If you’ve ever struggled with dry turkey breast, I’m about to change your life with this Crockpot Juicy Turkey Breast with Vegetables Recipe. I absolutely love how tender and flavorful the turkey turns out using this method—especially since the slow cooker gently infuses the meat with all those beautiful vegetable aromas and that luscious broth. It’s a foolproof recipe that works brilliantly for a weeknight dinner or even a relaxed weekend meal when you want dinner to practically make itself.
When I first tried this recipe, I was blown away by how juicy the turkey stayed, which can be tricky especially with lean cuts. Using a combination of butter, spices, and slow cooking in a broth bath keeps that breast moist and rich. You’ll find that pairing the turkey with carrots, celery, and onion adds a subtly sweet and savory flavor that complements every bite perfectly. Trust me, this Crockpot Juicy Turkey Breast with Vegetables Recipe is a keeper you’ll want to revisit again and again.
Why You’ll Love This Recipe
- Made Easy: The slow cooker does all the work for you—no standing over the stove required.
- Juicy Results Every Time: This method prevents the common dryness of turkey breast, locking in moisture.
- Flavorful Vegetables: Cooking with celery, carrots, and onion creates an aromatic base that infuses the meat.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a holiday meal, this recipe fits the bill.
Ingredients You’ll Need
The ingredients here are simple but come together beautifully to enhance the turkey breast’s natural flavor. I always go for fresh vegetables and softened butter to ensure the seasoning rub spreads easily and evenly.
- Butter: Using softened butter makes it easy to mix with spices and spread over the turkey for maximum flavor.
- Kosher salt: Essential for seasoning and enhancing the taste without overpowering.
- Onion powder: Adds a warm, savory background note that’s gentle but distinct.
- Garlic powder: My go-to for that subtle garlic flavor without fresh garlic’s potency.
- Black pepper: Freshly ground if possible, for just the right amount of spice.
- Paprika: Gives a mild smokiness and beautiful color to the turkey skin.
- Chicken broth: Creates moisture and helps cook the turkey gently while infusing flavor.
- Celery: Adds a fresh, slightly bitter crunch that balances the richness.
- Carrots: Sweetness that softens during slow cooking, enriching the broth.
- Yellow onion: The aroma from sliced onions creates an irresistible cooking scent and flavor base.
- Boneless turkey breast with skin: The star of the dish—skin keeps the meat extra juicy during cooking.
Variations
I love making this Crockpot Juicy Turkey Breast with Vegetables Recipe my own by playing around with herbs and veggies depending on what’s fresh or what my family craves. Don’t hesitate to mix it up and add flavors that excite you.
- Herb Infusion: Sometimes I add fresh rosemary or thyme to the butter rub for an earthy aroma that pairs beautifully with turkey.
- Spicy Kick: If you like a little heat, sprinkle in some cayenne pepper or chili flakes to the seasoning mix.
- Different Vegetables: Swap out carrots or celery with parsnips, potatoes, or even sweet potatoes for a heartier veggie mix.
- Gravy Addition: Pour a splash of white wine or apple cider into the broth for a more complex flavor profile.
How to Make Crockpot Juicy Turkey Breast with Vegetables Recipe
Step 1: Mix and Rub the Seasoned Butter
Start by combining softened butter, kosher salt, onion powder, garlic powder, black pepper, and paprika in a small bowl. I like to soften my butter ahead of time by leaving it out for about 30 minutes, which makes spreading much easier. Once your spice butter is ready, evenly rub it all over the turkey breast, making sure to coat both the top and sides. This step is what locks in so much flavor and helps keep the meat incredibly moist.
Step 2: Prep the Slow Cooker with Broth and Vegetables
Pour the chicken broth into the bottom of your slow cooker—it’s what creates that steamy environment for the turkey to cook gently in. Add your halved celery stalks, quartered carrots, and sliced onion wedges directly into the broth. These veggies act like a cozy bed for the turkey and infuse the broth with natural sweetness and depth.
Step 3: Place Turkey and Cook Low and Slow
Set the turkey breast skin side up right on top of the vegetables in your slow cooker. Cover with the lid and cook on low for 5 to 6 hours. Cooking low and slow is key here because it allows the turkey to reach that perfect internal temperature of 165°F without drying out. I always use a meat thermometer for peace of mind so I don’t overcook it.
Step 4: Optional Broil for Crispy Skin
Once the turkey reaches 165°F, remove it carefully and place on a foil-lined sheet pan. If you love crispy skin like I do, pop it under the broiler for 3 to 5 minutes until it’s golden and slightly charred. Keep an eye on it to prevent burning. This step takes the dish from cozy to show-stopping.
Step 5: Rest and Serve
Let the turkey breast rest for about 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat so each slice is juicy and tender. Plus, it makes carving much easier. I promise, the wait is totally worth it!
Pro Tips for Making Crockpot Juicy Turkey Breast with Vegetables Recipe
- Use a Meat Thermometer: I never cook turkey without one—it ensures you hit the safe temperature without guessing.
- Butter as Your Best Friend: Mixing your spices into butter helps the flavors penetrate deeply and keeps the turkey moist.
- Don’t Skip the Vegetables: They create a flavorful steam and keep the turkey elevated so it cooks evenly without sitting in broth.
- Broil for Texture: That final broil step adds lovely crispness—just watch closely so it doesn’t burn!
