Crock Pot Turkey Breast With Vegetables

This Crock Pot Turkey Breast With Vegetables is a tender and savory recipe, which includes boneless turkey breast and hearty root vegetables. It’s the perfect weeknight dinner, ready in about 6 hours and 10 minutes.

Crock Pot Turkey Breast With Vegetables Ingredients

• 4 tablespoons butter, softened
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup chicken broth
• 3 stalks celery, halved
• 3 carrots, quartered
• 1 large yellow onion, sliced into ½” wedges
• 1 boneless turkey breast with skin (about 2 to 2½ pounds)

How To Make Crock Pot Turkey Breast With Vegetables

1. Make the seasoned butter: In a small bowl, mix together the softened butter, salt, garlic powder, onion powder, black pepper, and paprika.
2. Coat the turkey: Spread the butter mixture evenly over the turkey breast, covering the skin and sides.
3. Add broth and vegetables: Pour chicken broth into the bottom of the slow cooker and add the celery, carrots, and onion.
4. Place turkey on top: Set the turkey breast, skin side up, on top of the vegetables.
5. Slow cook: Cover and cook on LOW for 5–6 hours, or until the turkey reaches an internal temperature of 165°F (74°C).
6. Optional – broil for crispy skin: Place the turkey breast on a foil-lined baking sheet and broil for 3–5 minutes until the skin is golden and crisp.
7. Rest and slice: Let the turkey rest for about 10 minutes before slicing and serving.

Recipe Tips

• Can I use bone-in turkey breast?
  Yes, but you may need to extend the cook time slightly and monitor internal temperature closely.
• Do I need to peel the vegetables?
  Peeling is optional. Just wash thoroughly if you prefer to leave the skins on.
• Can I add potatoes?
  Absolutely—small red or gold potatoes work great and will cook evenly with the other vegetables.
• How to tell when turkey is done:
  Use a meat thermometer to check for 165°F in the thickest part of the breast.
• Do I need to baste the turkey?
  No basting is necessary in a crock pot; it retains moisture during cooking.

What To Serve With Turkey Breast and Vegetables

This one-pot meal is hearty on its own, but you can serve it with:

• Dinner rolls or cornbread
• Cranberry sauce
• Simple side salad
• Mashed potatoes
• Roasted Brussels sprouts

How To Store Turkey Breast With Vegetables

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze turkey and vegetables in separate containers for up to 3 months.

Turkey Breast With Vegetables Nutrition Facts

Estimated per serving (based on 6 servings):

• Calories: 320
• Carbohydrates: 8g
• Protein: 35g
• Fat: 16g
• Sodium: 600mg

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

FAQs

Can I use frozen vegetables?
Yes, but they may get softer. Fresh vegetables hold their shape better during slow cooking.

Do I need to sear the turkey first?
Not necessary, but broiling after slow cooking helps crisp up the skin.

What size crock pot should I use?
A 6-quart slow cooker works best for this recipe.

How can I thicken the broth into gravy?
Strain the liquid and mix with a butter-flour roux on the stovetop to make gravy.

Can I cook this on high?
It’s not recommended—low heat ensures juicy, tender turkey.

Try More Recipes:

• Crock Pot Turkey Breast With Onion Soup Mix
• Crock Pot Turkey Breast With Gravy
• Crock Pot Turkey Breast With Chicken Broth

Crock Pot Turkey Breast With Vegetables

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

320

kcal

A comforting, one-pot slow cooker turkey dinner with tender vegetables and seasoned butter.

Ingredients

• 4 tablespoons butter, softened

• 1 teaspoon kosher salt
  

• ½ teaspoon onion powder
  

• ½ teaspoon garlic powder
  

• ½ teaspoon black pepper
  

• ½ teaspoon paprika
  

• 1 cup chicken broth
  

• 3 carrots, quartered
  

• 3 stalks celery, halved
  

• 1 large yellow onion, cut into wedges
  

• 1 boneless turkey breast with skin (2–2½ pounds)
  

Directions

• Mix butter and seasonings.
• Rub turkey breast with seasoned butter.
• Add broth and vegetables to slow cooker.
• Place turkey on top, skin side up.
• Cook on LOW for 5–6 hours or until 165°F.
• Broil for 3–5 minutes for crispy skin (optional).
• Let rest 10 minutes, then slice and serve.