Juicy Slow Cooker Turkey Breast (Easy & Flavorful!)

Let’s be honest: cooking a turkey breast can be intimidating. We’ve all heard the horror stories or perhaps even experienced the tragedy of a dry, tough, flavorless bird. What if I told you there’s a nearly foolproof way to get a perfectly moist, tender, and incredibly flavorful turkey breast every single time? The secret weapon is sitting on your kitchen counter: your slow cooker.

This recipe for slow cooker turkey breast will completely change the way you think about cooking turkey. It’s a set-it-and-forget-it method that locks in moisture and infuses the meat with a rich, herbaceous butter rub. Whether you’re planning a stress-free Thanksgiving, a special Sunday dinner, or simply want delicious sliced turkey for sandwiches all week, this juicy slow cooker boneless turkey breast is your new go-to recipe.

Ingredients

This recipe uses a simple but powerful combination of herbs and spices to create a savory crust and succulent meat. Using quality ingredients will make all the difference.

Ingredient	Amount/Quantity
Boneless Turkey Breast	3 lb.
Unsalted Butter, softened	4 tablespoons
Large Yellow Onion, sliced	1
Kosher Salt	2 teaspoons (see notes)
Freshly Ground Black Pepper	½ teaspoon
Garlic Powder	1 teaspoon
Dried Oregano (or 1 tbsp fresh)	1 teaspoon
Dried Thyme (or 1 tbsp fresh)	1 teaspoon
Paprika	1 teaspoon
Turmeric (optional)	½ teaspoon
Fresh Herbs for garnish (optional)	Parsley, thyme, etc.

this now & bake later ❤️

Timing

One of the best parts of this recipe is how little active time it requires. The slow cooker does all the heavy lifting, giving you time back in your day.

• Preparation Time: 15 minutes
• Cooking Time: 4 hours
• Resting Time: 20 minutes
• Total Time: 4 hours 35 minutes (with significantly less hands-on effort than a traditional roasted turkey!)

Step-by-Step Instructions

Follow these simple steps to achieve a perfectly cooked turkey breast that will have everyone asking for your secret.

Step 1: Prepare the Slow Cooker

First, prepare your slow cooker. If your butter isn’t already very soft, microwave it for a few seconds—just enough to soften it, not melt it. Take a small amount of the softened butter and grease the bottom of your slow cooker insert. Arrange the onion slices in an even layer across the bottom.

• Actionable Tip: The onions act as a natural roasting rack, elevating the turkey breast so it steams in the flavorful juices instead of boiling. This simple trick is key to a moist result.

Step 2: Prep the Turkey Breast

Remove the boneless turkey breast from its packaging. Discard any twine, gravy packets, or plastic inserts that may be included. Place the turkey on a rimmed baking sheet lined with paper towels and use more paper towels to pat the entire surface completely dry.

• Actionable Tip: Don’t skip the drying step! A dry surface is essential for the herb butter to adhere properly and is critical if you plan to broil the skin for a crispy finish.

Step 3: Create the Herb Butter Rub

In a small bowl, combine the remaining softened butter with the kosher salt, black pepper, garlic powder, dried oregano, dried thyme, paprika, and turmeric (if using). Stir everything together with a fork, mashing the spices into the butter until it forms a thick, fragrant paste.

• Actionable Tip: If you’re using fresh herbs, finely chop them before mixing them into the butter to release their essential oils and maximize flavor.

Step 4: Season the Turkey Generously

Spread a small amount of the herb butter on the bottom of the turkey breast. Place the turkey on top of the onions in the slow cooker. If your turkey breast has skin, gently lift it and spread some of the rub directly onto the meat underneath. Lay the skin back down and spread the rest of the herb butter evenly all over the top and sides.

• Actionable Tip: Getting the rub under the skin is a pro move that ensures the seasoning penetrates deep into the meat, not just the surface.

Step 5: Cook Low and Slow

Cover the slow cooker with its lid and set it to cook on the LOW setting for 4 hours.

• Actionable Tip: Resist the temptation to lift the lid while it’s cooking! Every time you open the slow cooker, you release heat and moisture, which can extend the cooking time and dry out the meat.

Step 6: Crisp the Skin (Optional)

Once the turkey is cooked, you can crisp up the skin for better texture and color. Carefully transfer the turkey breast to a rimmed baking sheet, skin-side up. Place it under the broiler for 5-10 minutes, watching it closely until the skin is golden brown and crisped to your liking.

• Actionable Tip: Every broiler is different. Stay by the oven during this step, as the skin can go from perfectly crispy to burnt in a matter of seconds.

