Ingredients
Scale
- 3–4 lb Boneless Turkey Breast (thawed)
- 2 large carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 yellow onion, quartered
- 1 cup low-sodium chicken or turkey broth
- 2 tablespoons olive oil or melted butter
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Start by placing your chopped carrots, celery, and onion at the bottom of the slow cooker. These vegetables act as a natural roasting rack, keeping the turkey off the bottom and flavoring the juices. Pat the turkey breast dry with paper towels. In a small bowl, mix the olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper. Rub this herb mixture all over the turkey breast until it is evenly coated.
- Place the seasoned turkey breast on top of the vegetables in the slow cooker. Pour the chicken broth into the bottom of the pot, being careful not to wash the seasoning off the turkey. Cover the slow cooker with its lid and set it to “Low.” Cook for 6 to 7 hours. Avoid lifting the lid during the process, as this releases the steam and heat necessary to keep the meat tender.
- Check the internal temperature of the turkey with a meat thermometer; it should reach 165°F (74°C). Carefully remove the turkey from the slow cooker and transfer it to a cutting board. Let the meat rest for at least 15 minutes before carving. This resting period allows the juices to redistribute, ensuring the meat stays moist. Slice the turkey and serve it alongside the tender slow-cooked vegetables.
- Cook Time: 7 hours 10 minutes