Slow Cooker Turkey Breast with Citrus and Herbs

Thanksgiving is right around the corner and somehow this post got shoved to the bottom of the list. So I am sharing it with you now as you start thinking of your Thanksgiving menus.  I was shocked at how easy this turkey breast was.  I may never cook one in the oven again, and on the plus side it opens up your oven for other goodies.  Over the last couple of years I have done two turkey breast instead of a whole turkey because everyone that eats with us like white meat.  So I usually fix them two different ways.  This year I put this one in the crock pot and one on the smoker that had been brined.  But back to this turkey.

The only negative I have is that it doesn't get a nice golden brown.  If you are cutting it up and putting it on a platter it really doesn't matter.  You could also probably put it under the broiler for a few minutes to brown it up.  I will say it fell off the bone and almost fell apart getting it out of the crock pot.

Very simple ingredients.

Place 2 oranges quartered in the bottom of the pan.

Add a little fresh rosemary on top.  If you don't have it don't worry.

Rinse and pat dry the turkey.

Brush with olive oil

Sprinkle with salt and pepper a little rosemary if you like.

I put some herbs of Provence to the top.

Situate it in the crock pot.

Add 1 cup low sodium chicken broth or chicken stock.

Pour it into the bottom of the pan.  Place the lid on the slow cooker and cook on low for 5-7 hours or until turkey reaches 165 degrees with an instant read thermometer.

Remove the turkey from the slow cooker.

Tent with foil for about 20 minutes to let the juices settle. If you want to brown it under the broiler do that before tenting.

Slow Cooker Turkey Breast with Citrus and Herbs Recipe

6-7 pound bone in turkey breast skin intact
2 oranges quartered
fresh rosemary
olive oil
salt and pepper
1 cup low sodium chicken broth

Cook for 5-7 hours on low.  Tent for 20 minutes.