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Slow Cooker Turkey Breast

Slow cooker turkey breast is seasoned with herb butter and cooked over onion, celery, garlic, and broth until tender. The skin-side-up method keeps the turkey juicy, and a 15-minute rest makes it easier to carve.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed and unbrined
  • 4 tbsp unsalted butter softened
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 yellow onion medium, quartered
  • 2 celery stalks cut into 2-inch pieces
  • 3 cloves garlic smashed
  • 0.5 cup low-sodium chicken broth

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Pat the turkey breast dry.
  2. Mix the butter, salt, pepper, thyme, and paprika.
  3. Spread the butter mixture over the turkey and under the skin where possible.
  4. Put the onion, celery, and garlic in a 6-quart slow cooker.
  5. Pour in the broth.
  6. Set the turkey on top, skin side up.
  7. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, checking near the start of the time range; it is done when a thermometer inserted into the thickest part without touching bone reads 165°F.
  8. Transfer the turkey to a cutting board.
  9. Let it rest for 15 minutes before carving.

Notes

For the most reliable result, check the temperature near the start of the cooking range and avoid touching bone with the thermometer. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free option, use olive oil in place of the butter.