Slow-Cooker Turkey Breast

This is from our pre-Thanksgiving dinner with Mom and Dad last week. I am a person with Turkey phobias, but I love my slow cooker. (I made a dessert in it last night that I will post about soon.)

I found simple instructions on a blog where the author used her slow-cooker every day for a year. Awesome! Here is the link to her post for pictures and her instructions. The only changes I made was that I used apple juice instead of white wine, I added two stalks of sliced celery because I like that in broth, and I sprinkled the breast with poultry seasoning.

We thought it was very moist and had a good seasoned flavor. I'll use this recipe again for sure.

Turkey Breast in the Slow Cooker

4-6 lb Turkey Breast

2 cups apple juice (or broth)

1 stick butter

1 onion

Salt and Pepper

Poultry Seasoning

Unwrap thawed turkey breast, pat dry with paper towels. Sprinkle liberally with salt, pepper, and poultry seasoning. Place in crock pot, breast side down. (I used my 6 quart oval) Coarsely cut up the onion and place some into the cavity and some around the turkey. (Do the same with celery if you want) Place the stick of butter in the cavity. Pour the apple juice over it. Cover and cook on low 7-9 hours or high 4-6. Use a meat thermometer to test for doneness. (170 degrees) Remove from crockpot to serve.