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***UPDATED OCTOBER 2023*** This fabulous recipe for Crock Pot Turkey Breast of Wonder is always a fan favorite during the fall and winter months. I have to admit to making it regularly myself. I will even make it on occasion, just so we have leftovers to make this incredible OPEN FACED TURKEY PROVOLONE MELTED SANDWICH, which has been a family favorite of ours for years.
It’s so easy to throw everything into the crock pot and let it cook away. The turkey turns out super moist and tender.
It’s especially fabulous to make on Thanksgiving as it frees up your oven space. If you haven’t tried it, I hope you will!
It’s a keeper!
So, I realize.
Dear reader.
That the month is May, Mexican food is on sale at the grocery store, people are worrying about purchasing a gift for dear old Mom, and the bees? Well, they are buzzing in the trees, you know.
And here I am sharing a recipe for turkey, with out a pilgrim hat in sight! It may seem a bit misplaced, my friends. But turkey doesn’t belong to November alone, does it? Especially this fabulous, couldn’t be EASIER (5 minutes prep is all you need), moist, tender, shred-able, Turkey Breast of Wonder. You could make it with a traditional side of Mashed Potatoes and Gravy and serve it for Sunday dinner. You could chop it up and put it in this fabulous sandwich. You could shred it up and put it in this heavenly salad, and enjoy it for lunch. Which is what I have been doing with the leftovers all week, and let me tell you. It’s the lunch of champions. I think I could almost win a gold medal after eating it. No joke.
There is a great little Bakery/Sandwich joint down the street from my house (Kneaders, is the name) that makes the best sandwiches and salads with heavenly turkey that isn’t processed and sliced. This recipe reminds me a lot of the turkey Kneaders uses. Juicy, flavorful and perfect to go in all kinds of things.
Hope you love it. 🙂
5. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
GRAVY:
1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.
2. Mix 4 T of cornstarch into 1/2 cup of water.
3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water.
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
Enjoy!
Ingredients
- 1 (5-6 pound) turkey breast
- 1/2 C orange juice (you could also substitute chicken broth)
- 1 (14 ounce) can whole cranberry sauce
- 1 (1 ounce) package Lipton Onion Soup Mix
- salt and pepper
- GRAVY:
- Drippings from the crock pot
- 4 Tb cornstarch
- 1/2 can cream of mushroom soup
Instructions
5. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
GRAVY:
1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.
2. Mix 4 T of cornstarch into 1/2 cup of water.
3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water.
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
Enjoy!
Notes
***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.*** ***ADDITIONAL NOTE: If you don't have a large enough crock pot, or don't own one you can place the turkey in a 9x13 pan, cover it with the remaining ingredients, cover tightly with foil and bake at 325 for 3 hours.***
Recipe from my sweet sister Jen Derrick
My 5 1/2 breast cooked for 4 hours on low instant read thermometer reads 178, why so fast? The meat doesn’t seem that tender either.
Did you do a boneless breast or a bone-in breast? Boneless cooks lots faster and tends to be more dry.
Making this Tommy m tonight. We’ve been eating too much chicken and red meat so I was ready for something different.
Hopefully it’s as amazing as it sounds!
Made exactly as recipe states, I only used cranberry jelly instead of full cranberries.
Hi Jamie – love your blog! A couple of things… your links at the beginning of this recipe are no longer hot (heavenly salad and fabulous sandwich). Im sure that happened when you did your amazing blog makeover. Is it possible to make them hot again so I can get ideas for how to use this leftover turkey (if there is any)?
Also, I can no longer access your blog from my phone, but only my laptop. I get a weird dialogue box about “ReCAPTCHA” and then it goes to a weird calendar after that. Is anyone else having this problem? It happened right after the blog update. I’ve missed being able to pull up your recipes while shopping at the grocery store. Please let me know. Thanks again for sharing all these awesome recipes. My family thinks you are the best.
I found this recipe via pinterest, about 6 years ago. It has been the only way we make Thanksgiving turkey ever since! It is absolutely delicious, and the liquid makes the best gravy!!
I’ve made this for several years now. DELICIOUS and so easy! No worrying about a dry turkey and more room in your oven for all the sides.
SOOOO GOOD!!!! I thought I was eating at a 4 star restaurant, I made this for Easter dinner. I followed your recipe exactly. I had a 5 lb bone-in turkey breast and a 6 qt slow cooker. Everyone raved about the flavor and juicy tenderness of the turkey and gravy. Since you wrote this recipe the recommended finished temp has been reduced to 165 degrees so my turkey was done after cooking 5 hours on low. I will never cook a turkey any other way. Thank you so much for sharing this recipe.