Ingredients
- 1 boneless, skinless turkey breast (3–5 pounds)
- 2 (1-ounce) packages dry gravy mix (unprepared)
- 1 teaspoon mustard powder
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 teaspoons onion powder
- 1 (22-ounce) can cream of chicken soup
- 1 (10-ounce) can cream of celery soup
- Parsley, for garnish
Instructions
- In a 6-8 quart crockpot, combine the dry gravy mix, mustard powder, salt, pepper, garlic, onion powder, cream of chicken soup, and cream of celery soup. Stir well to mix everything together.
- Place the turkey breast into the crockpot and spoon the gravy mixture over the turkey, ensuring it is thoroughly coated.
- Cook on low for 7 hours or on high for 4 hours. Make sure the internal temperature of the turkey reaches 165°F before removing it from the crockpot.
- Once cooked, use two forks to shred the turkey into large chunks. Serve warm with the gravy over mashed potatoes or on its own.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can add a bit of heavy cream to the gravy mixture before cooking.
- Leftover turkey and gravy can be stored for up to 5 days in the refrigerator, or frozen for up to 4 months.
- If you’d like a crispy skin on the turkey, you can finish it off under the broiler for a few minutes after shredding.
- For a dairy-free version, you can substitute the cream of chicken and cream of celery soup with dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
