Crock-Pot Honey Paprika Turkey Breast with Crispy Skin Recipe
This Crock-Pot Turkey Breast recipe combines the sweet flavors of honey and brown sugar with smoky paprika and chili powder to create a tender, juicy, and flavorful turkey. Slow-cooked to perfection and finished under the broiler for a crispy skin, it’s an easy, hands-off main dish ideal for family dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Turkey and Spice Rub
- 1 (about 6 lb.) bone-in, skin-on turkey breast, room temperature
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Liquids and Garnish
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. honey
- 2 Tbsp. freshly chopped parsley
Instructions
- Prepare Slow Cooker and Rack: Grease a large slow cooker with cooking spray to prevent the turkey from sticking. Roll a large piece of aluminum foil into a rope and fold it into an oval shape to create a rack inside the slow cooker. This rack lifts the turkey above the bottom, allowing it to cook evenly.
- Season the Turkey: In a small bowl, whisk together the brown sugar, chili powder, smoked paprika, and garlic powder. Thoroughly pat the turkey breast dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Press the spice mixture evenly all over the turkey skin to maximize flavor penetration.
- Place Turkey in Slow Cooker: Position the seasoned turkey breast skin side up on the prepared foil rack inside the slow cooker.
- Add Liquid Mixture: In a separate bowl, whisk together the chicken broth, soy sauce, and honey until well combined. Pour this liquid carefully into the bottom of the slow cooker around the turkey. This will help keep the turkey moist and infuse it with flavor during cooking.
- Slow Cook the Turkey: Cover the slow cooker and cook the turkey on the low setting for 3 to 4 hours. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F, ensuring it’s fully cooked and juicy.
- Crisp the Skin Under Broiler: Preheat your oven broiler. Carefully transfer the turkey breast to a rimmed baking sheet. Broil for 3 to 4 minutes, watching closely, until the skin becomes crispy and golden brown without burning.
- Rest and Serve: Let the turkey rest for 15 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley. Slice the turkey breast and serve warm for a delicious, flavorful meal.
Notes
- Allow the turkey to come to room temperature before cooking to ensure even cooking throughout.
- Monitor the broiling step closely as the skin can burn quickly under high heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use a meat thermometer to guarantee the turkey is safely cooked without overcooking.
- You can substitute the soy sauce with coconut aminos for a gluten-free option.
