Slow Cooker Boneless Turkey Breast with Smoked Paprika and Onions

Choose a thawed boneless turkey breast, ideally a 2- to 3-pound roast with skin still attached if available; its lean meat turns tender in the slow cooker. This Crockpot turkey breast is seasoned with poultry seasoning and smoked paprika, then cooked over onions and broth for savory, sliceable meat.

Garlic powder, smoked paprika, poultry seasoning, salt, and pepper coat both sides of the turkey. Sliced onions and broth form the base of the slow cooker, preventing the roast from sitting directly on the pot while flavoring the cooking liquid. Unsalted butter placed on top adds richness as the breast cooks. Regular paprika can replace smoked paprika according to the source.

As it cooks on Low, the breast becomes very tender and may begin to fall apart when lifted from the slow cooker. The key visual and texture cue is a tender roast that holds together gently enough to remove with care. Cutting it immediately is the common mistake: resting before slicing keeps the accumulated juices from running out onto the board.

For a browned exterior, use the oven broiler for a few minutes or the air fryer as directed after slow cooking. Serve slices for a weeknight dinner or holiday meal, and use leftover turkey on salads or in soups. The article also suggests serving it with mashed potatoes, stuffing, or holiday side dishes.