This Slow Cooker Cranberry Turkey Breast is a game-changer for busy days, delivering tender, juicy turkey infused with sweet-tart cranberry magic. With just 10 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas as it simmers for 8 hours. The result? A melt-in-your-mouth masterpiece that’s both wholesome and indulgent, perfect for cozy dinners or holiday gatherings.
Each bite offers a delightful balance of flavors—succulent turkey paired with a glossy, tangy-sweet cranberry glaze that’s rich and vibrant. The tender texture of the meat, combined with the bright, fruity notes, creates a dish that’s as comforting as it is impressive. Plus, it’s packed with protein and low in fat, making it a guilt-free feast everyone will love.
What You’ll Need
- 14 ounces whole cranberry sauce (canned or homemade works)
- 1 ounce onion soup mix (1 packet, or substitute with 2 tbsp homemade onion soup seasoning)
- ¼ cup orange juice (freshly squeezed or store-bought)
- ¼ cup water
- 3-pound turkey breast (bone-in or boneless, depending on preference)
- Nonstick cooking spray (for greasing the slow cooker)
How to Make It
- Prepare the sauce: In a mixing bowl, combine the cranberry sauce, onion soup mix, orange juice, and water. Stir until well mixed.
- Prepare the slow cooker: Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- Add the turkey: Place the turkey breast in the slow cooker, ensuring it fits comfortably. Pour the prepared sauce evenly over the top.
- Cook: Cover the slow cooker with its lid and set it to cook on low heat for 6-8 hours. The turkey is done when it reaches an internal temperature of 165°F and easily shreds with a fork.
- Serve: Carefully remove the turkey breast from the slow cooker, slice or shred as desired, and serve with the flavorful cranberry sauce from the cooker.
Perfect Pairings: Serving Suggestions
This Slow Cooker Cranberry Turkey Breast pairs beautifully with mashed potatoes or wild rice to soak up the flavorful sauce. For a fresh contrast, serve it alongside a steamed green vegetable, like broccoli or green beans. A side of cranberry-orange relish can add a bright, tangy touch to your plate.
Leftovers Made Easy: Storage and Reheating
Store leftover turkey in an airtight container in the fridge for up to 3 days. To reheat, slice the turkey and warm it in a covered skillet with a splash of water or broth to keep it moist. Alternatively, microwave individual portions on medium power for 1-2 minutes, stirring halfway through.
Mix It Up: Recipe Variations
Try swapping the orange juice for apple cider or pineapple juice for a different fruity twist. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the cranberry mixture. For a richer flavor, stir in a tablespoon of Dijon mustard or balsamic vinegar before cooking.
Time-Saving Tips for Busy Cooks
Prep the cranberry sauce mixture the night before and store it in the fridge. In the morning, simply pour it over the turkey and start the slow cooker. If you’re short on time, cook on high for 4-5 hours instead of low, but check the turkey’s internal temperature to ensure it reaches 165°F.
Equipment Guidance for Success
A 6-quart slow cooker is ideal for this recipe, ensuring the turkey breast fits comfortably. Use a nonstick cooking spray to prevent sticking and make cleanup easier. For serving, a carving fork and sharp knife will help you slice the turkey breast neatly.
Slow Cooker Cranberry Turkey Breast
Equipment
- slow cooker
Ingredients
- 14 ounces whole cranberry sauce
- 1 ounce onion soup mix, packet
- 1/4 cup orange juice
- 1/4 cup water
- 3 pound Turkey Breast
Instructions
- In a mixing bowl, combine cranberry sauce, onion soup mix, orange juice and water.
- Place turkey breast in a slow cooker sprayed with nonstick cooking spray and pour prepared sauce on top.
- Cover slow cooker and cook on low for 6-8 hours.