Slow Cooker Hot Honey Turkey Breast

Juicy boneless turkey breast slow-cooked on a bed of vegetables and fresh herbs, then finished with a sticky hot honey chili crunch glaze and an easy gravy. A flavorful, hands-off alternative to a whole turkey for smaller holiday dinners.

Prep Time15

Cook Time5

Resting Time15

Total Time5 30

Course: Dinner

Cuisine: American

Keyword: crockpot turkey breast, hot honey turkey breast, slow cooker turkey breast

Servings: people

Author: Silvia Dunnirvine

Ingredients

Turkey and Seasoning

4 lbs boneless turkey breast
4 tbsp butter divided
2 tbsp olive oil
1/2 tbsp sea salt
1/2 tbsp black pepper
1/2 tbsp paprika
1/2 tbsp oregano
1/2 tbsp Onion powder
1/2 tbsp garlic powder

Slow Cooker Base

4 carrots cut in 2-inch pieces
1 leek white and light green parts, cut into 2-inch pieces
1 onion cut into wedges
1 head garlic halved crosswise
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup chicken broth or turkey broth

Hot Honey Chili Glaze

2 tbs butter melted
1/4 cup hot honey
2 tbsp chili crunch oil including some of the crunchy chili

Gravy

1 tbsp cornstarch (optional, for a thicker gravy)

Instructions

Pat the turkey breast dry with paper towels. In a small bowl, whisk together the melted butter, olive oil, salt, pepper, paprika, garlic powder, onion powder and oregano. Rub the mixture all over the turkey.
Add the carrots, leek, onion, garlic, rosemary and thyme to the slow cooker. Pour in the broth.
Set the turkey on top of the vegetables. Cover and cook on LOW for 4 to 5 hours, checking from 3½ hours, until the thickest part reaches 160°F.
Meanwhile, stir together the melted butter, hot honey and chili crunch.
Transfer turkey to a sheet pan. Remove netting. Brush turkey with the hot honey chili crunch glaze and transfer to the oven. broil for 3 to 5 minutes, watching closely, until bubbling and caramelized.
While the turkey is in the oven, make the gravy. Drain the contents of the slow cooker. Transfer the cooking liquid to a small pot on the stovetop. Serve it as is, or for a thicker gravy, whisk in 1 tablespoon cornstarch and cook on low, whisking often, until thickened, about 10 minutes.
Rest the turkey for 15 minutes; it will reach 165°F. Slice and serve with the gravy and fresh sage.

Notes

Go by temperature, not time. Turkey breasts and slow cookers vary. Start checking early and pull the turkey at 160°F.
Never use a frozen turkey breast. Thaw it completely in the refrigerator first.
Broiling: Only broil in your slow cooker insert if the manufacturer says it is oven- and broiler-safe. Otherwise use a foil-lined sheet pan.
Gravy: The cornstarch is optional. Skip it for a thinner, jus-style sauce, or whisk it in for a thicker gravy.
Spice level: Hot honey and chili crunch vary by brand. Taste the glaze before brushing.

Storing and Reheating

Refrigerator: Store sliced turkey with some of the gravy in an airtight container for up to 3 to 4 days. The gravy keeps the slices from drying out.

Freezer: Freeze sliced turkey and gravy together for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm gently in a covered skillet with a splash of broth over medium-low heat until heated through to 165°F. Avoid blasting it in the microwave, which dries out lean turkey breast.

Leftovers: Leftover hot honey turkey is amazing in sandwiches, grain bowls and salads.

Nutrition