This Slow Cooker Thanksgiving Turkey Breast is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. Can I cook a whole turkey breast in the slow cooker?
Yes, a boneless or bone-in turkey breast up to 6-7 pounds fits in a standard 6-quart slow cooker. Bone-in adds more flavor to the drippings.
2. How long does turkey breast take in the slow cooker?
A 5-6 pound turkey breast takes about 6-8 hours on low or 3-4 hours on high. Use a meat thermometer and pull at 165°F.
3. How do I get crispy skin on slow cooker turkey?
Slow cookers cannot crisp skin. After cooking, broil the turkey breast in the oven for 3-5 minutes to brown and crisp the skin.
4. What liquid should I add to the slow cooker?
Add ½ cup of chicken broth or turkey stock to the bottom. Some recipes add white wine, apple cider, or a mix of melted butter and herbs.
5. Should I brine the turkey breast before slow cooking?
Dry brining with salt and herbs the night before adds incredible flavor and moisture. Wet brining works too but adds extra liquid to the slow cooker.
6. What herbs and seasonings work best on turkey?
Sage, thyme, rosemary, garlic, and butter are the classic Thanksgiving combination. Smoked paprika adds a roasted depth of flavor.
7. Can I make gravy from the slow cooker drippings?
Absolutely — strain the drippings, bring to a simmer, and whisk in a butter-flour roux. The drippings from slow-cooked turkey make incredibly flavorful gravy.
8. How do I prevent the turkey from drying out?
Cook on low heat, keep the lid sealed (avoid peeking), and rub butter under the skin before cooking. Pull promptly at 165°F internal temperature.
9. Can I add vegetables to the slow cooker with the turkey?
Yes — onions, carrots, celery, and garlic on the bottom create a flavorful rack and infuse the drippings for better gravy.
10. How do I carve a slow cooker turkey breast?
Let it rest 15-20 minutes after cooking. Slice against the grain in thin, even slices. Bone-in breasts are easiest to carve after removing the bone.
Watch How to Make This
Slow Cooker Thanksgiving Turkey Breast
Ingredients
Method
- Prepare the Veggies Chop the onion, carrot, and celery. Place them in the bottom of the slow cooker and pour in the chicken broth to create a flavorful base.
- Make the Herby Butter Finely chop the rosemary, thyme, and sage. In a small bowl, melt the butter, add olive oil, and mix in the herbs, paprika, garlic powder, and onion powder. Season with salt and pepper, then stir until combined.
- Season the Turkey Rub the herby butter mixture all over the turkey breast — make sure to get some under the skin for maximum flavor. Place the turkey on top of the veggies, skin side up.
- Slow Cook Cover and cook on HIGH for about 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
- Crisp the Skin Transfer the cooked turkey to a baking sheet and place it under the broiler for a few minutes until lightly golden. For an even, glossy finish, use a kitchen torch to touch up any lighter spots.
- Make the Gravy Switch the slow cooker to the sauté setting. Using a ladle and kitchen strainer, remove any bits left behind. Sprinkle in the cornstarch, whisk, and let it bubble until the gravy thickens — no extra pans needed.
- Rest and Serve Let the turkey rest for 10 minutes before slicing. Serve with that buttery gravy and your favorite Thanksgiving sides.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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