Can I use a bone-in turkey breast for this recipe?

You can if your slow cooker is big enough, although it will be a little harder to carve or shred it. But it will still taste scrumptious! You'll need to get a five or six pounder for the same amount of meat.

How do I know when my turkey is done?

The absolute most reliable way is to stick a meat thermometer into the thickest part. It should read 165 degrees...then you know you are done!

What size slow cooker do I need for this recipe?

The most popular size (5 to 7 quarts) is perfect, although a bigger one will work well too. You might have trouble squishing all the ingredients into a smaller slow cooker.

Is a Crock Pot the same thing as a slow cooker?

Yep! That's the brand name for one of the popular slow cookers out there.

Have a question that I didn't cover?

Leave your question in the Comments section below and I promise to answer pronto!

Slow Cooker Turkey Pot Roast

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This fix it and forget it recipe for slow cooker turkey pot roast swaps the beef for a turkey breast with carrots and potatoes for the perfect Sunday supper!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

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1/2 cup all-purpose flour
1 teaspoon poultry seasoning
Sea salt and freshly ground pepper
2 tablespoons butter, melted
1 three pound boneless turkey breast, thawed and taken out of the netting
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
2 bay leaves
1 sweet onion, peeled and roughly chopped
4 cups baby carrots
3 cups baby potatoes, cut in halves or quarters based on size
12 ounces turkey or chicken gravy (yes, you can use the kind in the jar!) for serving

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Instructions

Combine 1/4 cup flour, poultry seasoning, 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Rub the melted butter all over the turkey, then rub the flour mixture all over the turkey. Pop it in your slow cooker.
Combine the remaining 1/4 cup flour with the chicken broth, tomato paste, Worcestershire sauce, parsley and the bay leaves in another bowl.
Arrange the onion, carrots and potatoes over and around the turkey.
Pour the chicken broth mixture over and around the turkey, cover up your slow cooker and cook on low for 8 hours.
Take the turkey out and let it rest for 10-15 minutes before slicing (you can also pull it apart into bite sized pieces the way we do – if you decide to do it that way, you don’t have to wait). Return the turkey to the slow cooker and gently toss until everything is mixed well.
Divide among plates or soup bowls and serve, passing warmed gravy on the side.

Notes

- Turkey: We use a boneless turkey breast for this recipe, somewhere around three pounds, and if it is frozen you should thaw it out in the fridge a day or two before. If you want to use a bone-in breast you can (if it will fit in your slow cooker) – you will need to use a five or six pounder to get the same amount of meat.

- Carrots: You can swap in regular peeled carrots (cut them into about 2 inch pieces) for the baby carrots.

- Chicken Broth: We always go for the kind in the box instead of the can – we just like the taste better.

- Potatoes: You can use any variety of baby potatoes – white, red, fingerlings…you be you!

- Gravy: Yep, the kind in the jar. It’s perfect for this recipe!

Find it online: https://www.framedcooks.com/slow-cooker-turkey-pot-roast/