25 Reviews of Crock Pot Turkey Breast

From: evewitch

On Apr 14, 2003

I just couldn't wait to submit this review, and I'd give you 10* if I could. This was one highly successful experiment! I was really intrigued that you included directions for a frozen breast, because I always seem to have one hanging out in the freezer (I forget to thaw it of course). I plunged gamely ahead. My crockpot is too small of course, but no matter. I oiled the outside, and also salted & peppered the outside (instead of under the skin, which was, of course, frozen to the breast). Added the garlic & onion. Discovered that the lid wouldn't go on, so I wrapped the top in foil, tucking it down between the crock & the outside, and perched the lid on top. I let it go about 10 hours on low, because I was a bit lazy about making the fixings. The result? A beautifully cooked turkey, moist, tender, and infused with a lovely hint of onion & garlic. Bonus - I got a fair amount of yummy stock. Thank you so, so much for this recipe. Now I won't be afraid to buy those sale turkey breasts any longer. A million thank yous!!!!

From: Vicki in AZ

On Dec 20, 2003

I am just delighted to have this new and sublimely easy way to cook turkey. I followed the directions to the letter and it is perfect, including the gravy that I made from the drippings. I will never buy deli turkey again. I cooked the defrosted breast on low for five hours and it was done to perfection. Another bonus, you can wrap it in foil and place back in the crockpot (uncovered) if you want to keep it warm. This is a real winner. Thanks.

From: Kahlan

On Oct 5, 2006

I normally hate turkey, but this was fantastic. I used a 6 1/2 lb turkey breast, and checked it after 6 hours on low(already done!). It would've been nice if the skin would've browned, but I could've baked it if it was that important. The meat came out juicy and tasted great. I think a couple baby carrots and some celery would've rounded out the stock. I used the gravy packet that came with the turkey to make gravy, and it came out a little salty. I think next time I will do the gravy from scratch. I wish I'd known about turkeys in a slow cooker years ago. This will be a recurring dish in my home. Great recipe!

From: Karen=^..^=

On Jan 13, 2003

This turned out great for me! I didn't use garlic cloves, but garlic powder. Other than that, followed the recipe. I put it in the crock pot at 10:30 at night and turned it off at 6:30 in the morning. Took it out of the crock pot about 9am and it was still piping hot and cooked to perfection. It even browned! I refrigerated the turkey and the juices in separate containers. When I got home from work, I sliced the turkey breast and warmed it in the oven, covered, while I made the most delicious gravy with the juices on the stovetop. Roast turkey on a week night? You bet...it was great! Thanks for the wonderful idea!

From: mer@

On Sep 28, 2004

Here's another great review! I made this yesterday with a frozen 5lb turkey breast; it took about 6 hours and turned out fantastically moist. Way to go, Ridgely!

From: Momwith3

On Mar 14, 2007

This was a wonderful recipe! So easy and So GOOD! It came out being so moist. We ate it for 2 nights! A definate keeper! Thank you!!

From: Chef JenniB

On Mar 4, 2009

This is SO easy and SO good!! I did everything according to the recipe except I added some smoke seasoning to the turkey to give it a slow smoked flavor. Just perfect!! Thanks for posting!

From: Mama Says

On Oct 11, 2008

Delicious. I've made this several times to rave reviews. I rub the turkey with EVOO and a rosemary sprig or two and about 1/2 to 3/4 cup of liquid ( mixture of broth, white wine, lemon juice). Moist and wonderful for the first meal and the meals to come.

From: Chef PotPie

On Oct 21, 2007

I had a half turkey breast that weighed 3 pounds, almost thawed. I threw some carrots and celery in with it, and cooked for 3 hours on low. It was all done to perfection. I added 1 can of chicken broth to the drippings and it made the most wonderful gravy for mashed potatoes! True comfort food!

From: Fauve

On Jan 2, 2005

I made this for New Year's eve. Turkey breast was partially frozen, and a bit over 7 pounds...so I had to trim off some meaty parts here and there, and start with the aluminum foil treatment mentioned previously. After about 3 hours cooking, the foil came off and the turkey fit in the pot nicely. --- The final result was excellent! Lovely aroma, great, juicy turkey! My husband even suggested we crockpot our turkey for Thanksgiving next year. I'm seriously considering it...