Slow Cooker Herb Turkey Breast


  • 1 tablespoon vegetable oil
  • 2 teaspoons dried sage
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 (6 to 7) pound turkey breast, thawed
  • 2 celery ribs
  • 1 medium onion, quartered


  1. Brush turkey breast with oil. Stir sage, paprika, rosemary, salt, thyme and black pepper in small bowl; rub herbs over turkey skin.
  2. Place celery and onion in crock. Add turkey breast.
  3. Cover and cook on HIGH 3 hours or LOW 5 hours until meat temperature registers 165°F.
  4. Let turkey breast sit 15 minutes before carving.

Serves:  6-8

Test Kitchen Tip:  Save prep time with the 6 Quart Programmable Defrost Slow Cooker or Set & Forget® 6 Qt. Programmable Slow Cooker—both let you take meat right from the freezer to the slow cooker. Just place frozen meat and other ingredients in the slow cooker, press Defrost and program your cooker just as you would with thawed meat. No additional cooking time is required because the appliance uses a higher wattage in the defrost mode to ensure your meat is cooked to a safe temperature.

Nutritional Information: (Based on Individual Serving: 3 oz.)

•  Calories 36.6 • Total Fat 2.84g • Saturated 0.38g • Cholesterol 0mg •
Sodium 466.6mg • Carbohydrates 2.85g • Dietary Fiber 0.73g • Sugars 1.09g • Protein 0.38g




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