Slow cooker turkey breast is a garlic-and-herb holiday main for six, made with a completely thawed, 3-pound boneless breast and a bed of sliced onions. It needs 15 minutes of prep and about 4 hours on LOW, followed by an optional 5-10 minutes under the broiler and a 20-minute rest.
Start checking at 3½ hours and cook until the thickest part reaches 165°F. The thermometer gets the final say. Salted butter, fresh thyme, sage, and garlic bring plenty of flavor, while the smaller turkey keeps Thanksgiving, Christmas, or Easter dinner manageable.
Why You'll Love This Recipe
- A turkey dinner sized for six without roasting a whole bird.
- Most of the cooking happens in the slow cooker, leaving the oven available until the optional browning step.
- The onions and cooking juices are served right along with the sliced turkey.
Ingredients You'll Need
- Boneless turkey breast: Completely thawed, about 3 pounds; skin-on or skinless.
- Yellow onion: Thick slices make the bed underneath the turkey.
- Salted butter: Softened so it blends with the seasonings.
- Kosher salt and black pepper: Check the turkey's label before adding salt.
- Garlic, fresh thyme, and fresh sage: The herb-butter flavor base.
- Paprika: Mixed into the butter.
- Fresh herbs: Optional garnish; use thyme if you like.
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Ingredient Notes & Substitutions
For turkey labeled brined, enhanced, self-basting, or containing an added salt solution, reduce the kosher salt to ½-1 teaspoon or omit it, depending on the package information. Kosher salt crystal size varies, so adjust for the brand you use.
Replace the fresh thyme with 1 teaspoon dried thyme and the fresh sage with ½ teaspoon rubbed sage. Skinless boneless turkey breast also works; skip the broiling step.
Tools That Make It Easier
I use the Beautiful 10-in-1 Electric Multi-Cooker for the appliance-specific method. Have these tools ready before you begin:
- 5- to 6-quart slow cooker with lid (Beautiful 10-in-1 Electric Multi-Cooker for the model-specific method)
- Mixing bowl
- Wooden mixing spoon
- Measuring spoons
- Chef knife
- Cutting board
- Paper towels
- Instant-read meat thermometer
- Heat-safe tongs or turkey lifters for transfer
- Optional: broiler and broiler-safe rimmed baking sheet for browning
- Optional: aluminum foil for a loose resting tent
- For storage and freezing: shallow airtight, freezer-safe containers (the recipe also permits freezer-safe bags)
- For reheating: covered baking dish and oven
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Rubbermaid Brilliance Storage Containers
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Buy Now → How to Make Slow Cooker Turkey Breast
1. Prepare the onion bed and herb butter
Lightly grease a 5- to 6-quart slow cooker with a small amount of the softened salted butter and arrange the ½-inch onion slices across the bottom. Mix the remaining butter with the salt, pepper, garlic, thyme, sage, and paprika.
2. Prepare and coat the turkey
Remove the wrapper, gravy packet, and packaging; leave cooking netting on a rolled breast if the package directs you to. Blot the thawed turkey thoroughly with paper towels, coat it with the herb butter, and work some butter under the skin when present before setting the breast skin-side up on the onions.
3. Cook on LOW and check the temperature
Cover and cook on LOW for about 4 hours, beginning temperature checks at 3½ hours. Insert an instant-read thermometer into the thickest part; remove the turkey at 165°F, or continue on LOW and check every 20-30 minutes until it reaches that temperature.
4. Brown the skin, if desired
Transfer cooked skin-on turkey to a broiler-safe rimmed baking sheet and broil about 6 inches from the heat for 5-10 minutes. Check frequently and remove it as soon as the skin browns because the butter and herbs can scorch; skip this step for skinless turkey.
5. Rest for 20 minutes
Place the turkey on a cutting board and let it rest for 20 minutes. If you tent it loosely with foil, leave the browned skin uncovered to help preserve its texture.
6. Slice and serve
Remove any cooking netting and slice the breast across the grain. Serve with the softened onions and cooking juices, adding fresh herbs for garnish if desired.
Using the Beautiful 10-in-1 Electric Multi-Cooker
Prepare the onions and turkey directly in the Beautiful 10-in-1 Electric Multi-Cooker cooking pot as described above and cover with the lid. Select SLOW COOK, adjust TEMP to LO, and set TIME to 4:00 hours. Press the power button to begin cooking. Check the turkey at 3½ hours and remove it once the thickest part reaches 165°F. If additional time is needed, continue on SLOW COOK, LO, checking every 20-30 minutes. For browned skin, transfer the turkey to a separate broiler-safe baking sheet and follow the browning instructions. Rest for 20 minutes before slicing.
Tips for Tender Turkey Breast
The thickest part of the breast must reach 165°F before you remove the turkey from the slow cooker. Start checking at 3½ hours rather than waiting for the full four hours, and keep the temperature checks to 20-30-minute intervals if it needs longer.
Rest for the full 20 minutes before slicing, and serve the softened onions and juices with the meat. A loose foil tent is optional; leave browned skin uncovered to help preserve its texture.
A Few Mistakes to Avoid
- Adding the full salt amount to enhanced turkey: Check for an added salt solution and reduce or omit the kosher salt as directed in the notes.
- Leaving the broiler unattended: Butter and herbs can scorch quickly. Check frequently and stop when the skin is browned.
- Using the clock alone: About four hours is a guide; 165°F in the thickest part is the endpoint.
Keeping Leftovers Fresh
Refrigerate within 2 hours of cooking in shallow, airtight containers. Store for 3-4 days, reserving some cooking juices to keep the meat moist.
