Cooking a turkey breast in the slow cooker is a fabulous way to make Thanksgiving dinner for a small group or to have extra white meat around if you're feeding a crowd. The crockpot makes the turkey so moist and tender. Even better, the cornbread stuffing cooks right alongside the turkey.
- 2 tablespoons butter
- 1 onion (chopped)
- 1 (8 x 8-inch) pan cornbread (crumbled)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 to 4 pound boneless turkey breast (thawed if frozen)
- 1/3 cup maple syrup
- 1/2 cup apricot preserves
- 3 tablespoons butter (melted)
- 1/2 teaspoon dried thyme leaves
Gather the ingredients.
Melt the butter in small saucepan over medium heat.
Cook the onion in the melted butter until very tender, about 4 to 6 minutes.
Remove the cooked onion to a large bowl and crumble in the cornbread. Season with the salt and pepper.
Sprinkle the turkey breast with salt and pepper.
In a small bowl, combine the maple syrup, apricot preserves, melted butter, thyme leaves, and salt and pepper to taste; mix well.
Add half of this mixture to the cornbread mixture and stir gently; drop into a 4- to 5-quart slow cooker.
Place the turkey on top of the stuffing and pour the remaining maple syrup mixture over the turkey.
Cover the slow cooker and cook on low for 6 to 7 hours or until the turkey registers 165 F on a meat thermometer, basting twice with the juices in the crockpot.
Serve and enjoy!