Slow Cooker Garlic Herb Turkey Breast with Tender Potatoes Tips, FAQ & printable recipe

Tips for success

For enhanced flavor, consider searing the turkey breast in a hot pan with a tablespoon of oil for 2 minutes per side before adding it to the slow cooker. This technique, known as browning, adds a deep, caramelized crust that significantly boosts the savory profile of the final dish. While optional, it adds a professional touch that complements the delicate garlic and herb notes of the seasoning blend.

If you prefer a more vibrant presentation, garnish the finished dish with fresh chopped parsley or chives before serving. These fresh herbs provide a bright contrast to the savory, slow-cooked flavors and add a pop of color to the plate. Ensure any fresh herbs are washed and dried thoroughly before chopping to prevent excess moisture from diluting the sauce or affecting the texture of the turkey.

Variations

• Lemon Garlic Turkey: Add the zest of one lemon and two tablespoons of fresh lemon juice to the chicken broth before pouring it over the turkey. The acidity of the lemon cuts through the richness of the meat and adds a bright, fresh dimension to the garlic herb seasoning blend.
• Creamy Herb Turkey: After the turkey is fully cooked, remove it from the slow cooker and stir half a cup of heavy cream or sour cream into the remaining braising liquid. Whisk until smooth and warm, then serve this creamy sauce over the sliced turkey and potatoes for a richer, more indulgent meal.

Storage and make-ahead

Fridge

Keep leftovers in a sealed airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked turkey and potatoes in a freezer-safe bag or container for up to 2 months. Thaw completely in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power, or in a covered saucepan over low heat, adding a small amount of broth to maintain moisture.

Store any leftover turkey and potatoes in an airtight container to maintain freshness. Ensure the food has cooled to room temperature for no more than 2 hours before placing it in the refrigerator.

Properly stored, the turkey and potatoes will remain fresh for up to 3 days. When reheating, add a splash of chicken broth or water to the container to keep the meat moist and prevent it from drying out during the process.

This dish is excellent for make-ahead planning. You can assemble the raw ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 12 hours before starting the cooking cycle.

Simply remove it from the fridge, place it directly into the slow cooker, and add 30 minutes to the total cooking time to account for the chilled ingredients. This makes it a perfect choice for busy mornings or preparing in advance.

Serving ideas

Serve the turkey breast sliced thinly against the grain to ensure maximum tenderness. Arrange the slices on a warm platter alongside the tender potatoes, spooning a bit of the cooking liquid over the top to keep everything moist.

This presentation highlights the rustic nature of the dish while ensuring every bite is flavorful. Pair this meal with a side of steamed green beans or a crisp garden salad to balance the richness of the turkey.

For a more casual approach, you can shred the turkey directly in the slow cooker once it is cooked and toss it with the potatoes and the cooking juices. This creates a hearty, stew-like consistency that is perfect for serving in shallow bowls.

Whichever method you choose, ensure the dish is served warm, as the flavors of the garlic and herbs are most pronounced when the turkey is at the proper serving temperature.

Frequently asked questions

Recipe card

Slow Cooker Garlic Herb Turkey Breast with Tender Potatoes

Prep 5 minCook 4 hRest 10 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb turkey breast
• 1 lb baby red potatoes, halved
• 1 packet garlic herb seasoning
• 1 cup chicken broth

Instructions

1. Place the raw turkey breast into the bottom of the slow cooker vessel. Arrange the halved baby red potatoes evenly around the sides of the turkey to ensure they cook submerged in the liquid.
2. Sprinkle the entire contents of the garlic herb seasoning packet evenly over both the turkey breast and the potatoes. Pour the chicken broth carefully over the ingredients, ensuring the seasoning is moistened by the liquid.
3. Cover the slow cooker and cook on low for 4 hours. Once done, ensure the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey to a cutting board, let it rest for 10 minutes before slicing, and serve with the tender potatoes.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

6 g

Fiber

3 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.