Slow Cooker Turkey Breast

There will be a lot of turkey breasts prepared this fall, what with many smaller Thanksgiving celebrations. But since overall white meat is the favorite of most Thanksgiving turkey lovers, this isn’t such a bad thing. Making sure your turkey breast is moist and tender, not at all dry, is the biggest goal, and in this case, you couldn’t ask for a better friend than the set-it-and-forget-it slow cooker.

How to Cook A Turkey Breast in a Slow Cooker

Finding one dish to make in the slow cooker frees up precious oven space during the holidays. And turkey breast is tailor made for slow cooking. You also end up with wonderfully flavorful cooking juices that can turn into the best gravy ever. I’ve been a roaster all of my life, but now I’m sold that there is more than one way to make a great turkey breast.

Slow Cooker Turkey Breast

If you want the skin to be browned, see below. It just takes a few extra minutes. Otherwise you may want to remove the skin before slicing.

Optional Oven Browning Turkey Breast

Once the turkey comes out of the slow cooker and rests for 15 or so minutes, it is ready to slice and serve. The turkey is ready to serve at this point, though the skin will not be crispy.

If you wish to crisp up the skin, just before the turkey is finishing cooking in the slow cooker, preheat the broiler. As soon as the turkey is done, transfer the turkey to a roasting or broiling pan and broil the turkey until the skin gets browned; you may need to turn the turkey breast on one side and then the other to get the most even browning. Watch it carefully so that it doesn’t burn.

Slow Cooker Turkey Breast

Moist, flavorful, and with only 15 minutes of hands on time before you set it and forget it!

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What to Serve with Slow Cooker Turkey Breast:

Slow Cooker Turkey Breast

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Simple Slow Cooker Turkey Breast

Making sure your turkey breast is moist and tender, not at all dry, is the biggest goal, and in this case, you couldn’t ask for a better friend than the set-it-and-forget-it slow cooker.
Yield: 8 People
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Equipment

Ingredients

  • 1 large carrot , peeled and sliced 1-inch thick
  • 1 stalk celery , sliced 1-inch
  • 1 onion , diced
  • 1 tablespoon minced garlic
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 6 tablespoons unsalted butter , softened, divided
  • 1 teaspoon minced fresh sage or ½ teaspoon dried sage
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • ½ teaspoon celery seed (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 (6 to 7-pound) bone-in turkey breast
  • 1 tablespoon cornstarch or 2 tablespoons all-purpose flour

Directions

  • Place the carrots, celery, onions and garlic in the slow cooker. Pour in the wine and chicken broth.
  • In a small bowl combine 4 tablespoons of the butter, sage, celery seed, salt and pepper. Spread the mixture over the turkey breast and place the turkey in the slow cooker on top of the vegetables.
  • Cover and cook on low for 6 hours, or until the turkey is fully cooked with an internal temperature of 165°F.
  • Optional Broiling step: The turkey is ready to serve at this point, though the skin will not be crispy. If you wish to crisp up the skin, just before the turkey is cooked, preheat the broiler. Transfer the turkey to a roasting or broiling pan and broil the turkey until the skin gets browned; you may need to turn the turkey breast on one side and then the other to get the most even browning. Watch it carefully so that it doesn’t burn.
  • Meanwhile, make the gravy. Strain the juices from the slow cooker with a strainer, discarding the solids.
  • Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the cornstarch or flour and continue whisking until it turns golden brown, 1 to 2 minutes. Gradually whisk in the strained pan drippings. Bring the gravy to a boil, whisking frequently until thickened 6 to 8 minutes. Transfer to a pitcher or gravy boat.
  • Let the turkey breast sit for 15 minutes before slicing and serving with the warm gravy.

Nutrition Information

Calories: 458kcal | Carbohydrates: 4g | Protein: 77g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 215mg | Sodium: 1162mg | Potassium: 926mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

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Comments

  1. Can’t wait to try this.

    For the gravy, you have cornstarch in the ingredients but call for flour in the instructions. Are they interchangeable here?
    Thanks!

  2. So, you mentioned to crisp the skin, to put it FIRST on broiler before placing it on the slow cooker or after is cooked? When I roast turkey, I crisp the skin first but still including as the cooking time for the turkey. Can you please clarify? I am making this on Thanksgiving! Thanks!! And I assume butter will be already on skin if uncooked) ?

    1. Hope this is more clear!: If you wish to crisp up the skin, just before the turkey is finishing cooking in the slow cooker, preheat the broiler. As soon as the turkey is done, transfer the turkey to a roasting or broiling pan and broil the turkey until the skin gets browned; you may need to turn the turkey breast on one side and then the other to get the most even browning. Watch it carefully so that it doesn’t burn. Happy Thanksgiving!

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