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Turkey Breast for the Crockpot

Sliced Gluten-Free Turkey Breast in the Crock Pot

Sliced Gluten-Free Turkey Breast in the Crock Pot

No matter what time of year it is – holidays or in between – I can always use an easy healthy meal.  Even better, I like when it works for a “company” meal like this gluten-free turkey breast for the crockpot!  While I wouldn’t really call a crock pot meal “quick,” this one certainly is easy compared to some other ways to cook turkey.  It’s such an easy gluten-free turkey recipe that I’ve cooked it for Thanksgiving dinner for several years, and I plan to cook it again soon.

While I like this way to serve turkey dinner with all the trimmings for guests, it’s also wonderful to have some turkey for dinner and leftovers for great lunch and freezer options.  It fits so many ways into a gluten-free diet.

If I run out of gravy to serve with the leftovers, I use this recipe for Easy Gluten-Free Turkey Gravy to make some more.


Turkey Breast for the Crockpot

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours

Makes 8-12 servings


  • 1/4 Cup Onion, sliced
  • 1/4 Cup Celery, sliced
  • 1/4 Teaspoon Ground Pepper
  • 1 Clove Garlic, minced fine
  • 2 Tablespoons Fresh Parsley, chopped, or half as much Dried Parsley
  • 5 Pounds Turkey Breast, GF, thawed according to package instructions
  • 1/2 Teaspoon Rosemary, crushed
  • 1/2 Teaspoon Thyme, crushed
  • 2 Teaspoons Salt, or as needed
  • 1/2 Teaspoon Browning Sauce, Kitchen Bouquet, optional
  • 1/2 Cup Butter, or Earth Balance or Olive Oil
  • 1/4 Cup Water
For Thickened Gravy (omit for a Low Carb or Paleo Diet):
  • 1/2 Cup Sweet Rice Flour
  • 1 Cup Cold Water


Thaw turkey and remove wrappings (as well as any packets that may have been included). [Optional: Wash poultry in a gallon or so of cold water to which 1 teaspoon of baking soda has been added.] Rinse in cold water.

Put vegetables in bottom of crockpot. Add the meat and seasonings. Melt the butter or Earth Balance, if using them; pour butter, Earth Balance or olive oil over the surface of the meat.

Add 1/2 cup water. Cover, cook on high for 4-6 hours, or low for 8-10 hours (depending on your crockpot, so check your crockpot directions). If you can, a few hours before the cooking time is up, check the level of liquid in the crockpot. If it is more than halfway covering the meat, remove some of it with a baster or ladle. Discard or cook down in a separate pan on your stove for use later (for instance, make your pet happy by putting some on your pet’s food).

About half an hour before serving, remove the meat to a platter, covering to keep warm while starting the optional gravy. While the gravy simmers, continue with preparing the meat.

Trim the skin and any fat off the meat. Pull the meat off the bone and cartilage. Cut meat into serving-size pieces. Return the trimmed meat to the crockpot; cover and finish cooking until the gravy is thickened, or until meat is heated through.

Adjust salt and pepper if needed.

For the Optional Thickened Gravy (Omit this step for a Low Carb or Paleo Diet):

When you remove the meat to trim and cut it, stir the sweet rice flour into the 1 cup of cold water.

Then stir the rice flour-water mixture into the broth in the crockpot. Let it continue to cook while finishing trimming and cutting the meat.

If gravy is too thick before serving, stir in a small amount of hot water.

This easy turkey breast recipe is gluten-free (contains no wheat, barley or rye flour) and nut-free. If you use Earth Balance or olive oil instead of butter, it will also be casein-free, dairy-free and lactose-free. If using olive oil, it will also be corn-free and soy-free. If you skip thickening the gravy and serve the turkey “au jus”, it will also be low-glycemic or low carb, and paleo.


This recipe will be posted here:

– Simply Sugar and Gluten-Free’s  Slightly Indulgent Tuesday

– The Gluten-Free Homemaker’s  Gluten-Free Wednesdays

– Miz Helen’s Country Cottage Full Plate Thursday

– Frugal Follies’ Frugal Food Thursday

– The Nourishing Gourmet’s Pennywise Platter Thursday

– Mangoes and Chutney’s Fat Camp Friday