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Turkey Breast (Crock Pot)



  • 1 turkey breast, skin on, bone in, about 4 to 5 lbs., thawed
  • 1 T. olive oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 2 t. dried thyme leaves
  • 1/2 t. cracked black peppercorns
  • 1 quart chicken stock


  1. Rinse the breast inside and out under running water. Pat dry with paper towels.
  2. In a large skillet, heat the olive oil on medium high until shimmery. Add the breast, letting cook on all sides for 2-3 minutes a side until golden. Transfer to the slow cooker, breast side down.
  3. In the same skillet, add the onion, celery and garlic and cook until just golden, stirring often. Stir in the thyme and pepper. Stir in the chicken stock. Pour over top of the breast.
  4. Cover and cook on Low for about 6 hours or on High for about 3 hours, until a meat thermometer inserted into the meatiest part of the breast registers 165ºF.
  5. Transfer to a platter, cover breast with foil and let rest about 15 minutes. Slice and serve.

Servings: Makes 4-5 pound turkey.