I perfected the juiciest Slow Cooker Turkey Breast you will ever eat, and I’m sharing the simple trick that keeps boneless or bone-in roasts incredibly tender and full of flavor for Thanksgiving or an easy weeknight dinner.

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I always thought slow cooker turkey would be dry but this changed my mind. A boneless turkey breast becomes unexpectedly tender, with whispers of garlic that make you look twice.

The whole thing feels simple on the surface but there’s a trickiness to the flavor that makes me want to keep it a secret yet I can’t. This Slow Cooker Turkey Breast has become my go to for Thanksgiving or the crazy weeknights when you need something hands off but impressive.

I keep making it, mostly because everyone asks for seconds.

Ingredients

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Turkey breast: rich in lean protein, keeps the dish juicy and filling.
Chicken broth: adds savory moisture, low sodium helps control saltiness in leftovers.
Butter: brings richness and smooth mouthfeel but use sparingly or it’s heavy.
Garlic: gives pungent, warm flavor, not sweet, it wakes everything up.
Onion: adds natural sweetness as it cooks, builds savory base for pan juices.
Thyme and rosemary: earthy herbs that add fragrant depth without overpowering turkey.
Lemon zest and juice: bright citrus lift, cuts richness and adds subtle tang.
Carrots and celery: root veggies add mild sweetness and fiber, help flavor broth.

Ingredient Quantities

3 to 4 pound boneless turkey breast, trimmed of excess fat (works with bone in too)

1 cup low sodium chicken broth

1/2 cup dry white wine or apple juice, optional

3 tablespoons unsalted butter, softened

1 tablespoon olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1/2 teaspoon smoked paprika, optional

3 cloves garlic, smashed

1 medium onion, cut into thick slices

2 carrots, cut into chunks

2 celery stalks, cut into chunks

2 bay leaves

2 to 3 sprigs fresh thyme or rosemary

Zest of 1 lemon plus 1 tablespoon lemon juice, optional

How to Make this

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1. Pat the 3 to 4 pound turkey breast dry and trim excess fat; tie if it’s uneven so it cooks more evenly.

2. In a bowl mash together 3 tablespoons softened butter, 1 tablespoon olive oil, zest of 1 lemon and 1 tablespoon lemon juice if using, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary and 1/2 teaspoon smoked paprika if you want a smoky note. Rub that all over the turkey, and if it’s bone in try to slip some under the skin.

3. If you want extra flavor and color, heat the same 1 tablespoon olive oil in a skillet and sear the turkey 2 to 3 minutes per side until golden, then pour any pan drippings into the slow cooker. Dont skip searing if you’re serving guests, it makes a difference.

4. Lay the aromatics in the bottom of the slow cooker: 1 medium onion cut into thick slices, 2 carrots and 2 celery stalks cut into chunks, 3 smashed garlic cloves, 2 bay leaves and 2 to 3 sprigs fresh thyme or rosemary.

5. Pour 1 cup low sodium chicken broth and 1/2 cup dry white wine or apple juice into the slow cooker around the veggies. Place the seasoned turkey on top of the veg bed.

6. Cover and cook on LOW for about 3 to 4 hours for a 3 to 4 pound boneless breast, or on HIGH for 2 to 3 hours. Cook until the internal temperature in the thickest part reaches 165 F (74 C). Bone in breasts will need about 30 to 60 minutes more, so check early and often.

7. When it’s done, transfer the turkey to a cutting board and tent loosely with foil, let it rest 10 to 15 minutes so the juices redistribute. Meanwhile reserve the cooking liquid.

8. If you like a crisp top, brush the turkey with a little of the reserved juices or a pat of butter and put it under a hot broiler 3 to 5 minutes until browned, watch it closely so it doesnt burn.

9. For a quick gravy, skim fat off the reserved juices, strain them into a saucepan and simmer until reduced and slightly thickened. Whisk in a little butter to finish and stir in extra lemon juice if you used zest for brightness. Taste and adjust salt and pepper before serving.

Equipment Needed

1. Slow cooker (6 qt or larger)
2. Heavy skillet or cast iron pan (for searing)
3. Cutting board
4. Sharp chef’s knife
5. Kitchen or butcher twine (to tie uneven breast)
6. Instant-read meat thermometer
7. Mixing bowl
8. Measuring cups and measuring spoons
9. Tongs and a spatula
10. Fine-mesh strainer and a small saucepan (for the gravy)

FAQ

Can I use a bone in turkey breast instead of boneless?

Yes, you can. Bone in tastes a bit richer but will need longer cooking time. Expect about 4 to 5 hours on low (instead of 3 to 4 for a 3 to 4 lb boneless), check the thickest part next to the bone and pull at 165°F. Let it rest 10 to 15 minutes.

How long should I cook a 3 to 4 pound boneless turkey breast?

Plan on 3 to 4 hours on low or 2 to 3 hours on high, but use a meat thermometer to be sure. The safe internal temp is 165°F in the thickest part. Don’t overcook or it dries out, seriously.

What’s the best way to keep the turkey juicy?

Put softened butter under the skin or rub it all over the breast, add the broth and optional wine/apple juice, and don’t lift the lid while it cooks. Searing the breast quickly in a hot pan before slow cooking adds flavor and color but isn’t required. Let the meat rest covered for 10 minutes after cooking so the juices redistribute.

Can I make gravy from the slow cooker juices?

