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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion and celery in chicken broth, with a seasoned butter spread under and over the skin. The low-and-slow method keeps the meat tender, and the 165°F temperature check helps ensure it is cooked through.
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Prep Time 15 minutes
Cook Time 5 hours
Resting 15 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, cut into wedges
  • 2 celery ribs cut into 3-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 breast (4- to 6-pound) turkey bone-in, fully thawed
  • 4 tbsp unsalted butter softened
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion and celery in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Pat the turkey breast dry.
  4. Mix the butter, thyme, rosemary, garlic powder, salt, and pepper.
  5. Spread the mixture over the turkey and beneath the skin where possible.
  6. Set the turkey breast skin side up on the vegetables and cover.
  7. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
  8. Check that a thermometer inserted into the thickest part of the breast without touching bone reads 165°F; continue cooking and check every 30 minutes if needed.
  9. Transfer the turkey to a cutting board.
  10. Rest for 15 minutes before carving.

Notes

For the most reliable doneness, insert the thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use olive oil in place of the butter.