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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion and chicken broth with herb butter tucked under the skin for moist, tender meat. The hands-off method finishes when the thickest part reaches 165°F.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, quartered
  • 1 cup low-sodium chicken broth
  • 4 tbsp unsalted butter softened
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the quartered yellow onion in the bottom of a 6-quart slow cooker.
  2. Pour the low-sodium chicken broth over the onion.
  3. Stir together the softened unsalted butter, dried thyme, paprika, garlic powder, kosher salt, and black pepper in a small bowl.
  4. Pat the turkey breast dry and gently loosen the skin.
  5. Spread the butter mixture under the skin and over the outside of the turkey breast.
  6. Set the turkey breast skin-side up on the onion, cover, and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part without touching bone reads 165°F.
  7. Transfer the turkey to a cutting board and tent loosely with foil.
  8. Rest for 15 minutes before carving.

Notes

For the juiciest result, check the thickest part with a thermometer without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free variation, use plant-based butter.