Step 7: Rest Before Slicing

Whether you broil the skin or not, this final step is mandatory. Let the turkey breast rest on a cutting board for at least 20 minutes before carving.

• Actionable Tip: Resting allows the juices to redistribute throughout the meat. If you slice it too early, all that delicious moisture will end up on your cutting board instead of in the turkey.

Nutritional Information

This recipe is a fantastic source of lean protein. The nutritional information is an estimate for a 4-ounce serving and can vary.

• Calories: 240 kcal
• Protein: 35 g
• Carbohydrates: 3 g
• Fat: 9 g
• Saturated Fat: 5 g
• Sodium: 450 mg

Healthier Alternatives

While already a healthy option, you can make a few adjustments to fit different dietary needs.

• Reduce Sodium: If you are using a pre-brined turkey (like many Butterball products), reduce the added kosher salt by at least half to avoid an overly salty result.
• Lower the Fat: Swap the butter for extra virgin olive oil to use a healthier, unsaturated fat. You can also remove the skin before serving to significantly reduce the overall fat content.
• Dairy-Free: Use a dairy-free butter alternative or olive oil to make the herb rub.

Serving Suggestions

This versatile turkey breast is the star of any meal. Here are some of our favorite ways to serve it:

• Holiday Feast: Serve it as the centerpiece for Thanksgiving or Christmas dinner with classic sides like mashed potatoes, stuffing, green bean casserole, and a gravy made from the pan drippings.
• Weeknight Dinner: Pair it with roasted vegetables and quinoa for a simple, healthy, and satisfying meal.
• Meal Prep Champion: Let the turkey cool completely, slice it thinly, and store it for amazing sandwiches, salads, and wraps throughout the week. It’s a delicious and healthy alternative to processed deli meats.

Common Mistakes to Avoid

Avoid these common pitfalls to ensure your turkey is perfect every time.

• Cooking on High: While tempting, cooking on the high setting can result in tougher, drier meat. Solution: Always use the low setting for a tender, juicy result.
• Forgetting to Rest the Meat: Slicing the turkey immediately after cooking is the fastest way to dry it out. Solution: Be patient and let it rest for a full 20 minutes. This is non-negotiable for a juicy turkey.
• Not Adjusting Salt for Brined Turkey: Many store-bought turkey breasts come pre-brined. Solution: Check the packaging. If your turkey is brined or in a saline solution, cut the recipe’s salt in half to prevent it from being too salty.

Storing Tips

Leftovers are one of the best parts of making a turkey breast!

• Refrigerate: Store leftover sliced turkey in an airtight container in the refrigerator for up to 4 days.
• Freeze: For longer storage, you can freeze the cooked turkey. Let it cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator before using.
• Reheat: To reheat, gently warm slices in a skillet with a splash of chicken broth or in the microwave until just heated through to prevent them from drying out.

Conclusion

Say goodbye to dry, boring turkey forever. This slow cooker turkey breast recipe is a true game-changer, delivering a succulent, flavorful main course with minimal effort. It’s proof that you don’t need to spend hours actively cooking to produce a show-stopping meal that your family and friends will rave about. The herb butter rub creates an incredible flavor, and the slow-cooking method guarantees a juicy result every time.

We can’t wait for you to try it! If you make this recipe, please come back and leave a comment and a rating below. We love hearing about your experience! For more easy and delicious recipes, don’t forget to subscribe to our newsletter.

FAQs

Q1. Can I use a bone-in turkey breast?

Yes, you can absolutely use a bone-in turkey breast. The bone will add even more flavor! You may need to increase the cooking time by 1-2 hours. The best way to check for doneness is with a meat thermometer; it should register 165°F (74°C) in the thickest part of the meat.

Q2. My turkey breast is larger/smaller than 3 lbs. How do I adjust the cook time?

A good rule of thumb is to cook the turkey breast on low for about 1.5 hours per pound. However, since slow cookers can vary, the most reliable method is to use an instant-read meat thermometer. The turkey is done when it reaches an internal temperature of 165°F (74°C).

Q3. How do I make gravy from the drippings?

The liquid left in the slow cooker is pure gold! To make gravy, strain the drippings into a saucepan. In a separate small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Bring the drippings to a simmer, then slowly whisk in the slurry until the gravy thickens to your desired consistency.

Q4. Can I add vegetables to the slow cooker?

Yes! You can add hearty root vegetables like carrots and potatoes to the bottom of the slow cooker along with the onions. They will cook in the flavorful turkey drippings. Note that this may add more moisture to the pot.

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