How to Serve Crockpot Juicy Turkey Breast with Vegetables Recipe
Garnishes
I love to garnish this turkey with a sprinkle of fresh parsley or thyme right before serving. It adds a bright, fresh note that contrasts beautifully with the rich, buttery turkey. A squeeze of fresh lemon juice can also brighten up the flavors and make the dish pop.
Side Dishes
My family goes crazy for this turkey breast when served alongside creamy mashed potatoes and roasted green beans. You could also pair it with a simple wild rice pilaf or buttery dinner rolls to soak up all that tasty broth and juices.
Creative Ways to Present
For a special dinner, I’ve arranged slices of the turkey breast fan-style on a platter over a bed of the slow-cooked vegetables, with fresh herbs scattered on top. Drizzle some pan juices over everything, and it looks restaurant-worthy without any extra fuss.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I slice the turkey and store it in an airtight container in the fridge with some of the cooked vegetables and a splash of the broth to keep things moist. It stays juicy and flavorful for up to four days, which makes for easy lunches or second dinners.
Freezing
If I want to keep it longer, I freeze the sliced turkey and veggies separately in freezer-safe bags with a little broth. When thawing, I recommend overnight in the fridge first to preserve texture. It reheats beautifully without sacrificing moisture.
Reheating
I always reheat this turkey breast gently, either in the microwave covered with a damp paper towel or on the stovetop in a pan with a splash of broth. Low heat and slow warming keep the meat tender and juicy, preventing that dreaded dryness.
FAQs
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Can I use bone-in turkey breast for this Crockpot Juicy Turkey Breast with Vegetables Recipe?
Absolutely! Bone-in turkey breast will take a bit longer to cook—usually around 6 to 7 hours on low—but it’s also flavorful and juicy. Just make sure to check the internal temperature and adjust cooking time accordingly.
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Can I make this recipe without the vegetables?
You can, but I highly recommend keeping the vegetables. They create moisture and infuse subtle flavors that keep the turkey tender. If you don’t want to eat the veggies, you can strain them out afterward and use the broth as a delicious gravy base.
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What if I don’t have paprika or garlic powder?
Feel free to substitute with your favorite spices. Smoked paprika adds depth, but regular paprika or chili powder works too. Garlic powder can be replaced with minced fresh garlic added under the turkey skin before cooking.
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Is it safe to cook turkey breast in the crockpot for 5-6 hours?
Yes, cooking on low for 5-6 hours is safe and ideal for juicy turkey. Just be sure to confirm the internal temperature reaches 165°F to ensure doneness and food safety.
Final Thoughts
This Crockpot Juicy Turkey Breast with Vegetables Recipe quickly became one of my favorite go-to meals because it’s approachable, hands-off, and always delivers incredible results. If you want a fuss-free way to enjoy tender, flavorful turkey that your family will rave about, this recipe is your secret weapon. Give it a try soon—you’ll understand why I’m so excited to share it!
Print
Crockpot Juicy Turkey Breast with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Turkey Breast recipe delivers a juicy, tender turkey breast cooked slowly with a flavorful herb butter rub and aromatic vegetables. It’s a foolproof, easy-to-make meal that guarantees moist turkey every time, perfect for a comforting family dinner or holiday feast.
Ingredients
Turkey and Butter Rub
- 4 tablespoons butter (softened)
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
Vegetables and Broth
- 1 cup chicken broth
- 3 stalks celery (halved)
- 3 carrots (quartered)
- 1 large yellow onion (sliced into ½" wedges)
Main Ingredient
- 1 boneless turkey breast with skin (about 2 to 2 ½ pounds)
Instructions
- Prepare the butter rub: In a small bowl, combine softened butter with kosher salt, garlic powder, onion powder, black pepper, and paprika. Mix thoroughly until well blended.
- Apply the butter mixture: Spread the seasoned butter mixture evenly over the entire surface of the turkey breast, ensuring complete coverage for maximum flavor penetration during cooking.
- Arrange vegetables and broth: Pour chicken broth into the bottom of the slow cooker. Add the halved celery stalks, quartered carrots, and sliced yellow onion evenly over the broth to create a flavorful base for the turkey.
- Place turkey in slow cooker: Set the turkey breast, skin side up, directly on top of the arranged vegetables in the slow cooker, ensuring it sits securely and will cook evenly.
- Slow cook the turkey: Cover the slow cooker with the lid and cook on low heat for 5 to 6 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) for safe consumption and optimal juiciness.
- Optional broil for crispy skin: If you prefer a browned, crispy skin, transfer the turkey breast to a foil-lined baking sheet and place under the broiler for 3 to 5 minutes, watching carefully to avoid burning.
- Rest before serving: Allow the turkey breast to rest and sit for about 10 minutes after cooking to let juices redistribute, ensuring moist and tender slices when carved.
Notes
- Say goodbye to dry turkey and hello to this juicy Crockpot Turkey Breast recipe! It turns out perfect every single time.
- For added flavor, you can add fresh herbs like rosemary or thyme to the butter mixture.
- Make sure to check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
- Leftover turkey can be used in sandwiches, salads, or soups.
- The broth and vegetables left in the slow cooker make a flavorful base for gravy or soup stock.
Nutrition
- Serving Size: 1/6 of turkey breast with vegetables
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