Can You Freeze Turkey Breast?
Package sliced turkey with a little cooking liquid in freezer-safe containers or bags. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator.
How to Reheat It Without Drying It Out
Place turkey in a covered baking dish with a splash of broth or reserved juices. Heat at 325°F until the meat reaches 165°F.
Can You Make Slow Cooker Turkey Breast Ahead?
You can cook the turkey ahead and reheat it using the tested storage and reheating directions. Refrigerate within 2 hours in shallow airtight containers, keep some cooking juices with the meat, and reheat covered at 325°F until it reaches 165°F.
What to Serve with Slow Cooker Turkey Breast
Build a classic holiday plate with Homestyle Mashed Potatoes, Southern Cornbread Dressing, and Roasted Green Beans. Turkey gravy is another serving option.
Southern Cornbread Dressing
Classic Homemade Turkey Gravy
Sweet Potato Casserole with Praline Streusel Topping
Homestyle Mashed Potatoes with Evaporated Milk
Crunchy Green Bean Casserole
Easy Baked Cranberry Sauce with Orange Marmalade
Add Cranberry Sauce and Homemade Yeast Rolls for the finishing touches. The Best Thanksgiving Side Dishes collection offers more menu ideas, and Make-Ahead Thanksgiving Side Dishes helps you plan the rest of the meal.
FAQs
Can I use a bone-in turkey breast?
This tested recipe is for a boneless breast weighing about 3 pounds. A bone-in breast changes the size and cooking time, so the four-hour timing should not be treated as tested for that cut.
Can I cook this turkey breast on HIGH?
The tested method uses LOW. Cooking on HIGH has not been tested for this recipe. Use LOW and check the thickest part for 165°F.
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Recipe
PrintSlow Cooker Turkey Breast
Slow Cooker Turkey Breast cooks gently over onions with garlic, thyme, sage, and salted butter. Serve tender slices with the cooking juices for a cozy holiday dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 large yellow onion, cut into ½-inch-thick slices
- 4 tablespoons salted butter, softened, divided
- 2 teaspoons kosher salt, adjusted as needed (see Notes)
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons minced fresh sage
- 1 teaspoon paprika
- 1 boneless turkey breast, about 3 pounds, completely thawed
- Fresh herbs, for garnish (optional)
Instructions
- Prepare the onion bed and herb butter: Lightly grease a 5- to 6-quart slow cooker with a small amount of the softened salted butter and arrange the ½-inch onion slices across the bottom. Mix the remaining butter with the salt, pepper, garlic, thyme, sage, and paprika.
- Prepare and coat the turkey: Remove the wrapper, gravy packet, and packaging; leave cooking netting on a rolled breast if the package directs you to. Blot the thawed turkey thoroughly with paper towels, coat it with the herb butter, and work some butter under the skin when present before setting the breast skin-side up on the onions.
- Cook on LOW and check the temperature: Cover and cook on LOW for about 4 hours, beginning temperature checks at 3½ hours. Insert an instant-read thermometer into the thickest part; remove the turkey at 165°F, or continue on LOW and check every 20-30 minutes until it reaches that temperature.
- Brown the skin, if desired: Transfer cooked skin-on turkey to a broiler-safe rimmed baking sheet and broil about 6 inches from the heat for 5-10 minutes. Check frequently and remove it as soon as the skin browns because the butter and herbs can scorch; skip this step for skinless turkey.
- Rest for 20 minutes: Place the turkey on a cutting board and let it rest for 20 minutes. If you tent it loosely with foil, leave the browned skin uncovered to help preserve its texture.
- Slice and serve: Remove any cooking netting and slice the breast across the grain. Serve with the softened onions and cooking juices, adding fresh herbs for garnish if desired.
Equipment
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Buy Now → Notes
Salt: For turkey labeled brined, enhanced, self-basting, or containing an added salt solution, reduce the kosher salt to ½-1 teaspoon or omit it, depending on the package information. Kosher salt crystal size varies, so adjust for the brand you use.
Substitutions: Replace the fresh thyme with 1 teaspoon dried thyme and the fresh sage with ½ teaspoon rubbed sage. Skinless boneless turkey breast also works; skip the broiling step.
Serving Suggestions and Pairings: Serve with turkey gravy, mashed potatoes, cornbread dressing, roasted green beans, or cranberry sauce. Use leftover slices for sandwiches or turkey salad.
Storage: Refrigerate within 2 hours of cooking in shallow, airtight containers. Store for 3-4 days, reserving some cooking juices to keep the meat moist.
Freezing: Package sliced turkey with a little cooking liquid in freezer-safe containers or bags. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Place turkey in a covered baking dish with a splash of broth or reserved juices. Heat at 325°F until the meat reaches 165°F.
Beautiful 10-in-1 Electric Multi-Cooker Method: Prepare the onions and turkey directly in the Beautiful 10-in-1 Electric Multi-Cooker cooking pot as described above and cover with the lid. Select SLOW COOK, adjust TEMP to LO, and set TIME to 4:00 hours. Press the power button to begin cooking. Check the turkey at 3½ hours and remove it once the thickest part reaches 165°F. If additional time is needed, continue on SLOW COOK, LO, checking every 20-30 minutes. For browned skin, transfer the turkey to a separate broiler-safe baking sheet and follow the browning instructions. Rest for 20 minutes before slicing.
Timing: Cook time is about 4 hours on LOW, plus 5-10 minutes for optional broiling; rest 20 minutes. Total time includes the 10-minute upper bound for optional broiling. Without broiling, elapsed time is about 4 hours 35 minutes; with broiling about 4 hours 40-45 minutes.
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