (don't cook on High) for 4 hours. Remove turkey breast on a cutting board, cover with aluminum foil and let rest for 15 minutes.
- Switch crockpot to High. In a small bowl, whisk cold water with cornstarch, add to the slow cooker and whisk very well again. Cover and cook for 15 minutes or until gravy has thickened.
- Remove the mesh (if any), slice turkey breast and return to the crockpot with gravy. Spoon some gravy on top and serve with mashed potatoes. Keep it on Warm for hours because it won't dry out in the gravy.
Notes
Store: Refrigerate leftover turkey in an airtight container for up to 5 days. Make sure you let cooked turkey first to cool down to room temperature before transfering to the refrigerator.
Reheat: I recommend to reheat this dish in a microwave to avoid it drying out. Turkey breast is lean meat. Reheat turkey breast in broth if using stovetop or oven at 350 degrees F. You can also reheat it in air fryer, same way we reheat a chicken breast.
Freeze: Freeze cooked and cooled down turkey breast in an airtight container for up to 3 months. Thaw on a counter or in the fridge overnight.
Nutrition
Calories: 316kcal | Carbohydrates: 4g | Protein: 50g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 610mg | Fiber: 0.02g | Sugar: 1g