Ingredients
- Turkey breast (boneless, skinless): 3-4 pounds
- Chicken broth: 2 cups
- Olive oil: 2 tablespoons
- Dried rosemary: 1 teaspoon
- Dried thyme: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Pat the turkey breast dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Step 2: Rub the herb mixture all over the turkey breast.
- Step 3: Pour chicken broth into the slow cooker. Place the turkey breast in the slow cooker.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Step 5: Once cooked, remove the turkey breast from the slow cooker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Notes
- Shred leftover turkey and mix with a bit of the slow cooker broth for flavorful turkey salad sandwiches.
- For moist reheated turkey, slice it and warm gently in a covered dish with a splash of chicken broth.
- Serve sliced turkey with cranberry sauce and your favorite roasted vegetables for a complete and comforting meal.
- To prevent sticking, consider lining your slow cooker with a parchment paper sling before adding the turkey breast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American