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Slow-cooked turkey breast served with gravy and fresh herbs.

Slow Cooker Turkey Breast

Course Main Course
Cuisine American
Keyword crock pot, crock pot turkey recipe, dinner idea, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 6

Ingredients

  • 1 4–6 pound boneless or bone-in turkey breast, skin on
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or rosemary
  • 1 cup low-sodium chicken broth
  • 1 onion quartered
  • 3 garlic cloves smashed
  • Optional: fresh herbs rosemary, thyme, parsley for garnish

Instructions

  1. Pat the turkey breast dry with paper towels. Rub it all over with olive oil or melted butter.
  2. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub the seasoning mixture evenly over the turkey breast, making sure to get under the skin if possible.
  3. Place the onion quarters and smashed garlic cloves in the bottom of the slow cooker. Pour in the chicken broth.
  4. Set the seasoned turkey breast on top of the onions, skin side up. Cover and cook on low for 5–7 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
  5. Once done, transfer the turkey breast to a baking sheet. For crispy skin, place it under the broiler for 3–5 minutes until golden brown.
  6. Let the turkey rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired and serve with the cooking juices or gravy.
  7. If you want to free up oven space during the holidays, you might also love my Easy Slow Cooker Mashed Potatoes, which cook right alongside your main dish.

Slow Cooker Tips

  1. Bone-in turkey breasts tend to stay more moist during slow cooking because the bone adds flavor and helps regulate heat. Choose a turkey breast around 3–5 pounds so it cooks evenly in most slow cookers.
  2. If your turkey has skin, finishing it under the broiler for a few minutes after cooking helps create crisp, golden skin while keeping the meat juicy.
  3. For best results, let the turkey rest 10–15 minutes before slicing. This allows the juices to redistribute so the meat stays tender.