Yep. Remove the turkey, skim excess fat, then strain the liquid. To thicken: whisk 1 tablespoon cornstarch with 2 tablespoons cold water and simmer into the strained liquid until it thickens, or make a roux with 2 tablespoons butter and 2 tablespoons flour then whisk in the cooking liquid. Taste and adjust salt and pepper.

Can I cook the turkey from frozen in the slow cooker?

Don’t. Slow cookers heat unevenly and frozen poultry can stay in the danger zone too long. Thaw overnight in the fridge first for safe, juicy results.

How do I store and reheat leftovers?

Chill within two hours and keep in an airtight container 3 to 4 days in the fridge, or freeze up to 3 months. Reheat gently in a 300°F oven covered with foil until it reaches 165°F, or slice and warm in the microwave with a splash of broth to keep it moist.

The Juiciest Slow Cooker Turkey Breast Recipe Substitutions and Variations

1 cup low sodium chicken broth: swap 1:1 with vegetable broth or homemade turkey stock; if you only have bouillon, dissolve 1 tsp in 1 cup hot water — works great. (Use low sodium versions so it dont get too salty.)
1/2 cup dry white wine or apple juice: use 1/2 cup chicken broth plus 1 tbsp white wine vinegar or lemon juice for the same bright tang, or go non alcoholic with 1/2 cup white grape juice or apple cider.
3 tablespoons unsalted butter, softened: replace with 3 tbsp olive oil or 2 tbsp ghee for a richer, dairy free option; mayo also gives great browning and moisture if thats what you got.
1 teaspoon dried thyme and 1 teaspoon dried rosemary: use 1 tablespoon chopped fresh thyme or rosemary instead (fresh is milder so the extra amount helps), or swap both for 1 teaspoon Italian seasoning if you want one-pan convenience.

Pro Tips

– Dry brine the night before when you can: rub the seasoned butter under the skin, leave the breast uncovered in the fridge for 6 to 12 hours. It firms the meat, concentrates flavor and helps the skin brown better, even in a slow cooker.

– Use a probe thermometer and stop cooking a few degrees shy of final temp, then tent to rest. Carryover heat will finish it, this way you dont overcook the lean breast and it stays juicy instead of dry.

– If you want color dont skip the browning step, but if youre short on time just finish under a hot broiler for a few minutes, brushing with pan juices or butter so it crisps evenly. Watch it closely though, it goes from perfect to burned fast.

– Make the gravy from the reserved juices: skim the fat, strain, reduce to concentrate flavor, then thicken with a cornstarch slurry or a little beurre manié and finish with butter and a squeeze of lemon to brighten. Taste and adjust salt at the end, sauces can sneakily become too salty if you didnt start with low sodium.

The Juiciest Slow Cooker Turkey Breast Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

396

kcal

Equipment: 1. Slow cooker (6 qt or larger)
2. Heavy skillet or cast iron pan (for searing)
3. Cutting board
4. Sharp chef’s knife
5. Kitchen or butcher twine (to tie uneven breast)
6. Instant-read meat thermometer
7. Mixing bowl
8. Measuring cups and measuring spoons
9. Tongs and a spatula
10. Fine-mesh strainer and a small saucepan (for the gravy)

Ingredients

3 to 4 pound boneless turkey breast, trimmed of excess fat (works with bone in too)
1 cup low sodium chicken broth
1/2 cup dry white wine or apple juice, optional
3 tablespoons unsalted butter, softened
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon smoked paprika, optional
3 cloves garlic, smashed
1 medium onion, cut into thick slices
2 carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
2 to 3 sprigs fresh thyme or rosemary
Zest of 1 lemon plus 1 tablespoon lemon juice, optional

Directions

Pat the 3 to 4 pound turkey breast dry and trim excess fat; tie if it's uneven so it cooks more evenly.
In a bowl mash together 3 tablespoons softened butter, 1 tablespoon olive oil, zest of 1 lemon and 1 tablespoon lemon juice if using, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary and 1/2 teaspoon smoked paprika if you want a smoky note. Rub that all over the turkey, and if it's bone in try to slip some under the skin.
If you want extra flavor and color, heat the same 1 tablespoon olive oil in a skillet and sear the turkey 2 to 3 minutes per side until golden, then pour any pan drippings into the slow cooker. Dont skip searing if you're serving guests, it makes a difference.
Lay the aromatics in the bottom of the slow cooker: 1 medium onion cut into thick slices, 2 carrots and 2 celery stalks cut into chunks, 3 smashed garlic cloves, 2 bay leaves and 2 to 3 sprigs fresh thyme or rosemary.
Pour 1 cup low sodium chicken broth and 1/2 cup dry white wine or apple juice into the slow cooker around the veggies. Place the seasoned turkey on top of the veg bed.
Cover and cook on LOW for about 3 to 4 hours for a 3 to 4 pound boneless breast, or on HIGH for 2 to 3 hours. Cook until the internal temperature in the thickest part reaches 165 F (74 C). Bone in breasts will need about 30 to 60 minutes more, so check early and often.
When it's done, transfer the turkey to a cutting board and tent loosely with foil, let it rest 10 to 15 minutes so the juices redistribute. Meanwhile reserve the cooking liquid.
If you like a crisp top, brush the turkey with a little of the reserved juices or a pat of butter and put it under a hot broiler 3 to 5 minutes until browned, watch it closely so it doesnt burn.
For a quick gravy, skim fat off the reserved juices, strain them into a saucepan and simmer until reduced and slightly thickened. Whisk in a little butter to finish and stir in extra lemon juice if you used zest for brightness. Taste and adjust salt and pepper before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.