Crockpot Turkey Breast

By spend with pennies

Ingredients

2 to 2 ½ pounds boneless turkey breast (with skin )
2 tablespoons melted butter (or olive oil)
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon paprika
1 cup chicken broth (or turkey broth )
2 ribs celery (halved)
2 carrots (cut in thirds)
1 large yellow onion (sliced into ½-inch wedges)

Prep Time20mins
Cook Time175mins
Servings4

Instructions

Remove netting from turkey breast (if it has any), and pat dry with a paper towel.

Mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the mixture evenly over the turkey breast.

Pour broth into the bottom of a 6-quart slow cooker. Place the vegetables in the bottom.

Place the turkey breast, skin side up, on top of the vegetables.

Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

Transfer the turkey breast to a plate and allow to rest for 10 minutes.

For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.