Turkey Breast (Yummy Slow Cooker Version)

I adapted the original recipe.
I wrote the changes in italics.
  • 1 bone-in turkey breast (5-6 pounds), completely thawed
  • 5 stalks celery
  • 2 yellow onions
  • About a cup (~12-15) baby carrots
  • 1 cup chicken broth (I used 2 cups of broth.)
  • 6 tablespoons butter, separated   (I used 4 tablespoons of butter.)
  • 1 tablespoon dried minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • Optional: 1/4 teaspoon dried thyme
  • Optional:  1 lemon slice 
  • Optional:  A few sprigs of parsley


  • Make sure the turkey breast is completely thawed — this can take 1-2 days in the fridge so be prepared. It isn’t food safe to thaw a turkey in the crockpot.
  • Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
  • Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
  • Cut off the skin of the turkey breast.
  • Place the turkey breast, BREAST DOWN on top of the vegetables. (THIS IS THE MOST IMPORTANT STEP!)
  • Cut the other onion in half and place inside the turkey with 4 tablespoons butter. (I added the slice of lemon & some parsley to the cavity.)
  • Stir together all of the seasonings and rub all over the turkey.
  • Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey. (I used EVOO instead of butter.)
  • Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F and it is very tender.  (I’m a working gal, so I wasn’t home to change the temperature of the crockpot.  I put it on a low setting for 8 hours.)
  • Remove the turkey from the crockpot and turn so it is breast up.
  • Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.


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