When you do not need a whole bird, this is the easiest way to cook turkey. A boneless turkey breast is rubbed with garlic herb butter, set on a bed of onions in the slow cooker and cooked low and slow until tender and juicy. The drippings make a quick gravy, and the oven stays free for the sides.
Why You’ll Love It
- Frees up the oven.
- Stays juicy, no basting.
- Drippings make easy gravy.
What You Need
- 1 boneless turkey breast (3 to 4 lb) (thawed)
- 4 tbsp butter (softened)
- 3 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary (crushed)
- 1 tsp paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion (cut in thick slices)
- 1/2 cup chicken broth
How to Make Slow Cooker Turkey Breast
- Mix the butter, garlic, thyme, rosemary, paprika, salt and pepper into a paste.
- Pat the turkey dry. Loosen the skin and spread half the butter under it, then rub the rest over the outside.
- Lay the onion slices in the slow cooker and pour in the broth. Set the turkey on top, skin side up.
- Cover and cook on low 5 to 6 hours, until a thermometer reads 165°F in the thickest part.
- For browned skin, move the turkey to a baking sheet and broil 3 to 5 minutes.
- Rest 15 minutes before slicing. Strain the juices for gravy.
Tips
- A bone-in breast works too; add about 1 hour.
- Do not add more liquid; the turkey makes its own.
- Use the juices with a little flour and butter for gravy.
Serving and Storing
Slice and serve with gravy. Leftovers keep 4 days and make the best sandwiches.
Frequently Asked Questions
Can I cook it on high?
Yes, 3 to 4 hours, but low gives juicier meat.
Can I use a frozen breast?
Thaw it fully first, 2 to 3 days in the fridge.
How much per person?
About 3/4 pound of bone-in breast, or 1/2 pound boneless.
Slow Cooker Turkey Breast
A boneless turkey breast rubbed with butter and herbs and cooked in the slow cooker until juicy. Frees up the oven on the big day.
Ingredients
- 1 boneless turkey breast (3 to 4 lb) thawed
- 4 tbsp butter softened
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed
- 1 tsp paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion cut in thick slices
- 1/2 cup chicken broth
Instructions
- Mix the butter, garlic, thyme, rosemary, paprika, salt and pepper into a paste.
- Pat the turkey dry. Loosen the skin and spread half the butter under it, then rub the rest over the outside.
- Lay the onion slices in the slow cooker and pour in the broth. Set the turkey on top, skin side up.
- Cover and cook on low 5 to 6 hours, until a thermometer reads 165°F in the thickest part.
- For browned skin, move the turkey to a baking sheet and broil 3 to 5 minutes.
- Rest 15 minutes before slicing. Strain the juices for gravy.
