Slow Cooked Turkey Breast with Creamy Sauce (Crockpot)
Submitted by Terresa
Juicy slow cooker turkey breast seasoned with rosemary, thyme, and paprika, served with a silky homemade tarragon cream sauce. A hands-off crockpot dinner for 6.
YIELD
6 servingsPREP
20 minCOOK
7 hrsREADY
7 hrsThis is the turkey breast that practically cooks itself. Season it, nestle it into the slow cooker with cream of chicken soup and herbs, and walk away.
Seven hours later, you’ve got sliceable, herb-scented turkey with skin that’s soaked up all that rosemary and thyme goodness.
But the real showstopper is the creamy sauce. Pan drippings get stretched with milk, thickened with a roux, and finished with a whisper of tarragon that makes the whole thing taste like a French bistro meal.
Kitchen Tips
- Start on high for the first hour, then drop to low. This initial burst of heat helps the turkey cook more evenly throughout.
- Use an instant-read thermometer. The breast is done when the thickest part hits 170 degrees internally.
- For the sauce, add the liquid gradually to the roux to avoid lumps. Patience here pays off with a velvety finish.
Ingredients
Directions
Place turkey breast skin side up in 5 quart slow cooker.
Combine soup, bouillon or wine and seasonings and pour over turkey breast.
Sprinkle with paprika.
Cover and cook on high setting for 1 hour then turn to low setting for 6 to 7 hours.
Internal temperature of breast should reach 170 when done.
Slice and serve with creamy sauce.
Sauce: Pour drippings into large liquid measure.
Spoon 3 tablespoons fat into saucepan. Remove any remaining fat from drippings.
To the drippings, add enough milk to make 3 cupfuls.
Blend flour into fat. Gradually add liquid and seasonings.
Stir and cook over medium heat 8 to 10 minutes or until thickened into smooth sauce.
Comments
