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Prepare to be amazed by the magic of Slow Cooker Turkey Breast! This incredibly flavorful recipe delivers a perfectly cooked, juicy, and tender turkey breast with homemade gravy, all with very little effort!
Easy Slow Cooker Turkey Breast Recipe
Say goodbye to bland and dry turkey dishes and hello to mouthwatering goodness! My slow cooker turkey breast recipe is a game-changer, delivering juicy meat wrapped in a crisp, golden skin. Drizzled with my dreamy homemade gravy, your taste buds are in for a treat. The secret? A buttery herb mix that infuses the turkey with rich flavors. Simple, scrumptious, and adaptable!
Why You’ll Love This Slow Cooker Turkey Breast
- Simple Recipe! Forget about spending hours tending to a turkey in the oven. With a slow cooker, you can set it and forget it, allowing you to focus on the side dishes and cranberry sauce.
- Perfect Turkey! The combination of butter, fresh herbs, and garlic infuses the crockpot turkey breast with lots of flavor, while slow cooking ensures that the meat becomes tender and juicy.
- Versatile Dish! Not just for Thanksgiving. Slow cooker turkey breast is a dish that you can enjoy year-round for family dinners, special occasions, or whenever you’re craving a comforting meal.
- Turkey Breast: The star of the show! Bone-in turkey breast stays nice and juicy when slowly cooked in a crockpot.
- Unsalted Butter: Butter adds richness and flavor to the turkey. If you’re looking for a dairy-free alternative, consider using olive oil.
- Fresh Herbs: Herbs like rosemary and thyme provide aromatic flavor. You can substitute dried herbs, but remember that dried herbs are more potent, so use them sparingly.
- Garlic: Freshly minced garlic infuses the turkey with a delightful, pungent flavor.
- Salt and Pepper: These essential seasonings enhance the overall taste.
- Chicken Broth: Provides moisture for cooking, which keeps the meat juicy. Feel free to use homemade chicken stock for added flavor.
- Onion: Adds another layer of flavor and additional moisture.
- Cornstarch: Used to thicken the gravy. If you’re looking for a turkey gravy with flour, check out my recipe here.
If you’re new to slow cooking, this recipe is your perfect introduction. Cooking turkey breast in the crockpot is a rewarding experience that requires minimal effort and produces maximum flavor.
To start, you need to create the compound butter that flavors the entire dish. Combine the softened butter, rosemary, thyme, minced garlic, salt, and pepper in a bowl until it forms a smooth paste.
Next, start prepping your turkey by gently separating the skin from the meat, being careful not to tear it. The goal here is to create a pocket. Then spread two-thirds of the herb butter under the skin. Now, take the remaining butter and rub it on the outside of the breast.
First, put the sliced onions in the bottom of the slow cooker. Then place the turkey breast on top and pour the chicken broth around the turkey. Now, put the lid on the slow cooker and cook the turkey on low for 5 to 6 hours or until the internal temperature reaches 165°F (74°C).
Once cooked, transfer the turkey to a broiler safe pan or baking sheet. Now, preheat the broiler and then broil the turkey for 3 to 5 minutes until the skin becomes golden brown and crispy. Make sure not to walk away from your oven for too long as the skin can quickly burn.
Time for gravy making! Pour the leftover juices and drippings in the crockpot into a saucepan. You can just toss out the onions. Then bring the liquid to a boil.
Next, in a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Then slowly whisk the cornstarch slurry into the simmering juices. Now, let the mixture continue to cook while whisking until it thickens up and turns into a gravy. Finally, give it a taste and season with salt and pepper as needed.
With your turkey now perfectly cooked and gravy made, it’s time to enjoy! Carve your slow cooker turkey breast, drizzle it with the homemade gravy, and serve it with some mashed potatoes, green beans, and sausage stuffing if you like!
Frequently Asked Questions
Do you cook the turkey breast side up or down?
For this slow cooker turkey breast recipe, you should cook it with the breast side up. This position ensures that the herb-infused butter makes direct contact with the meat.
Why is my turkey dry?
