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Overhead view of sliced turkey and herbs in white baking dish.
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5 from 1 vote

Slow Cooker Turkey Breast Recipe

Make the juiciest turkey breast in your slow cooker using a simple homemade turkey seasoning. Tender, sliceable, and perfect for Thanksgiving or Sunday supper with easy pan gravy.
Prep Time15 minutes
Cook Time6 hours
Resting Time15 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: slow cooker turkey breast, turkey breast
Servings: 8
Calories: 681kcal
Author: LaKita Anderson

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.
    Buttered and seasoned turkey breast on white plate.
  • 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.
    Overhead view of slow cooker with base ingredients in it.
  • Cook low and slow. Cover and cook on Low until the thickest part reaches 160 to 163°F.
    Boneless: about 4½ to 5 hours
    Bone-in: about 5 to 6 hours
    Start checking early time since slow cookers vary.
    Turkey added to slow cooker on top of other ingredients.
  • 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.
    Finished turkey breast on sheet pan.
  • 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.
    Overhead view of sliced turkey and herbs in white baking dish.

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.

Nutrition

Calories: 681kcal | Carbohydrates: 6g | Protein: 34g | Fat: 58g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 817mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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