Go Back

Crock Pot Turkey Breast of Wonder

A perfectly juicy, herb-infused turkey breast made effortlessly in the slow cooker, creating a flavorful centerpiece for holidays or a protein-rich staple for weekly meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 35 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in, skin-on turkey breast 4-6 pound
  • 2 tablespoons butter softened
  • 1 tablespoon olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon garlic powder
  • 1 yellow onion quartered
  • 3 cloves garlic smashed
  • 2 cups low-sodium chicken or turkey broth
  • 2 sprigs fresh rosemary or thyme optional

Equipment

  • Crock Pot (slow cooker)
  • Paper Towels
  • Small Bowl
  • Cutting Board
  • Meat Thermometer

Method
 

  1. Prepare the Turkey: Pat the turkey breast completely dry with paper towels. In a small bowl, mix the softened butter, olive oil, salt, pepper, dried thyme, dried rosemary, and garlic powder into a paste. Rub this herb butter mixture evenly over the entire turkey breast, including under the skin if possible.
  2. Layer the Slow Cooker: Scatter the quartered onion and smashed garlic cloves in the bottom of your crock pot. Pour in the broth. Place the seasoned turkey breast, skin-side up, on top of the vegetables. Add fresh herb sprigs if using.
  3. Slow Cook: Cover and cook on HIGH for 4-5 hours or on LOW for 6-7 hours, until a meat thermometer inserted into the thickest part registers 165°F (74°C). The skin will be soft, not crispy.
  4. Rest and Serve: Carefully transfer the turkey breast to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving. Strain the cooking liquid to make a quick gravy. Slice and serve with your favorite sides.

Notes

Pat turkey completely dry before seasoning for better herb paste adhesion. Rub herb butter under skin if possible for maximum flavor. Cook until internal temperature reaches 165°F (74°C) in thickest part. Skin will be soft, not crispy, from slow cooking. Let turkey rest 15-20 minutes before carving for juicier slices. Use cooking liquid to make gravy.