Slow-Cooker Herbed Turkey Breast

Prep 5 min
Total 8 hr 5 min
Servings 8

Reserve your oven space for mashed potatoes and pies, this year’s turkey can be cooked in your slow cooker! With this slow-cooker herbed turkey breast recipe, some powerful aromatics and 5 minutes of hands-on effort, you can cook up a tender and delicious main course with ease. Despite the fact that this recipe is only for turkey breast, it actually feeds 8 people, so it’s perfect for a smaller group Thanksgiving, especially if you prefer white meat to dark. You could even make this turkey recipe the day before and heat it up right before dinner to cut down on your to-do list day of. And you don’t have to reserve this recipe for Thanksgiving either, it’s perfect whenever you’re craving a classic turkey dinner!

By Betty Crocker Kitchens

Updated April 20, 2020

Make with

Progresso Broth

Ingredients

4- to 5-pound bone-in turkey breast, thawed if frozen
2

tablespoons honey mustard
1/2

teaspoon dried rosemary leaves, crumbled
1/2

teaspoon dried thyme leaves
1/2

teaspoon dried basil leaves
1/2

teaspoon garlic pepper
1/4

teaspoon salt
1/2

cup Progresso™ chicken broth (from 32-oz carton)

Steps

1

Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey.
2

Cover and cook on Low heat setting 7 to 8 hours.

To thaw the turkey completely before cooking, place it in the refrigerator for about 48 hours. Or place the tightly wrapped turkey breast in cold water, replacing the water often so it stays cold; allow about 30 minutes per pound (2 to 2 1/2 hours).
Complete this harvest feast with baked acorn squash halves, a green salad tossed with dried cranberries and poppy seed dressing and whole wheat rolls.
Use this savory turkey in casseroles, soups and salads. Or slice it for moist, flavorful turkey sandwiches. Wrap the breast tightly and store in the fridge for up to 3 days.