Slow Cooker Turkey Breast With Vegetables

Slow cooker recipes are one of my favorites this time of year. The cold weather makes me crave warm foods.  This slow cooker turkey breast with vegetables is great for Sunday meals and leftovers for the week. Here's how I made it.

Slow cooker turkey breast Ingredients:

2 lb Turkey Breast (Boneless)
2 tablespoon and a drizzle of Olive Oil
½ tablespoon and a pinch of Herbs de Provence
½ teaspoon Granulated garlic
1 ½ teaspoon Smoked Paprika
½ teaspoon salt
⅛ teaspoon pepper
2 sweet potatoes peeled, chopped into ¾-inch pieces
1 yellow onion, cut into 1-inch pieces
1 Apple crisp cut into 1-inch pieces
1 cup vegetable broth

Instructions on how to make slow cooker turkey breast:

Step 1: Prep veggies and place them in the slow cooker. Drizzle a little olive oil over the top of the vegetables. Add ½ teaspoon paprika, a pinch of Herbs de Provence, and a touch of salt and pepper then mix. Set slow cooker to low. Add 1 cup vegetable broth.

Step 2: Coat the boneless turkey breast with 1 tablespoon olive oil, Herbs de Provence, Garlic, 1 teaspoon smoked paprika, salt, and pepper.

Step 3: Heat the dutch oven pan to warm. Add the turkey breast and brown on all sides.

Step 4: Place on top of the veggies in the slow cooker.

Step 5: Cook on low for 5 hours.

Step 6: Season as needed. Create gravy with the drippings as you see fit.

The Reveal:

Well, there you have it. Feel free to create gravy with your leftover broth after you remove the veggies.

If you want to make this recipe on paper, print it out here.

Slow Cooker Turkey Breast With Vegetables Recipe Card

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February 21, 2017

by Sabrina Quairoli

Cuisine American

Category Recipe Slow Cooker Recipes Turkey Recipes

Persons

8

Serving Size

3 slices and ½ cup veggies

Prep Time

10 minutes

Cook Time

5 hours

Total Time

5 hours, 10 minutes

Ingredients

• 2 lb Turkey Breast (Boneless)
• 2 tablespoon and a drizzle Olive Oil
• ½ tablespoon and a pinch of Herbs de Provence
• ½ teaspoon Granulated garlic
• 1 ½ teaspoon Smoked Paprika
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 sweet potatoes peeled, chopped into ¾-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 1 Apple crisp cut into 1-inch pieces
• 1 cup vegetable broth

Instructions

1. Prep veggies and place in the slow cooker. Drizzle a little olive oil over the top of the vegetables. Add ½ teaspoon paprika, a pinch of Herbs de Provence, and a touch of salt and pepper then mix. Set slow cooker to low. Add 1 cup vegetable broth.
2. Coat the boneless turkey breast with 1 tablespoon olive oil, Herbs de Provence, Garlic, 1 teaspoon smoked paprika, salt, and pepper.
3. Heat dutch oven pan to warm. Add the turkey breast and brown on all sides.
4. Place on top of the veggies in the slow cooker.
5. Cook on low for 5 hours.
6. Season as needed. Create gravy with the drippings as you see fit.

Calories

247

10%

Fat

11 g

17%

Saturated

2.6 g

13%

Carbs

9.1 g

3.1%

Protein

25 g

Fiber

1.6 g

6.5%

Sugar

2.1 g

Sodium

238 mg

9.9%

Trans fat

0.0 g

Cholesterol

73 mg

24%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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