Description
This Crock-Pot Turkey Breast recipe delivers tender, juicy turkey infused with a flavorful blend of spices and a touch of sweetness. Cooked slowly to perfection and finished under the broiler for a crispy skin, it’s an easy and delicious option for a comforting meal any time of year.
Ingredients
Units
Scale
Turkey and Spice Rub
- 1 (about 6 lb.) bone-in, skin-on turkey breast, room temperature
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Liquid
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. honey
Garnish
- 2 Tbsp. freshly chopped parsley
Instructions
- Prepare Slow Cooker Rack: Grease a large slow cooker with cooking spray. Roll a large piece of aluminum foil into a rope and fold it into an oval shape. Place the foil rack into the slow cooker to elevate the turkey and allow even cooking.
- Season Turkey: In a small bowl, whisk together brown sugar, chili powder, smoked paprika, and garlic powder. Pat the turkey breast dry with paper towels, then season generously with kosher salt and freshly ground black pepper. Press the spice mixture all over the turkey to coat evenly. Place the turkey breast, skin side up, on the foil rack inside the slow cooker.
- Prepare Cooking Liquid: In a separate bowl, whisk together low-sodium chicken broth, low-sodium soy sauce, and honey until combined. Pour this mixture into the bottom of the slow cooker around the turkey, avoiding washing off the spice rub.
- Slow Cook: Cover the slow cooker and cook on the low setting for 3 to 4 hours. Check for doneness by inserting a meat thermometer into the thickest part of the breast; it should read 165°F (74°C) when fully cooked.
- Crisp the Skin: Preheat the oven broiler. Carefully transfer the cooked turkey breast to a rimmed baking sheet. Broil the turkey for 3 to 4 minutes until the skin becomes crispy and golden brown. Watch closely to avoid burning.
- Rest and Serve: Let the turkey rest for 15 minutes to redistribute juices. Garnish with freshly chopped parsley before slicing and serving.
Notes
- Allow turkey breast to come to room temperature before cooking for more even cooking.
- Use a meat thermometer for best results to ensure turkey reaches safe internal temperature without overcooking.
- The foil rack helps prevent the turkey from sitting in liquid and becoming soggy.
- Broiling at the end provides a desirable crispy skin, which slow cooking alone doesn’t achieve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is adaptable for larger turkey breasts; adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey breast)
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 125 mg
