Slow Cooker Turkey Breast
I must admit that I’m boring when it comes to the slow cooker, I have just a handful of “old-faithful” things that I use it for. My Slow Cooker Turkey Breast is one of those old-faithful recipes for me. I don’t know whatever inspired me to cook a turkey breast in the slow cooker, but I’m so glad that I did! I’m sure that it was one of my typical procrastinating things and I decided it was do or die. You see, I don’t even thaw it out. I stick it in frozen and forget it!
One of the best things about using a slow cooker to cook with is that it’s really hard to burn your food, even if you get held up while you’re out and about or if your stove will be busy with lots of other dishes. My parents teased me horribly for years, until they actually had my Slow Cooker Turkey Breast. They had to admit that they would have never known it came out of a crock pot or that I had cooked it from a frozen state, if I hadn’t told them.
- Turkey Breast - size - I buy it to fit my slow cooker
- Mrs. Dash - Original Blend
- Seasoned Salt
- Garlic Salt
- Black Pepper
- Chicken Boullion (optional)
- Carrots (optional
- Celery (optional)
- White, Yellow, or Green Onion (optional)
- Butter or Margarine (optional)
- Cover the bottom of the stoneware with Mrs. Dash, seasoned salt, garlic salt, and black pepper to taste. You will have to experiment to determine what amounts suit your tastebuds best.
- Place 2-4 beef boullion cubes around the bottom of the stoneware.
- Scoop out about a ¼ cup of margarine and coat the turkey breast with the margarine.
- Add more seasonings to the top of the turkey breast if desired.
- Place the largest section of the breast into the bottom of the stoneware, so that the open cavity (boney) section is pointing up.
- If you choose to add the vegetables, you may wish to cut it into chunks and push it into the open cavity section of the breast. Place other pieces around the breast where you can. This will help to add more flavor to your turkey breast.
- You can use a food processor to puree the veggies and add to your dressing (or stuffing), save for a soup, or even use a bit of it for flavoring your gravy.
- Drain the drippings from the slow cooker to use for au jus or for the base when making gravy. Even if you don't know how to make homemade gravy, adding these drippings into your packaged, jar, or can gravy will give it a much richer, homemade flavor and texture.
- Use my recipe for nearly fail proof gravy.
- We often "box up" our leftovers as soon as we're finished eating our original meal. I have a drawer full of containers that are solely for the purpose of leftovers for the freezer. When reheating meat in the microwave, we wrap a single serving or two of the meat with a wet paper towel. As the microwave heats food, it basically bounces around the moisture inside causing the food to heat through rapid movement of the moisture. So, by adding the wet paper towel, you're giving it what it needs to function! It's also better to microwave in short bursts and then add additional time if needed. When reheating meat in the oven or on the stovetop, I still recommend adding a small amount of water so help keep the meat moist.
- What do we do when we get tired of turkey? Stick it in the freezer until we're ready for gumbo. That's my easiest recipe of all! Slice and quarter pieces of smoked sausage and add to Zatarain's New Orleans Style Gumbo Mix with Rice. Follow directions on box.
Check out what some of my other Dishing It Up pals are doing with their leftovers. Just click the froggy to start checking out the links.
Here are a couple of other slow cooker recipes that I’ve posted in the past:
[…] Cooker Roast Beef Buffalo Chicken Macaroni and Cheese Slow Cooker Cauliflower Chicken Tortilla Soup Slow Cooker Turkey Breast for the Holiday and Leftovers Cheddar and Bacon Potato Bake CrockPot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry […]