- Slice a whole onion into 1-inch rings. Separate the rings and lay them in a layer on the bottom of the crock pot. Season the turkey breast with the seasoning of your choice and place the breast, skin side up, on the onion rings. Add in 2 cups of white wine or chicken broth and place the lid on the cooker. Cook on high for 4 to 6 hours or prepare this in the morning and cook on low for 7 to 9 hours. Before removing from the crock pot, check the internal temperature of the turkey breast with a meat thermometer and make sure it is at least 165 degrees F.
- Place the frozen turkey breast into the crock pot. Add seasonings, but no water or broth. Onion soup mix and a can of cranberries give the breast a festive taste. Cover the crock pot and cook on low for 6 to 9 hours. Be sure to test the temperature and insure that it reads at least 165 degrees F before stopping the cooking process.
- Pour barbecue sauce over the turkey breast before starting the crock pot. After 6 to 9 hours on low, the turkey breast can be served as pulled turkey for barbecue sandwiches. Rub olive oil or butter over the skin section of the breast and it will brown in the crock pot, just like a traditional roasted turkey. If desired, you can surround the turkey breast with stuffing to make a holiday meal. To make clean up a breeze, purchase crock pot liners at your local grocery. Once the breast is cooked, gather the top of the liner together and toss it away.
- Do not leave the turkey breast in the crock pot on "keep warm" for more than an hour and make sure you refrigerate leftovers within an hour after eating. Refrigerated cooked turkey will keep for 3 to 4 days, frozen will keep up to 6 months.
