Slow Cooker Turkey Breast with Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For a more concentrated flavor, you can sear the turkey breast in a hot pan with a small amount of oil for two minutes on each side before adding it to the slow cooker. This step adds a depth of color and flavor through the Maillard reaction. Ensure you deglaze the pan with a little bit of the broth to capture any browned bits, then pour everything into the slow cooker along with the remaining ingredients.

If you prefer a thicker sauce, you can remove the cooked turkey and potatoes once done and set them aside. Whisk a small amount of cornstarch mixed with cold water into the remaining juices in the slow cooker and heat on high for ten minutes until the sauce thickens.

This optional step provides a more restaurant-style finish to the meal and can be drizzled over the turkey slices and sweet potatoes just before serving.

Variations

• Spiced Apple Variation: Add one peeled and sliced apple to the slow cooker along with the sweet potatoes. The apple will break down during cooking, adding a tart sweetness that complements the turkey and cinnamon perfectly.
• Savory Herb Variation: Replace the cinnamon with one tablespoon of fresh thyme or rosemary. This variation shifts the flavor profile from sweet to savory, making it an excellent option for a classic roast-style dinner.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in the microwave or on the stovetop until heated through.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to airtight containers. Place the containers in the refrigerator, where the turkey and sweet potatoes will remain fresh for up to three days.

Ensure the containers are sealed tightly to prevent the turkey from drying out or absorbing other odors from the refrigerator. For best results, store the sauce separately if you have thickened it.

You can prepare the ingredients in the slow cooker insert the night before and keep it in the refrigerator, covered. In the morning, simply take the insert out, place it into the slow cooker base, and start the cooking cycle. This method is perfect for those who want to come home to a ready-made meal without any morning preparation. Ensure you do not add the liquids until just before you turn the slow cooker on.

Serving ideas

To serve, carefully remove the rested turkey breast from the slow cooker and slice it against the grain into half-inch thick pieces. Arrange the slices on a warm platter alongside the tender sweet potatoes.

Drizzle a small amount of the cooking liquid over the turkey to keep it moist and add an extra layer of flavor. This dish pairs beautifully with a simple side salad or steamed green vegetables to round out the meal.

The presentation is enhanced by serving the turkey and potatoes family-style on a large platter. You can garnish the dish with fresh herbs if desired, although the flavors of the cinnamon and maple are quite robust on their own.

Ensure the turkey is served while still warm to maintain its tenderness. If you have prepared a thickened sauce, serve it in a small bowl on the side so each person can adjust the amount to their preference.

Frequently asked questions

Recipe card

Slow Cooker Turkey Breast with Sweet Potatoes

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

Ingredients

• 2 lb turkey breast
• 3 cups sweet potatoes, cubed
• 1/2 tsp ground cinnamon
• 1 cup chicken broth
• 2 tbsp maple syrup

Instructions

1. Place the turkey breast into the bottom of your slow cooker. Add the cubed sweet potatoes on top of the turkey to ensure they cook evenly as the juices release.
2. Sprinkle the ground cinnamon evenly over the turkey and potatoes. Pour the chicken broth and maple syrup over the ingredients, allowing the liquids to pool at the base of the cooker.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, ensure the turkey reaches an internal temperature of 165°F (74°C). Let the turkey rest for 10 minutes before slicing and serving with the tender sweet potatoes.

Estimated nutrition per serving

Calories

350

Protein

35 g

Carbohydrates

32 g

Fat

7 g

Fiber

4.5 g

Sugar

12 g

Sodium

450 mg

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