Who says you need to roast a whole turkey to enjoy a delicious turkey dinner? This Crockpot Turkey with Gravy recipe gives you all that wonderful homestyle flavor without spending the afternoon in the kitchen.
The turkey cooks low and slow with onions in a rich, savory gravy, making this an easy dinner. And yes, you'll definitely want some mashed potatoes to go with it!
What makes this recipe irresistible
There's a lot to love about this recipe, starting with how little prep work it takes! You don't need to brown the turkey or fuss with making gravy from scratch. A handful of pantry staples does the heavy lifting, and the slow cooker takes care of the rest.
It's also a great alternative to cooking a whole bird for a smaller Thanksgiving gathering, and the leftovers make terrific hot turkey sandwiches the next day! Mmmm!
Crockpot Shredded Turkey with Gravy Recipe
Ingredients
- 3 pound boneless turkey breast or turkey tenderloin
- Medium onion sliced
- 10 ounce can condensed cream of chicken soup
- 2 packets dry turkey gravy mix
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoon Montreal steak seasoning
- Chopped fresh parsley, garnish
Instructions
- Spray the inside of a crockpot with cooking spray (or insert a crockpot liner).
- Spread the sliced onions in an even layer to the prepared crockpot. Place the turkey breast over the onions.
- In a small mixing bowl, mix together the soup, turkey gravy packets, chicken broth, Dijon mustard, and Montreal steak seasoning. Spoon sauce over the turkey breast.
- Cover the crockpot, and cook on the low setting for 6 hours or until the turkey has reached an internal temperature of 165 degrees F.
- When the turkey is fully cooked, remove it from the slow cooker onto a cutting board, and shred it using two forks.
- Return the shredded turkey to the crockpot, and stir well, cover and let it sit in the gravy for 15 minutes.
- Garnish with chopped fresh parsley. Serve alone or over mashed potatoes, rice, or egg noodles. Enjoy!
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
You sure can! Just keep in mind that the turkey will be quite tender after slow cooking, so getting neat, even slices may be tricky. If you'd rather serve slices, let the turkey rest for 10 minutes before cutting.
Absolutely! A bone-in turkey breast works too, though it may need additional cooking time depending on its size. Use a meat thermometer to check for doneness. The thickest part of the turkey should reach 165°F without touching the bone.
If the gravy is too thick, stir in additional chicken broth, a little at a time, until it's just right. To thicken it, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the hot gravy, cover, and cook on HIGH for another 15-30 minutes, or until thickened.
Yes! Turkey tenderloin is a great option for this recipe. Since tenderloins are smaller and leaner than a whole boneless turkey breast, they may cook faster. Start checking the internal temperature around 3-4 hours on LOW, and remove them from the heat once they reach 165°F to avoid overcooking.
Deb's top shredded turkey tip
Don't rush to serve the turkey once it's shredded! Stir it back into the crockpot and give it a good 15 minutes to soak up all that wonderful gravy. Every bite gets coated in that savory goodness, and believe me, those extra few minutes are totally worth it!
More turkey recipes
If turkey is on the menu, I've got a few more recipes you'll want to try! My Crockpot Turkey and Stuffing is a great way to enjoy Thanksgiving flavors without cooking a big holiday meal.
For a more traditional approach, try my 500 Degree Turkey Recipe. It uses a high-heat roasting method that's surprisingly simple! And don't miss my Crockpot Turkey Tenderloin Recipe when you want a smaller turkey dinner with minimal effort.
Pass the mashed potatoes, please!
This is one of those recipes that's worth keeping in your back pocket, especially when you're craving a good old-fashioned turkey dinner without all the work.
When you make it, I'd love to hear how you served yours! Did you pile it over mashed potatoes, spoon it onto noodles, or make a big, messy turkey sandwich? Leave a comment below and let me know!
Carole Chlebek says
This looks wonderful will give it a try question do we have to add mustard? Not a fan. Don’t like taste. Thank you Carole Chlebek.
Sherri Rochester says
I am considering this for Thanksgiving. It is only us two. sound perfect. Directions are easy to read and right up my alley. I have gone from cooking for 15+ people for Thanksgiving to 2 people in 14 years. it is hard but this recipe makes me think that I can do it. add some mashed potatoes, Brussels Sprouts , a green salad, deviled eggs and a roll. Sounds like a winner!