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Slow-Cooker Turkey Breast with Cranberry Gravy

Total Time

Prep: 25 min. Cook: 3 hours


12 servings

Updated: Aug. 25, 2022
I created this recipe when I was craving Thanksgiving dinner, and it was still over a month away. You get all the flavors of a holiday feast in no time, Add a vegetable and some mashed potatoes, and you’re done! —Cynthia Gerken, Naples, Florida
Slow-Cooker Turkey Breast with Cranberry Gravy Recipe photo by Taste of Home


  • 2 boneless skinless turkey breast halves (2 to 3 pounds each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 fresh thyme sprigs
  • 2 tablespoons butter
  • 1 cup whole-berry cranberry sauce
  • 1 cup apple cider or juice
  • 1/2 cup chicken stock
  • 1 envelope onion soup mix
  • 2 tablespoons maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1/4 cup water


  1. Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
  2. Transfer the remaining cranberry mixture to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry gravy. If desired, sprinkle with pepper and garnish with additional thyme sprigs.

Nutrition Facts

5 ounces cooked turkey with 1/3 cup gravy : 259 calories, 4g fat (2g saturated fat), 91mg cholesterol, 537mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 36g protein.

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