13 Reviews of Crock Pot Turkey Breast

From: sugarpea

On Aug 3, 2004

I used a 4.5 pound bone-in turkey breast and cooked it 8.5 hours which was probably one hour too long. Got busy and the time got away from me. I skipped the butter/broiling process and only needed one can of broth.

From: Ms MF

On Feb 6, 2008

THIS IS A GREAT IDEA & RECIPE! I don't know that I will ever make a turkey in the oven again. I have a 7 qty crock pot and used an 8 lb de-thawed BONE-IN Turkey Breast. I added the recommended spices, 2 bay leaves, 10 cloves of garlic, 1 cup chopped carrots, 1 cup chopped celery and one chopped medium onion. I added 1 can chicken of chicken broth, not all 3. It made a lot of gravy (after the turkey was cooked I strained out the veggies, removed the fat and added 2 packs dry of turkey gravy mix). Thanks so much for this great recipe!!!

From: Chris from Kansas

On Jan 25, 2004

Very easy and the flavor was great. I added some chopped celery and carrots to the broth and it turned out very moist and juicy.

From: Loves2Teach

On May 31, 2004

This was too good for words!! I added carrots and onions to the crockpot as well. The turkey was moist and very flavorful. Great way to have turkey without heating up the house. We will have this again soon! Thanks so much.

From: LiisaN

On Sep 11, 2003

EASY!! WONDERFUL! I was afraid that my turkey would be dry and with no flavor (I ususally brine marinate first - but didn't this time)! Wow...this worked out well and didn't heat up the house - and I still got that really great smell - taste and really moist turkey!

From: Funda

On Dec 11, 2003

Absolutely incredible. So easy to make and delicious. I will never cook a whole turkey.

From: Robin W

On Jan 28, 2003

This was a really great tasting recipe. The turkey came out tender and had a lot of flavor. Really simple to make too! Thanks for the recipe!

From: CheapThrills

On Jul 2, 2007

Used skinless, just one can broth, and no butter. Yummy! Chilled leftovers and sliced for lunch meat. Very moist. Will make again.

From: Chef #335869

On Jul 21, 2006

Excellent!

From: VA

On Aug 1, 2006

I made a roaster full of this for my daughter's graduation party. I added stalks of celery and some onions. After the breasts were cooked I removed them, strained the fat from the juices, shredded the meat and returned it to the juice. I served it with small potato rolls for sandwiches. A definate crowd pleaser with lots of compliments.