The Ultimate Easy Slow Cooker Turkey Breast – Juicy, Tender & Effortlessly Delicious
This Ultimate Easy Slow Cooker Turkey Breast is the perfect solution for a stress-free, flavor-packed meal. With minimal prep and maximum tenderness, this recipe delivers juicy turkey infused with herbs, garlic, and buttery goodness—all cooked low and slow to perfection. Ideal for Thanksgiving, Sunday suppers, or meal prep, it’s a no-fuss way to enjoy classic comfort without the oven. Pair it with mashed potatoes, stuffing, or roasted veggies for a complete feast!
Equipment
- Slow cooker (6–7 quart recommended)
- Meat thermometer
- Sharp carving knife
- Optional: small roasting rack or foil balls
- Serving platter
Ingredients
- 2–3 lb turkey breast (bone-in or boneless, skin-on or skinless)
- 2–3 tbsp butter or olive oil
- 3 cloves garlic, minced
- 1 tsp dried rosemary or 1 tbsp fresh, chopped
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- 1 tsp dried sage or 1 tbsp fresh, chopped
- Salt & black pepper, to taste
- 1 cup chicken broth (or white wine/water)
- Aromatics: 1 onion (sliced), 2 carrots (chopped), 2 celery stalks (chopped)
- Optional: lemon zest or maple glaze for flavor variations
Instructions
- Prep Turkey – Pat turkey breast dry. Rub butter or olive oil all over, then season generously with salt, pepper, garlic, and herbs.
- Layer Aromatics – Place onion, carrots, and celery in the slow cooker. Pour in broth (or wine/water).
- Add Turkey – Nestle the turkey breast on top of the aromatics.
- Cook – Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the thickest part reaches 165°F (74°C). Avoid lifting the lid during cooking.
- Optional Crisp Skin – For golden skin, transfer turkey to a baking sheet and broil 3–5 minutes.
- Rest & Slice – Tent with foil and let rest 15–20 minutes. Slice and serve with pan juices, gravy, or cranberry sauce.
- Serve – Pair with mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Flavor Variations: Try garlic-lemon, spiced maple glaze, Cajun seasoning, or classic herb butter.
- Substitutions: Butter → olive oil for dairy-free; low-sodium broth for heart-healthy; aromatics can be swapped for parsnips or leeks.
- Storage: Refrigerate slices in airtight containers up to 4 days. Freeze up to 3 months. Reheat gently with a splash of broth to prevent dryness.
- Meal Prep: Perfect for sandwiches, salads, wraps, or soups.
- Tips: Use a meat thermometer for perfect doneness. Let the meat rest before carving. Avoid peeking during cooking to retain moisture.