This slow cooker turkey breast gives you tender, juicy meat with golden herbed skin, plus a simple gravy made from the pan juices, all with very little hands on work. It is a great way to serve turkey without tying up your oven, which is especially helpful on holidays or busy weekends.
A quick garlic and onion rub flavors the breast, a halved head of garlic and onion lift the juices, and a few minutes under the broiler crisps the skin at the end. The flavorful drippings turn into a smooth gravy in minutes.
Table of Contents
Why This Slow Cooker Turkey Breast Recipe Works
The slow cooker holds a steady, gentle heat that keeps lean turkey from drying out. Cooking on low lets the meat reach temperature gradually, so it stays moist and tender.
A paste of garlic powder, onion powder, paprika, salt, pepper, and olive oil sticks to the skin and flavors the meat. The halved garlic head and onion beneath the turkey perfume the juices and make the gravy taste richer.
Finishing the skin under the broiler fixes the one weakness of slow cooking, which is pale, soft skin. A few minutes of high heat crisps it and adds golden color.
Ingredients for Slow Cooker Turkey Breast
- 4 lb turkey breast, skin on, bone in or boneless, thawed if frozen
- 1 head garlic, cut in half horizontally
- 1 large onion, unpeeled, cut in half
- 5 sprigs fresh thyme, or 2 tsp dried thyme
- 1 1/2 tsp garlic powder, for the rub
- 1 1/2 tsp onion powder, for the rub
- 1 tsp paprika, for the rub
- 1 tsp kosher salt, for the rub
- 1/4 tsp black pepper, for the rub
- 1 1/2 tbsp olive oil, for the rub
- 1 1/2 cups low sodium chicken broth, for topping up the liquid and the gravy
- 4 tbsp unsalted butter, for the gravy
- 1/4 cup all purpose flour, for the gravy
Turkey breast. Skin on gives the ideal flavor and crisp finish, and bone in cuts stay a little juicier. A boneless breast also works, though it cooks faster, so check it early.
Garlic and onion base. Place the cut halves in the bottom of the cooker and set the turkey on top. They lift the meat off the liquid and add flavor to the juices.
Herb and spice paste. Garlic powder, onion powder, paprika, salt, pepper, and olive oil make a wet rub that sticks to the skin.
Chicken broth. Add broth only if the liquid looks low. The turkey releases plenty of juice as it cooks, so you may not need much.
Butter and flour. These are cooked together to thicken the pan juices into a smooth gravy.
How to Make Slow Cooker Turkey Breast
1. Make the rub. Stir the garlic powder, onion powder, paprika, salt, pepper, and olive oil together in a small bowl to make a wet paste.
2. Season the turkey. Pat the turkey dry with paper towels. Spread the paste over the skin and sides, using most of it on the top and sides of the breast.
3. Set up the cooker. Place the garlic halves, onion halves, and thyme in the slow cooker with the cut sides down. Set the turkey on top.
4. Cook low. Cover and cook on low for 6 hours. Start checking the temperature at 5 hours. The thickest part must read 165 degrees F.
5. Rest and crisp. Move the turkey to a pan and rest it for 20 minutes. Then broil it for a few minutes, watching closely, until the skin is golden and crisp.
6. Start the gravy. Strain the juices from the cooker into a measuring cup, skimming off the fat. Add broth if needed to reach 2 cups. Melt the butter in a saucepan.
7. Finish the gravy. Whisk the flour into the butter for 1 minute, then slowly whisk in the juices. Simmer until thickened, and season to taste.
How to Serve Slow Cooker Turkey Breast
Carve the turkey into thick slices and pour the gravy over the top. It goes well with Greek lemon potatoes and air fryer asparagus for a balanced plate. Add fluffy homemade dinner rolls for mopping up the gravy, and finish with a slice of New York cheesecake for dessert.
How to Store and Reheat Slow Cooker Turkey Breast
Cool the turkey and gravy within 2 hours. Store the sliced meat with a spoonful of gravy in an airtight container in the refrigerator for 3 to 4 days. Freeze sliced turkey with gravy for up to 3 months and thaw it overnight in the refrigerator. Reheat until steaming hot, 165 degrees F in the center.
Tips and Variations for Slow Cooker Turkey Breast
Thaw first. Never cook a frozen turkey breast in a slow cooker. Thaw it completely in the refrigerator before seasoning.
Check the size. The breast should fit comfortably with the lid closed. A very large breast may need to be cut in half.
Resist peeking. Lifting the lid lets heat escape and extends cooking time. Check only when the time is nearly up.
Use a thermometer. Slow cookers vary, so confirm 165 degrees F in the thickest part rather than trusting the clock.
Broil with care. Skin can burn quickly under the broiler. Stay close and rotate the pan for even color.
Use the juices. The strained juices are also flavorful spooned over sliced turkey or stirred into rice.
Mix the herbs. Sage or rosemary can replace the thyme for a more traditional seasonal flavor.
Follow safe handling. Keep leftovers chilled promptly and reheat them fully. The University of Minnesota Extension guide to storing leftovers has helpful storage times.
Frequently Asked Questions About Slow Cooker Turkey Breast
How long does slow cooker turkey breast take on low?
A 4 pound breast takes about 6 hours on low, but check the temperature at 5 hours. It is done when the thickest part reads 165 degrees F.
Can I cook slow cooker turkey breast on high?
Yes, but the texture is better on low. If you must use high, shorten the time and check the temperature early.
Do I need liquid for slow cooker turkey breast?
Not at the start. The turkey, garlic, and onion release plenty of juice. Add broth later only if the liquid looks low.
How do I get crispy skin?
Pat the skin dry before rubbing it, then broil the cooked turkey for a few minutes at the end. Watch it closely so it does not burn.
Can I use frozen turkey?
No. Thaw it completely in the refrigerator first, because a frozen breast heats too slowly and can stay in the unsafe temperature range too long.
Juicy Slow Cooker Turkey Breast with Gravy
Equipment
- 6-quart slow cooker
- Small saucepan
- Instant read thermometer
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 4 lb turkey breast skin on, bone in or boneless, thawed
- 1 head garlic cut in half horizontally
- 1 large onion unpeeled, cut in half
- 5 sprigs fresh thyme or 2 tsp dried thyme
- 1 ½ tsp garlic powder for the rub
- 1 ½ tsp onion powder for the rub
- 1 tsp paprika for the rub
- 1 tsp kosher salt for the rub
- ¼ tsp black pepper for the rub
- 1 ½ tbsp olive oil for the rub
- 1 ½ cup low sodium chicken broth to top up the liquid and for the gravy
- 4 tbsp unsalted butter for the gravy
- ¼ cup all purpose flour for the gravy
Instructions
Cooking
- Make the paste. Stir the spices, salt, pepper, and oil into a wet paste.
- Rub. Dry the turkey and spread the paste over the skin and sides.
- Set up. Put the garlic, onion, and thyme in the cooker, cut sides down, and set the turkey on top.
- Cook. Cook on low for 6 hours, checking at 5 hours. The thickest part must read 165 degrees F.
- Crisp. Rest for 20 minutes, then broil a few minutes until the skin is crisp.
- Gravy. Strain and skim the juices, topping up with broth to 2 cups. Cook the butter and flour 1 minute, whisk in the juices, and simmer until thick.
