Slow Cooker Turkey Breast

Slow Cooker Turkey Breast combines bone-in turkey with garlic butter, herbs, and chicken broth for a comforting main dish. It is a practical option for a smaller Thanksgiving gathering when you want to leave the oven available for side dishes.

Serve sliced turkey with your favorite vegetables and potatoes. For a fresh addition to the table, explore our Jammy Egg Garden Salad with Lemon Dijon Dressing.

Tips for Making Slow Cooker Turkey Breast

Choose a turkey breast that fits inside your slow cooker with the lid fully closed. Follow the appliance manufacturer’s guidance for capacity and suitable cuts of meat.

Start with fully thawed turkey and keep it refrigerated until preparation. Do not place a frozen or partially frozen turkey breast directly into the slow cooker.

Keep the lid closed during cooking rather than lifting it repeatedly. Check doneness with a thermometer near the end of the recipe’s suggested cooking time.

If the turkey is labeled brined, enhanced, or preseasoned, review its ingredients before adding extra salt.

Tiffany

Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is tender, juicy, and full of savory garlic butter and herb flavor. Made with a bone-in turkey breast, simple seasonings, and chicken broth, it's an easy Thanksgiving main dish that cooks in the Crock-Pot with minimal preparation. Perfect for small holiday gatherings and comforting family dinners.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Resting Time 15 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Turkey Breast

• 1 bone-in turkey breast 4–5 lb, fully thawed
• 4 tbsp unsalted butter softened
• 1 tbsp olive oil
• 4 cloves garlic minced
• 1 tsp kosher salt or to taste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried sage
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion cut into thick slices
• 2 celery stalks cut into large pieces
• 1 cup low-sodium chicken broth
• 1 lemon halved

Optional Turkey Gravy

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups strained turkey cooking juices fat skimmed
• Salt and black pepper to taste

Equipment

• 1 6-quart or larger slow cooker
• 1 Small mixing bowl
• 1 Meat thermometer
• 1 Cutting board
• 1 Sharp carving knife
• 1 Measuring cups and spoons
• 1 Small saucepan, optional for gravy

Method

 

1. Make sure the turkey breast is completely thawed. Remove any packaging and giblets. Pat the turkey dry with paper towels.
2. In a small bowl, combine the softened butter, olive oil, minced garlic, kosher salt, paprika, thyme, rosemary, sage, and black pepper.
3. Gently loosen the skin of the turkey breast without tearing it. Rub some of the seasoned butter underneath the skin and spread the remaining butter over the outside.
4. Arrange the onion slices and celery pieces in the bottom of a 6-quart or larger slow cooker.
5. Pour the chicken broth around the vegetables. Add the lemon halves.
6. Place the seasoned turkey breast on top of the vegetables, skin-side up. Keep the turkey above the liquid as much as possible.
7. Cover and cook on LOW for approximately 4–6 hours, checking the internal temperature toward the earlier end of the range. The thickest part of the turkey breast must reach 165°F (74°C). Cooking time will vary depending on the size and shape of the turkey and the slow cooker.
8. Carefully transfer the cooked turkey breast to a cutting board or oven-safe dish. Let it rest for 15 minutes before carving.
9. For crispier skin, optionally place the cooked turkey under a preheated broiler for 3–5 minutes, watching closely to prevent burning. Use an oven-safe dish.
10. To prepare the optional gravy, strain the cooking juices and skim off excess fat. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
11. Gradually whisk in 1 1/2 cups of the strained cooking juices. Simmer for 3–5 minutes until thickened. Season to taste.
12. Slice the turkey breast and serve warm with the homemade gravy and your favorite Thanksgiving side dishes.

Notes

Recipe Tips

• Use a fully thawed, bone-in turkey breast for this recipe.
• Choose a slow cooker large enough for the turkey and keep the lid closed during cooking.
• Check the package label before adding salt, especially if the turkey has been pre-brined.
• Use a meat thermometer to verify that the thickest part reaches 165°F (74°C).
• Avoid overcooking, which can dry out the breast meat.
• Let the cooked turkey rest for 15 minutes before carving.
• For golden skin, briefly broil the cooked turkey in an oven-safe dish.

Make Ahead: Mix the herb butter up to 24 hours in advance and refrigerate. Bring it to a spreadable consistency before using.

Storage: Refrigerate cooked turkey in airtight containers within 2 hours. Use leftovers within 3–4 days.

Freezing: Freeze cooked turkey portions for up to 2–3 months for best quality.

Reheating: Reheat leftovers to 165°F (74°C). Add a little broth to help keep the meat moist.

Serving Suggestions: Serve with mashed potatoes, stuffing, green beans, cranberry sauce, or baked mac and cheese.

How to Know When Turkey Breast Is Cooked

Turkey breast must reach an internal temperature of 165°F (74°C). Check several places in the thickest part of the breast, keeping the thermometer tip away from the bone.

Cooking time varies with the size and shape of the turkey and the slow cooker model. Do not rely on the timer, meat color, or clear juices alone.

For detailed guidance, consult the FoodSafety.gov safe cooking temperature chart.

How to Store and Reheat Turkey Breast

Remove leftover meat from the bone, divide it into smaller portions, and refrigerate promptly in shallow, covered containers. Keep the refrigerator at 40°F or below and use leftovers within three to four days.

Refrigerate within two hours of cooking or serving, or within one hour when temperatures exceed 90°F.

Reheat portions in the oven, microwave, or on the stovetop until they reach 165°F throughout. Add a little broth and cover to help retain moisture. Do not use the slow cooker to reheat refrigerated turkey.

Frequently Asked Questions

Can I cook a frozen turkey breast in the slow cooker?

Thaw the turkey completely before slow cooking. Plan ahead for refrigerator thawing and follow the package instructions.

Will the turkey skin become crispy?

The moist environment of a slow cooker generally leaves the skin soft. If your recipe includes a broiling finish, transfer the cooked turkey to a broiler-safe pan and watch it closely.

Can I use a boneless turkey breast?

A boneless breast changes the cooking time and how the meat sits in the cooker. Follow instructions developed for that cut rather than using the same timing automatically.

Can I cook the turkey on the warm setting?

No. The warm setting is for holding fully cooked food, not cooking raw turkey. Use the cooking setting specified in your recipe and confirm doneness with a thermometer.

A Dessert for Your Thanksgiving Menu

Finish the meal with our Pumpkin Pie Truffles. These small, no-bake treats bring pumpkin spice flavor to the dessert table without taking up oven space.