Crockpot turkey breast with potatoes and carrots
Tender turkey, potatoes and carrots cooked together in the slow cooker with herbs, then finished with a quick gravy from the juices.
- 255 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.45 a serving
- 410 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 3 cups baby carrots
- 1 yellow onion, cut into wedges
- 1 cup chicken broth
- 1¼ lb turkey breast tenderloins, 2 tenderloins
- 2 tbsp butter, softened
From your pantry
- 1¼ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 2 tbsp cornstarch
- 2 tbsp water
Each serving has about 410 calories, 39 g protein, 44 g carbs and 8 g fat, and costs about $3.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Put the potatoes, carrots and onion in the slow cooker and pour in the broth.
Pat the turkey dry, rub it all over with the soft butter, and it with the salt, pepper, garlic powder, paprika, thyme and rosemary.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay the turkey on top of the vegetables, cover, and cook on LOW 3 to 3½ hours, until the thickest part reads 165°F and the potatoes are tender.
Timer: 195 min
Dolly’s tip: Tenderloins are lean, so this isn’t an all-day recipe. Check at 3 hours; any longer and they dry out.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Move the turkey and vegetables to a platter and cover loosely with foil.
Pour the juices from the slow cooker into a and bring them over medium-high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium-high heat
the cornstarch and water into a smooth , it into the juices, and 1 to 2 minutes, until into gravy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heat
the turkey and serve it with the vegetables and gravy.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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