Crockpot Mississippi Turkey Breast

Boneless turkey breast slow cooked with ranch seasoning, au jus, butter, and pepperoncini, served with a tangy pan gravy.

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Course: Main Course

Cuisine: American

Keyword: Crockpot Mississippi Turkey Breast

Prep Time: 25

Cook Time: 5

Total Time: 5 25

Servings: servings

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

Choose an unseasoned turkey breast. If the roast is netted, cook it with the netting on and remove it after resting.

Refrigerate leftovers with gravy in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently with gravy.

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.

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