Let your favorite appliance do the work so you can enjoy juicy, tender turkey anytime you like, not just at Thanksgiving!
Roasted turkey shouldn’t be reserved for Thanksgiving! I love it as a midweek meal or a random weekend feast—but only if I don’t have to babysit it in the oven. Enter this slow-cooker turkey breast recipe! It taps my favorite appliance to do the cooking while I focus on literally anything else. Now, that’s what I call a kitchen win!
I get so much pleasure from this dish. I like to put it together in the morning so that when I get back from work, my home smells like my grandma’s been toiling over the stove all day. But it’s also pleasurable to make on a chilly weekend when I’m cleaning or doing yard work. That slow build of mouthwatering aromas is so tantalizing!
Plus, the low-and-slow cooking delivers tender, juicy meat that’s deeply infused with savory seasonings and aromatic herbs. The rub in this recipe keeps it simple and savory to enhance the turkey’s flavor rather than overpower it. That simplicity also means you can pair this entrée with nearly any sides. Go full-on holiday with cranberry sauce and stuffing, or make it a fancy date night meal with sautéed veggies and creamy risotto. Or please the kids by pairing your turkey with mac ‘n cheese and peas and carrots.
Tips for terrifically tasty turkey
- Bone-in turkey breast of about six to eight pounds will work in this recipe, but it’ll need to cook longer. The exact time will depend on your slow cooker’s size and power, but six to seven hours on low or three to four hours on high is generally sufficient.
- Brighten your rub with some fresh lemon or orange zest.
- Add other aromatic vegetables—think carrots and celery—to the slow-cooker base with the onions for more nuanced flavor.
- Always use a meat thermometer to be sure your turkey has cooked through to a safe internal temp of 165°F.
- Sprinkle chopped fresh herbs like rosemary or parsley over the sliced turkey breast before serving for extra color and aroma.
- Make a quick gravy from the slow-cooker drippings! Strain the juices, then simmer them with a flour or cornstarch slurry to thicken.
How do I store leftovers?
Let your turkey breast cool before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat in the microwave or a 350°F oven or air fryer until heated through to an internal temp of 165°F.
Serving suggestions
Serve slow-cooker turkey breast alongside a wide range of complements. For the full holiday experience, pair your turkey with Cornbread, Sausage, And Pecan Stuffing, Green Beans Almondine, Crock-Pot Sweet Potatoes, and this zesty Cranberry Sauce Recipe. For a simpler meal, go for Loaded Mashed Potatoes and a crisp Kale Salad.
Slow-Cooker Turkey Breast
Ingredients
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch of sea salt and black pepper
- 1 sprig of rosemary leaves
- 2 tablespoons olive oil
- 1 1/2 pounds turkey breast boneless
- 1/4 cup chicken broth
- 1 onion peeled and cut in half
Instructions
- In a small bowl, combine the garlic powder, paprika, salt, pepper, rosemary leaves, and olive oil. Stir well to make a paste.
- Pat the turkey breast dry with paper towels, then coat all sides with the paste. Let it marinate for at least 10 minutes, up to several hours, or overnight (covered in the fridge).
- Add the chicken broth to the slow cooker and place the onion halves inside, cut-side down. Place the turkey on top of the onions.
- Cover and cook the turkey breast on high for 2-3 hours or on low for 4-6 hours, until the meat is cooked through to an internal temperature of 165°F.
- Transfer the turkey breast from the slow cooker to a roasting pan or baking sheet, skin-side up. Baste with juices from the slow cooker, if desired, then place it under the broiler for 3-5 minutes to crisp the skin.
- Once the skin is crispy, remove from the oven, tent with foil, and let the turkey rest for 10 minutes. Slice and serve warm.
Leave a Comment