Slow Cooker Turkey Breast
There’s nothing quite like juicy turkey breast for Thanksgiving dinner. But if you’re having a smaller crowd this year, the best way to serve a spectacular holiday meal is by slow-cooking turkey breast tenderloin.
Prep Time: 15 minutes
Cook Time: 7 hours
Additional Time: 10 minutes
Total Time: 7 hours 25 minutes
Servings: 3-4 servings
Preparation Level: Beginner +
Turkey for Thanksgiving or Christmas Day
It’s the hands-off way to reclaim time for yourself and ensure your turkey has the perfect texture and flavor in every bite for Thanksgiving dinner.
Ingredients
- Boneless turkey breast
- Yellow or white onions
- Softened butter
- Minced garlic
- Onion flakes
- Salt and black pepper
- Rosemary
- Thyme
- Chicken broth
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How to Make The Slow Cooker Turkey Breast Recipe
I made this recipe using boneless turkey breast, though you can use bone-in turkey breast. It’s just easier to slice up at the end.
I have a slow cooker whole turkey recipe if you’re interested in making enough for a little bit larger of a crowd.
If this is your first time making the recipe, you will love it. It only takes a few minutes of prep, and you can go do other things while it cooks.
Start by slicing the onions in half and adding them to the bottom of the Crock Pot. Add some thyme to the bottom as well.
I didn’t peel them because I wanted the onions to stay in shape. The turkey will rest on the onions while it cooks, keeping it off the bottom of the pot and getting soggy.
Add the softened butter, garlic, onion flakes, salt, pepper, rosemary, and thyme to a small to medium bowl and mix well. The butter mixture adds a ton of great flavor.
Take a paper towel and dry off the turkey so the butter mixture will stick. Spread the butter mixture over the turkey. Place the turkey breast on top of the onions.
Pour the broth into the Crock Pot. Try to avoid pouring on top of the turkey.
Place the lid on top and cook on low for 6.5 to 7 hours.
At the end of the cooking time, check the temperature with a meat thermometer. The turkey’s internal temperature should be 165 degrees at the thickest part of the breast.
Once the turkey is done cooking, spoon a little of the liquid and melted butter over the turkey breast and then place it in the oven under the broiler for 5-10 minutes to get a crispy skin on top.
I usually stick it on the bottom shelf, so it’s not right by the burner. Keep a close eye on it; the cooking time is short under the broiler, as it can burn fast. If you stick it in the oven, ensure your Crock Pot will not be damaged.
Making Gravy With the Drippings
When it was finished, I made gravy with the drippings. You could also use a gravy packet if you’d rather do that.
Depending on the size of your crowd and the size of your turkey breast, you may have some of this leftover turkey to enjoy the next day!
Side Dishes For Thanksgiving or Christmas
- Baked corn casserole with cheese
- Cheesy bacon ranch potatoes from Savor the Best
- Copycat Ruth’s Chris sweet potato casserole
- Jiffy cornbread dressing
- Jiffy corn pudding
- Homemade dinner rolls
- Moist Jiffy cornbread
- Homemade canned cranberry sauce
Slow Cooker Turkey Breast
Ingredients
- 2 to 4 pound boneless turkey breast skin on (my turkey was 2.5 pounds)
- 2 yellow or white onions
- 1/2 cup softened butter
- 1 teaspoon minced garlic
- 1/2 Tablespoon minced onion flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon fresh rosemary
- A few sprigs of fresh thyme
- 1/2 cup chicken broth
Instructions
- Spray the inside of the Crock Pot with nonstick cooking spray.
- Slice the onions in half and place them face down on the bottom of the slow cooker. They will help hold the turkey up out of the liquid.
- Add a few sprigs of thyme on the bottom.
- Add the butter, garlic, onion, salt, pepper, and rosemary to a small or medium-sized bowl and mix well.
- Place the turkey in the slow cooker and dry off with some paper towels to help the butter stick.
- Spread the butter over the top of the turkey.
- Pour the chicken broth into the side of the Crock Pot, being careful not to pour it on the turkey.
- Place the lid on top and cook for 7 hours on the low setting.
- Once the turkey is done cooking, check the temperature with a meat thermometer. The temp should be at least 165 degrees in the thickest part of the turkey breast.
- Place the turkey under the oven broiler for 5 to 10 minutes until the top is crispy. (Watch it close; it can burn fast, and make sure you remove the Crock Pot lid).
- Serve.
Video
Notes
- You can save the drippings for turkey gravy.
- Make sure your slow cooker can go into the oven under the broiler. If not, use an oven-safe pan.
- You can use dried herbs, but the fresh herbs really add a lot of extra flavor.
- If you have any leftovers, you can store them in an airtight container in the refrigerator.
- You can also eat the onions at the bottom of the Crock Pot. Just make sure you peel the outer layer.
