Crockpot Mississippi Turkey Breast brings all the flavor of a Mississippi pot roast to a juicy, tender turkey breast. Ranch seasoning, au jus mix, butter, and pepperoncini cook down together in the slow cooker, creating an incredible gravy with just a little bite to it.
It's an easy turkey main dish that looks great on a holiday table, but it's simple enough to throw together any night of the week!
I started making this when I wanted turkey for a smaller Thanksgiving without roasting a whole bird. A 3-4 pound breast feeds four to six people, and my oven stays open for sides and pies. Now I make it all fall and winter, because I don't want to wait for a holiday to have a good turkey dinner!
If you've tried my Slow Cooker Mississippi Pork Roast, you already know how good that ranch, au jus, and pepperoncini combination is. The turkey version is a little lighter, and I think the gravy comes out even tangier. If you want a turkey breast with more fall flavor, my Slow Cooker Turkey Breast with Apple Cider is another one I make every year.
For a holiday spread, I usually serve this with Crockpot Sweet Potato Casserole and a pan of Roasted Mini Potatoes. My Gluten Free Stuffing is great with it too, since it soaks up the extra gravy.
Ingredients Needed
I use a 3-4 pound boneless turkey breast for this. You'll usually find them labeled as turkey breast roasts, wrapped in netting and sitting near the whole turkeys in the meat case or freezer section. Look for one that's unseasoned, since we'll season it ourselves.
A bone-in turkey breast works too, but it takes longer to cook. Turkey tenderloins can also stand in for the breast, but start checking them for doneness much earlier.
Between the ranch seasoning and the au jus mix, there's already plenty of salt here. I don't add any extra, and I use unsalted butter. You may want to look for a low-sodium version of the au jus mix, too. Brown gravy mix also works in place of au jus if that's what you have on hand.
Pepperoncini come in jars, usually near the pickles and olives. You'll use both the peppers and the juice from the same jar. Banana peppers can replace them if you want a milder flavor.
Chicken broth is what I usually use, but beef broth gives the gravy a slightly deeper flavor if you have it on hand.
To make this a full meal in one pot, add baby potatoes and carrots cut into large chunks to the bottom of the slow cooker, then set the turkey on top.
See recipe card for quantities.
How to Make Crockpot Mississippi Turkey Breast
Prep the turkey and make the Mississippi butter.
Blot the turkey breast all over with paper towels so the seasoning has something to cling to, then set it in the slow cooker. Stir the ranch seasoning, au jus mix, black pepper, and pepperoncini juice into the melted butter until smooth. Pour it evenly over the top of the turkey.
Add the peppers and broth.
Tuck the pepperoncini in around the turkey. Pour the chicken broth down the sides of the slow cooker rather than over the top, so it doesn't rinse off the seasoning.
Cook and thicken the gravy.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. It's done when a thermometer in the thickest part of the turkey reads 165°F. When done, move the turkey to a cutting board, cover it loosely with foil, and let it rest for about 10 minutes. While it rests, stir the cornstarch and cold water together, then whisk the mixture into the cooking liquid. Leave the slow cooker on HIGH for 10 to 15 minutes until the gravy thickens.
Variations
- Extra Gravy: Double the chicken broth for more gravy to spoon over mashed potatoes. Add a little extra cornstarch slurry if it needs more thickening.
- Spicy: Add a few more pepperoncini and a couple of extra tablespoons of the juice.
- Garlic: Scatter 3 to 4 minced garlic cloves around the turkey before cooking.
- Sandwiches: Shred the turkey instead of slicing it, then pile it onto toasted rolls with provolone cheese.
- Creamy: After you take the turkey out, stir a few ounces of softened cream cheese into the cooking liquid for a creamy gravy.
Equipment
I use a 6-quart slow cooker. It fits a 3-4 pound boneless turkey breast with room around the sides for the broth and peppers. A 3-pound roast will also fit in a 5-quart. If you go with a larger bone-in breast, you'll probably need a 7- or 8-quart slow cooker so the lid closes tightly.
I also wouldn't make this without an instant-read meat thermometer. Every slow cooker runs a little differently, and lean turkey breast dries out fast once it goes past 165°F.
Storage
Store leftover turkey and gravy together in an airtight container in the refrigerator for up to 4 days. When I reheat it, I spoon some gravy over the slices and warm them gently in the microwave or on the stovetop so the turkey doesn't dry out.
The turkey also freezes well with its gravy for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Expert Tips
- If your turkey breast roast comes wrapped in netting, leave it on while it cooks. It holds the roast together for neater slices, and it's much easier to snip off once the turkey has rested.
- Half a cup of butter leaves a layer of fat on top of the cooking liquid. Skim some of it off with a spoon before you thicken the gravy if you'd like it a little lighter.
- Try not to lift the lid until it's time to check the temperature. Every peek lets heat escape and adds to the cook time.
- Use a sharp carving knife and slice against the grain for the most tender slices.
FAQ
Not very. Pepperoncini are mild peppers, and the long cook time mellows them even more. They add a tangy, slightly pickled flavor rather than heat. If you want more kick, try the spicy variation above.
Only a little, since a slow cooker steams more than it roasts. For a golden top, move the cooked turkey to an oven-safe dish and broil it for a few minutes. Watch it closely so it doesn't burn. This works especially well with a skin-on bone-in breast.
Yes. Cook it a day or two ahead, let it rest, and slice it before refrigerating it in the gravy. I like to slice it first, because the slices reheat more evenly and soak up the gravy while they sit in the fridge. Then I just cover it and warm it gently until it's hot.
It's best to thaw it first. A frozen turkey breast heats up too slowly in a slow cooker, so it can spend too long in the temperature range where bacteria grow before it's cooked through. The seasoned butter also won't stick to a frozen surface. Plan on at least a full day in the refrigerator to thaw a 3-4 pound breast.
More Slow Cooker Recipes
Looking for other easy slow cooker recipes like this? Try these:
Crockpot Mississippi Turkey Breast
Ingredients
- 3-4 pound boneless turkey breast thawed
- ½ teaspoon black pepper
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice
- ½ cup unsalted butter melted
- ½ cup chicken broth
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- fresh parsley chopped, for garnish
Instructions
- Pat turkey breast dry with paper towels; place in a 6-quart slow cooker.
- Combine melted butter, ranch seasoning, au jus mix, black pepper, and pepperoncini juice; pour over turkey.
- Arrange pepperoncini around turkey. Pour broth around the sides, avoiding the seasoned top.
- Cover; cook on LOW 5-6 hours or HIGH 3-4 hours, until the thickest part reaches 165°F.
- Transfer turkey to a cutting board; tent loosely with foil and rest 10 minutes.
- Whisk cornstarch and cold water until smooth. Whisk into cooking liquid in a saucepan on the stovetop or in the slow cooker set to HIGH.
- Cook until thickened, about 5 minutes on the stovetop or 10-15 minutes in the slow cooker.
- Slice turkey; top with gravy and pepperoncini. Garnish with parsley.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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