When I want tender, sliceable turkey with rich gravy and none of the oven babysitting, I pull out the slow cooker. This slow cooker turkey breast stays incredibly juicy, so it is perfect for cozy dinners and holiday hosting alike.
Why You’ll Love This Slow Cooker Turkey Breast
- Hands-off cooking with consistently juicy results
- Perfect for small gatherings or meal prep
- Frees up the oven for sides and dessert
- Built-in drippings for an easy pan gravy
- Foolproof with a thermometer and simple timing
Slow Cooker Turkey Breast Ingredients & Substitutions
- 3 to 4 lb bone-in, skin-on turkey breast (or 2 to 3 lb boneless; reduce time slightly)
- 2 tsp kosher salt (use 1.25 tsp if using table salt)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 Tbsp fresh, minced)
- 1/2 tsp dried sage (optional, classic holiday flavor)
- 4 Tbsp unsalted butter, softened (or olive oil for dairy-free)
- 1 large onion, thick slices
- 4 garlic cloves, smashed
- 1 cup low-sodium chicken or turkey broth (or water plus 1 tsp bouillon)
- 1 strip lemon zest or 1 Tbsp lemon juice (optional brightness)
- 1 to 2 Tbsp cornstarch for gravy (or 2 Tbsp flour)
- Fresh herbs for serving, optional
Swap ideas: Use herbes de Provence or Italian seasoning in place of thyme and rosemary. Ghee works for butter. For sodium-sensitive diets, choose low-sodium broth and reduce added salt by 25 percent.
Step-by-Step Instructions to Make Slow Cooker Turkey Breast
1. Season the Turkey
Pat the turkey dry. In a small bowl, mix salt, pepper, paprika, garlic powder, thyme, rosemary, and sage. Mash the butter with 1 tsp of the spice mix. Rub half the butter under the skin and the rest over the top. Sprinkle remaining spice mix all over.
2. Build Flavor in the Slow Cooker
Scatter onion and garlic in the slow cooker. Add broth and the lemon zest. Set the turkey breast on top, skin side up so it roasts gently and the skin stays above the liquid.
3. Cook Low and Slow
Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours, until the thickest part of the breast reaches 165°F. Use an instant-read thermometer for accuracy. Start checking early near the low end of the window.
4. Rest
Transfer turkey to a cutting board, tent loosely with foil, and rest 15 to 20 minutes. Resting keeps juices in the meat for ultra-moist slices.
5. Optional: Crisp the Skin
For golden, crisp skin, place the rested breast on a sheet pan and broil 2 to 4 minutes, watching closely. Alternatively, sear in a hot skillet skin side down for 2 to 3 minutes.
6. Make Quick Gravy
Strain the slow cooker juices into a saucepan. Bring to a simmer. Whisk 1 Tbsp cornstarch with 1 Tbsp cold water, stream into the simmering juices, and whisk until glossy and lightly thickened, 2 to 3 minutes. Repeat with another 1 Tbsp slurry if you want thicker gravy. Season to taste.
Tips for Success
- Dry-brine option: Salt the turkey 12 to 24 hours ahead, uncovered in the fridge, for even juicier meat and better seasoning.
- Keep the lid closed. Heat loss adds up and can extend cook time by 20 to 30 minutes.
- Size matters. A 3 lb bone-in breast typically needs about 5 to 6 hours on Low; larger pieces need more time.
- Thermometer, not the clock. Pull at 160 to 162°F; carryover will reach 165°F during rest.
- Slice against the grain for tender bites. If boneless, slice across the width; if bone-in, remove the breast from the bone first.
Variations of Slow Cooker Turkey Breast
- Lemon Herb: Add 2 Tbsp lemon juice and zest of 1 lemon; finish with chopped parsley.
- Maple Dijon: Mix 2 Tbsp maple syrup and 1 Tbsp Dijon into the butter blend.
- Garlic Parmesan: Add 2 Tbsp grated Parmesan and extra garlic to the butter; finish with parsley.
- Cajun Spice: Replace spices with 1.5 Tbsp Cajun seasoning and a pinch of cayenne.
- Cranberry Orange: Add 1/2 cup whole berry cranberry sauce and zest of 1 orange to the pot; sweet-tart and festive.