Dry turkey can result from overcooking or cooking at too high a temperature. This is why you should cook the turkey breast on low heat, which helps retain moisture. However, it’s also important to use a meat thermometer and follow the suggested cooking time to ensure the turkey doesn’t overcook either. Lastly, properly spreading the herb-infused butter under the skin helps keep the meat moist and flavorful.
How do I know when my turkey breast is cooked through?
To ensure your turkey breast is cooked through, use a meat thermometer. The safe internal temperature for cooked turkey is 165°F (74°C). Insert the thermometer into the thickest part of the breast without touching the bone. When it reads 165°F (74°C), your turkey breast is ready to be taken out of the oven. Let it rest for a few minutes before carving to keep it juicy!
Can I use boneless turkey breast?
Yes! But you’ll need to adjust the cooking time, as boneless cuts typically cook faster.
How long to cook turkey breast in the slow cooker?
For a 4 to 5 pound turkey breast in the slow cooker, cook on low for about 6 hours or on high for about 3 hours. Remember to check that the internal temperature reaches 165°F (74°C) to ensure it’s thoroughly cooked.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
- Choose the right size. Select a slow cooker that comfortably accommodates your turkey breast, allowing for even cooking. A 4 to 6-quart slow cooker is usually a good choice.
- Control the added salt. Use unsalted butter and low-sodium broth to control the saltiness of the dish. Remember you can always add more salt if needed.
- Pour the broth around. When adding the chicken broth, pour it around the turkey rather than over it. You want to let the outer layer of butter melt as the turkey cooks.
- Turkey temperature matters. Use a meat thermometer to check the internal temperature of the slow cooker turkey breast. It should reach 165°F (74°C) for food safety.
- Get creative with seasoning. Feel free to add different herbs and spices to your butter mixture. Sage, oregano, poultry seasoning, and paprika can create different flavor profiles.
To store any leftovers, allow the slow cooker turkey breast to cool to room temperature, and then place it in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the turkey and gravy separately. To reheat, gently warm the turkey slices in the oven at 325°F (163°C) until heated through, keeping them moist by adding a touch of chicken broth. Reheat the gravy in a saucepan on low heat, stirring occasionally.
Discover More Turkey Recipes
- All Jo Cooks Turkey Recipes
- Instant Pot Turkey Breast
- Air Fryer Turkey Breast
- Spatchcock Turkey
- How to Roast a Turkey
- Easy Roasted Turkey Legs
- Brined Roast Turkey Breast
- Bacon-Wrapped Turkey Breast
- In a bowl, mix together the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until it forms a smooth paste.
- Gently separate the skin from the turkey breast, ensuring not to tear it. Spread two-thirds of the herb butter mixture under the skin and rub the rest on the outside of the breast.
- Place the sliced onion at the bottom of your slow cooker. Lay the prepped turkey breast on top of the onions and pour the chicken broth around the turkey.
- Cover the slow cooker and cook on low for 5-6 hours, or until the internal temperature reaches 165°F.
- Once cooked, preheat your oven's broiler. Transfer the turkey breast to a broiler-safe pan or tray. Broil for 3-5 minutes or until the skin crisps up and turns golden brown. Make sure to keep an eye on it to prevent it from burning!
- Pour the juices from the slow cooker into a saucepan, discarding the onions. Bring the liquid to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk the cornstarch mixture into the boiling liquid. Continue to cook and whisk until the gravy thickens. Season with salt and pepper to taste.
- Slice the turkey breast and serve with the homemade gravy. Enjoy your tender and flavorful turkey breast with a delightful crispy skin!
- Herb Prep: Use fresh herbs for the best flavor. If necessary, dried herbs can be substituted – use 1 teaspoon dried for every tablespoon fresh.
- Butter Under Skin: Be gentle when separating the skin to keep it intact, which helps the breast stay moist during cooking.
- Internal Temperature: Always check the internal temperature at the thickest part of the breast for doneness. When the internal temperature reaches 165°F (74°C) your turkey breast is cooked.
- Broiling: Watch closely while broiling as the skin can go from perfectly crisp to burnt very quickly.
- Resting Time: Allow the turkey to rest for at least 10 minutes after broiling to let the juices redistribute.
- Gravy Consistency: If the gravy is too thin after thickening, cook for a few additional minutes; if it’s too thick, thin with a little extra broth.
- Storage: Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.