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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. ๐Ÿ™‚

 
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
2. Place the old bird in the crock pot. 
 
 
2. Pour yourself 1/2 cup of orange juice. 
 
 
Add one can whole berry Cranberry sauce
 
 
and one package Lipton Onion Soup mix. 
 
 
3. Mix the ingredients together and pour them over the top of the bird. 
 
 
 
4. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
 
 
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don’t like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.

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!

Turkey Breast of Wonder (Crock Pot)

Print
Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.6/5
( 41 voted )

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

1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one.ย 
Place the old bird in the crock pot.ย 
2. Pour yourself 1/2 cup of orange juice.ย Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix.ย 
3. Mix the ingredients together and pour them over the top of the bird.ย 
4. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.
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.ย 
2. Mix 4 T of cornstarch into 1/2 cup of water.ย 
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.ย 
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.ย 

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

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220 Comments

  1. Planning on trying this today. Love the ease of crockpot cooking. However, 180 is overcooked. Poultry is considered done/safe at 165.

    Reply

  2. Wow! This was AMAZING!!!! So tender and my family loved it!!!It was super moist and just fell from the bones! Thank you for sharing!!!

    Reply

  3. I have made a boo boo and judged the size of my crockpot wrong. I purchased a six pound turkey breast and already opened it put it in the crockpot with the stuff on top to then see my lid is about a 1/2 inch from closing. HELP will I be ok or have I junked a whole dinner.

    Reply

    1. Hi Christy,
      So sorry to hear you are having a crock pot dilemma. ๐Ÿ™‚ Just carefully remove everything from your crock pot and put it in a 9×13 pan. Cover it tightly with aluminum foil and bake it in your oven at 325 for about 3 hours, or until the inside of the breast has reaches 165 degrees. Best of luck to you!
      ~Jamie

      Reply

      1. Ok I let it go in the crock pot and it’s been cooking on high since 10:30 am. The lid is almost closed so I think I might be ok. I am just scared I will over cook trying not to under cook due to the lid.

        Reply

        1. I think when your crockpot is too small or the lid won’t close you can wrap the top in foil to help prevent the moisture from escaping. Just look it up on Pinterest…that’s where I saw it. Also trying this tonight, I did add salt, hopefully it won’t be too salty. I’m a little worried I might have went overboard with the salt. Also, just realized my turkey was a no thaw turkey but I already thawed it…woops.

          Reply

    2. In the future, you can also break the back ribs (give the bird “CPR”) or even cut them out with kitchen shears (kind of a spatchcock).

      Reply

  4. if meat is to big for crock pot you can use aluminum foil for the lid and crunch it around the rim nice and tight and bake away

    Reply

  7. I just made this and found it to be DELICIOUS. This is going to be a great for Thanksgiving,thanks for posting????

    Reply

  8. Wanted to say I just turned off my crockpot .didn’t have enough money for a turkey breast but used a hen ,got worried after reading so many post of how my hen would be TOUGH !!!!But it turned out GREAT !!!!Will most definitely do this again .Next time with a turkey breast when Thanksgiving comes around and turkey’s in season .Thanks for your recipe Happy cooking ….

    Reply

  9. Oh wow! We’d are having this for dinner tonight and I can hardly wait! I used an 8lb bone in turkey breast ($1.98 @ my local store) and let it go for 12 hours as it was still icy in the middle when I prepped the recipe this morning. I have the turkey resting right now and I am making the gravy in the crock pot, cranked up to high and it should be ready when the mashed potatoes are. One thing I did, was I took my hand blender and blended up the onions and cranberries into the gravy–YUM! Not overly sweet at all, just very balanced. Give it a try!

    Reply