Slow Cooker Boneless Turkey Breast

Name: Slow Cooker Boneless Turkey Breast
Prep time: 10 min
Cook time: 480 min
Yield: 12
Ingredients: 1 (10 pound) boneless turkey breast; 2 (1 ounce) packages dry onion soup mix; 3/4 cup water; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon dried parsley; 1 tablespoon seasoned salt (such as Season-All®); 1 tablespoon dried basil; 1 tablespoon dried oregano

⏱️ Ready in 8h 10m 🥄 Prep 10 min 🔥 Cook 8h 👥 12 servings 👁️ 29 views

I was looking all over for a recipe for a 10-pound boneless turkey breast and couldn't really find any, so I figured I would just whip up my own. It turned out delicious.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 10 min

Cook 8h

Serves 12

Difficulty Hard

🛒 Ingredients

1 (10 pound) boneless turkey breast

2 (1 ounce) packages dry onion soup mix

3/4 cup water

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon dried parsley

1 tablespoon seasoned salt (such as Season-All®)

1 tablespoon dried basil

1 tablespoon dried oregano

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 468

% Daily Value*

Total Fat 2.6g 3%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 815mg 35%

Total Carbohydrate 5.5g 2%

Dietary Fiber 0.8g 3%

Total Sugars 1g

Protein 99.7g 199%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place turkey breast into a large slow cooker.

Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.

Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.

Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours.

An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).