Crockpot Turkey Breast Roast

Have you ever had that craving for roast turkey, but have no motivation to cook a full turkey?  Plus who wants to heat their house up during the summer with an oven?

All Finished! Enjoy!

As you can see the meat just falls apart because its so tender!

Well the answer to those cravings is today’s post!  Today I am sharings a recipe for roast turkey breast that is made in the crockpot.  No need to slave over the oven, you can just set it and forget it.  I also chose this recipe based off of a recent conversation with one of my coworkers about how she doesn’t enjoy cooking, she isn’t sure if it is because she just doesn’t know how or if she really just hates the idea of cooking.  My advice to her was break out a crockpot and try this recipe, it is easy, short, and oh so delicious.  I told her that it would be good for her to give the set it and forget it portion of cooking a try to get her toes wet.

Gather up the ingredients and your trusty crockpot and give this a try!


1 boneless or bone in defrosted turkey breast (I use Honeysuckle Boneless w/dark meat)

1 medium white onion

1 14.5 oz can of Chicken Broth (I use low sodium Swanson)

2-3 lbs red potatoes

Seasonings: granulated garlic, thyme, dill, salt & pepper

First let’s talk a little about the turkey breast.  You can find these frozen turkey breast normally right next to the full sized turkeys in the freezer section of your grocery store, they come in varying weights but most are 4-6 lbs.

Turkey Breast

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I normally buy the Honesuckle White boneless breast with white and dark meat, this is because it is just what I seem to find in the stores near me and it runs about $8 per roast; which fits in my budget for meats.  It will easily server 4 without too many leftovers.  Just depends on your guests appetites.  I will go ahead and buy a couple at a time and keep them in my freezer for that go to meal or that random craving for Thanksgiving dinner in July.  Because these breasts are frozen you do need to do some prep the day before you want to cook your crockpot meal because we need to defrost the breast before cooking.  Now I will admit I have done this same dish with a partially frozen breast and it came out just fine; actually I am pretty sure that my breast this time was a little bit frozen.  While it is not normally suggested to use a frozen roast I am here to say I survived, but please use discretion when cooking poultry from a frozen state.

Now that you have defrosted your breast the next morning you are ready to get going.  The first thing you need to do is cut your onion in half and then those halves into 4 wedges.  Break the layers a part and put them at the bottom of the crockpot.

Your turkey breast and potatoes will rest on top of them.  Next up you want to take your breast out of its packaging, at this point you will notice that there is netting surrounding the breast.  Feel free to leave it on or remove it, for this time I decided to remove the netting.

What it looks like without the netting

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  I always found it annoying trying to take the netting off the extremely hot roast when I am ready to serve so I decided to be a rebel and see what happens.  (Well the dramatic pause moment is that nothing happened it retained its shape and came right of the pot in one piece.)  So I suggest you do what feels right to you, both ways get the same results for me.  Once you have made your choice to remove or not remove the netting give the breast a quick rinse and pat dry.  Place the roast skin side up in your crockpot.  Now you need to season the breast with the above mentioned spices.  I do not have measurements because I tend to go by sight & smell versus exact measurements.  If I had to guess I would say I used about 1 -2 tablespoons of each one.  Also if you don’t like garlic use onion powder or none at all.  Feel free to add sage or even rosemary to the top anything goes at this point.

Once you have seasoned the roast to your liking drop your red potatoes next to or all around the roast however they fit best.  For me they are side by side because my crockpot is oval not round and I just have more room.  I then sprinkle additional salt and pepper over the potatoes and then pour the chicken broth around the sides.  Doing my best to not wash the seasonings off of the roast or potatoes.

Now all you need to do is place the lid on your pot set the crockpot to low and walk away for 6-7 hrs or until the internal temperature is 179 degrees.  Avoid opening the lid for the first 5 hrs, because the crockpot will have to regain the loss of heat and that can cause the food to take longer to cook.  If your crockpot tends to cook on the high side this could be done closer to 5 hrs.  I know mine runs high and it would have been done at 6 but I let it cook for 7.  It still maintained all the flavors and was not dried out but it was running closer to 206 degrees internally instead of the recommended temp of 179.

