The Ultimate Easy Slow Cooker Turkey Breast: A Stress-Free Holiday Meal
This Easy Slow Cooker Turkey Breast is tender, juicy, and full of flavor thanks to a savory herb butter rubbed under and over the skin. Cooked low and slow in the crock pot, it’s a nearly foolproof recipe that frees up oven space and creates delicious pan juices for homemade gravy. Perfect for Thanksgiving, Christmas, or any special dinner.
Equipment
- Slow cooker For hands-off cooking
- Mixing bowl To mix herb butter
- Baking sheet For optional broiling step
- Meat thermometer Ensure turkey reaches 165°F
- Saucepan For making gravy
Ingredients
- 1 (4-5 lb) bone-in, skin-on turkey breast
- 8 tbsp unsalted butter, softened
- 1 large onion, thickly sliced
- 1 cup chicken broth (plus more for gravy if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp salt
- 0.5 tsp black pepper
- 4 tbsp all-purpose flour (for gravy)
Instructions
- In a small bowl, mix softened butter with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper to form herb butter.
- Pat turkey breast dry. Rub half of the herb butter under the skin and the rest over the outside.
- Place onion slices in the bottom of the slow cooker to act as a rack. Place turkey breast on top. Pour in 1 cup chicken broth.
- Cover and cook on LOW for 5–6 hours, or until internal temperature reaches 165°F (74°C).
- (Optional) For crispy skin: Transfer turkey to a baking sheet and broil 3–5 minutes until golden brown.
- Let turkey rest 10–15 minutes before slicing.
- To make gravy: Strain slow cooker juices. In a saucepan, melt 4 tbsp butter, whisk in 4 tbsp flour to form a roux. Gradually whisk in strained juices and simmer until thickened. Season to taste.
- Slice turkey breast and serve hot with homemade gravy.
Notes
Optional broiling step gives the turkey breast golden, crispy skin. The gravy can be made directly from the cooking juices for maximum flavor.