Crock-Pots, or slow cookers, can be used to cook anything from soups to casseroles. A turkey breast cooked in a slow cooker will turn out moist and juicy. Turkey breasts can be purchased either bone-in or boneless, depending on your budget and most run between 4 to 8 lbs. To help lock in moisture, cook the breast with the skin on; it can be removed after cooking if desired.
Cooking A Thawed Turkey Breast
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.
Cooking a Frozen Turkey Breast
Place the frozen turkey breast into the slow cooker. Add seasonings, but no water or broth. Onion soup mix and a can of cranberries give the breast a festive taste. Cover the 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 before stopping the cooking process.
Pour barbecue sauce over the turkey breast before starting the slow cooker. 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 cooker, 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 store. 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 three to four days; a frozen bird will keep up to six months.