Slow cooker turkey breast recipe for sandwiches, salads and pasta {gluten-free}

In a recent pantry clean-out, I unearthed a frozen "emergency" turkey breast I'd bought last November, in case I couldn't find a fresh turkey breast for Thanksgiving dinner. Six months later, I decided to defrost it and give it a go in the slow cooker. The goal: moist, flavorful turkey to slice and use for sandwiches and salads. The result? Spectacular success, and it couldn't be easier. In fact, the hardest thing about this recipe will be finding a boneless turkey breast. The solution: buy a bone-in turkey breast and ask the butcher to break it down for you. Save the bones and wings and make a soup stock (also in the slow cooker), and use the two breast halves in this recipe. I like this Greek seasoning from The Spice House; you can substitute with your favorite brand, or a mix of kosher salt, fresh black pepper, dried lemon peel and dried oregano. Use the cooked turkey in dozens of ways -- stuffed into sandwiches, chopped in salads, or shredded and tossed with pasta and vegetables.

Slow cooker turkey breast for sandwiches, salads and pasta

From the pantry, you'll need: lemon, onion, chicken broth.

Serves 8-10, or more.

Ingredients

3-lb boneless, skinless whole turkey breast
1-1/2 Tbsp Greek seasoning (or 1/2 Tbsp each of kosher salt, black pepper, dried lemon peel and oregano)
1/2 lemon, cut into large wedges
1 medium onion, peeled and cut into large wedges
Scant 1/2 cup chicken broth

Directions

Pat the turkey dry with a paper towel. Rub the Greek seasoning all over. Place the turkey in a 3- or 4-quart slow cooker, and add the remaining ingredients.

Cook on HIGH for 2 hours. Use an instant-read thermometer to check the temperature, which should be 165°F. If the meat hasn't come up to that temperature, cook for 15 minutes more. (Mine take 2-1/4 hours in a 3-quart cooker.)

Remove the turkey from the slow cooker. Let it rest for 15 minutes, then slice or shred.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Greektown turkey meatballs
Chicken stuffed with ricotta
Easy chicken hash
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Grilled honey lime chicken

Other recipes that use these pantry ingredients:
How to cook a turkey breast in the Crockpot, from Kalyn's Kitchen
Slow cooker turkey breast and gravy, from Andrea Meyers
Asian inspired turkey breast in the slow cooker, from A Year of Slow Cooking
Special zesty turkey breast, from Gluten Free Easily
Slow-roasted herbed turkey breast, from Amateur Gourmet

Slow cooker turkey breast for sandwiches, salads and pasta

From the pantry, you'll need: lemon, onion, chicken broth.

Serves 8-10, or more.

Ingredients

3-lb boneless, skinless whole turkey breast
1-1/2 Tbsp Greek seasoning (or 1/2 Tbsp each of kosher salt, black pepper, dried lemon peel and oregano)
1/2 lemon, cut into large wedges
1 medium onion, peeled and cut into large wedges
Scant 1/2 cup chicken broth

Directions

Pat the turkey dry with a paper towel. Rub the Greek seasoning all over. Place the turkey in a 3- or 4-quart slow cooker, and add the remaining ingredients.

Cook on HIGH for 2 hours. Use an instant-read thermometer to check the temperature, which should be 165°F. If the meat hasn't come up to that temperature, cook for 15 minutes more. (Mine take 2-1/4 hours in a 3-quart cooker.)

Remove the turkey from the slow cooker. Let it rest for 15 minutes, then slice or shred.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Greektown turkey meatballs
Chicken stuffed with ricotta
Easy chicken hash
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Grilled honey lime chicken

Other recipes that use these pantry ingredients:
How to cook a turkey breast in the Crockpot, from Kalyn's Kitchen
Slow cooker turkey breast and gravy, from Andrea Meyers
Asian inspired turkey breast in the slow cooker, from A Year of Slow Cooking
Special zesty turkey breast, from Gluten Free Easily
Slow-roasted herbed turkey breast, from Amateur Gourmet

Comments

I love the use of Greek Seasoning combined with lemon!

Kalyn, I'm using Greek seasoning so often now that I think I will have to add it to the list of ingredients that get permanent shelf space in my pantry.

Lydia,
I love "finding" useful things in my freezer! The Greek seasoning sounds delicious--I did something similar with chicken while my folks were here in March (because my mom had me drain the olive juice and artichoke marinade to moisten the meat while it was in the slow cooker) and lemon just brightens the whole dish up.
I'd love to eat some of that turkey today--alas, I'm making my spouse's favorite turkey divan casserole instead. Ah well, soon enough I'll be making meals that I feel like eating.
Like this!
Thanks!

I put everything else in the slow-cooker now why wouldn't I do this!! Great idea!

Kirsten, the lemon really mellows in the slow cooker, and adds a wonderful subtle flavor to the chicken. I've replaced rotisserie chickens with this turkey.

Carol, no reason at all not to try this!

Oh, Lydia, now I'm wishing that I had a turkey breast hidden in the freezer! This recipe looks fantastic. :-) I happen to have Greek seasoning right on my kitchen counter. I've been sprinkling it on hubby's sandwiches lately. ;-)

Thanks so much for linking up to my Special Zesty Turkey Breast, too! It's one of our very favorite slow cooker recipes.

Happy weekend!
Shirley

If I doubled the amount of turkey breast and put it in a 6 quart crock pot, any idea how long I would cook it? I'm feeding a crowd!