Let's be honest... nobody wants to carve into a turkey that looks like the Griswolds' from Christmas Vacation! That's exactly why I make my turkey breast in the slow cooker. It cooks low and slow in a nice moist environment, so you end up with juicy, tender turkey without stressing over it all afternoon. It's perfect for a smaller, budget-friendly Thanksgiving (I grabbed a turkey breast at Aldi for only $13!), but honestly, I make it all year long. The garlic herb butter gives you that classic holiday flavor, the gravy comes together right in the slow cooker, and the leftovers slice up beautifully for homemade deli meat that tastes way better than anything in a package!
Recipe overview
- Prep time: 15 minutes
- Cooking time: 3 to 4 hours on low, plus 10 to 15 minutes for the gravy
- Resting time: 10 minutes
- Servings: 5
- Method: Slow cooker
- Main ingredients: Boneless, skinless turkey breast, garlic herb butter, carrots, celery, onion, and chicken broth
- Flavor: Rich, buttery, herby turkey with homemade gravy
- Helpful tip: Use a meat thermometer and take the turkey out when the thickest part reaches 165°F.
Why this recipe is special
This is some of the moistest turkey I've ever made! The slow cooker keeps everything juicy and tender, so you don't have to babysit the oven or worry about serving dry, tough turkey. The garlic herb butter gives it that classic holiday flavor without covering up the turkey itself, and it slices beautifully. A turkey breast is also a great way to do a smaller, more affordable Thanksgiving when you don't need a whole bird.
Equipment you'll need
- Measuring cups and spoons
- Knife and cutting board
- 6-quart slow cooker
- Small mixing bowl
- Meat thermometer
- Aluminum foil
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Ingredients for Slow Cooker Turkey Breast
Everything here is easy to find, and most of it is probably already in your kitchen.
- Boneless, skinless turkey breast: I used a 38-ounce turkey breast. A frozen one works too, as long as it is completely thawed first.
- Carrots, celery, and onion: Halved and set in the bottom of the slow cooker so the turkey sits on top. They flavor the broth that becomes your gravy.
- Chicken broth: The cooking liquid and the base for the gravy.
- Salted butter: Let it come to room temperature so it mixes easily with the herbs and spreads over the turkey.
- Garlic, fresh rosemary, and fresh parsley: Fresh herbs give the brightest flavor, but dried will work in a pinch (see the substitutions below).
- Salt and pepper: For seasoning the herb butter.
- Cornstarch and water: Whisked together to thicken the gravy.
For full ingredients and directions, scroll down to the recipe card below.
How to make Slow Cooker Turkey Breast
Build the base. Add the carrots, celery, onion, and chicken broth to the slow cooker. Place the turkey breast right on top of the vegetables.
Make the garlic herb butter. In a small mixing bowl, stir together the softened butter, garlic, rosemary, parsley, salt, and pepper. Spread it all over the turkey breast.
Slow cook. Cover and cook on low for 3 to 4 hours, until the thickest part of the turkey reaches 165°F. Start checking around the 3-hour mark so it doesn't overcook.
Rest the turkey. Move the turkey to a cutting board, cover it with aluminum foil, and let it rest for 10 minutes before slicing.
Make the gravy. While the turkey rests, take the carrots, celery, and onion out of the slow cooker and turn it to high. Whisk the cornstarch and water together in a small bowl, then whisk it into the liquid in the slow cooker. Cook for 10 to 15 minutes, until the gravy thickens.
Slice and serve. Slice the turkey and spoon that gravy over the top!
Stephanie's tips for slow cooker turkey breast
- Go by temperature, not the clock. Every turkey breast is a little different, so a meat thermometer is your best friend. Pull it at 165°F in the thickest part.
- Soften the butter first. Room temperature butter mixes with the herbs easily and spreads evenly over the turkey.
- Don't skip the rest. Ten minutes under foil helps keep the juices in the turkey instead of all over your cutting board.
- Switch up the herbs. Thyme and oregano are both great if you want a slightly different flavor.