Serving Suggestions: What to Pair with Slow Cooker Turkey Breast
- Buttery mashed potatoes or garlic parmesan smashed potatoes
- Green beans with lemon, roasted carrots, or honey-thyme Brussels sprouts
- Classic stuffing or wild rice pilaf
- Cranberry sauce and warm dinner rolls
- Leftovers: pile onto toasted bread with gravy and crunchy lettuce for the best sandwich
Storage & Reheating Instructions
- Refrigerate: Cool, then store sliced turkey and gravy separately up to 4 days.
- Freeze: Wrap slices tightly with a splash of gravy, up to 3 months. Thaw overnight in the fridge.
- Reheat oven: Cover slices with foil and a little broth at 275°F for 15 to 20 minutes.
- Stovetop: Warm gently in a covered skillet with a splash of broth until heated through.
- Microwave: Reheat at 50 percent power in short bursts to keep it juicy.
Memories Made Around the Table
I first made this on a busy Wednesday before a long weekend. We ate tender turkey with quick gravy over mashed potatoes, and the calm, cozy dinner felt like a mini holiday.
FAQs
Can I cook a frozen turkey breast in the slow cooker? For safety, do not cook from frozen. Thaw in the refrigerator first, about 24 hours per 4 to 5 pounds.
Bone-in or boneless? Both work. Bone-in is extra juicy and flavorful. Boneless cooks a little faster and is easier to slice. Adjust time and rely on temperature.
How do I prevent dry turkey? Do not overcook. Use a thermometer and rest the meat. Rubbing butter under the skin and keeping the lid closed also help.
Can I double the recipe? Only if your slow cooker fits without overcrowding. If stacking is necessary, rotate pieces halfway through and monitor temperature closely.
What can I do with leftovers? Turkey salad, quesadillas, pot pie, or stir into soup with extra gravy for a quick turkey noodle.
Final Thoughts
Slow cooker turkey breast is the easy route to tender, flavorful turkey and silky gravy with hardly any effort. Keep a thermometer handy, let it rest, and enjoy a relaxed, delicious meal every time.
Slow Cooker Turkey Breast (Juicy, No-Fuss)
Equipment
- 1 Slow cooker
- 1 Instant-read thermometer
- 1 Saucepan
- 1 Whisk
- 1 Sheet pan (optional)
- 1 Oven broiler (optional)
Ingredients
Turkey & Seasoning
- 3.5 lb turkey breast bone-in, skin-on; 3 to 4 lb (or 2 to 3 lb boneless; reduce time slightly)
- 2 tsp kosher salt use 1.25 tsp if using table salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary or 1 Tbsp fresh, minced
- 0.5 tsp dried sage optional
- 4 tbsp unsalted butter softened; or olive oil for dairy-free
- 1 large onion thick slices
- 4 clove garlic smashed
- 1 cup low-sodium chicken or turkey broth or water plus 1 tsp bouillon
- 1 strip lemon zest optional, for brightness
- 1 tbsp lemon juice optional, for brightness
- Fresh herbs for serving optional
For the Gravy
- 2 tbsp cornstarch use 1 to 2 Tbsp as needed; or use 2 Tbsp all-purpose flour
Instructions
- Pat the turkey dry. In a small bowl, mix salt, pepper, paprika, garlic powder, thyme, rosemary, and sage. Mash the butter with 1 tsp of the spice mix. Rub half the butter under the skin and the rest over the top. Sprinkle remaining spice mix all over.
- Scatter onion and garlic in the slow cooker. Add broth and the lemon zest. Set the turkey breast on top, skin side up so it roasts gently and the skin stays above the liquid.
- Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours, until the thickest part of the breast reaches 165°F. Use an instant-read thermometer for accuracy. Start checking early near the low end of the window.
- Transfer turkey to a cutting board, tent loosely with foil, and rest 15 to 20 minutes. Resting keeps juices in the meat for ultra-moist slices.
- For golden, crisp skin, place the rested breast on a sheet pan and broil 2 to 4 minutes, watching closely. Alternatively, sear in a hot skillet skin side down for 2 to 3 minutes.
- Strain the slow cooker juices into a saucepan. Bring to a simmer. Whisk 1 Tbsp cornstarch with 1 Tbsp cold water, stream into the simmering juices, and whisk until glossy and lightly thickened, 2 to 3 minutes. Repeat with another 1 Tbsp slurry if you want thicker gravy. Season to taste.