Slow Cooker Smoky Paprika Turkey and Potatoes Tips, FAQ & printable recipe

Tips for success

To maximize the smoky flavor, you can lightly toast the smoked paprika in a dry pan for a few seconds before adding it to the turkey. This intensifies the aroma and adds a deeper complexity to the dish. If you prefer a richer sauce, you can remove the turkey and potatoes once cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker, heating it on high for a few minutes until it thickens slightly before pouring it over the plated meal.

For those who enjoy extra flavor, consider adding a few cloves of smashed fresh garlic alongside the garlic powder. This provides a more robust, aromatic profile that complements the turkey breast perfectly.

If you find the potatoes are cooking faster than the turkey, you can place them on the bottom of the slow cooker first, though this is rarely necessary with standard baby potatoes. Always remember to clean your workspace and utensils immediately after handling raw poultry to maintain food safety and prevent cross-contamination in your kitchen.

Variations

• Herb-Infused Turkey: Add two sprigs of fresh rosemary and thyme to the slow cooker at the beginning of the cooking process. The woody herbs complement the smoked paprika and garlic beautifully, adding a fresh, aromatic dimension to the final dish.
• Spicy Paprika Turkey: Incorporate a half teaspoon of cayenne pepper or crushed red pepper flakes with the smoked paprika. This adds a subtle heat that cuts through the richness of the butter and provides a vibrant, spicy finish to the turkey and potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the turkey is covered with some of the cooking liquid to retain moisture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a covered pan over low heat with a splash of broth or water until warmed through to 165°F (74°C).

Store any leftovers in an airtight container to keep the meat from drying out. Place the turkey and potatoes in the refrigerator within two hours of cooking. They can be stored in the refrigerator for up to three days. When storing, keep the turkey in some of the cooking juices if possible, as this will help maintain its moisture when you are ready to reheat it for a later meal, ensuring it remains as tender as it was when freshly prepared.

This dish is an excellent candidate for making ahead. You can prepare the turkey and potatoes in the slow cooker insert, cover it, and keep it in the refrigerator overnight before turning on the device the next day. Simply add the liquid just before you start the cooking cycle.

Alternatively, you can cook the entire dish, let it cool completely, and store it for a quick meal later in the week. The flavors often meld and improve after sitting in the refrigerator for a day, making it a great leftover option.

Serving ideas

Serve the turkey breast in thick, juicy slices arranged alongside the tender baby red potatoes. Spoon the flavorful, paprika-tinted juices from the slow cooker over the meat and potatoes just before serving to add extra moisture and color.

This dish pairs beautifully with a side of steamed green beans or a crisp green salad to balance the richness of the buttery broth. A simple sprinkle of fresh parsley or chives can add a touch of color and brightness to the plate, making the meal look as good as it tastes.

For a more casual presentation, you can shred the turkey into the juices and serve it in bowls with the potatoes, creating a hearty, comforting stew-like dish. This is particularly enjoyable on colder evenings.

Ensure that everyone has a portion of the seasoned potatoes, as they are the highlight of the meal, having absorbed all the smoky and savory notes from the turkey and the broth. Serve immediately while hot to enjoy the best texture and flavor profile, as the turkey is most succulent right after resting.

Frequently asked questions

Recipe card

Slow Cooker Smoky Paprika Turkey and Potatoes

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 2 lb turkey breast roast
• 1 lb baby red potatoes, halved
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup chicken broth
• 2 tbsp butter, melted

Instructions

1. Place the raw turkey breast roast into the center of the slow cooker insert. Arrange the halved baby red potatoes all around the turkey, ensuring they are evenly distributed for consistent cooking.
2. Sprinkle the smoked paprika and garlic powder evenly over the turkey and potatoes. Combine the chicken broth and melted butter in a small pitcher, then pour the mixture over the seasoned ingredients in the slow cooker.
3. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey, let it rest for 10 minutes, and slice it before serving alongside the tender potatoes.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

42 g

Carbohydrates

22 g

Fat

12 g

Fiber

3 g

Sugar

1.5 g

Sodium

450 mg

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