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Slow Cooker Spiced Turkey Breast and Couscous

This recipe features a tender, spiced turkey breast cooked slowly with butternut squash, carrots, apricots, and aromatic spices. The flavorful turkey is then shredded and served alongside fluffy couscous, enhanced with the braising liquid and fresh cilantro, creating a comforting and aromatic meal perfect for feeding a crowd.
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Total Time 5 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 5403.1 kcal

Equipment

  • 1 Slow Cooker Large capacity, at least 6-quart
  • 1 Cutting Board
  • 1 Chef's knife For preparing vegetables and turkey
  • 1 Measuring Spoons and Cups
  • 1 Large Bowl For mixing spices and preparing couscous

Ingredients
  

Main

  • 1 whole bone-in turkey breast about 5 pounds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Kosher salt and freshly ground black pepper
  • 2 cups butternut squash chunks 1 inch
  • 1/3 cup dried apricots about 2 ounces, coarsely chopped
  • 3 medium carrots about 8 ounces, halved lengthwise, cut into 1-inch chunks
  • 3 large strips orange peel removed with a vegetable peeler plus 6 tablespoons orange juice
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 1 medium onion thickly sliced
  • 1 cup low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • 2 cups couscous
  • 1/2 cup coarsely chopped fresh cilantro

Instructions
 

  • Pat the turkey breast dry with paper towels; rub generously with ground coriander, cumin, paprika, ginger, kosher salt, and black pepper.
  • Place the seasoned turkey breast in the slow cooker.
  • Add butternut squash chunks, chopped dried apricots, carrot chunks, orange peel strips, bay leaves, and cinnamon stick around the turkey.
  • In a separate bowl, whisk together orange juice, chicken broth, and olive oil.
  • Pour the liquid mixture over the turkey and vegetables in the slow cooker.
  • Cover and cook on low for 5-6 hours, or until the turkey is very tender and reaches an internal temperature of 165°F (74°C).
  • Carefully remove the turkey breast, bay leaves, and orange peel from the slow cooker; shred the turkey meat using two forks, discarding bones.
  • Skim any excess fat from the cooking liquid in the slow cooker; stir in the chopped onion.
  • Prepare the couscous according to package directions, typically by steeping with hot liquid; fluff with a fork.
  • Serve the shredded turkey and cooked vegetables over the couscous, drizzling with the flavorful slow cooker juices and garnishing with fresh cilantro.

Notes

For a richer flavor, consider briefly browning the turkey breast in a skillet with olive oil before adding it to the slow cooker. This develops a beautiful crust and adds depth. Ensure the turkey breast is patted very dry before seasoning to help the spices adhere and create a more pronounced flavor. Do not overcrowd the slow cooker, as this can lead to uneven cooking and steaming rather than slow roasting. The couscous should be prepared just before serving to maintain its light, fluffy texture; avoid overcooking it, as it can become gummy. Adjust spice levels to your preference, especially the ginger and cumin, for a balanced aromatic profile.