Ingredients
Scale
- 1 Large or 2 Small Boneless Turkey Breasts
- 1 Turkey or Chicken Broth 32 oz box
- 1 Onion chopped in large chunks
- 4 Stocks of Celery are washed and whole to layer on the bottom of the slow cooker.
- 4 Carrots, 2 for the bottom of the slow cooker, 2 large chopped to add.
- 1/2 stick Melted Butter
- 1/2 Parsley chopped
- 2 cloves of Garlic minced, (or 1 teaspoon of garlic powder)
- Salt & Pepper
- 1 teaspoon Paprika
- 1 tablespoon Poultry Seasoning
- a few Sage Leaves optional
Instructions
- Place the onion, celery, and carrots at the bottom of your Slow Cooker or Crockpot
- Put the Turkey Breast on top of the celery and carrots, using the veggies to keep the turkey off the bottom of the inner pot.
- Pour in the turkey broth or Chicken Broth
- Mix in a small bowl the melted butter, Parsley, garlic, salt, pepper, paprika, and poultry seasoning.Â
- Spread the butter mixture over the turkey breast.
- Cook on the High setting for 4-5 hours or the Low setting for 6-7.
- Using a meat thermometer, cook until an internal temperature of 165° degrees F or 74° degrees C.
- Allow the turkey to rest for 5 -10 Â minutes, up to 20 minutes.Â
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Notes
- This recipe does not have the exact measurements. The amount depends on the size of the Breast of the Turkey.
- For my Crockpot, I put it on high for 1 hour and then low for 6 hours.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: main dish
- Method: Slow Cooker
- Cuisine: American