Slow Cooker Boneless Turkey Breast

Why You’ll Love This Recipe

This slow cooker recipe delivers incredibly moist and flavorful turkey breast, thanks to low-and-slow cooking in a seasoned broth. It’s a great choice for smaller gatherings or whenever you want the comfort of roast turkey without all the work. Plus, it’s easy to prep and creates a rich, ready-to-use cooking liquid perfect for making gravy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless turkey breast (thawed, skin-on or skinless)
• Chicken or turkey broth
• Garlic (minced)
• Onion (sliced)
• Butter or olive oil
• Dried herbs (such as thyme, rosemary, sage, or poultry seasoning)
• Salt and pepper
• Optional: lemon slices, fresh herbs for added flavor

Directions

1. Pat the turkey breast dry with paper towels and season generously with salt, pepper, and dried herbs.
2. In a skillet, melt butter or heat oil over medium heat. Sear the turkey breast for 2–3 minutes per side until golden brown (optional, but adds flavor).
3. Place sliced onion and garlic in the bottom of the slow cooker. Add broth and optional lemon slices or fresh herbs.
4. Set the turkey breast on top of the onions, skin-side up if applicable.
5. Cover and cook on low for 5–6 hours, or until the internal temperature reaches 165°F (74°C).
6. Once cooked, remove the turkey and let rest for 10 minutes before slicing.
7. Optional: Broil the turkey for 3–5 minutes after slow cooking to crisp the skin.
8. Strain and reserve the cooking liquid for serving or making gravy.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 5–6 hours on low
Total time: up to 6 hours 10 minutes

Variations

• Herb-crusted: Add a mixture of chopped fresh herbs and garlic to the butter for an herby crust.
• Citrus twist: Add orange or lemon zest to the seasoning mix for brightness.
• Garlic butter style: Rub turkey with garlic butter before cooking for a richer flavor.
• Gravy option: Use the strained cooking liquid and thicken with a cornstarch slurry for a quick homemade gravy.
• Add veggies: Carrots, celery, and potatoes can be cooked alongside the turkey for a full meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat sliced turkey in the microwave or in a skillet with a splash of broth to keep it moist.
You can also freeze leftovers for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

What size turkey breast should I use?

A 2 to 4-pound boneless turkey breast is ideal for most slow cookers and feeds 4–6 people.

Do I need to sear the turkey first?

It’s optional, but searing adds extra flavor and a golden exterior.

Can I use skinless turkey breast?

Yes, skinless works fine and still turns out moist and flavorful.

Can I cook on high instead of low?

Yes, cook on high for about 3–4 hours, but low heat yields more tender results.

Should the turkey be covered in liquid?

No, just add enough broth to cover the bottom — the steam and moisture will cook the turkey.

How do I crisp the skin?

After slow cooking, place the turkey under the broiler for a few minutes until the skin is browned.

Can I use frozen turkey breast?

It should be fully thawed before cooking for safe and even results.

What can I serve with it?

Mashed potatoes, stuffing, green beans, cranberry sauce, or a simple salad pair wonderfully.

How do I make gravy from the cooking liquid?

Strain the liquid, then simmer with a cornstarch slurry until thickened, seasoning to taste.

Is this recipe good for meal prep?

Yes, the sliced turkey stores and reheats well, making it great for lunches and dinner prep.

Conclusion

Slow Cooker Boneless Turkey Breast is an easy, reliable way to serve tender, juicy turkey with minimal prep and cleanup. Perfect for holidays or everyday meals, this recipe delivers comforting, classic flavor with the convenience of slow cooking. Serve it with your favorite sides or use it in sandwiches, salads, or bowls throughout the week.

Slow Cooker Boneless Turkey Breast

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Slow Cooker Boneless Turkey Breast is an easy, hands-off way to enjoy tender, juicy turkey with minimal prep. Perfect for holidays, small gatherings, or meal prep, it’s flavorful, moist, and ideal for making homemade gravy from the cooking juices.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2–4 lb boneless turkey breast (thawed, skin-on or skinless)
• 1 cup chicken or turkey broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp butter or olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage or poultry seasoning
• Salt and pepper to taste
• Optional: lemon slices, fresh herbs (rosemary, thyme, parsley)

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Instructions

1. Pat turkey breast dry with paper towels and season all sides with salt, pepper, and dried herbs.
2. Optional: In a skillet over medium heat, melt butter or heat oil. Sear turkey breast for 2–3 minutes per side until golden brown.
3. Place sliced onion and minced garlic in the bottom of the slow cooker. Add broth and optional lemon slices or fresh herbs.
4. Place the turkey breast on top of the onions, skin-side up if using skin-on.
5. Cover and cook on low for 5–6 hours or until internal temperature reaches 165°F (74°C).
6. Remove turkey from the slow cooker and let rest for 10 minutes before slicing.
7. Optional: Broil turkey for 3–5 minutes to crisp the skin before serving.
8. Strain and reserve the cooking liquid to serve as is or thicken for gravy.

Notes

• Use the cooking liquid to make a quick gravy with a cornstarch slurry.
• Searing is optional but adds a depth of flavor.
• Add root vegetables like carrots or potatoes to the slow cooker for a one-pot meal.
• To crisp the skin, transfer to a baking sheet and broil after slow cooking.
• Store leftovers for meal prep — turkey slices reheat well in broth or gravy.

Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 290
• Sugar: 1g
• Sodium: 460mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 110mg