Slow Cooker Mississippi Turkey Breast for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can add a splash of the brine from the pepperoncini jar to the slow cooker at the beginning of the cooking cycle. This adds a bit more acidity and heat to the final sauce, which complements the richness of the butter.

If you prefer a milder dish, you can rinse the pepperoncini in cold water before adding them to the cooker, which will reduce the overall spice level without sacrificing the tangy flavor.

If you find that the sauce is too thin after shredding the turkey, you can remove the turkey pieces and whisk a small amount of cornstarch slurry into the hot liquid remaining in the slow cooker.

Let it cook on high for a few minutes until it thickens to your desired consistency. This simple trick ensures the gravy perfectly clings to the shredded turkey, making every bite flavorful and satisfying for your family or guests.

Variations

• Spicy Mississippi Turkey: For those who enjoy more heat, add a tablespoon of crushed red pepper flakes or a few sliced jalapeños alongside the pepperoncini. This provides a bolder kick that stands up well to the richness of the butter and gravy.
• Creamy Turkey Delight: Stir in four ounces of softened cream cheese during the last 30 minutes of cooking. This creates a thicker, creamier sauce that is incredibly indulgent and pairs beautifully with the tangy notes of the pepperoncini.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the turkey and the sauce are stored together so the meat remains moist.

When storing, allow the turkey to cool at room temperature for no more than 2 hours before placing it into the refrigerator to ensure food safety. If you have a large amount, divide it into smaller, shallow containers to help it cool down quickly.

This dish is perfect for making ahead as the flavors actually improve after sitting in the refrigerator for a day. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place the insert into the slow cooker base and start the cooking cycle when you are ready. This makes it an ideal option for stress-free meal prep during a busy week.

Serving ideas

Serve the shredded Mississippi turkey breast piled high on soft sandwich rolls for a delicious pulled turkey sandwich. You can also serve it over a bed of creamy mashed potatoes or steamed white rice to soak up all the flavorful buttery gravy. Adding a side of roasted green beans or a crisp garden salad provides a nice contrast to the richness of the meat and completes the meal perfectly.

For a lighter serving option, consider using the shredded turkey as a topping for baked potatoes or even in a taco shell with some fresh cilantro and diced onions.

The versatility of this recipe means it can easily transition from a formal sit-down dinner to a casual buffet-style meal. No matter how you choose to serve it, ensure you drizzle plenty of the pan juices over the top to keep the meat moist.

Frequently asked questions

Recipe card

Slow Cooker Mississippi Turkey Breast for Easy Weeknight Dinners

Prep 5 minCook 6 hRest 10 minTotal 6 h 15 minServes 6

Ingredients

• 3 lb boneless skinless turkey breast
• 1/2 cup whole pepperoncini peppers
• 1 packet ranch seasoning mix
• 1 packet turkey gravy mix
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the turkey breast into the base of the slow cooker. Scatter the whole pepperoncini peppers evenly around the meat to ensure the flavor infuses properly during the long cooking process.
2. Sprinkle the ranch seasoning mix and the turkey gravy mix over the top of the turkey breast. Place the butter pats evenly across the surface of the turkey and seasoning layer.
3. Cover the slow cooker and cook on low for 6 hours. Once finished, ensure the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey, shred it using two forks, and serve with the buttery gravy from the pot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

1 g

Sugar

2 g

Sodium

850 mg

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