This Slow Cooker Turkey Breast comes out tender and juicy with minimal effort and big flavor from my Turkey Seasoning blend. Set it in the morning and come back to perfectly cooked turkey with drippings that make the easiest pan gravy. Perfect for smaller holiday gatherings, Sunday supper, or easy meal prep.
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Why You'll Love It
- Juicy results without babysitting
- Uses pantry spices from my Turkey Seasoning
- Easy pan gravy from slow cooker drippings
- Scales up for meal prep and leftovers
Key Ingredients
- Turkey breast: 3 to 4 pounds. Bone-in has the best flavor and moisture. Boneless works too.
- Turkey Seasoning: 2 to 3 tablespoons of my blend. Link to your seasoning post once it is live.
- Kosher salt and black pepper: season to taste based on the sodium in your broth.
- Onion and garlic: aromatics that flavor the turkey and drippings.
- Butter or olive oil: helps the rub stick and adds richness.
- Low-sodium chicken broth: keeps things moist and becomes gravy.
- Fresh herbs: thyme and rosemary are optional, but add a cozy holiday note.
- Lemon juice: a splash brightens the drippings for gravy.
👉🏾 See the recipe card below for exact quantities and full instructions.
Before You Cook, Read This
- Thaw completely in the refrigerator if your turkey is frozen. Plan 24 hours per 4 pounds.
- Pat very dry so the seasoning adheres and the skin can brown under the broiler later.
- Temperature is the truth. Pull the turkey when the thickest part reads 160 to 163°F. It will rise to 165°F as it rests.
- Broil for crispy skin. Slow cookers do not crisp. A quick broil at the end gives golden skin.
📖 Recipe
Slow Cooker Turkey Breast Recipe
Equipment
- 1 Slow cooker
Ingredients
- 3-4 pound turkey breast, bone-in or boneless, thawed
- 2-3 tablespoons Turkey Seasoning
- 1-1 ½ teaspoons kosher salt, to taste
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, melted, or olive oil
- 1 large onion, thick slices
- 4 garlic cloves, smashed
- ½ cup low-sodium chicken broth
- 4 sprigs fresh thyme and 1 sprig rosemary, optional
- 1 tablespoon lemon juice
- Quick Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½-2 cups strained drippings
Instructions
- Season the turkey. Pat the turkey dry. Loosen the skin over the breast with your fingers and rub some of the melted butter and a little Turkey Seasoning under the skin. Rub the remaining butter all over. Sprinkle the Turkey Seasoning, salt, and pepper over the entire surface.
- Build the slow cooker base. Add onion slices, garlic, herbs, broth, and lemon juice to the slow cooker. Place the turkey breast on top, skin side up.
- Cook low and slow. Cover and cook on Low until the thickest part reaches 160 to 163°F.Boneless: about 4½ to 5 hoursBone-in: about 5 to 6 hoursStart checking early time since slow cookers vary.
- Rest and crisp. Transfer the turkey to a sheet pan and rest 15 minutes. For golden skin, place under the broiler 3 to 5 minutes, watching closely.
- Make quick pan gravy. Strain the slow cooker drippings into a measuring cup. Skim fat. In a saucepan melt 2 tablespoons butter, whisk in 2 tablespoons flour, and cook 1 minute. Slowly whisk in 1½ to 2 cups drippings. Simmer until silky. Taste and season.
- Slice and serve. Slice against the grain and serve with gravy.
Notes
- If your seasoning or broth is salty, start with 1 teaspoon salt and adjust after tasting the drippings.
- Always cook turkey to a safe internal temperature of 165°F. Pull at 160 to 163°F, and carryover will finish the job.
- For boneless breasts tied in a net, leave the netting on while cooking. Remove after resting.
Helpful Swaps
- Use olive oil instead of butter to keep it dairy-free.
- Substitute onion powder and garlic powder if you are out of fresh.
- Use turkey stock or vegetable broth if that is what you have.
- If you only have boneless turkey breast, reduce cook time slightly and check early.
What To Serve With It
Pair with your Cornbread Dressing, Southern Baked Beans, Fried Cabbage, Collard Greens with Ham Hocks, Mashed Potatoes, and a slice of Sweet Potato Pie for dessert.
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Pro Tips
- Tuck a few butter pats under the skin for extra richness.
- For extra savory flavor, add 1 teaspoon of Worcestershire to the broth.
- If using a saltier seasoning or regular broth, reduce added salt.
Storage and Reheating
- Refrigerate slices and gravy in separate containers up to 4 days.
- Freeze sliced turkey in freezer bags with a little gravy up to 2 months.
- Reheat gently with a splash of broth or gravy to keep it juicy.
Frequently Asked Questions
Yes, but low gives the best texture. If you must, cook on High for 2½ to 3½ hours and watch the temperature closely.
No, but it adds that classic golden finish.
You can add large chunks of carrot and celery, but keep them under the turkey so the breast stays elevated and cooks evenly.
Loved this Slow Cooker Turkey Breast? If this helped you pull off a juicy, stress-free turkey, do me a favor, leave a star rating and a quick comment below. Your feedback helps more folks find Simply LaKita, and it makes my day. ★ Leave a Rating + Comment
Ray says
Yummy !! I loved this recipe. Thank you for sharing
LaKita says
So happy to hear that, thank you for trying it! Glad you enjoyed the turkey! 🦃💛✨