Slow Cooker Garlic Herb Turkey Breast with Corn & Potatoes

 Ingredients

Turkey

• 1 boneless turkey breast, about 2½–3 lb (1.1–1.4 kg)
• 1 tbsp olive oil
• 4 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp lemon juice
• ½ cup chicken or turkey broth

Vegetables

• 1½ lb baby potatoes, red or yellow
• 4 ears corn, cut into 2–3 pieces each
• 6–8 garlic cloves, peeled
• 1 small onion, quartered, optional
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

 Garlic Herb Butter Sauce

Mix together:

• 4 tbsp melted butter
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup, optional

 Step-by-Step Method

1. Prepare the vegetables: Wash the potatoes and cut any large ones in half. Cut the corn into smaller pieces.
2. Make the sauce: Whisk melted butter, olive oil, garlic, paprika, Italian seasoning, pepper, salt, lemon juice and optional honey.
3. Season the turkey: Pat the turkey breast dry and rub it with olive oil, salt, pepper, paprika and Italian seasoning.
4. Build the slow cooker: Place potatoes, corn, garlic and optional onion in the bottom.
5. Add turkey: Place the seasoned turkey breast in the center of the vegetables.
6. Pour over sauce: Pour the garlic-herb butter mixture generously over the turkey.
7. Add broth: Pour ½ cup broth around the turkey, not directly over the top.
8. Cook: Cover and cook on LOW for 5–6 hours or until the thickest part of the turkey reaches 165°F (74°C).
9. Baste: During the final hour, spoon some of the cooking juices over the turkey.
10. Finish: Remove the turkey and let it rest for 10–15 minutes before slicing.
11. Serve: Arrange sliced turkey with the tender potatoes and corn. Spoon some of the flavorful cooking juices over everything.

 Food Safety

Turkey should reach 165°F (74°C) in the thickest part. Use a food thermometer rather than relying only on cooking time.

 Nut & Allergen Information

• Peanuts: None required
• Tree nuts: None required
• Gluten/wheat: None required
• Egg: None required
• Dairy: Butter
• Soy: None required

For dairy-free, use a plant-based butter or replace the butter with additional olive oil. Check packaged broth and seasonings for hidden allergens.

 Approximate Nutrition

Per serving, including vegetables:

• Calories: ~450–520 kcal
• Protein: ~45–50 g
• Carbohydrates: ~35–40 g
• Fat: ~18–24 g
• Fiber: ~5–6 g

Nutrition is an estimate and varies with turkey size, butter and portion sizes.

 Q&A

Can I use chicken instead of turkey?
Yes. Use boneless chicken breasts or thighs and cook until the thickest piece reaches 165°F (74°C).

Can I use frozen corn?
Yes, although fresh corn gives the appearance shown in the photo.

Can I use larger potatoes?
Yes, cut them into smaller chunks so they cook evenly.

Can I brown the turkey first?
Yes. Searing it in a hot skillet for 2–3 minutes per side gives the outside more color and flavor.

How should I store leftovers?
Refrigerate within 2 hours in airtight containers and use within 3–4 days.