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Slow Cooker Turkey Breast with Onion Gravy

Slow cooker turkey breast cooks over sliced onions until tender, then the onions and cooking liquid become a rich, thickened gravy. Serve the carved turkey with the savory onion gravy for an easy, comforting dinner.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Resting 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 2 yellow onions medium, sliced
  • 2 cups low-sodium chicken broth divided
  • 1 bone-in turkey breast 4- to 5-pound, fully thawed
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
Onion gravy
  • 3 tablespoons unsalted butter
  • 0.25 cup all-purpose flour

Equipment

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

Method
 

Prepare the turkey
  1. Arrange the onions in the bottom of a 6-quart slow cooker.
  2. Pour 1 cup of the broth over the onions.
  3. Pat the turkey dry.
  4. Season it all over with the salt, pepper, and thyme.
  5. Place it skin-side up on the onions.
  6. 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 on an instant-read thermometer, without touching bone.
  7. Transfer the turkey to a cutting board and rest for 15 minutes.
  8. Lift the onions into a bowl.
  9. Measure 1 cup of the cooking liquid, straining it into a measuring cup.
Make the onion gravy
  1. Melt the butter in a 2-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the 1 cup of reserved cooking liquid and the remaining 1 cup of broth.
  4. Stir in the cooked onions and simmer for 3 to 5 minutes, stirring, until thickened.
  5. Carve the turkey and serve with the onion gravy.

Notes

For the most accurate doneness, place the instant-read thermometer in the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; the gravy may separate slightly after freezing. For a gluten-free option, use a gluten-free all-purpose flour blend in the gravy.