- Make your own deli meat. I love making this turkey breast all year, not just for the holidays. Thinly slice the leftovers for sandwiches. The flavor is so much better than packaged deli turkey!
What to serve with Slow Cooker Turkey Breast
Go full Thanksgiving with stuffing (my Apple Sausage Stuffing is a great match), mashed potatoes, and green beans. Cornbread casserole and yeast rolls are perfect for soaking up the extra gravy, and my Brown Sugar Glazed Carrots add a little sweetness to the plate.
Substitutions and variations
- Carrots: Full-size carrots are the best for this recipe.
- Onion: White, yellow, or sweet onions all work.
- Salted butter: Unsalted butter can be used if you need to cut back on sodium.
- Garlic cloves: Fresh minced garlic gives the most flavor. If you are using pre-minced garlic from a jar, use 4 teaspoons.
- Fresh herbs: Fresh rosemary and parsley give brighter, more floral notes. If you can't find fresh, use 1 teaspoon each of dried rosemary and dried parsley.
- Different herbs: Swap in thyme or oregano for a slightly different flavor.
Slow Cooker Turkey Breast FAQs
Can I use a frozen turkey breast?
Yes, but it needs to be completely thawed first. Drain off any liquid and pat the turkey breast dry before adding it to the slow cooker so the seasoning sticks.
Can I use a turkey breast with the skin on?
Yes! Spread the herb butter under the skin instead of on top. If you want crispy skin, transfer the cooked turkey to a baking sheet and place it under the broiler for a few minutes. Then cover it and let it rest before slicing.
What size slow cooker should I use?
I used a 6-quart slow cooker, and everything fit with ease.
Can I use a bone-in turkey breast?
Yes, but it will take longer to cook than a boneless turkey breast. Add at least 1 more hour, then check the internal temperature. Keep cooking until it reaches 165°F.
How to store and reheat Slow Cooker Turkey Breast
Refrigerator: Store the turkey and gravy in separate airtight containers in the refrigerator for 3 to 4 days.
Reheating: Reheat the turkey in a preheated 350°F oven for 15 to 20 minutes. Warm the gravy on the stovetop over medium-low heat, stirring frequently.
Freezer: Place the turkey in an airtight container or zip-top bag, and put the gravy in a separate container with room for expansion. Freeze both for up to 3 months, then thaw in the refrigerator overnight before reheating.
More easy holiday and slow cooker dinners
Planning the rest of the month? My November Meal Plan has 30 easy family dinners already figured out for you. If you love letting the slow cooker do the work, try my Slow Cooker Pork Tenderloin or Slow Cooker Chuck Roast. And for a fun twist on all those Thanksgiving flavors, my Thanksgiving Meatloaf is a must!
Slow Cooker Turkey Breast
Equipment
- Measuring cups and spoons
- Knife and cutting board
- 6-quart slow cooker
- Small Mixing Bowl
- Meat thermometer
- Aluminum foil
Ingredients
- 4 carrots halved
- 4 celery stalks halved
- 1 onion halved
- 1 cup chicken broth
- 1 (38 oz) boneless, skinless turkey breast
- 1/2 cup salted butter at room temperature
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the carrots, celery, onion, and chicken broth to the slow cooker. Place the turkey breast on top of the vegetables.
- In a small mixing bowl, stir together the butter, garlic, rosemary, parsley, salt, and pepper. Spread the mixture over the turkey breast.
- Cover and cook on low for 3 to 4 hours, until the thickest part of the turkey reaches an internal temperature of 165°F.
- Transfer the turkey to a cutting board, cover with aluminum foil, and let it rest for 10 minutes before slicing.
- Remove the carrots, celery, and onion from the slow cooker and turn it to high. In a small mixing bowl, whisk together the cornstarch and water. Whisk the cornstarch mixture into the liquid in the slow cooker and cook for 10 to 15 minutes, until the gravy thickens.
- Slice the turkey and serve with the gravy.
Notes
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