Crock Pot Jennie-O Turkey Breast

This Crock Pot Jennie-O Turkey Breast is juicy and flavorful, which includes a Jennie-O turkey breast and classic vegetables like onion and carrots. It’s a straightforward recipe, ready in about 8 hours and 10 minutes.

Crock Pot Jennie-O Turkey Breast Ingredients

• 1 large yellow onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 large carrots, peeled and coarsely chopped
• 4 garlic cloves, halved
• 1 (5–9-pound) JENNIE-O® Premium Fresh Tender Young Turkey Breast
• 2 teaspoons Italian seasoning
• 2 teaspoons poultry seasoning
• 1 teaspoon kosher salt, if desired
• ½ teaspoon freshly ground pepper, if desired
• Fresh chopped parsley leaves, if desired

How To Make Crock Pot Jennie-O Turkey Breast

1. Layer the vegetables: Add chopped onion, celery, carrots, and halved garlic cloves to the bottom of the slow cooker.
2. Place the turkey: Set the Jennie-O turkey breast on top of the vegetables.
3. Season the turkey: Sprinkle Italian seasoning, poultry seasoning, salt, and pepper over the turkey breast.
4. Slow cook the turkey: Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the internal temperature reaches 165°F.
5. Garnish and serve: Optionally, sprinkle with fresh chopped parsley before serving.

Recipe Tips

• How to tell when turkey is done: Use a meat thermometer—the turkey should reach 165°F at the thickest part.
• Do I need to add broth or liquid? No liquid is needed; the turkey releases enough juices while cooking.
• Can I cook a frozen turkey breast? It’s best to use a thawed turkey breast for even cooking and food safety.
• Should I brown the turkey first? It’s not required, but you can sear it in a skillet before slow cooking for added color and flavor.
• How to make gravy from the drippings: Strain the juices, simmer with a bit of flour or cornstarch, and season to taste.

What To Serve With Turkey Breast

This slow-cooked turkey pairs perfectly with:

• Mashed potatoes
• Green bean casserole
• Stuffing or dressing
• Cranberry sauce
• Dinner rolls

How To Store Turkey Breast

Refrigerate: Store leftover turkey in an airtight container for up to 4 days.

Freeze: Freeze in airtight bags or containers for up to 3 months. Slice or shred before freezing for easier use later.

Turkey Breast Nutrition Facts

• Calories: 290
• Protein: 47g
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 2g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 105mg
• Sodium: 760mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use bone-in turkey breast?
Yes, just ensure it fits in your slow cooker and adjust cook time as needed.

Do I need to remove the skin before cooking?
You can leave it on for flavor or remove it for a lower-fat option.

Can I add broth or wine for more flavor?
Yes, adding ½ cup of broth or white wine can enhance the flavor but isn’t necessary.

How to keep turkey breast from drying out?
Cooking on LOW and checking doneness early helps prevent overcooking.

Can I use the leftover veggies?
Yes, blend them into a soup or mash into the turkey drippings for a rustic gravy.

Try More Recipes:

• Crock Pot Healthy Turkey Chili
• Crock Pot Ground Turkey Tacos
• Crock Pot Frozen Turkey Breast

Crock Pot Jennie-O Turkey Breast

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

290

kcal

A juicy, tender turkey breast slow-cooked with fresh vegetables and simple seasonings for a no-fuss meal

Ingredients

• 1 large yellow onion, chopped
  

• 2 celery stalks, chopped
  

• 2 large carrots, chopped
  

• 4 garlic cloves, halved
  

• 1 (5–9 lb) Jennie-O turkey breast
  

• 2 tsp Italian seasoning
  

• 2 tsp poultry seasoning
  

• 1 tsp kosher salt (optional)
  

• ½ tsp ground pepper (optional)
  

• Fresh parsley (optional)
  

Directions

• Add onion, celery, carrots, and garlic to the slow cooker.
  
• Place turkey breast on top of vegetables.
  
• Season with Italian and poultry seasoning, salt, and pepper.
  
• Cover and cook on HIGH 4 hours or LOW 6–8 hours.
  
• Garnish with parsley and serve.