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Sliced herb-seasoned turkey breast with gravy on a white platter, with a slow cooker in the background.
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
Cook Time 5 hours
Resting Time 15 minutes
Total Time 5 hours 30 minutes
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.