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Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is coated in garlic herb butter and cooked low and slow until it is juicy and tender, with an easy homemade gravy made right in the slow cooker. Perfect for a smaller Thanksgiving or a cozy Sunday dinner!
Servings: 5 people
Author: Stephanie Deming
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Overhead view of sliced Slow Cooker Turkey Breast in its cooking juices inside a white slow cooker.
Prep Time:15 minutes
Cook Time:3 hours 15 minutes
Rest Time:10 minutes
Total Time:3 hours 30 minutes

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

Substitutions: Use 4 teaspoons of pre-minced garlic in place of the fresh cloves. If you can't find fresh herbs, use 1 teaspoon each of dried rosemary and dried parsley. Thyme and oregano also work well. Unsalted butter can be used to cut sodium.
Frozen turkey breast: Thaw completely, drain, and pat dry before adding the seasoning.
Bone-in turkey breast: Add at least 1 more hour of cooking time and cook until it reaches 165°F.
Storage: Refrigerate the turkey and gravy in separate airtight containers for 3 to 4 days. Reheat the turkey in a 350°F oven for 15 to 20 minutes and the gravy on the stovetop over medium-low heat, stirring often. Freeze both separately for up to 3 months and thaw in the refrigerator overnight.