Fall Crock Pot – Crock Pot Turkey Breast


  • (1) 3 lb. boneless turkey breast
  • 3⁄4 tsp paprika
  • 3⁄4 tsp dried thyme
  • 1 1⁄4 tsp kosher salt, plus more for seasoning
  • 1⁄2 tsp black pepper
  • 1 1⁄4 tsp garlic powder
  • 4 tsp extra-virgin olive oil
  • 6 cloves garlic, roughly chopped
  • 1 cup yellow onion, 1-inch dice
  • 3 sprigs rosemary
  • 1 cup unsalted chicken stock
  • 2 TBS butter
  • 2 TBS all-purpose flour


  1. Place turkey breast on a sheet pan and dry with paper towels.
  2. In a small bowl combine paprika, thyme, salt, pepper, garlic powder and olive oil. Spread spice mixture evenly over both sides of the turkey breast.
  3. Sprinkle garlic cloves, onions and rosemary evenly over the bottom of a 6-quart sized slow cooker.
  4. Place the turkey breast in the slow cooker on top of the garlic, onions, and rosemary. Cover and cook on LOW setting for 3 hours. Cook turkey until it reaches an internal temperature of 165°F. Check at 2 1⁄2 hours and continue to cook as needed.
  5. Remove from the slow cooker and put the turkey on a sheet pan lined with foil.
  6. Set oven to broil. Place turkey in the oven about 12-inches away from the top. Broil until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn, as it cooks very quickly. Allow to rest for 10 minutes before slicing.
  7. Meanwhile make the gravy. Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about 1/2 cup of liquid. Heat a medium sized pan over medium heat. Melt the butter in the pan and then whisk in the flour. Once a pale roux is formed, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and 1⁄2 cup of chicken stock. Continuously stir until thickened and add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper.
  8. Slice the turkey and serve with gravy.