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Dinner recipe · from the recipe book

Slow-Cooker Turkey Breast with Fall Vegetables

Tender, thyme-scented turkey breast braised with sweet potatoes, carrots, celery and apple in a light cider-maple jus.

Slow-Cooker Turkey Breast with Fall Vegetables

Ingredients

  • 2¼ lb1,000 gTurkey breast, boneless skinless
  • 2 medium220 gYellow onioncut into wedges
  • 4 stalks160 gCelerycut into 2-inch pieces
  • 4 medium250 gCarrotscut into 2-inch pieces
  • 4 medium520 gSweet potatoespeeled and cut into 1.5-inch chunks
  • 1 medium180 gApplecut into wedges
  • 4 cloves12 gGarlicsmashed
  • 1 cup (240 ml)240 gApple juice, unsweetened
  • ½ cup120 gWater
  • 1 tbsp20 gMaple syrup
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp3 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tbsp15 gOlive oil
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ tbsp12 gCornstarch
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Spread the onion, celery, carrot, sweet potato, apple and garlic in the slow cooker.
  2. Stir together the thyme, rosemary, paprika, salt and black pepper. Rub the turkey breast with the olive oil, then with the spice mix, and set it on top of the vegetables.
  3. Whisk the apple juice, half of the water, the maple syrup and the cider vinegar and pour around the turkey.
  4. Cover and cook on low for 4 to 4 1/2 hours, until the turkey reaches 165°F (74°C) in the thickest part and the vegetables are tender.
  5. Move the turkey to a board, tent with foil and rest 10 minutes. Lift the vegetables into a serving dish.
  6. Whisk the cornstarch with the remaining water, stir into the liquid in the slow cooker, cover and cook on high for 10 to 15 minutes until slightly thickened.
  7. Slice the turkey, arrange over the vegetables, spoon the jus over and scatter with the parsley.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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