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Slow Cooker Turkey Breast with Onion Gravy

Slow cooker turkey breast with onion gravy cooks low and slow over sliced onion until tender, with a savory gravy made from the strained cooking liquid. Rest the turkey before carving for juicy slices, and serve with the thickened onion gravy.
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Prep Time 15 minutes
Cook Time 5 hours
resting 15 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 yellow onion medium, sliced
  • 2 cups low-sodium chicken broth divided (1 cup for the slow cooker and 1 cup for the gravy)
  • 4.5 lb turkey breast 4- to 5-pound range, bone-in, thawed
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the onion gravy
  • 1 cup strained slow-cooker cooking liquid
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour

Equipment

  • 1 6-quart slow cooker
  • 1 2-quart saucepan

Method
 

Cook the turkey
  1. Place the sliced onion and 1 cup of the chicken broth in a 6-quart slow cooker.
  2. Pat the fully thawed turkey breast dry.
  3. Rub the turkey breast with the olive oil, thyme, garlic powder, salt, and pepper.
  4. Set the turkey breast skin-side up over the onion.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the thickest part of the breast reaches 165°F without touching the bone.
  6. Transfer the turkey to a cutting board and let it rest for 15 minutes.
Make the onion gravy
  1. Transfer the cooked onion to a cutting board.
  2. Finely chop the cooked onion.
  3. Strain the slow-cooker liquid and skim off excess fat.
  4. Measure 1 cup of the strained slow-cooker cooking liquid.
  5. Melt the butter in a 2-quart saucepan over medium heat.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the measured cooking liquid and the remaining 1 cup of chicken broth.
  8. Stir in the chopped onion.
  9. Simmer for 3 to 5 minutes, whisking often, until thickened.
  10. Carve the turkey.
  11. Serve the turkey with the onion gravy.

Notes

For the most accurate doneness check, insert the thermometer into the thickest part of the breast without touching the bone. Refrigerate turkey and gravy for 3 to 4 days; freeze for up to 3 months. For a dairy-free gravy, use plant-based butter.