Crock Pot Turkey Breasts
Crock Pot Turkey Breasts in a delicious gravy! This slow cooker turkey recipe is the easiest and tastiest way to cook a turkey breast.
- 1 boneless skinless turkey breast, 3-5 pounds of turkey
- 2 (1) ounce packages of dry gravy mix, unprepared
- 1 teaspoon mustard powder
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic, minced
- 2 teaspoons onion powder
- 1 (22) ounce can of cream of chicken soup
- 1 (10) ounce can of cream of celery soup
- Parsley for garnish
In a 6-8 quart crockpot, combine dry gravy mix, mustard powder, salt, pepper, garlic, onion powder, cream of celery soup, and cream of chicken soup. Mix well
Place the turkey breast into the crockpot and using a spoon scoop the gravy mixture over it making sure to thoroughly coat the turkey.
Cook on low for 7 hours or high for 4 hours. Make sure the internal temperature of the turkey has reached 165 degrees before removing it from the crockpot.
Using 2 forks, shred the turkey in large chunks and serve it warm with gravy over mashed potatoes or by itself.
This crockpot shredded turkey and gravy can be stored in an airtight container in your refrigerator for up to 5 days or in your freezer in an airtight freezer-safe safe container for up to 4 months.
What is another variation I can make?
Another variation you could make would be to make this recipe in a dutch oven. Use the same recipe, but cook in your oven in a covered dutch oven for approximately 2 hours or until the internal temperature of the turkey reaches 165 degrees and the turkey is soft enough to shred easily.
Can I make this ahead of time and freeze it?
Yes, you can make this crockpot shredded turkey and gravy ahead of time and freeze you’ll want to make sure to store it in an airtight freezer-safe container. It can stay frozen for up to 4 months, after 4 months you risk the loss of flavor and freezer burn. Make sure you thaw this dish in your refrigerator before reheating and serving.
Should I add anything to the dry gravy mix?
No, the broth created from the turkey during the cooking process will create enough liquid to make a nice gravy consistency. Do not add anything to the dry gravy mix