Slow Cooker Amish Maple Turkey Breast

This recipe delivers an incredibly tender, juicy, and subtly sweet turkey breast with minimal effort. Inspired by Amish country simplicity, it’s perfect for Sunday dinner, small holidays, or meal prep.

Ingredients

For the Turkey:

• 1 (4-6 lb) bone-in, skin-on turkey breast (or 2–3 lbs boneless)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp poultry seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 small yellow onion, sliced into rings

• 3–4 celery stalks, cut into chunks

• ½ cup low-sodium chicken broth

For the Maple Glaze & Sauce:

• ½ cup pure maple syrup (not pancake syrup)

• ¼ cup Dijon mustard or whole-grain mustard

• 3 tbsp soy sauce or tamari

• 2 tbsp apple cider vinegar

• 3 cloves garlic, minced

• 1 tbsp fresh thyme leaves or 1 tsp dried thyme

• 2 tbsp butter, cut into small pieces (optional, for richer sauce)

• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken)

Instructions

1. Prep the Turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix salt, pepper, poultry seasoning, garlic powder, and onion powder. Rub mixture all over the turkey, including under the skin if possible.

2. Layer the Slow Cooker: Place onion slices and celery chunks in the bottom of a 6-quart or larger slow cooker. Pour in chicken broth. Place turkey breast on top, skin-side up.

3. Make the Glaze: In a bowl, whisk together maple syrup, mustard, soy sauce, apple cider vinegar, garlic, and thyme.

4. Cook: Pour about ⅔ of the glaze over the turkey, reserving the rest. Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours), until the internal temperature reaches 165°F at the thickest part.

5. Optional Crisp the Skin (Highly Recommended): Carefully transfer turkey to a baking sheet. Brush with reserved glaze and broil on high for 3–5 minutes until skin is caramelized and crispy. Watch closely to avoid burning.

6. Make the Sauce: Pour the liquid from the slow cooker into a saucepan. Skim off excess fat. Bring to a simmer. Stir in the cornstarch slurry (if using) and cook for 2–3 minutes until slightly thickened. Whisk in butter for extra richness, if desired.

7. Rest & Serve: Let turkey rest for 10–15 minutes before slicing. Serve with the thickened maple pan sauce drizzled over the top.

Serving Suggestions

• Over mashed potatoes, buttered egg noodles, or rice to soak up the sauce.

• With roasted carrots, green beans, or Brussels sprouts.

• Use leftovers in sandwiches, salads, or pot pies.

Tips for Success

• Bone-in, skin-on yields the most flavorful, moist meat.

• A meat thermometer is essential to prevent overcooking.

• Don’t skip the broiling step—it adds wonderful texture and flavor.

• For deeper flavor, add a few sprigs of fresh rosemary or sage to the slow cooker.

Enjoy this comforting, hands-off dish that fills your home with the cozy aroma of maple and herbs!