Once it is done cooking remove it from the crockpot and allow it to rest for 2-3 minutes then slice and enjoy!  When you give this a try please come back and let me know how it turned out, if you made any changes, or if you know of tip/trick that enhances things!

Crockpot BBQ Ribs

I came across this idea of cooking ribs in the crockpot on of course Pinterst.  The new mecca for food, crafts, clothes you wish you had and your dream wedding. It will suck you in with all the delicious food and normally I just pin these foods and say I am going to make them and rarely go back.  But seeing this idea I just knew I had to make them. So I went out and if you know me personally you know that I hate grocery shopping so the fact that I decided to go just to buy ribs is saying something! The pin I came across lead me here and I used her recipe as inspiration to create the ribs to my liking.

Close Up - Just out

BBQ Crockpot Ribs

2-3 lbs Pork Loin Back Ribs

1 1/2 – 2 cups BBQ Sauce – use your favorite store bought or homemade sauce

Chili Powder


Onion Powder

Garlic Salt


Garlic Powder

**Now I didn’t put measurements of the spices because truthfully I am a firm believer of trust your taste buds and eyes which means apply to your liking, some people like more chili powder some like less. I eyeballed it to my tastes and I would say I used 1 tablespoon on each slab of ribs of everything except the garlic salt, this I would say is only 1/2 tablespoon per slab.**

The night before gather up your spices and unpackage your ribs; leave the membrane on to help keep things together. (the long slow cooking will make this tender and perfectly fine to eat) On a large cookie sheet lined with tin foil apply the seasonings to your liking on both sides, be sure to rub it the seasonings into the meat; you want everything nicely covered. Once you have seasoned the ribs to your liking cover your tray with tin foil and refrigerate until you are ready to put them in the slow cooker.

Seasoned Ribs

The next morning get your slow cooker out and unwrap your ribs. For this recipe I am using a 6 qt oval crockpot. You are going to then place you ribs with the meat against the stoneware standing on end thickest part on the bottom (mine where pretty much the same thickness so I just stood them up with the meat against the outside). There will be a hole in the middle of the crockpot this is ok. Also it is ok if they over lap a little but try to keep them all against the stoneware as much as possible. Once you have them in the crockpot take your favorite BBQ sauce and pour the sauce over the top of the ribs to it runs down the back and front of each slab. It is ok if not every section of the meat is covered.  Just make sure you have a nice ring of sauce across the rib tips that are pointing up.  While things heat up the sauce will melt down and through the ribs making everything delicious. You will also notice that towards the end of the cooking time the sauce will fill the empty space in the center and be bubbling away.

In Crockpot

At this point you are ready to go, just put the lid on and set to low and cook for 6-8 hrs. I first checked on them at about 6 hrs because my crockpot runs hot and decided to let them go to 7 hrs, which turned out perfect. You should see that the meat is pulling away from the bones especially on the ends of the rack.  I pretty much use this tip no matter how I cook ribs.

Just out

Once your ribs have cooked up all nice and tender remove them gently from the crockpot with tongs, mine were so tender that they did come out in pieces. Once out of the crockpot baste them with a little extra sauce and serve.

I dished mine up with a side of oven roasted asparagus; which is one of my go to side dishes because it is so simple. Place asparagus on a tin foil lined baking sheet drizzle it with olive oil and season with garlic salt, onion powder and dill. (adjust seasonings to your favorite flavors) Put the pan under the broiler on high for 3 -5 mins, watch carefully to not over cook.  The asparagus should be bright green and still a bit firm which gives it a nice bite.

I hope you take the chance and give this recipe a try, don’t be scared to use your favorite spice rub that you picked up at your local grocery store or if you have a tried and true spice rub mix that you make break that out for these lovely crockpot ribs. Cooking should be fun and recipes are just guidelines.